Tuesday, February 19, 2013

Bacon covered meatloaf for 2

As soon as I saw this recipe, I knew I had to make it and soon. Everything is better with bacon, after all.  Luckily, we had some chicken sausage in the freezer. I forget the brand but it was a gluten-free chicken sausage we picked up at CostCo. I will say that this particular sausage seemed really greasy when we cooked it.  We were all out of ground beef, though, so that meant a run to CostCo. Once I had everything in hand I set out to make the meatloaf of all meatloafs.

I've really got to get better at taking more pics as I go, but it's a little hard when your hands are all sticky and covered in meat mixture.  Since there are only 2 of us, I cut the recipe in about half. My recipe looked like this:

1lb ground beef
2-3 chicken sausages (casings removed)
1 egg
1/2 red pepper (diced)
1/2 red onion (diced)
handful of parsley (I used dried because it was all I had)
3 cloves of garlic (chopped)
1/2 cup almond flour
3Tbsp horseradish mustard (we had Dijon but horseradish just sounded better)
2 Tbsp bbq sauce
1/2 lb of bacon
salt, pepper

Preheat over to 350. Grease your loaf pan with coconut oil. (Do this first or, like me, you'll have to get someone else to do it later when your hands are all covered in meat). Mix the ground meat, sausage, egg, red pepper, onion, almond flour, garlic, mustard, salt & pepper together in a bowl. Use your hands, it's really the only way to mix a meatloaf.  Form it into a nice loaf shape and drop it into the greased loaf pan. Salt & Pepper the top of the loaf. Cover the top with BBQ sauce.  Then cover it with bacon.  I tried to lay them out ahead of time like they did in the other recipe but then I couldn't figure out how to transfer them to the loaf. So, I laid a few pieces across the loaf in one direction then went back the other way and so on, until it was nice and covered. Then place it in the over for 90 minutes.  Note, I found that my loaf was creating a lot of grease (I blame the sausages I used) so I took it out at about 60 minutes and drained most of the grease off.

I served our meat loaf with some nice sauteed (and slightly crispy) baby bella mushrooms.  It was quite yummy.

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