One of the books I got from the 2015 Ultimate Healthy Living Bundle was one written by George Bryant called Caveman Feast. If you follow, or even somewhat follow, a paleo diet you have probably heard of him. He runs the Civilized Caveman website. His recipes are amazing and he even emails out meal plans for FREE! He is a lover of bacon, so how can you not like him or his recipes!?! Several of the recipes of his I have tried have been added to my list of “favorites” (if only I actually kept such a list besides in my head my life would be so much easier!). The original recipe can be found here or in his cookbook, but I modified a few of the steps to make it easier:
Ingredients
- 1 lb grass fed ground beef
- 1 lb bacon, minced
- 14-ounce can of fire-roasted tomatoes
- 1 red onion, minced
- 1 red bell pepper, minced
- 3 cloves garlic, minced
- 2 eggs
- 1/2 cup brown rice flour
- 1/2 cup flaxseed meal
- 2 tbsp oregano
- 1/2 tbsp sea salt
- pepper to taste
Directions
Preheat oven to 400 degrees Farenheit. Put the bacon on a cookie sheet and put it in the oven right when you turn it on for 10 minutes. Spin the tray and cook for another 5 or so more until mostly done. Remove and let cool. Once cool, mince/chop into tiny pieces.
Put ground beef in a large bowl. Add all remaining ingredients to the bowl, including minced bacon. Mix well with your hands to ensure an even distribution of ingredients. Form meat into a loaf and put it into a Pyrex dish, loaf pan, or form into meatballs and put into pan.
Bake for an hour or until the meat is cooked through. Remove from the oven and let sit for 10-15 minutes before serving.
Notes/Observations/Changes to Original
Because of the fire roasted tomatoes, as well as the bacon and the resulting grease, this meatloaf is a fairly “wet” meatloaf.
The original recipe called to serve it with his Beasty BBQ sauce recipe but I didn’t have the extra time to make it, so we just served it with ketchup.
The original recipe called for 1 cup almond flour, but since my husband is allergic to nuts we substitute with a 50/50 brown rice flour and flaxseed meal mixture whenever almond flour is called for. This substitution could also be why it stays fairly wet.
The original recipe suggests combining the bacon with the ground beef when it is raw. I have tried to mince raw bacon, and I have tried to grind/shred raw bacon in a food processor before and the results were terrible for me. It is much easier to cook it almost all the way (or all the way) and then chop it up and add it. You won’t get as much bacon grease in the meatloaf, but I don’t think that’s entirely a bad thing.
Leave a Reply