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. 

Ingredients

• 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. 

Chicken and Wild Mushroom Bake

Greetings to all you lovely bloggers that have ventured or stumbled upon my blog today.  I’m so glad that you are here. 

Did everyone get a chance to check out and/or partake in yesterday’s The Great Fundraising Act?  Oh my gosh, there were some amazing items to bid on. Over $26,000 was raised on behalf of Susan, a truly amazing Canadian blogger behind The Great Balancing Act.  She was recently diagnosed with Hodgkin’s Lymphoma and has quite the battle and medical bills ahead of her. My thoughts go out to her and her family during this difficult time in their lives. 

Now on to food...

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Last night I decided to make something with chicken.  And that’s how my chicken bake came to be.  Sometimes I really do enjoy making things that are simple, especially on busy nights. 

Ingredients

• 1/3 cup Gluten-free flour mix (or all-purpose)
• 1 tsp. salt
• 1 tsp. paprika
• 1/2 tsp. pepper
• 3 chicken breasts
• 1 can cream of Wild Mushroom and Garlic Soup
• 1 cup Non-fat Greek yogurt
• 6 fresh mushrooms, sliced
• 1 red pepper, diced
• 2/3 cup shredded cheese of your choice

Set the oven to 350F.  Combine your flour, salt, paprika and pepper in a ziplock bag.  Shake the chicken, one at a time, in the flour mixture.  (remember to shake off the excess flour).

In a large frying pan, brown the chicken on all sides.  Place them in a baking dish large enough to hold them all.  In the same pan, sauté the mushrooms and pepper until tender.  Spread over the chicken.

 

 

 

 

 

In a small bowl, combine the soup and yogurt.  Pour over the chicken and vegetables.

Bake for 1 hour until the chicken is tender.  Sprinkle the casserole with cheese and return it to the oven until the cheese is just melted and a little brown. ( I didn’t have enough, but oh well).

Serve with a tossed salad or over some rice or gluten-free rice noodles. 

This casserole can even be prepared the night before.  Just refrigerate it and when you get home from a long day at the office or after running the kids to swimming, soccer or hockey practices, just pop it in the oven and get ready to enjoy. 

Bon appetite!  Back soon.

Bea

xoxo