Bacon-Wrapped Meat Loaf
From The Grain-Free Family Table Cookbook. I also made this recipe without the liver with white flour. Delicious either way!
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
- 4 Tbsp. 1/2 stick unsalted butter
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 1 red pepper finely chopped
- 2 tsp. sea salt
- 1 Tbsp. dried thyme
- 2 large eggs gently beaten
- 1/4 pound 4 ounces beef liver
- 2 pounds grass-fed ground beef
- 1/2 cup almond flour
- 6 bacon slices
- 2 Tbsp. maple syrup
Preheat the oven to 350 degrees and adjust the rack to the middle position.
Heat the butter over medium heat in a large skillet. Add the carrot, celery, and bell pepper and sauté for 5-7 minutes, until soft. Move the vegetables to the side of the pan and add the salt and thyme in the center. Stir until fragrant, about 30 seconds, then stir the seasonings into the vegetables. Remove the pan from the heat and let the mixture cool for about 10 minutes.
Place the eggs and liver in the bowl of a food processor blender and blend until smooth. Place the ground beef, almond flour, and liver mixture in a large bowl. Add the cooled vegetables and stir until combined. Pour the mixture into a 9×11 baking dish and form into a large loaf.
Arrange the bacon in a crisscross pattern on top and use a pastry brush to brush the top with maple syrup. Pour 3/4 cup water in the bottom of the pan. (This keeps the meat loaf moist.) Bake for 1 1/2 hours, or until golden brown. Let the meat loaf rest for 10 minutes before serving.
PALEO/DAIRY-FREE ADAPTION: Use 3 Tbsp. coconut oil in place of the butter.