BBQ Bacon Meatloaf
Most meatloaf recipes have some kind of breadcrumbs and eggs to bind the meat together. I’m not really sure who thought of this idea, but we all seem to have it in our heads now that these “binders” are necessary. I can assure you, they are not. I make both meatloaf and meatballs without bread or eggs and they stay together just fine. Who needs bread and eggs to bind it together when you can use bacon to hold it together anyway?! I’m just kidding! The bacon doesn’t actually hold it together, but it sure does taste good!
When making this recipe, I like to grate my zucchini super tiny so that it’s good and hidden in the meatloaf. My son is very picky and will complain if he sees anything green. So, I hide it well and he eats it because there is bacon. Feel free to add other veggies if you’d like. Grated carrots would be good too. Make sure to squeeze any extra liquid out of the veggies before adding them to the meat.
I use my Nightshade-free BBQ Sauce for this recipe. But, feel free to use whatever BBQ sauce you like. There aren’t many store-bought brands that are AIP compliant. I have seen one brand, but it’s not found in stores near me. So, I find it easier to just make my own. My family loves my sauce, so I normally make a double batch and keep a big jar of it in the fridge anyway.
This recipe was shared on the Phoenix Helix Paleo AIP Recipe Roundtable #263.
BBQ Bacon Meatloaf
Ingredients
- 1 Tbsp Olive oil Extra virgin
- 1 Large Sweet onion Diced
- 3 Cloves Garlic Minced
- 1 Zucchini Grated
- 4 Oz Baby Bella mushrooms Diced
- 1 Lb Ground pork
- 2 Lbs Ground beef
- 1 Tbsp Dried parsley
- 1 Tbsp Dried basil
- 1/2 Tbsp Dried oregano
- 1 Cup Barbecue Sauce Divided
- 12 Oz Nitrate-free bacon
Instructions
- Preheat oven to 350°F.
- Line 13×9 pan with parchment paper. Set aside.
- Using a cheesecloth, squeeze excess liquid out of grated zucchini. Set aside.
- Heat olive oil in a skillet over medium heat.
- Add onions and garlic and cook until caramelized.
- Allow to cool for a few minutes, then add to large mixing bowl.
- Add ground pork, ground beef, veggies, herbs and 1/2 cup barbecue sauce to onion mixture. Mix well using hands.
- Move mixture to prepared 13×9 pan and shape into loaf.
- Layer bacon across the top of the meatloaf, tucking the edges underneath.
- Bake in preheated oven for 1 hour.
- Remove from oven and spread remaining 1/2 cup barbecue sauce over the top of the bacon.
- Return to oven and bake 20 minutes more or until meatloaf reaches 160F degrees.
- Allow to cool for 10 minutes before cutting meatloaf.
- Enjoy!
Notes
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