Yup! Bacon wrapped meatloaf that is! Mmmm… look at all that bacon…
Get these things ready:
- 2 tsp olive oil
- 1 medium onion, chopped
- 2 medium garlic cloves, minced
- 2 large eggs
- 1/2 tsp thyme
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 tsp dijon mustard
- 2 tsp worcestershire sauce
- 1/4 tsp hot sauce
- 1/2 c plain yogurt
- 2 lbs meatloaf mix (50% ground chuck, 25% found pork, 25% ground veal)
- 1/2 c almond flour
- 1/3 c minced fresh parsley leaves
- 8 oz bacon (may need more depending on loaf shape)
And then you:
- Preheat the oven to 350° Done? Ok, read on!
- Toss that olive oil into a small pan and heat it up. When it’s hot and ready add the garlic and onion; sauté until softened. Allow to cool.
- Meanwhile, in a medium mixing bowl add the eggs, thyme, salt, pepper, mustard, worcestershire, hot sauce, and yogurt.
- Grab a whisk and mix it up! Once you’ve done that, slowly incorporate the meat into your egg mixture. (If you want you can put the meat into a larger bowl and slowly work the mixture into the meat… but who wants to dirty another bowl?)
- Next, add the cooked onions and garlic, almond flour, and parsley. Get friendly with the meat… I use my hands. Combine well.
- Line a rimmed baking sheet with foil (I hate doing dishes). Shape the meat into 1 or 2 loaves, as you can see I made two to reduce cooking time.
- Cover the loaves with the bacon, overlapping each slice slightly to completely cover the loaves. Tuck the edges underneath.
- Finally, bake the loaves until the bacon is crispy… this usually takes an hour. To make sure the meatloaf is ready, check the internal temperature with a meat thermometer. It should read 160°. When it’s ready, serve with your favorite organic ketchup or steak sauce!
What kind of veggies do you think go best with meatloaf? I have a great recipe for braised swiss chard, pretty sure it has bacon too… maybe I’ll try that!