I love meatloaf.
No, not that Meatloaf… the other kind.
Meatloaf is a powerful meal.
It has the power to build muscle in a protein packed loaf form. It has the power to hide some nutrient dense veggies with a crispy bacon crust. It has the power to comfort you on those increasingly chilly fall and winter nights. Meatloaf is versatile and tweak-able. Most importantly, meatloaf has the power to please to everyone from the fussiest of 11 year old boys to the health nut dietician and all the way to the bacon loving, muscle builder.
The Meatloaf Method:
1. Choose your meat. I prefer the grass fed ground beef in my meatloaf, but any good quality ground meat can work. You could do chicken, turkey, veal or pork, or a combination of a few.
2. Get your veggies. With meatloaf, you just can’t pass up the opportunity to pack that baby with nutrients. You’re going to get such a great flavor, why not get optimal nutrition too? Use spinach and sweet potatoes, mushrooms and caramelized onions, shredded carrots or zucchini. Whichever veggies you use will determine which spices and seasonings you throw in, but that’s something easily google-able for those of us who haven’t entirely developed that pairing knowledge base yet. Not only are they going to add nutrient density to your meatloaf, veggies can help keep dat loaf nice and moist.
3. BACON. This step is essential. Add it. Layer it on top or in the mix or maybe both.
4. Ditch the breadcrumbs. We don’t need any breadcrumbs or crumbled up crackers up in here. We’ve got ground flax seed, almond flour, and coconut flour, all more nutritious and delicious options.
Now that you’ve got the basics I’m going to give you the recipe for my favorite meatloaf. It’s sweet and savory, tender and juicy. There’s no green veggies inside, so make sure to pair it with a big green salad or some broccoli and kale.
1/4 lb bacon
1/4 cup raisins
1 yellow onion, diced
3 cloves garlic, minced
1/2 large sweet potato
1lb grass fed lean ground beef
1/2 cup almond meal
a pinch of salt and pepper
Preheat your oven to 400 degrees.
Take 4 slices bacon and cut into bite-sized pieces. Heat your bacon in a deep saute pan until you start to see a nice crisp on your bacon. Add in the raisins, garlic, and onions and let cook.
While those are cooking peel and shred your sweet potato. I’d suggest using a food processor, but if you don’t have one, no need to panic. When I was up at school this meal was my go-to and I always shredded them by hand with a grater or shredder. You can use a vegetable peeler and then you get these beautiful ribbons of sweet potato in your meatloaf. It’s a bit of a workout, which just means you deserve an extra piece of meatloaf when you’re done.
Once the bacon is cooked, the onions are translucent, and the raisins start to bloat a bit, add them all to a large bowl. Mix in the rest of your ingredients (the beef, almond flour, sweet potato, egg, cinnamon, salt and pepper). Get in there and mix everything together with your hands. When it’s all well incorporated press your meatloaf into a loaf pan and top with the rest of your strips of bacon… you know… for good measure.
Bake for about 40 minutes or until cooked through. The bacon will be perfectly crispy and your kitchen will smell like heaven. Eat up.
adapted from PaleOMG.com