Big news, you guys! I’ll be having Kristin, of Paleo Trail fame, on the blog for a little Q&A sesh. If you’re not familiar with Paleo Trail, it’s a quality-rating system of food journaling that’s awesome for those of us without the time, energy, or give-a-sh*t-ability to track calories or micro-nutrients or god-only-knows what else. She has an incredible story, too, so get excited!!
What questions would you like to ask her? (I know, I ALWAYS need something). It can be anything…about her, her journey, her amazing program, etc…just leave a comment or shoot me a note!
So for the bazillionth time I have to apologize for my crap photography. I’ve tried, you guys, I really have. I’m just too poor for a DSLR, too busy to get pictures done during the daylight hours, and too scatter-brained to compose a nice-looking picture. My new strategy is to just oogle culinary photos on Pinterest and try to make mine look like them. Except they don’t. And ya know what’s bad, too? I take better photos on my phone than on my real camera. *Sigh*
It’s OK, though, because this pizza meatloaf kinda speaks for itself. It’s like a MEATZA on crack. You can even put cheese on it. Like, some fresh mozz or shaved Parmesano Reggiano. Please and thank you.
- 2 lbs Ground Beef
- 1 lb Ground Pork
- 2 Eggs
- 1 Onion, diced
- 1 Bell Pepper, diced
- 1 c Sliced Mushrooms
- 1 can (14 oz) Tomato Sauce
- 1 T Italian Seasoning
- Salt and Pepper to taste
- 1 pkg Applegate Farms Pepperoni
- Mix the meat, eggs, veggies, seasonings, and half the can of tomato sauce together until just combined.
- Shape into a loaf in a large baking dish. Top with remaining tomato sauce.
- Bake at 350 degrees for 1 hour. Remove from the oven and top with pepperoni. Return to the oven for another 10-15 minutes, or until the pepperoni is crisped around the edges.