Bacon-Wrapped Cheddar Meatloaf
As you may have figured out by now, I love good, old-fashioned, mid-western comfort food. Stews, soups, casseroles, and meatloaf are some of my favorite foods. I have been trying to perfect my meatloaf recipe since making the change to a grain-free diet. Traditional meatloaf contains breadcrumbs as a binder. I tried making meatloaf and eliminating the breadcrumbs from the recipe, but that resulted in a very crumbly, hamburger-like texture. Although still very tasty, it was not really what I remember from my childhood.
A few weeks ago, one of my favorite cooking magazines, Fine Cooking, arrived in my mailbox. The cover had a beautiful bacon-wrapped meatloaf. Time to try again! The recipe called for bread soaked in milk, so that step was out right away. Hmm, what to do…? Coconut flour! I had never tried this before and thought to myself, “Why not?”. Coconut flour is high in fiber and is very absorbent. This could take the place of the traditional breadcrumbs! It worked and I am so excited to share this recipe with you! Finally a grain-free meatloaf that will remind you of Mom’s!
As a side note, this meatloaf tasted even better as leftovers the next few days!
Bacon-Wrapped Cheddar Meatloaf
- One medium yellow onion, finely chopped
- 4 large garlic cloves, finely chopped
- 2 Tablespoons raw milk butter
- One carrot, diced small
- One celery stalk, diced small
- 2 pounds grass fed, organic ground beef
- 2 Tablespoons coconut flour
- 2 large pastured eggs, lightly beaten
- 1/4 cup dried mushrooms, rehydrated and chopped small
- 1/2 cup grated raw milk cheddar cheese
- 1/4 cup parsley, chopped
- 1 Tablespoon Worcestershire Sauce (look for one made without high fructose corn syrup)
- 2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 9-10 slices of bacon (Nitrite and nitrate free. If unable to obtain from a local farm, try Applegate Sunday Bacon.)
What to do:
Preheat the oven to 375 degrees.
Melt the butter in a large skillet and saute the onion, garlic, carrot, and celery until soft, about 6-7 minutes. Remove from heat and let the aromatics cool. Once they have cooled, transfer the aromatics to a large mixing bowl. Add in all of the other ingredients except the bacon. Using your hands, mix the ingredients together until just combined. Yes, this is messy and it is not my favorite step, but it really is the best way to get the job done. Do not over-mix as this will produce a tough meatloaf. Line the bottom of a 9×13 baking dish with parchment paper. Transfer the meatloaf mixture to the baking dish and shape it into a 10×4 inch loaf. Lay the strips of bacon over the meatloaf, trimming the ends as needed and using the small pieces to cover the ends of the loaf. I used a diagonal pattern. Place the baking dish in the middle of the oven. Our meatloaf was done in 50 minutes. To crisp up the bacon a little more, I turned the broiler on for about 5 minutes. Remove from the oven and let the meatloaf rest for 10 minutes before cutting.
Yield 8 servings.
Recipe adapted from Fine Cooking (Feb/Mar 2011).