It’s that time again. Time to share yet another sneak peek recipe with you from my upcoming cookbook, Juli Bauer’s Paleo Cookbook! Last week I shared one of my favorite savory breakfast recipes from the book, Apple Fennel Breakfast Sausage and this week it’s all about dinner. In the summer, I start to run out of ideas about what to cook. It’s usually something on the grill. Or salmon. And since we don’t have a grill right now, it’s all salmon. Which is cool and all, but I need more excitement and flavor. That’s where this recipe comes in to play.
This meatloaf is FULL of flavor. Because you can make it into any flavor you want. Maybe you want sweet and savory, so you use a peach salsa. Or maybe you want super spicy and use a habanero salsa. Seriously, you can make this recipe taste however you’d like, but I can promise you it will taste amazing every time.
If you hadn’t noticed yet, which means you are blind, this recipe along with the breakfast sausage recipe both have absolutely amazing pictures. That’s because I did not do them. I’m not exactly strong when it comes to my photography. Because I don’t give a sh*t. I really should learn how to use the nice camera I have, but I would rather spend my time doing other things. Like cooking. Ok, let’s be real, like eating. But when I decided to write this book, I wanted it to be exactly what I envisioned in my mind. And my own photography was NOT what I envisioned. I envisioned recipes that made you feel like you were at your dinner table, about to eat. I envisioned brightness and color and flowers. And that’s exactly what I got when I decided to work with Bill and Hayley from Primal Palate.
When I was looking for a photographer, I looked to them for advice. I had no idea what to look for since I had never worked with one before. Right away, they offered to help, because that’s the kind of people they are. They welcomed me into their home, into their guest room, into their kitchen, and into their lives. It took me 4 trips to Pittsburgh, all lasting at least 7-10 days, to create this book. That means they put their lives on hold for 7-10 days at a time, all to help me out and help me create my vision of this book. How amazing are they? Super amazing.
When I wrote my first cookbook, I honestly had no idea what I was doing. I call it my high school book, just really getting my feet wet. My second cookbook was still a learning process; still finding out who I was and what my vision really was, also known as my college book. And my newest upcoming cookbook, this is my grad school book. I finally know what I want, I’m better at what I do, and I have a vision of what I want to put out into the world. This book has the most beautiful photography of all my books, the best recipes I’ve ever made, and my honest and happy viewpoint on paleo. I’m continuously trying to get better at everything I do, and I think it really shows in this book. Balls, I’m so excited for you all to see it.
And while you’re testing this recipe out to see what you think, remember that my new book, which comes out in less than 5 weeks, is now only $18.30 on Amazon. That’s marked down from $34.95, meaning it’s 48% OFF!!! With Amazon, we have no idea how long that deal will last or when it will go back up, but I can promise you that if you preorder it now, you’ll seal that deal before it increases again! So awesome it’s so dang cheap right now! And if you’re worried about having all the ingredients for my new book, don’t forget to sign up for my latest giveaway with Thrive Market! Who wouldn’t want an extra $250 towards ingredients?!
Now go eat this! Don’t question it! Do it!!
Sneak Peek Recipe from Juli Bauer’s Paleo Cookbook: Mexican Meatloaf
- Yield: 6 1x
Ingredients
- 1 pound ground beef
- 1 pound chorizo
- 1 red bell pepper, diced
- 1⁄2 medium white onion, minced
- 1 (7-ounce) can diced green chiles
- 2 cloves garlic, minced
- 1⁄2 tablespoon garlic powder
- 1⁄2 tablespoon onion powder
- 1⁄2 tablespoon paprika
- 1 teaspoon chili powder
- 1⁄2 teaspoon fine sea salt
- 1⁄2 teaspoon black pepper
- 1 cup blanched almond flour
- 1 large egg
- 1⁄4 cup roughly chopped fresh cilantro, plus extra for garnish
- 2 cups salsa of choice, divided
Instructions
- Preheat the oven to 350°F. Grease a 9 by 5-inch loaf pan.
- In a large bowl, combine all the ingredients except for the salsa.
- Press the mixture firmly into the prepared loaf pan. Pour 1 cup of the salsa on top of the meatloaf.
- Bake for 1 hour 15 minutes, until the meat is completely cooked through in the middle.
- Remove the meatloaf from the oven, top with the remaining 1 cup of salsa, and garnish with extra cilantro.
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More Previews From Juli Bauer’s Paleo Cookbook!
Sneak Peek Recipe from Juli Bauer’s Paleo Cookbook: Frozen Mango Margaritas
Sneak Peek Recipe from Juli Bauer’s Paleo Cookbook: Buffalo Chicken Casserole
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This was delicious! I used green bell pepper and doubled up on some of the spices and it was great. However, it took closer to 1.5 hours in the oven and it’s not quite done yet. (I am planning on reheating this for lunch later in the week, though, so it works for me.
Is it possible to substitute coconut flour for almond flour?
If so, how much?
no
Would it keep okay to make this ahead of time? Say, early afternoon prep for a 7pm dinner?
I made this last night and it was AMAZING!! I cannot wait for your cookbook to come out 🙂
I wasn’t able to find ground chorizo at the store so I bought the sausage and just removed the casings and chopped it up and it still seemed to work great!
Thanks so much for posting!
Yup! Just ordered my copy from Amazon! Julie, I am so excited for your book. Your cooking, workouts, and stories have inspired me so much and I have tuned a huge corner in terms of wellness and a lifestyle approach, not trying to be “perfect” anymore. Anyways, THANK YOU and so excited to cook and eat my way through this book!
Yayyyyyy!! you are the greatest! Thank you so much for the support, hope you love it!
Delicious! Made this last week and the whole family loved it! I had to sub spicy Italian sausage for the chorizo because I was having a hard time finding it, but it still came out great. I will definitely be making this more regularly!
I love this recipe! It reminds me when I was young and my mother used to bake a similar loaf.
May make a couple of suggestions? Variations if you will?
I’ve been baking a similar recipe for a few years with a couple of tasty additions:
– i press the meat until it’s about an inch thick. then i add 2-4 hard boiled eggs (depending on how many people are eating) in a straight line in the middle.
– then roll the load and tuck in the edges so the eggs are completely covered from all angles.
– to keep it all together in the oven i’ll take very thinly sliced tomatoes and cover the whole loaf after it’s on the baking sheet.
This was amazing Juli! I subbed dried mushrooms for the almond flour (trying to avoid eating too many nuts) and it turned out so yummy! Thanks for all of the delicious recipes. You are seriously the cutest!
That sounds really yummy. Do you mind sharing how much dried mushroom you used? I’d love to try it!
Looks yummy!
This meatloaf was amazing! Definitely making this again! Didn’t have almond flor so I had to use cashew flour… Not sure if it made a difference. Thank you! I’m about to pre-order your cookbook. Thanks again for the sneak peak recipe????