Day 4: MEATLOAF & Brussels Sprouts

I’m not sleeping well. I wake up every few hours because I feel overheated. I have also heard this is a symptom of transitioning into the paleo diet. One common explanation is that my metabolism is working faster, therefore raising my body temperature. I just need to adjust to being warmer and then I should resume sleeping peacefully through the night.


Meatloaf… Loaf of meat… It’s kind of strange to eat a loaf of meat. But, oh, how we love meatloaf! I am hoping to make meatloaf on a more regular basis, but I want to make different styles of meatloaf. Veggie infused and Italian are the two we came up with last night. I followed this recipe last night and it was delish.


As the recipe site suggested, we ate the meatloaf with Brussels sprouts. However, I am partial to my own sprouts recipe.

I like to turn the fallen leaves into chips (the blackish flakes)

You will need:

1lb Brussels Sprouts
1TBL Olive Oil
Salt & Pepper to taste
1. Preheat oven to 400*.
2. Cut the root end off of each sprout. Peel off two or three layers of each sprout.
3. Cut the sprouts in half lengthwise. For some of the bigger sprouts, I quarter the pieces.
4. Lay on a baking sheet. Toss with olive oil, salt, and pepper.
5. Bake for 25-30 minutes, tossing every ten minutes.
6. Serve. Top with butter if you desire.

When I was a kid, I used to eat ketchup with meatloaf. Weird, huh? Do you eat any “weird” combinations?