Dinner: Low Carb Bacon Meatloaf

Ingredients

1lb. Ground Beef
14-18 Slices Bacon (regular thickness)
1 Cup Almond Meal
1 Cup of Cheddar Cheese (add more if you like it extra cheesy)
1/2 Cup Diced Canned Mushrooms
1 Diced Shallot
1 Large Egg
2 tsp. Fresh Thyme
1 Tbsp. Salt
1 tsp. Mustard Powder
1/2 tsp. Worcestershire Sauce
1/2 tsp. Pepper

Cutting Board
Meatloaf Pan or Bread Pan
Deep Stove Pan
Grill Rack the size of your Meatloaf/Bread Pan (for the bacon)

Instructions

1. Weave the bacon. Under, over, under, over. Here’s a quick instructional video if you need help:
2. Place the meatloaf/bread pan upside down on top of the bacon weave, centered, and then flip the weave into the pan.

3. Mix all the other ingredients carefully – you want to keep that chunkiness. Layer your meat, add some cheese, then more meat.
4. Don’t let anything go to waste!
5. Pull the edges completely over the meatloaf and don’t be worried about stretching the bacon. Add 1 strip of bacon down the middle to make it look pretty. Push down the edges to make sure that the form is properly taken inside the pan.
6. Foil it up!
7. Stick it in the fridge for 30 minutes, such a long wait with all this bacon.
8. Preheat oven to 300 F.
9. Take it out the fridge, and remove the foil. Place the grill on top of the meatloaf pan, so that it can be flipped out.
10. Flip the beast!
11. Observe those meaty results!
12. Add some dry rub to the bacon if you’d like and stick that bad boy in the oven for 1 hour.
13. Wait for it…
14. Crank that oven up to 350 F.
15. Look at that beautiful bacon starting to brown. I can’t wait!
16. Set a timer for 10 minutes and get some Cleenex. You’ll need these to clear up the tears while you’re having to wait. Check the internal temperature until it hits 160 F. If it’s not there, set the timer for another 10 minutes.
17. FINALLY! Bask in the glory of this meaty delicious product, crafted entirely by you.
18. Wait 10 minutes for it to settle in. WHAT? AGAIN!? Just do it, trust me – it will let the beef and cheese inside set properly before you cut :)