Try this Bacon Meatloaf recipe, or contribute your own.
- Carbohydrate 62.1364496459215 g
- Cholesterol 975.5178521 mg
- Fat 305.767780448624 g
- Fiber 18.3533497638527 g
- Protein 179.43337392067 g
- Saturated Fat 92.8224679088619 g
- Serving Size 1 1 Serving (1561g)
- Sodium 5107.50290630091 mg
- Sugar 43.7830998820689 g
- Trans Fat 32.5967471008029 g
- Calories 3706 calories
Step-by-step
- Preheat oven to 400 Degrees Farenheit
- Chop your bacon and combine in a mixing bowl with your beef
- Add all remaining ingredients to the bowl, and using your hands mix well to ensure an even distribution of ingredients
- You can now form it into a loaf and put it in a pyrex dish, put it in a loaf pan, or form into meatballs and put in the pan
- Bake for an hour or until the meat is cooked through, internal temperature needs to be at least 165 Degrees F
- Remove from oven and let sit for 10-15 minutes before slicing and serving.
Standard beef loaves rely on panades of breadcrumbs and milk to retain moisture, whereas this formulation pairs ground beef directly with chopped bacon, leveraging rendered pork fat to maintain juiciness during a one-hour bake at 400 degrees Fahrenheit. Because ground meats compact densely without proper handling, mixing the ingredients thoroughly by hand ensures the almond flour and fire-roasted tomatoes distribute evenly without creating heavy pockets.
Acidic and crisp side dishes provide the necessary structural contrast to heavy proteins, making raw or lightly dressed bitter greens like arugula dressed in a sharp lemon vinaigrette an optimal pairing. Steamed green beans tossed with raw minced garlic cut through the rich sodium profile of the cured pork while introducing complementary sulfur compounds. Starches like roasted fingerling potatoes absorb excess rendered drippings pooling in the Pyrex dish.
Moisture dynamics shift significantly between fresh and preserved components within the mixture. Fresh red onions and bell peppers release substantial water during the cooking process, whereas canned fire-roasted tomatoes contribute concentrated acidity and pre-cooked depth without excess free liquid.
Resting the loaf for 10 to 15 minutes post-oven allows the internal temperature to stabilize at 165 degrees Fahrenheit and lets the protein matrix reabsorb moisture so slices hold their shape cleanly under a knife.
