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Veal & Bacon Meatloaf


I’ve been meal prepping & batch cooking for a few families here on the island, specifically AIP & Whole30 meals. It’s a lot of fun and I love providing healthy food for families. Cooking in such large quantities weekly has me experimenting with classic recipes to jazz them up, foods that hold well and are great left over. Meatloaf definitely falls in to those categories. It’s a fantastic batch cook food and is awesome leftover, even cold!

This meatloaf is packed with minced veggies that give it a juicy, soft texture and topped with bacon for a crispy finish!

Pretty excited about this new recipe!
Veal & Bacon Meatloaf with minced carrots, onions & celery. Flavor packed, moist & delicious!

 

Yields serves 3

Veal & Bacon Meatloaf

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

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Ingredients

  • 1.5lb grass fed veal or beef
  • 5 slices sugar free bacon
  • 1/2 Vidalia onion
  • 2 stalks celery
  • 3 medium carrots
  • 1 tbsp mustard powder
  • 1 tbsp marjoram
  • 2 tbsp coconut aminos
  • 1 egg
  • 1 tbsp coconut flour
  • Salt + Pepper

Instructions

  • Pre-heave oven to 400F
  • In a food processor mince the bacon, carrots, celery & onion.
  • Transfer to a bowl, mix in meat, egg, flour, seasoning etc.
  • Once well combined press meatloaf mix in to mold and arrange 3 slices of bacon on top.
  • Bake at 400F for one hour.
  • Served with lettuce, pineapple & red onion salad!
http://www.thecastawaykitchen.com/veal-bacon-meatloaf/

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