Tuesday, October 16, 2012

Bacon Mushroom Mooseloaf

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

  1. Preheat your oven to 350F and grease a medium sized casserole dish
  2. 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. 
  3. 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. 
  4. 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. 
  5. Transfer everything to the greased casserole dish.  Round the top off a bit. 
  6. Pour the ketchup/hot sauce over the top and spread it evenly. 
  7. Place on the middle rack in the oven, but put a baking sheet under it in case of spillage. 
  8. It should cook in about 45 minutes, but use a thermometer to be certain to have the proper internal temperature. 
  9. Serve along side a side salad. 


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