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!
Bacon Chorizo Chipotle Smothered Meatloaf
- Yield: 4-6 1x
Ingredients
- 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
- 2–3 tablespoons Sir Kensington’s Chipotle Mayo or homemade chipotle mayo
- chopped green onions, to garnish
Instructions
- Preheat oven to 350 degrees
- Place all ingredients, except for the bacon, mayo and green onions, in a large bowl and mix well with your hands until combined.
- 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.
- 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.
- Garnish with chipotle mayo and green onions.
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More Meatloaf!!
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Fantastic recipe. Very flavourful and timing was perfect. Still moist but also some nice crispy bits. I would not change a thing.
Per serving 750 calories, 11 carbs, 56 fat, 49 protein, 1584 sodium and 2 sugar. I’m sure if you bought better quality meat, the calories and fat would be lower than estimated by myfitnesspal.
Any tips on possibly doubling this recipe? I’m throwing a party that will be chock-full of crossfitters this friday down here in tha ‘sprangs. Love the site!
I would just double it and split it into two bread pans
This is the first recipe I tried off this site. YUM!! The best meatloaf I have every had and I would list Meatloaf as one of my favorite meals. Can’t wait to try more!
Its not like you need another glowing review of this recipe, But this was so delicious, easy and satisfying that I had to write. I got my meat from US Wellness meats; buffalo chorizo and beautiful grass fed beef. I threw everything in the food processor (I broke my hand) and added a secret from the cookbook Well Fed2. 1/4 cup water, 1teasppom cream of tartar and 1/2 teaspoon baking soda. Then mixed well, patted into pan and topped with clean bacon from the same company and baked. I made my own chipoltle mayo. Wow. So so so good!!!! Thanks for the terrific recipe. I found it in the best of Paleo 2014. Thanks for a great recipe!!!!!!
Has anyone Tried to freeze this one? I love it and want to make an extra for future use!
Hi! Looove this recipe and so does my SO. He requests this on a weekly basis!
We have been eating keto and I love that a lot of you’re recipes can be converted or altered a bit to be perfect. I usually leave out the mushrooms and replace the almond flour with ground pork rinds and this is ammaaazzinngggg!
dayuuuuuum you fancy! that sounds amazing!
Yes, yes, yes! Amaze-balls. I don’t think people say that anymore?!?! Doesn’t really matter since I’m sure no-one will read this 😉 My BF actually overlooked the fact there was spinach and carrots in the meatloaf – WIN!
woot woot! glad you liked it!!
I made this recipe before and absolutely loved it, but now my oven is broken and I’m craving it. Can I put this in a slow cooker? Any thoughts? I have a rack that fits into the slow cooker… Should I use it??
it’s worth trying!! haven’t done that myself, though, so i can’t say for sure
This recipe is a definite keeper!!! Almond flour is $19.99 a lb. where I live but you don’t need much and everything just came together perfectly, thank you!
glad you liked it, pamela!
I’ve made this before and it was wonderful and now thinking I could make two smaller ones out of same recipe. How long would you cook if making two?
not sure, i haven’t made smaller portions