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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First of all, my meatloaf tasted amazing! Problem is that it didn’t hold its shape even a little bit. Without an egg as a binding agent, what’s holdjng this puppy into loaf form? Did I miss something? I’ll be finishing it as part of a hash of sorts. Which is just fine by me!
This was SO good, I don’t know how you come up with these recipes! My fiancé and I loved it. I shredded the carrots instead of chopping them and I think it helped hold it together. Thank you so much!
Anyone have the nutritional breakdown for this? Like protein/fat/carbs? My family loves this by the way!
This was AMAZING! My non paleo half loved it!! I can see this as a monthly meal for sure!
This is in my oven now! Eager to see how hubbie, who loves meatloaf, will feel about this one. It smelled divine when I was combining everything. Will defintely let you know…thanks for the recipes! Happy January! Winter of 2015 is here!
WOW!
OMG! Girl, I’m sorry to hear that you were in a funk, but damn if you being in a funk produces a recipe like this….get funky more often!!!! This was unbelievable, hubby and I stopped ourselves to get a second helping, we were so full and knew one more bite would put us over the edge! It was easy to make and so yummy!!! Thanks!!!
Okay….this was freaking A-Mazing! I have made several of your recipes, but now I am in a Juli- wanna-be mode and making a new recipe every night! My five year old even ate this…without the mayo…she’s weird. Oh, and I took this to work as leftovers and shared with two other people who love new paleo recipes….then the rest of my donut-eating co-workers(I’m a cop) suddenly became interested in the aroma! Now, they want to try, but they make fun of me for eating healthy, so too bad for them! 🙂 This is the 2nd time I made this mayo this week and it works great in my Kitchen Aid stand mixer on the highest setting with the whisk attachment. Anyhow, you rock, this recipe rocks, and the mayo rocks….Thanks for being you and awesome!
I just found your website a few weeks ago and absolutely love it!!! This recipe was a big hit with my husband and 17 year old stepson. I rarely cook with chorizo but agree that it really makes the meatloaf pop! I forgot to put a drip pan under when cooking, so we had a huge mess but that got us to clean the oven 5 years too late lol. I love your Fashion Fridays and how you try and find similar steals for us at other stores. I love the affordable websites you introduced me too as well.
I made this last night and it is absolutely delicious. I didn’t have any almond flour so I used 1/2 cup of tapioca flour and it still turned out really well!