Recipe: Bacon-Green Chile Meatloaf

As I mentioned in my Lamb and Olive Chili recipe, ground meat will save your life. That goes for anytime, but especially during a Whole30. But sometimes…it sure gets old, doesn’t it?

I run through the usual: burgers, taco salad, tomatoey meat sauce, meatballs, even a stir-fry treatment. But I always forget about meatloaf. It’s not necessarily the most exciting option, dredging up half-forgotten school cafeteria memories of limp slabs of tasteless meat slapped down next to a pile of rehydrated mashed potatoes topped with fake brown gravy. With skin on it. Blech!

But not this one—oh no. Fresh bits of spicy green chile and decadent bacon keep your palate entertained and chase the ghosts of those scary lunch ladies away. I have some frozen green chiles in my freezer from this fall when a local farm roasted some (BLESS THEM), but you can roast and peel your own too (see here). Barring that, you’ll need to find it either in the freezer section of your grocery store or in cans on the shelf in the Mexican section. It goes without saying that fresh is best, frozen is good, and cans if you must.

To make this Whole30-approved, make sure your bacon is sugar-free, which means you either ordered it from here or made it yourself.

Bacon-green Chile MeatloafBacon Green-Chile Meatloaf

4 slices bacon, diced small

4 whole green chiles; roasted, peeled, seeds removed, and diced

1 large shallot, minced finely

3 garlic cloves, minced

1 lb. ground beef or bison

1 lb. ground pork

1 Tbsp. garlic powder

1 Tbsp. dried oregano

2 tsp. ground cumin

1 tsp. cayenne powder

1 egg

sea salt and fresh ground pepper

1) Preheat oven to 350°F. Cook your bacon in a large skillet set over medium-high heat until crisp. Remove bacon from pan onto a plate and set aside. Add green chiles, onion, and garlic to pan, sprinkling a teaspoon of salt over the veggies. Stir frequently and cook until onions are translucent, 8-10 minutes. Remove from heat and allow to cool briefly.

2) Meanwhile, put all meat and spices (plus another teaspoon of salt) in a large bowl and mix gently together with your clean hands. Add in sautéed onion mixture, bacon bits, and the egg, mixing until just combined.

3) Scoop meat mixture from bowl into a 13×9″ baking dish and pat it into a rough, rounded loaf shape (kinda like this). Pop in the oven and set the timer for 1 hour and 15 minutes. Remove from oven and let rest for at least 5 minutes so it will hold together better when you cut it.

Serves 6.

NOTES: Leftovers of this are my new favorite breakfast. Reheat gently and top with fried eggs—amazing.

 

 

 

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5 Responses to “Recipe: Bacon-Green Chile Meatloaf”

  1. I was thinking of making Meatloaf and then i saw this post today. Going to try this with ground turkey as thats what i got ready to go :)

  2. This is delicious and will be making the regular rotation at our house! Having the last of it for lunch shortly.

  3. Yum! This looks delicious! Thanks for sharing!

  4. This was really good! Quick thing though…the recipe calls for a shallot but your directions keep mentioning onions. :) I like the kick the chiles give the dish!

Trackbacks/Pingbacks

  1. Spicy Venison, Sausage, and Bacon Meatloaf | The Journey of Two - 01/28/2013

    […] AND bacon…AND sausage. The trifecta of meat. In loaf. The recipe inspiration comes from The Paleo Periodical. I wasn’t really clear on what classified as a green chile so I just used a jalapeno. LOL I […]

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