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Well it's not like I made chili and then turned it into meatloaf... that's just bizarre... but the day was peculiar and I don't know where my mind was.  I'm just calling it "Mommy Brain" and we'll leave it at that, okay? 😉

So I get up one morning and actually REMEMBER to get 2 lbs. of ground meat out of the freezer as it's Tuesday....  or well, kind of did that....

Moving onto a half  hour later, I sit at my desk and think, well- more like panic - "Oh no!  I forgot to buy mushrooms for the meatloaf!" and I go into quick action... what to do? what to do?  We live a half hour away from the grocery store.  I am NOT spending an hour in the

Meanwhile...

car just for mushrooms.  So I go to the internet... put in a search 'substitute for mushrooms'...hmmm....   well.... zucchini or carrots seems to be the consensus.  My son hates zucchini and I don't have any anyhow. I have carrots.  Hmmmm...  Now I'm thinking to myself..."My husband and my son LOVE my meatloaf recipe...do I dare make it with a substitute?'" Think some more.  "No. I really don't dare. Now what?"  So I drag out the Paleo cookbooks.  Aha!  I found a recipe for mini meatloaves that my husband actually requested I try several months ago and what do you know...it calls for carrots!  But it also calls for only a pound of ground beef and a pound of ground pork rather than the 2 lbs. of ground beef I got out an hour or so ago.  I do have a pound of ground  pork in the refrigerator.  I go to make sure the ground beef hasn't thawed too much....   not only has it not thawed too much, turns out one of those 'pounds' was actually minute steak.  Ugh.  Okay... so I put the minute steak back and gather the materials for the rest of the mini meatloaf recipe that I found in Sarah Fragoso's Everyday Paleo Family Cookbook.

Mini Meatloaves

  • Servings: 5-6
  • Time: 30 minutes prep time and 20 minutes cook time
  • Difficulty: easy
  • Print

  • 1 lb. ground beef
  • 1 lb. ground pork
  • 1 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 2 garlic cloves, minced
  • 1 tsp. onion powder
  • 1 tsp. dried parsley
  • 1 cup finely diced carrots (I used the shred blade on my food processor)
  • 1 cup finely diced spinach leaves (I used baby spinach)
  • coconut oil or ghee
  • ketchup or homemade sauce

Directions:  Grease a muffin pan with coconut oil or ghee.  Mix together the ground beef and pork, seasonings, carrots and spinach.  Place approximately 1/3 cup of mixture into each space of the muffin pan.  You may spread a bit of ketchup or homemade sauce on top of each mini meatloaf.  Bake in a pre-heated 350° oven for approximately 20 minutes (you may need extra time if you are using a stone pan).

My husband and son really like this sauce so I used it on top in place of homemade ketchup as called for in the original recipe from Sarah's book:

  • 1/2 cup ketchup
  • 1/2 - 1 tbsp.. Worcestershire sauce -  sometimes I use coconut aminos as a substitute to avoid soy.
  • 1 tbsp. honey

So after mixing all of this up and putting the pan in the refrigerator for baking later,  THEN I close the refrigerator door where my monthly menu plan is posted to check and make sure I remembered the side dishes correctly... ahem...  yeah, well.  It wasn't meatloaf day.  It was supposed to be Paleo Chili.

 

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So embarrassed....  all of this plus allowed the sink to overflow on the same day....where was my head?  Ah.....but dinner was good!