Saturday, January 29, 2011

Bacon Mushroom Meatloaf (AKA Rob's Meatloaf)

I have literally never made meat loaf until now. My mom made it when I was a kid, but I don't remember much about it. This version is paleo comfort food at its finest: bacon, mushrooms, onions, and grass-fed ground beef. Yum! When you cook this, be sure to place a pan underneath your baking dish. The fat from the bacon will start to simmer and could make quite a mess in your oven. (I speak from experience!) I am not a huge ketchup fan, but I do like my paleo ketchup recipe. I didn't put very much on top, so feel free to double it if you'd like. This meat loaf is my take on a recipe that came to me complements of our friend Rob. I hope you enjoy the combination of meat and veggies all in one neat bundle!


Ingredients
2 pounds grass-fed ground beef
1 pound nitrate-free bacon, roughly chopped
1 onion, chopped
8 oz mushrooms, chopped
1 cup almond flour
2 eggs, slightly beaten
sea salt
freshly ground black pepper
1-3 Tbsp hot sauce
1/2 cup paleo ketchup

Preparation
Be sure to place a pan under your dish
to catch the bacon drips.
  1. Preheat oven to 350 degrees F.
  2. Add bacon to large skillet over medium high heat. Saute for 10-15 minutes or until bacon begins to crisp. Add onion and mushroom and saute for an additional 5-10 minutes or until onion starts to become translucent.
  3. In the meantime, crumble ground beef into a large mixing bowl. Add egg and 1/2 cup almond flour, using your hands to combine.
  4. Combine paleo ketchup and hot sauce in a small bowl.
  5. When bacon mixture is ready, drain fat and add bacon, onion, and mushrooms to meat. Fold in using a wooden mixing spoon or your hands. Season with salt and pepper.
  6. Transfer meat to a large loaf pan. Pat it down gently and round the top a little bit.
  7. Pour ketchup mixture on top and spread evenly with a spatula.
  8. Place in the oven on the middle rack. Place a large rimmed baking sheet underneath it.
  9. Bake for one hour or until cooked through.
  10. To serve, slice as you would bread. Serve on its own or with a green salad.

19 comments:

  1. Excellent, everyone ate it and asked for more even my 16 month old

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  2. Thanks, Ms. D! Love that you have a paleo baby! I only wish I would have started my kids eating paleo a lot younger. So glad you all enjoyed the meatloaf. Thanks for the nice comment!

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  3. I made this for my family tonight. It was a huge hit with everyone! Such incredible flavor! Definitely a keeper :)

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    1. That's awesome! I'm so glad your family liked it. Thanks for letting me know. :-)

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  4. I have this in the oven right now, and I'm hoping I got it right. I was confused about the almond flour. The list of ingredients calls for a cup, but the instructions only use 1/2 cup. I used 1/2 cup, and then folded in a little bit more until I thought it would probably hold together. What's the right answer?

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  5. Hi, Jackie! You were exactly right! The mixture needs at least a half cup, then more as needed to hold it together. There are variations in egg size, etc. that might require a bit more. I will update the recipe when I get back to my computer. Thanks for calling that to my attention. I hope you enjoy the meatloaf!

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    1. It did turn out great! My husband said it was the best meatloaf he'd ever had, and I agreed (don't tell my mom!)!

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  6. Could you substitute buckwheat flour for almond flour? I THINK buckwheat is paleo...

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    1. Hi, Torey! Sorry, buckwheat flour is not paleo (the "wheat" is a giveaway). Any other type of nut flour would work though.

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  7. Thanks for this great recipe! I have already made it several times, and I'm visiting your site again today to make it for dinner tonight. I have been following your site for over a year now. Your blog was the first I was introduced to with Paleo recipes back then. With all of your great recipes and ideas, you made it possible for me to go Paleo and I'm still going strong. Thanks, Pam!

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    1. Thanks so much for the nice note. It is people like you who make this little passion of mine worthwhile! I'm so glad you are finding my recipes helpful. This meatloaf is a good one, eh?! Hope to hear from you again!

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  8. This was delicious! I got a late start to dinner so we ate about an hour later than usual and my husband said this was "worth the wait!" I only had one pound of ground beef so I shredded some carrot and zucchini to boost it up - it worked great and got us some more veggies. Thanks so much for this! I'll be scouting out some more of your recipes to keep us on track.

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    1. Great way to improvise with the veggies! I'm glad it turned out. Thanks for the nice note!

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  9. have a nut allergy is there a substitute for the flour? or can we just skip it?

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    1. You can just cut back on the eggs to one or none, if your meat mixture holds together, and skip the flour. Enjoy!

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  10. Hi - I have a quick question. We don't eat pork and I was curious as to what we could substitute or if we should just remove it from the recipe?

    Susan :)

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  11. Hi, Susan! If you skip the bacon, cut back the eggs to one. Because bacon adds a lot of flavor, you will probably want to add a little garlic or garlic powder. You can use coconut oil to saute the onions and mushrooms. It should still taste great. I have also seen beef bacon so you could substitute some of that if you can find it. I don't think turkey bacon is even worth the effort though. :) I'd love to hear how it turns out!

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  12. Amazing! I made this. autoimmune protocol by omitting the eggs and almond flour. I reserved 5 slices of bacon to lay on top of the meatloaf. Then I broiled the meatloaf for the lasts few minutes to crisp up the bacon on top of the meatloaf. Delish! Holds together perfectly without the other stuff.
    Shannon

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    1. Added a few cloves of garlic too.

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