Sunday Sup: Father’s Day Meatloaf

I know what you’re thinking, I do, Meatloaf? But this is not your mother’s meatloaf. This is a bad ass souped up Meatloaf. And it’s what the hubs wanted for Father’s day last weekend. Meatloaf and a salad. LOL

As usual this is a bastardization of a recipe.

Paleo Meatloaf (not whole 30)

Preheat your oven to 350.

Combine in a large bowl:

1 pound ground beef

1 pound ground pork

1/2 pound bacon in small pieces. I use the pre cooked pre chopped bacon from Costco. (The least work, the better.)

1 cup almond flour

1 red bell pepper, chopped

1 c crimini mushrooms, chopped (substitute if you don’t like)

1/2 c dill relish, something savory works best as opposed to sweet

1 teaspoon minced garlic (or a couple of cloves if you’re doing it the old fashioned way.)

4 tablespoons mustard. Your call. I like a brown spicy and a dijon in this.

1 egg

Line a 9×5 loaf pan with parchment paper. Smoosh all that mix into the pan. It will come right up to the top. Seriously, you might want to put a baking sheet under it when you pop it in the oven.

While that’s cooking you want to low caramelize a couple of sliced onions in butter. I do mean low. Low is your only temp and this should take a minimum of 30 minutes. Stir occasionally.

This meatloaf takes eons to cook, like 75-90 minutes. You want an internal temp of 165, pork after all. Let cool a few minutes before you try to remove it from the pan. There will be a ton of juice so drain it a bit. Then use that parchment paper to lift it out of the pan. Let cool a little more before you slice it.

While it’s cooling, heat up some pub cheese from Trader Joe’s.  Cheddar and Jalapeno variety. Nodding. Yup. Or grate some cheese of your favorite variety.

Take a slice of meatloaf, top with cheese, more bacon sprinkles, and those gorgeous caramelized onions.


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