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


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.



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