Okay, I have been wanting to make bacon wrapped meatloaf for a very long time. Ever since I saw it on Diners, Drive-Inns & Dives and actually had it at the Standard Diner in Albuquerque NM thanks to the Triple D app ON THE ROAD. You can never go wrong with using that app. Anyway, since I’ve had it, I had to figure out how to make it, but for some reason, this was very intimidating to me, so it’s taken me a while to even think about making it. Well, I did it! I jumped out of my comfort zone and jumped into 2 pounds of ground meat! LOL!
There is no recipe 😉 just use what you normally use. If you want to know what I used: ground meat 80/20 (flavor remember, fat makes flavor, plus your meatloaf won’t be dry. I used gluten free bread crumbs, garlic powder, various spices (which changes every time I cook), an egg to hold it all together and I had some shredded sharp cheese mix opened in the fridge so I tossed that in. That’s about it. Hand mixed it all together, formed it into a loaf on a cookie tray with sides, then, wrapped it in bacon! EASY PEASY!
Baked in a pre-heated 375° over for about an hour or so until bacon is browned. You’ll know when its done.
Also, for a side dish for this dinner my good friend Lexi, gave me this Paleo Sweet Potato Hash Brown recipe she found on Pinterest. Since I’m not Paleo I added bacon to the topping and bacon grease to the oil and next time I’ll add cheese.
- 4 medium sweet potatoes
- 2 eggs, whisked ( got a double yolkier on my 2nd egg thats why there are 3 yolks)
- 1/2 cup almond flour
- 2 teaspoons sea salt
- 1/4 cup green onions, chopped (plus some for garnish)
- 1/4 cup coconut oil (I had some bacon grease left in the pan from cooking the extra bacon not used on the meatloaf, so I added the coconut oil to it. Just added flavor 🙂 )
- 1. Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender.(I actually had leftover mashed sweet potatoes/butternut squash in the fridge so I used them)
- 2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.
- 3. Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes(I used my grater on my Kitchen Ade Stand Mixer), add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.
- 4. In a skillet (I used cast iron), pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. Then drop in sweet potato “cakes” in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.
- 5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!