When I first started my Paleo journey, I was always afraid BR and I weren’t eating enough. Not in the sense that we had to eat like birds but I wanted to make sure that the meals were satisfying and healthy.
One of the greatest “tricks” to succeeding during my initial 30 days was adding good quality bacon to our diet. For so long, I always saw bacon as “bad” and “unhealthy”. So when I started shopping for our first week, holding the pound of freshly butchered bacon made me so excited. It started to feel like anything but a diet.
GIVE ME BACON!
And that love for bacon is the reason why when I was making a beautiful grass fed beef meatloaf that I added bacon to it without the slightest feeling of guilt. And for BR, he dug in and said “this is a diet?!?! SIGN ME UP!” It was definitely satisfying, especially with the addition of some great veggie sides. Even if you arent following a low carb diet, this is a really satisfying dinner.
2 lb 85% lean grass fed ground beef
1/2 small red onion, finely chopped
1/2 tsp salt
1/4 cup almond flour, or flour of choice
1 tsp granulated onion powder
1/2 tsp granulated garlic
6-8 slices bacon
For the sauce:
8 oz mushrooms, i chose cremini, sliced
1 Tbsp butter
1 tbsp arrowroot flour, Or flour of choice
1/4 cup beef stock
Preheat the oven to 350*. In a large bowl, combine the ground beef with onions, salt, flour, egg, garlic and onion powder. Combine until all ingredients are well incorporated. Place in a non stick baking pan and form into a loaf shape. Top with bacon.
Place in the oven and bake uncovered for 50-60 minutes.
While the meatloaf was baking, I prepared the mushroom gravy. Heat the butter in a large skillet over a medium heat. When the butter is melted, add the sliced mushrooms and cook until the mushrooms are softened, about 5-7 minutes. When the mushrooms are cooked, sprinkle in the arrowroot flour and stir until its well combined. It will thicken up, add beef stock in 1 Tbsp at a time until desired consistency is reached. Allow the mushrooms to bubble while stirring constantly. When it reaches a bubble, lower the heat to allow it to simmer while the meatloaf cooks. When the meatloaf is complete, slice and serve with mushroom sauce over it. I served this alongside some sauteed cabbage, roasted red beets and a tomato and cucumber salad.
The mushrooms sauce was great, however, it congeals quite a bit once it cools. Not to be alarmed though, the sauce gets better when its heated.