Bacon Topped Meatloaf

I’ve never made a meatloaf before but after I saw Nom Nom Paleo Super Porktastic Bacon-Topped Spinach and Mushroom Meatloaf recipe, I finally decided to give it a try. Since I didn’t have most of the ingredients, I ended up subbing majority of them and in the end created my own bacon topped meatloaf version.

Bacon Topped Meatloaf (adapted from Nom Nom Paleo)
Ingredients:
About 1.3lb grass fed ground beef
2 green onion stalks
3-4 garlic cloves
1 shallot
1/2 cup chopped onions
1 cup of Mushroom Gravy
2 eggs
1/2 cup coconut flour
1/4 cup coconut cream
1 cup of chopped cabbage
Salt and pepper to taste

Directions:
1. Mince the garlic, onions and shallot (I used my newly purchased Magic Bullet) – well mine turned into a puree instead.

2. Puree the chopped green onions with the coconut cream

No coconut cream? You can use coconut milk or hack your own (like me )
Refrigerate coconut milk for overnight.
Scoop out the top layer (careful, don’t scoop the liquid part)
Whip it using your hand mixer with whisk attachment
Voila!

3. Mix all the ingredients to the ground beef. Season accordingly.

4. I cooked a small patty on the pan to determine the taste.

5. Fill the meat mixture into a nonstick 9”x 5” loaf pan

6. Line the bacon strips on top of it. (I used Trader Joe’s brand Uncured Apple Smoked Bacon)

7. Bake for 1 hour in 350°F

8. Set to broil for another 5-7 minutes to crisp up the bacon strips

9. Remove from the oven. Drain off the excess liquid – careful don’t let the meatloaf slide out from the pan or your entire effort will be wasted!

10. Let it cool a bit before transferring it to a plate.

This meatloaf tastes even better when eaten together with Trader Joe’s Hot Chipotle Salsa sauce!

It’s Paleo friendly as well.
Ingredients:
Diced tomatoes, tomato puree (water, tomato paste), cider vinegar, onions, chipotle chili peppers, distilled vinegar, garlic, cilantro, red peppers.

It might not look as pretty and neat as Nom Nom Paleo’s, but tastes amazing! My version was a bit crumbly probably due to the Mushroom Gravy Sauce. Well at least I figured out how to finish off the last batch without wasting it

Feel free to sub the ground beef with any protein of your choice! As usual, enjoy!

 

Mushroom Gravy Beef Roast

I was inspired by Nom Nom Paleo Easy Paleo Herb Gravy recipe and finally decided to give it a try with the newly bought grass fed beef rump roast I got couple days ago. All this time, I only bought grass fed ground beef and from what I heard, grass fed beef is pretty tricky to cook. When you overcook it, it’ll taste rubbery and I’m not a fan of eating medium rare meat either. So this was quite a challenge for me.

Beef Roast with Mushroom Gravy Sauce (adapted from Nom Nom Paleo)
Ingredients:
About 2lbs grass fed beef rump roast
2 big onions
1 bulb of garlic
1 shallot
18 oz button mushrooms
2 Tbsp grassfed butter (I used Kerrygold Salted Butter)
1 tsp caraway seeds
1-2 tsp celery salt
Salt and pepper to taste

Directions:
1. Cook the beef rump roast in pressure cooker for about 20-25 minutes (or boil them for about 1 hour or until tender). There you got yourself a big bowl of beef broth Set the beef roast meat aside and refrigerate the broth for future use (skim off the fat after it cooled down)

2. Chop the garlic, onions, mushrooms and shallots

3. Melt the butter (or your choice of high heat cooking oil) – saute the onions and the mushrooms in medium high.

Note: DO NOT add any water. It’s very tempting, but trust me, the mushrooms will yield LOTS of liquid. If you add any water, your sauce will be very watery. Just keep stirring to avoid the mushrooms and the onions from getting burned.

After a while, the mushrooms will release lots of water!

4. Reduce the heat to medium low and let it simmer for about 10-15 minutes. Add all the seasonings to taste.

5. Turn off the heat and let it cool down. Then blend using your food processor/blender. Yea it might not look that pretty, but taste UH-MAZING!

Slice the beef roast, topped with the mushroom gravy and bon apetit!