BACON-WRAPPED MEAT LOAF

SERVES: 4 | PREP TIME: 15 MINUTES | COOK TIME: 1 HOUR

Practically every country in the world has a version of meat loaf, many of which contain hard-boiled eggs. Here in the US, meat loaf usually consists of meat, spices, eggs, bread crumbs, and a red, ketchup-based sauce on top. We like to pull out all the stops when making our meat loaf, leaving us no other option but to wrap it in bacon. Serve with our Tangy Ketchup (chapter 11) or Tomato Jam (chapter 11).

2 large eggs

1 tablespoon tomato paste

¼ cup Beef Bone Broth (chapter 4)

¼ cup almond flour

½ teaspoon sea salt

¼ teaspoon granulated garlic

1 pound ground beef

½ onion, peeled and grated

2 tablespoons minced fresh flat-leaf parsley

5 bacon strips

PREHEAT the oven to 375˚F.

IN a large bowl, whisk together the eggs, tomato paste, bone broth, almond flour, sea salt, and granulated garlic.

ADD the beef, onion, and parsley and mix thoroughly by hand to distribute all the ingredients.

ON a baking sheet, mold the meat into an 8 x 4 inch loaf. Layer the bacon over the top of the loaf, tucking it underneath to hold the meat loaf together. Transfer the baking sheet to the preheated oven and bake the meat loaf for 1 hour, or until the internal temperature registers 145˚F. Remove the meat loaf from the oven and set aside to cool, about 10 minutes.

SLICE and serve with Tangy Ketchup (chapter 11) or Tomato Jam (chapter 11) and a side of Parsnip Mash (chapter 10).

STORE the meat loaf refrigerated, for up to 1 week, or frozen for up to 1 year.