In my recent post featuring Lunchbox Meatloaf, I promised that I would soon post my at-home meatloaf recipe.  Today’s the day!

Before I launch into the recipe, I want to offer some backstory and some suggestions to make your meatloaf utterly delish.

First off, I can’t eat nightshades, which means I can’t use tomatoes in my meatloaf.  That’s fine by me, but it did mean I needed to find another little spark of flavor somewhere.  If you must have tomatoes or ketchup in your meatloaf, you may not love my version.  (If you decide to add it somewhere, please leave a comment and let us all know how it went!)

Second, I am not a huge fan of chunky meatloaf.  I like mine kind of smooth.  If you like a chunky loaf, you may not be a fan of mine.  That being said, this meatloaf is not going to win any food-styling awards.  It’s not gorgeous but it is tasty.

Third, because I use bacon in this recipe, I am conservative with the amount of salt I add. Know that salt content can vary widely among bacon types, so you may want to also be conservative the first time you make it and adjust with subsequent loaves.

Speaking of the bacon … the 50/50 Bacon Burgers from [amazon_link id=”1936608871″ target=”_blank” container=”” container_class=”” ]Eat Like a Dinosaur [/amazon_link] by Paleo Parents served as the inspirational spark for my Bacon & Egg Meatloaf.  If you have kids and don’t have this book, buy it today.  The Frozen Waffle recipe alone is worth the price of the cookbook.

Finally, a few words about meat.  If you’ve read my meat-based recipes, you will note that I always specify that I am using grassfed beef.  (Or sometimes bison meat.)  I don’t do this to sound snooty.  I do this because the fat profile of grassfed beef is substantially different from that of conventional beef and it can make a difference in how your recipe turns out.  So I offer this as something of a disclaimer to say that if you are not using grassfed beef, your recipe may turn out differently than mine even if you execute everything else perfectly.

You will note that this recipe contains liver.  Over the past year I have worked to increase my consumption of organ meats.  Liver is one of the easiest ones to incorporate into the diet, unless one has a husband who (literally) gags at the thought of ingesting liver.  (Or any other organ meat, actually.)  I have to essentially pulverize the liver and, although he knows it’s in there, I can’t make mention of the word “liver” while he’s eating the meatloaf.

Liver is incredibly nutrient-dense, and Chris Kresser does a fabulous job of extolling its virtues here.  (Trying to get pregnant?  Check out that folic acid content!)

I can fetch grassfed liver at my nearby Whole Foods Market store.  Because of the liver’s role as detoxifier, I would be wary of conventional liver from an animal that was given hormones and/or antibiotics.  If you can’t find high quality liver, skip that ingredient.  (Then again, you can always pop over to the right to the “Click here for meat” link and order some from US Wellness.)

Last bit about the meat – buy really good bacon.  There’s the whole “life’s too short for substandard bacon” argument, but it’s also fundamental to the flavor in this recipe.

Okay, that’s a sufficiently hefty intro, no?  Oh wait, I forgot to say, I like it best cold the day after I make it!

Bacon & Egg Meatloaf

  • 1 TBSP high quality fat (lard, tallow, butter or bacon grease)
  • 1 medium yellow onion, sliced
  • 2 cloves garlic (or more if you’d like!), sliced
  • salt + pepper to taste
  • 5 strips high-quality, fatty bacon, cut into 1-2 inch pieces
  • grassfed beef liver, a piece approximately 4 inches by 2 inches (adjust for your taste*)
  • 2 eggs
  • 1 lb ground bison or grassfed beef
  1. Preheat oven to 375 degrees.
  2. Melt fat in medium size skillet over medium-high heat.
  3. Add onion.  Stir to coat the onion in fat.
  4. Add garlic and stir.
  5. Continue to cook while stirring regularly.
  6. When garlic and onion are translucent and just beginning to brown, remove from heat.
  7. Add garlic and onion mixture to food processor.  Whirl them around until you get a nice sludge.
  8. Add bacon to food processor.  Pulse a few times.
  9. Add liver.
  10. Add salt + pepper.
  11. Puree mixture until it become nearly liquid-like.  (This may take a few minutes.)
  12. Add eggs and pulse a few times to incorporate them.
  13. In a medium bowl, add beef or bison.
  14. Pour mixture over the meat.
  15. Wearing gloves so you can really work the meat over well, incorporate the liquid mixture into the meat.  It will take you a few minutes.
  16. Press into a loaf pan (I used a glass 8 x 4.5 one and wouldn’t suggest using one any larger than that.)
  17. Cook uncovered on middle rack at 375 degrees for an hour, checking the internal temperature at about 45 minutes.  You need to get it to 165 degrees F.
  18. Serve!
This is how my “pulverized” onion, garlic, liver, bacon, and egg mixture looked:

And this is what my meatloaf looked just before I popped it in the oven:

* If you are not a fan of the taste of liver but want the nutritional benefits it provides, try soaking it in milk or lemon juice for 24 hours before you use it in this recipe.

5 Responses to “Bacon & Egg Meatloaf”

  1. […] going to be increasingly intentional about my liver consumption.  Liver is a fantastic food, and I’ve been playing with it and other organ meats for awhile now.  I am going to be very disciplined in the next few months and include liver […]

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