Paleo Mexican Meatloaf

Ever since having meatloaf at my friend Katie’s house this summer, I have a new love and appreciation for meatloaf.  Despite my Mom’s amazing abilities in the kitchen, I was never a fan of her meatloaf growing up.  Maybe this change of meatloaf perspective can be attributed to the Hawaiian air – Katie is lucky enough to be stationed there with her husband right now – but most likely, it was the Paleo spin from Sarah Fragoso’s cookbook Everyday Paleo.  I put my own spin on that recipe in my Not So Everyday Paleo Meatloaf, but I have been anxious to try a different style in the meatloaf form.

I love the delicious versatility of ground meats.  Myriad flavor and meat combinations, meatballs, burgers, meatloaf, soups, stews, casseroles… the sky is the limit.  In this recipe, I wanted to put a Mexican spin on the traditional meatloaf.  The inspiration?  I have been dying to try a Paleo version of a mole sauce.  I have seen countless versions on the Food Network as well as in several magazines and cookbooks.  They always have so many ingredients!  I wanted to simplify the process, cut out the bread and complicated chiles, and slather it on a meat dish.  I decided that a mixture of pork and ground beef for the loaf would complement the slightly sweet and chocolatey sauce – and it would mimic the ketchup that is traditionally put on meatloaf.

The verdict?  Delicioso!  I loaded up the meatloaf with chopped veggies that paired well with the play on Mexican cuisine.  I also chose to do a ratio of 2/3 pork sausage and 1/3 ground beef.  Pork sausage is fatty, but I drained the fat from the silicone baking pans before serving and used a tablespoon of the drippings to create more depth in the mole sauce.  You can also use 2/3 ground beef to 1/3 pork sausage, or ground turkey!  I just loved that the meatloaf tasted like a large, juicy sausage patty that just happened to be loaded with bell peppers, onion, and celery.  The cooking process allows the veggies to soften and provides extra moisture in the meatloaf.

I used two silicone loaf pans, to divide up the meat mixture.  This not only cuts down on the cooking time, but also allows enough space for the juices and fat.  I used a tablespoon of the fat for the mole, and it helped to bring together the flavor and texture of my sauce.  Not all of the juice is fat, and the fat will come to the top to be skimmed off.  The rest can be served with the meatloaf.

I actually ended up making two different sauces for the top of my meatloaf: a Paleo Sweet Potato Ketchup, and a Paleo Sweet Potato Mole.  The  base of the mole is the same as the ketchup.  Both are delicious accompaniments for this meatloaf dish!  I made them for the express purpose of topping this meatloaf, but I plan on using similar recipes in the future to top other proteins.  Whichever sauce you choose to make, this dinner should be a winner.


  • 2 lb sausage (I used Odom’s Tennessee Pride Hot and Original)
  • 1 lb grass fed ground beef (90-10)
  • 1-2 tbs coconut oil
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1/2 carrot, finely chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup yellow bell pepper, chopped
  • 1/2 orange bell pepper, chopped
  • 1/2 cup almond meal/flour
  • 2 eggs, slightly beaten
  • 1 tbs paprika
  • 1 tsp oregano
  • 1/2 tsp pepper
  • 1/4 tsp dried cilantro
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 tsp sea salt


  • 1. Preheat oven to 350 degrees
  • 2. Heat coconut oil in a large nonstick skillet on medium/med-high heat
  • 3. Add onion, celery, carrots, red, yellow, and orange bell peppers, and cook for 10 minutes, or until slightly softened
  • 4. Remove veggie mixture from heat and let cool
  • 5. In a large bowl add sausage, ground beef, and mix thoroughly with hands
  • 6. To meat mixture, add remaining ingredients, including the veggie mixture
  • 7. Mix all ingredients together so they are evenly incorporated, then let rest for 5-10 minutes
  • 8. Divide meat mixture in half, and press evenly into two silicone loaf pans
  • 9. Bake for 40-45 minutes, or until meat is no longer pink
  • 10. Top with sweet potato ketchup or sweet potato mole sauce
  • 11. Enjoy!