This is Special Occasion Meatloaf. Like it’s-somebody’s-birthday-and-his-favorite-food-is-meatloaf- meatloaf. It takes elbow grease but is SO worth it. The bacon is totally optional but definitely takes it to a new level of epic-ness.
This recipe makes 2 meatloafs (meatloaves?), which are awesome for leftovers and freeze exceptionally well.
Raspberry & Coconut
- 2 tablespoons butter
- 1 medium onion, chopped
- 1/2 cup finely chopped celery
- 1 green bell pepper, chopped
- 1/2 cup finely chopped green onions
- 2 teaspoons minced garlic
Step 2: In a large mixing bowl, combine the sauteed veggies and the ingredients listed below. Hold off on mixing for the moment.
- 1 lb. ground beef
- 1 lb. ground pork
- 2 eggs, lightly beaten
- 1/2 c. almond meal
Step 3: In a separate bowl, combine the following ingredients. Set aside 1/3 c. of this mixture, adding the rest to the other meatloaf ingredients.
- 1 6oz tin tomato paste
- 2T water
- 1 t salt
- 1/2 teaspoon cayenne
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 1 T. Worcestershire sauce (I use gluten free)
- 2 t Tabasco sauce
Step 4: Mix by hand until thoroughly combined.
Step 5: As I said earlier, the bacon is optional- if you’re not using it, grease your loaf pans. Lay a few strips of bacon on the bottom of two glass bread pans. Shape your meatloaves and place over the bacon. Now rub the meatloaf with the remaining sauce and cover it, again, with more bacon.
Step 6: Bake uncovered at 350°F for 25 minutes, then raise the heat to 400°F and continue cooking until done, about 35 minutes longer. Allow to cool for 15 minutes before (carefully!) removing from the pan. Serve with sweet potatoes and peas. Enjoy the unabashed praise of your loved ones, but don’t expect any leftovers.