This recipe for beef and bacon meatloaf is a great way to get your protein while still enjoying the flavors of comfort food. The meatloaf itself doesn’t have any bread crumbs, so it’s perfect for those who are gluten-free or simply don’t like the texture of breadcrumbs in their meat.
Additionally, this recipe only has four ingredients! It’s super simple and easy to make with just a few steps that can be done within an hour! Get started by visiting our website today!
This beef and bacon meatloaf recipe is a great way to get your protein while still enjoying the flavors of comfort food. This meal does not contain any bread crumbs so it’s perfect for those who are gluten
Beef and Bacon Meatloaf Recipe
INGREDIENTS:
- beef mince (makes 2 cups)
- smoked bacon (about 6 rashers, around 200g/7oz)
- garlic cloves (2 cloves)
- eggs (2 large eggs)
INSTRUCTIONS:
1. Preheat oven to 180°C/350°F and prepare a loaf pan. You can line it with some foil or parchment paper for easy clean up later on if you like, but I didn’t feel the need to do this. If you’re using bacon where the slices are joined together in a single slice, then separate them out into individual strips before chopping into small pieces. First add your chopped bacon to a pan over medium heat.
2. While that’s cooking, finely chop your garlic cloves and mix through with the beef mince in a large bowl. Once the bacon is crispy enough for you, remove it from the pan and set aside before adding some more bacon fat (or oil of your choice) back into the pan along with the garlic pieces. Saute them until they start browning slightly before removing them from the heat again.
3. Add your cooked bacon, sautéed garlic pieces + 1/4 cup of water to your beef mince mixture and stir everything together well so that everything is combined uniformly throughout the meat mixture. Transfer this mixture into your loaf pan and press firmly using a spoon or something flat.
4. In a separate bowl whisk your eggs and set them to the side for now. You can use either two small eggs or one large egg as long as they’re equivalent in size to each other. Once whisked, pour those into the loaf pan above the meat mixture and then use a spoon to gently spread it across the top evenly without mixing it into the meat itself – but be sure that it coats all sides of the loaf pan so that later on you have a nice shiny crust on top!
5. Bake your beef and bacon meatloaf for 40 minutes until golden brown before removing from oven and allowing to sit for 10 minutes before serving with a salad or vegetables of your choice! Enjoy!