In my recent post,  The sugar fight that I was losing, I talked about the 21 Day Sugar Detox book by Diane Sanfilippo.

This book is fantastic about explaining the hows and whys about sugar addiction and what it does to your body (other than make you overweight).   Many other ‘diets’ use some sort of pill or shake to introduce more foreign chemicals into our body’s that talk about this or that.   “And all you have to do is take this _______! No change in your daily routine is necessary.”belly fat pill

These pills / shakes/ flushes etc. may work, for a little while.  But all of these chemical “remedies” have warning labels, giving you all kinds of terrible side effects. They also warn you not take for an extended period of time.  So, even if they work …. when you stop taking them (because you are warned to), the fat comes back with a VENGEANCE.

Many people think, “If I could just lose this fat I would feel better, over all.”  Well… that is true, to a point.  


If you don’t work with what your body naturally needs, you will stay on the feel bad roller coaster of the commercialized methods.

In the 21 Day Sugar Detox book, Diane walks you through why calorie count means nothing and what exactly the difference is in good carbs and bad carbs, as well as good and bad fats that your body is actually designed for.  Vs. the external chemical “solutions” that can cause many worse problems with our bodies.

This Mexi Meatloaf {the book calls them Mini-Mexi Meatloaves – but I only have a normal loaf pan.  So I left out the mini.} Is on page 118 in the 21 Day Sugar Detox Book .  This is one of the favorite recipes of me and my peanut gallery.      *My hubby is the hand model in all of these pictures!

mini mexi meatloaf


Preheat oven to 375 degrees (F).

Line loaf pan(s) with parchment paper or grease with coconut oil.

You need;

  • A small sauce pan
  • A medium  skillet
  • A large mixing bowl (I used a crockpot crock – It was handy and clean)
  • A small bowl

For the Sauce:


  • small sauce pan
  • 1/2 cup of water
  • 7 ounces of tomato paste
  • 1/4 cup of chopped red pepper (I used 1/2 cup frozen green pepper)
  • 1 tablespoon dried cilantro
  • 1/2 teaspoon chili powder
  • (optional) 1/4 teaspoon fine sea salt
  • (optional) black pepper to taste

It will be done when it starts to steam, and small bubbles form and pop on the sides of the pan.  It’s very important not to burn it.   Once it’s done set it aside.  It will go on top of the meatloaf before baking.

For the Meatloaf;

  • medium skillet
  • 1 tablespoon of coconut oil, duck fat, or bacon fat
  • 1 small onion, chopped (I used 1/2 cup frozen onion)
  • 2 cloves of garlic, minced or grated


  • Large mixing bowl
  • 2 pounds ground beef
  • 2beaten eggs (this is where the small bowl comes in)
  • 2 teaspoons of dried cilantro
  • 1 teaspoon of ground cumin
  • 1 teaspoon of  ground coriander
  • 1 teaspoon  of chili powder
  • 2 teaspoons of dried cilantro
  • (optional) 1/2 teaspoon of fine sea salt
  • (optional) 1/4 teaspoon of black pepper
  • 1 bell pepper, any color – grated or finely chopped (I used 1/2 cup frozen green pepper)
  • 2 carrots, peeled and grated


Place the loaf in the preheated 375 oven, uncovered,  for 60 to 70 minutes (40 to 50 for the mini loaves).   Remove from pan immediately when done, let sit for 5 minutes.  Enjoy!

I served this with Creamy Herb Mashed cauliflower and green beans.