This recipe is a great grain-free way to use up some nutrition-packed grass-fed ground beef. It comes together quite easily, and wins points for presentation; the bacon “wrapping” makes a wonderfully crisp, attractive, and appetizing package. I also love the individually-sized mini loaves, which are easy to dish up and unprecedentedly simple to pack in lunches (if I happen to have any leftovers). You will need to procure . . .
For the loaves:
2 lbs ground beef (ours was grass-fed, and free from hormones and antibiotics)
2 eggs (ours were from the family farm, free from antibiotics and hormones, and pastured)
1 small onion, diced
6 cloves garlic, crushed and minced
2 jalapeno peppers, diced (If you like it hot, add in the seeds as well; if, like me, you have a lower threshold for heat, scrape them out.)
¼ cup coconut flour
3 tsp cumin
2 tsp black pepper
2 tsp salt
2 tsp chili powder
For the topping:
½ cup tomato paste
2 Tbsp water
1 tsp garlic powder
1 tsp salt
1 tsp pepper
8 strips bacon
Preheat your oven to 350. Use your favorite cooking oil (I think lard works well in this recipe.) to fry your onions, garlic, and peppers until the onions are soft. In a large bowl, combine all of the “loaf” ingredients and mix together (hands work best). Divide the meat mixture into eight miniature meatloaves. Find a baking sheet and place a wire rack on it. Arrange your loaves on top of the wire rack. Mix all of the topping ingredients except for the bacon and spread over the top of each loaf. Then cut your bacon strips in half and place the two pieces over the top of each meatloaf. Bake at 350 for 50 minutes. Serve alongside your favorite vegetable. (That night I had a hankering for sweet potatoes with grass-fed butter – we use Kerry Gold.) Package up any leftovers for easy, portable, perfectly-portioned lunches.
I am sharing this post at Frugal Food Thursdays and It’s A Keeper Thursdays, Feed Me Tweet Me Follow Me Home, Fight Back Fridays, Fresh Bites Friday, Friday Favorites, Foodie Friday, Fat Camp Fridays, and Hunk of Meat Monday.