Am I the only one out there that still thinks meatloaf is a good idea? We bought a quarter cow last year and are still enjoying a stock of ground beef in the freezer. I usually set a few pounds out to defrost on Sunday, since I know I will always find a way to use it during the week. Blame it on the gloomy Pacific Northwest weather, but I woke up one day last week craving some meatloaf and mashed sweet potatoes. This couldn’t have turned out better!
2 lbs ground grass-fed beef
1/2 cup plus 1/4 cup chopped cooked bacon
2 tbsp coconut flour
2 cloves garlic, minced
1 tbsp dried parsley
1 tsp dried dill
1 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper
Coconut oil for greasing the pan, if needed.
Preheat the oven to 375°F (190°C) and combine all of the ingredients above except for the coconut oil and a quarter cup of the cooked chopped bacon by hand. Once evenly combined shape into a loaf and place on a baking sheet or tuck into a bread loaf pan. Top the loaf with the remaining quarter cup of cooked chopped bacon. It’s a good idea to press the bacon into the loaf just a bit so that it stays in place. Use the coconut oil to lightly grease the loaf pan prior to placing the beef mixture in the pan, if you think you’ll need it.
Bake at 375°C (190°C) for about an hour or until the internal temperature at the center of the loaf reaches 160°F (71°C). Remove the meatloaf from the oven at 155°F and allow it to rest for 5 to 10 minutes before slicing and serving.