Or how about just a Bacon Mushroom Meatloaf… named this way as I substituted moose meat for ground beef. I’m pretty lucky to have a family that hunts and shares their freezer full of meat with me.
- 2 lbs. ground meat
- 1 lb. nitrate-free bacon, chopped (I used Maple Leaf Naturals)
- 1 onion, chopped
- 8 oz. mushrooms of any kind, chopped
- 1 cup almond flour
- 2 eggs, beaten
- pinch of Himalayan sea salt
- pinch of black pepper
- 1 – 3 Tbsp. hot sauce and 1/2 cup Ketchup
How to put it all together
- Preheat your oven to 350F and grease a medium sized casserole dish
- In a frying pan, sauté the bacon until crisp. At this point you will want to drain some of the fat as there is a fair amount. Then add the onions and mushrooms and continue to cook until they are translucent.
- While the bacon mixture is cooking, crumble the beef in a bowl, then add the eggs and flour and mix with your hands until well combined.
- Drain the rest of the fat from the bacon mixture. Then add the bacon/onions/mushrooms to the beef. It will be hot, so you may want to use a spatula to fold in. Also add the salt and pepper.
- Transfer everything to the greased casserole dish. Round the top off a bit.
- Pour the ketchup/hot sauce over the top and spread it evenly.
- Place on the middle rack in the oven, but put a baking sheet under it in case of spillage.
- It should cook in about 45 minutes, but use a thermometer to be certain to have the proper internal temperature.
- Serve along side a side salad.