I’m in a major funk here. And I’m not one to be in a constant funk. I go through these probably 2-3 times per year. I’ll hit this weird stage where people aggravate me more than usual, my recipes start to fail, and I don’t really want to do anything. I even get annoyed while driving. And I usually don’t get annoyed because I just think people are dumb so I ignore them and drive the speed limit. But my aggravation is getting the best of me. I get frustrated constantly reading mean comments on social media and I kind of  go into attack mode. I’m not one to attack people, I just usually kill them with kindness (you know, the passive aggressive way) but when people become rude over social media, I pretty much want to claw their eyes out. There, I said it.

BUT, I won’t do that. I’ll get over my funk at some point. Maybe it’s because I have to give the government half my hard earned savings. That’s always a ball buster. If I had balls. Damn taxes. Or maybe it’s because it’s not summer yet. Summer makes everything better. Either way, I still have to pay the government and I still love living in Colorado where it sometimes snows in May, so I just need to pull my wedgie out of my butt and go get an ice cream cone. People with ice cream cones always look like they really enjoy life. Yep, I need an ice cream cone.

Ok, so I’m done with negativity. DONE WITH IT. You know why?? Because I have a new cookbook coming out soon and George and I just decided on a different cookbook cover so I’m officially excited. With the book cover being done, there are only a few more feedback steps we have to do before the book goes into the printer on April 1st. Pretty exciting! That means we will have it in our hands in the next month and people will have their preorders come June 10th. Did you preorder your cookbook yet??


Speaking of the cookbook, did you sign up for our giveaway yet?? It’s to win a trip to San Diego for you and a friend to cook with George and I and play in the warm, sunny city! Come play with us!

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Bacon Chorizo Chipotle Smothered Meatloaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 46 reviews

  • Yield: 4-6 1x


  • 1 pound ground beef
  • 1 pound ground chorizo
  • 2 medium carrots, chopped
  • 1 cup chopped button mushrooms
  • 2 cups baby spinach, chopped
  • 1/4 white onion, minced
  • 2 garlic cloves, minced
  • 1 cup almond flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon white pepper
  • 1/2 pound bacon
  • 23 tablespoons Sir Kensington’s Chipotle Mayo or homemade chipotle mayo
  • chopped green onions, to garnish


  1. Preheat oven to 350 degrees
  2. Place all ingredients, except for the bacon, mayo and green onions, in a large bowl and mix well with your hands until combined.
  3. Put all the mixture into a 9×5 baking dish. Cut the bacon strips in half so they fit across the baking dish perfectly. Layer the bacon down the baking dish, overlapping the bacon slightly and covering all the meat mixture. Tuck the sides of the bacon in so they don’t turn up while they bake.
  4. Place in oven and bake for 1 hour and 15 minutes. Then turn on broiler and cook for less than 5 minutes, just to brown the bacon a little more. Keep an eye on it to make sure it doesn’t burn.
  5. Garnish with chipotle mayo and green onions.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

PaleOMG Bacon Chorizo Chipotle Smothered Meatloaf


More Meatloaf!!

Bacon Cheeseburger Meatloaf

PaleOMG Mexican Meatloaf

Mexican Meatloaf


Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

PaleOMG + Real Plans

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Medina says:

    Our new favorite, thanks! My first try was swimming in grease though so we took a page from Alton Brown and used the loaf pan to make the shape of the meatloaf then turned it out on to a raised metal grid on a parchment lined sheet pan to separate it from it’s drippings and it is perfect! So easy too and the kids love making it.

    1. juli says:

      what a great idea, i’ll have to try that myself! thanks for telling me about that!

  2. Maureen says:

    Hi love this Recipe. Just wondered if you had the nutritional value ( carbs fats ect.)handy to share thanks so much ❤️

    1. juli says:

      i have no clue, but you could plug the recipe into a nutritional calculator online to find that out in minutes!!

  3. Kati says:

    This was delicious. But, I’ve never made a meatloaf actually in a loaf pan before this. I always hand formed and put it on a roasting pan. With this, all the juices and grease collected in the bottom, with some overflowing and causing a bit of smoke. When it was done cooking, we had to tilt the pan to pour out a lot of liquid. And all that moisture kept the meatloaf from holding together. Not sure where I went wrong. But again, it was DELICIOUS!! I will try again!

  4. Lisa says:

    I NEVER write reviews of recipes, but this one was hands down the best meatloaf I’ve ever fixed in my life, so I had to compliment it. It’s going into my Favorites! I substituted Oat Flour for Almond Flour (I’m allergic to almonds) and used ground bison instead of ground beef (also allergic to beef). My husband could not compliment me enough on this dish and we scarfed it up!

  5. Means says:

    This is the best meatloaf. Soooo much better than the mystery meat with ketchup we grew up with.