Paleo Meatloaf l Jeri’s Corner: Fitness and Food

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Categories: Food

Jeri’s Corner: Fitness and Food

My Lite Bites

Week 9: More reading and research on what Paleo is all about happened this week. Really I was looking for what I could eat, what I could not eat and what are people cooking.

I can understand about eating what the stone age folks ate because you get rid of all the additives that are in processed foods. What I don’t like is the increased fat in foods recommended by Paleo.  Especially sense I have been focused on reducing fat in my meals for years. I think my relationship with Paleo will be give and take. I will actively stick with it while in Crossfit, but modify when I can to reduce meals with fat. For this weeks menu, I purchased some fruit, Raw Revolution Bars and Dark Chocolate Almond Milk for snacking hours. I have leftover sloppy joes to finish up and I made some tasty meatloaf paired with steamed asparagus. I say tasty because the usual suspects that I eat are Turkey, Fish, Chicken and Tuna. I eat red meat every so often. So this meatloaf has spicy Italian Sausage without the casing and ground sirloin. I found this recipe by, ‘Thatgirldownsouth’ and made a few modifications.


  • 1 lb package Jennie O Turkey Store Extra Lean Ground Turkey
  • 1 lb lean ground sirloin, was not grass fed
  • 1 lb Hot Italian Sausage, not in the casing
  • 2 large green peppers, chopped
  • 1 large yellow onion, chopped
  • 1 head of garlic, minced
  • 4 Organic Eggs
  • 2 cans of tomato paste
  • 3 tspn Oregano
  • 2 tspn garlic powder and onion powder
  • 1 tspn smoked paprika

Paleo Meatloaf

For the meats, I would use what you like. I listed what I used in this recipe. If you like a ‘saucier’ meatloaf I would add another can of tomato paste. Preheat oven to 400. Combine all of the ingredients into a large bowl and mix with your hands, spoon or whatever you can find. Yes, this is a heck of a lot of meatloaf. I used muffin tins, more for portion control. You could use two meatloaf pans or muffin tins or a combination of both. Spray the dish with cooking spray and form your meatball or place in muffin tins. Be careful not to fill the meat all the way to the top in your muffin tins due to the rise. Once you have completed this I would recommend lining the bottom rack with something to catch the grease drippings, such as aluminum foil. Cook for roughly 2 hours or if you have a meat thermometer go for 165 degrees. This would really depend on the meats you add. I just took the highest ‘done’ temp of the combined meats. Hope you enjoy this as much as I do!

My Fitness Scene

“The thing that is really hard and really amazing, is giving up on being perfect and beginning to work on becoming yourself” Ann Quindlen

Fitness Contest

Hard to believe I have three weeks to go until the BodyBuilding Challenge is over. The only transformation I see is more definition in my legs and arms. However, I signed up for the contest to loose weight. I am still a yo-yo when it comes to my weight. Right now I am at 126 from 130.

I have been going to Crossfit Monday – Friday. My workouts are at 5am and three to four days a week I visit my other gym to get more cardio in the evenings. It has been a rough week. I was popping aspirin by Wednesday because I was in such pain from being sore. I know its my body in shock which is good. I’m happy to have found Crossfit and actually enjoy it more than what I have been doing for the past thirteen years. It’s been a week and I notice the difference. To give you an idea of what we do in class you will need to visit We follow their WOD, workout of the day. Of course I post the highest times in group and I push myself to do better. It’s not fun being the last! Just a personal thing. Love to compete but these guys are good and probably have been doing this for years.

That’s it for now!


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