Ridiculously simple, and really good left over. I sometimes make this late at night, let it cool then store for eating the next day. There was supposed to be a picture to go with this recipe, but I ate it all. Not to worry, it’ll be here again soon.
Bacon Wrapped German-ish Meatloaf
- 3 slices bacon pastured, uncured (Once again... Applegate Farms Sunday Bacon)
- 2 t dried parsley
- 1 t black pepper fresh ground
- 1/4 Cup white onion minced incredibly fine
- 1/3 Cup walnut meal I just crushed walnut halves in the bottom of a bowl. TAKE THAT, stress!
- 1 egg beaten egg
- 1/2 t ghost pepper infused sea salt or regular sea salt
- 1 lb grassfed ground beef
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, combine the egg, onion, parsley, pepper, salt, and walnut meal thoroughly. Break up the ground beef and combine everything. I get my hands in there to make sure - some people are squeamish about this - now's a good time to work on that. LOL! 🙂
- Slice the bacon strips into thirds.
- I use a large pyrex dish for this - form a fat little loaf in the center of the pan and cover all exposed edges with the cut bacon strips. I form the loaf in such a way that the bacon reaches across from side to side. Bake uncovered for approx 45-50 minutes. PLEASE check the temperature in the center with your meat thermometer and make sure it reaches 160 degrees.
- Let it sit for about 5-10 minutes before slicing and serving. OR if you're wanting to make it ahead for lunches, let it cool then store in the refrigerator. I simply let it cool, then put the lid on the pyrex dish and store. This meatloaf will not last long. Serve it with roast cauliflower, parsnip mash, or sweet potatoes for a fantastic hearty comfort food meal.