I have always wanted to have signature recipe.

I want people to want me to bring my, “___” to the pitch-in like everyone wants my mom to bring her famous pasta salad, or how my E’s Chicken Tetrazzini was the family’s favorite comfort food.

I want to be known for something considering how much I enjoy cooking.

But here’s the problem…if you know me, you know that I am not good at coloring inside the lines, aka following directions.


Cooking by a specific recipe or creating a legit recipe en lieu of saying, “add a pinch of this, a sprinkle of that and a dab of that,” is tough for me to do.

However, after making this *amazing* meatloaf three times… and loving everything about it (plus it’s my meat loving boyfriend’s fave #jordanapproved)… I had to write it down and share!

Without further adieu, here is the recipe and directions!



-1 pound of lean beef (93% lean)

– 2 Sausage links (I use whatever looks the best at Whole Foods)

– 1 large carrot or 12 mini-carrots

-1/2 cup of sliced mushrooms

-1/4 to 1/2 cup white onion

– 6 tablespoons of coconut flour

-3/4 cup of greek yogurt

– 6 tablespoons of ketchup

-uncured bacon (6 slices)


Pre-heat oven to 415 degrees.

Chop carrots, mushrooms and onions then place in a bowl.


Then chop 2 sausage links into small pieces and place them in the pan with 1/4 of the bowl’s chopped contents.

meatloaf2Next add 2 tablespoons of greek yogurt, 1 tablespoon of ketchup and half of the lean beef to the contents in the pan. Stir it up and pat it down.

meatloaf 3

Once it is patted down, sprinkle 2 tablespoons of coconut flour on top of that.

Then add 1 tablespoon of greek yogurt and another tablespoon of ketchup before pouring the rest of the chopped ingredients on top.

meatloaf 4

Then add the other half of the lean beef on top of the chopped ingredients.

meatlof 5


Next, add two more tablespoons of coconut flour to the top, mush it all together and pat it down with a spoon.

meatloaf 6                   meatloaf 7

Finally, drizzle one tablespoon of ketchup on top before you add strips of bacon to cover the pan.

meatloaf 8

Then bake the meatloaf for about 30-35 minutes at 415 degrees.

Expert Tip-– The bacon grease and meat “juice” will start to fill up the pan. I don’t like the grease and liquid so after the first twenty minutes I take it out and pour the grease out in the sink. Then I continue to do that every five to seven minutes until it’s done.

Finished product: 


Nutrition information:

****This information is based on making the recipe with a 9×9 pan using 1 pound of 93% lean beef (680 calories), two 80 calorie sausages, Applegate Uncured Sunday Bacon (60 calories/two slices), coconut flour at 120 calories/tablespoon and organic ketchup at 25 calories/tablespoon.

Entire pan nutrition stats:

Calories: 1,600 calories *roughly.*

Protein: 128 grams

Fat: 75 grams

Carbs: 91 grams

1 serving = 1/4 of the pan:

Calories per serving: 400

Protein: 32 grams

Fat: 18.75 grams

Carbs:  22.75 grams.




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