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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This was so delicious! I made it to have for work the next few nights, but I had to taste it since I was salivating the entire time it was cooking.
I used leftover cilantro sauce from your southwest meatballs and just added some chipotle adobo sauce to it. By far my favorite paleo recipe! The bacon is what takes it over the edge! You are awesome!
I made this last night – AMAZING! I used hot italian sausage in place of the chorizo, and I made a Tabasco mayo instead of chipotle. This will def be in my regular rotation.
Omg this was amazing!! We doubled the recipe for 5 of us with some leftovers. We already are huge chicken salad fans with your chipotle mayo so that with bacon and meat could only have made greatness. You have again out done yourself!! Thank you for making us and our 3 boys happy!
So good! Had it for dinner plus leftovers in my eggs with kale and for lunch with some fried plantains. Super delish. Your recipes are simple and awesome!
I made this last week and it is now in the weekly rotation. SO GOOD. And that Chipotle Mayo!? WTF girl. Epic.
My husband just said that’s his favorite meatloaf ever!
I’m not a meatloaf person, but DAMN. This was amazing!!! Thanks so much, Juli!
What brand of chorizo do you buy? And where do you buy it? I love chorizo!
boulder sausage chorizo
Dude. I wanted to kill someone last week as well. The whole snow in April and paying the government all my money was a kick in the nuts for me too.
Made this last night and it was DELISH! Flavor was awesome and overall super satisfying. I love when food that is good for you, tastes good too- you seem to have many of those types of recipes up your sleeve 🙂 One question, my meatloaf came out kinda crumbly and super oily. Is there a trick to getting it solid like the pic? Maybe a different type of beef or chorizo? I used 85/15 grass fed ground beef and pork chorizo that was perhaps not the best quality. Any advice for how to make this better in the future are appreciated!
That beef is a bit more fatty than what I used so that could have been the issue. I believe I used 90%