Bacon Veggie Meatloaf

July 17, 2016 Ben 1 comment

Bacon Veggie Meatloaf

Bacon Veggie Meatloaf

This is the most succulent meatloaf I’ve ever eaten in my life. Alyssa says this is better than any meatloaf she’s ever had! Truly the opposite from the dry reputation of the usual meatloaf. I believe the moist consistency of this Bacon Veggie Meatloaf comes from the use of veggies throughout the meatloaf, which release moisture as it bakes in the oven! This is truly a paleo meal, which is satisfying on it’s own for dinner (or add another veggie like carrots to the side like we did!)

Bacon Veggie Meatloaf

Aside from how succulently delicious this meatloaf is, there is a great flavor added from the bacon! That’s right we crumbled up 6 slices of bacon and baked them into the core of this meatloaf for a great meaty consistency!

Bacon Veggie Meatloaf

See below for the recipe and Paleo Panther Video Recipe on how to create this deliciously!

Bacon Veggie Meatloaf

Bacon Veggie Meatloaf

Ingredients:

Instructions:

  1. Preheat oven to 350 Degrees F.
  2. Cook some bacon on a skillet over medium heat until somewhat crispy, but not burnt. Remove to a paper towel when complete.
  3. Over medium heat, drizzle the 2 Tbsp Olive Oil, as well as add the onions and peppers to a skillet and cook for 4-5 minutes until tender.
  4. Throw in the spinach, mushrooms, garlic, salt and spices and stir to combine. Cook for another 1-2 Minutes, and remove from heat.
  5. To a large mixing bowl, add the raw 1 Lb Ground Beef, and 1 Lb Ground Turkey.
  6. Add the whisked eggs to the bowl.
  7. Add the Almond Flour to the bowl.
  8. Add the veggies in the skillet to the bowl.
  9. Crumble and add the bacon to the bowl.
  10. Mix everything together with your hands to combine into one consistent mixture.
  11. Pour the mixture into the center of a loaf pan, and spread out to fill the shape of the loaf pan. Smooth the top with a rubber spatula.
  12. Pour the ketchup or BBQ sauce over the top and sides of the meatloaf and spread out to cover evenly.
  13. Bake in the oven for 1 hour, to 1 hour and 15 minutes (internal temperature should reach 155 degrees F when measured with a meat thermometer.
  14. Remove from oven, and allow cooling in the pan for about 10 minutes before serving.
  15. Add extra ketchup or BBQ sauce to each bite, if desired.
  16. Serve and enjoy!
  17. Store in the fridge and consume within 4-5 days or store sealed in the freezer for 3-6 months!
http://www.paleopanther.com/2016/07/17/bacon-veggie-meatloaf/

See below for the Paleo Panther Video Recipe:

Recipe Inspired by PaleoNewbie.

Paleo Panther © 2016

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