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 delicious. Thank you!!
Juli, your website is probably my absolute favorite when it comes to paleo recipes. This was delicious and even my four year old loved it. 🙂
When I have trouble sticking to Paleo, all it takes is a visit to your website.
Love your blog and everything I’ve made is amazing! This is an odd question but when you make the homemade mayo and use an egg, what makes it okay to eat it? I know raw eggs aren’t good for you, does the oil counteract it?
if you use good quality eggs, eggs that come from pastured chickens, you’ll be fine
Do you cover the baking dish with anything? Or just throw it in the oven?
Just throw it in the oven
OMG! This was SOOOOO good! I made this last night and it turned out GREAT! The only thing I did differently was add an egg to help hold everything together and I made a bacon weave on top (since I had extra bacon, why not?). Turned out amazing and everyone loved it! I will be making this again, thank you!
I made this without the bacon or the chipotle mayo, it still was amazing!! Thanks for your recipes.
I just popped this in the over… Its been cooking for 23 minutes so far and I just realized… I did not add the almond flour! Idiot… Well, cross your fingers it still comes out ok. HA! It smells great any way. Thanks for sharing, I will get it right the second time around.
We made this tonight for the first time, and it was delicious! Our kids even ate it, despite all the veggies. We left out the garlic though, as my wife is allergic. Still amazing!!
This is a fantastic recipe. SO tasty and SO easy to make. I made it after I made and ate dinner last night, so that I could have it for lunches this week. SO SO good.
Do you have more recipes like this? That are very easy to make and taste this good? I mean easy to make like throw everything into a dish and bake.
Definitely try the Pizza Spaghetti Pie! https://paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/
I gave this recipe a whirl tonight because I had some chorizo in the freezer from my monthly meat delivery I didn’t know what to do with. I made a few changes: I skipped the mushrooms and spinach (increasing the chance that my children would eat it), added 2-3 TBS of worchestshire (it seemed a little crumbly without a liquid) and omitted the bacon and mayo topping (cutting down on the calories substantially). It was really flavorful and we all enjoyed it!