The best thing about meatloaf is that the recipe is so flexible. You can chop up and use whatever vegetables you have on hand, although it’s recommended you don’t omit the onions. Also, experiment with the herbs. Use this recipe as a guideline, and for another version (the one that inspired this recipe) check out my sister’s blog.

Comfort food without the breadcrumbs.

  • Two medium yellow onions, finely chopped (or one onion plus 1 cup chopped carrots, celery, or shredded zucchini)
  • 6 large garlic cloves, minced
  • 2 Tbs. butter
  • 2 1/2 lbs. grass-fed ground beef
  • 2 1/2 Tbs. coconut flour
  • 3 large eggs, lightly beaten
  • 1/4 cup total of dried parsley, oregano, basil, thyme, rosemary, or other herbs
  • 1 Tbs. Worcestershire sauce (look for one without high-fructose corn syrup)
  • 2-3 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. crushed red pepper
  • 2 Tbs. chipotle pepper powder, divided
  • 9 slices bacon

Melt the butter in a saucepan and add the chopped onions (and carrots, celery, etc. if using). Cook until the onions start to soften and turn clear. Remove from heat; set aside to cool. Set an oven to preheat to 375 degrees.

Once, cool, put the cooked onions and vegetables into a large bowl and add all the other ingredients except the bacon and 1 tablespoon of the chipotle powder. Mix everything together with your hands until well-incorporated, but don’t overmix or it will be come tough and crumbly.

Line the bottom of a 9 X 13 baking pan with parchment paper. Put the meat mixture into the pan and form into a loaf. You could also do two smaller loaves in two separate pans. Once the loaf is formed, lay the strips of bacon over top of it and sprinkle the bacon with second tablespoon of chipotle powder.

Bake at 375 degrees for 45-60 minutes, or until the inside reaches 140 degrees. Let sit for five minutes before cutting.

Adapted from This Is So Good