Bacon-Topped Meatloaf

Bacon-Topped Meatloaf 2.jpg

This may be one of my favorites from the last couple of weeks! I miss my grandma’s meatloaf, and wanted it but can’t do the breadcrumbs, milk, ketchup or eggs (I’m eliminating them for 30 days due to some creeping symptoms). So, here we go! Free from all the aforementioned No-No’s, but full of the flavor I remember! Excellent as breakfast leftovers, hint-hint :)

Bacon-Topped Meatloaf 1.jpg

•1 lb ground beef
•1 lb ground pork
•2 tbsp Applesauce(as a binder)
•1  small Zucchini (or 1/2 a large one), grated
•1 small Carrot, grated
•1/4 cup parsley, chopped
•1/4 cup white onion, diced
•4 garlic cloves, minced
•1 tbsp Olive Oil
•1 1/2 tsp sea salt
•2 tsp onion powder
•2 tsp garlic powder
•1 tsp ground sage
•1 tsp oregano

  1. In a skillet, add the olive oil and warm. Do not overheat.
  2. Add the diced onion and sauté until fragrant. Add the minced garlic. Sauté together until they are just soft.
  3. In a large mixing bowl, add all ingredients except bacon. Use hands to thoroughly combine.
  4. Press the meatloaf mixture into A 9x5 loaf pan.
  5. Add the strips of bacon to the top.
  6. Bake at 350 for 1 hour (oven times vary...if your oven is more awesome than mine, you may need less time 😀)
  7. Set the oven to Broil for 5 minutes to crisp the bacon, if desired.
  8. Pour off any fat that has rendered (liquid) before serving.