I have good news and I have bad news. Let’s hear the good news first.
I found a Belgium waffle maker 50% off today so of course, I had to buy it. Now I’m making my sister a pumpkin waffle for dinner, and I have some new recipes to develop. Yay! Pancakes may be easier in the sense that they require fewer tools and less trust in a machine, but waffles are just more fun. Don’t lie to yourself. Waffles. Are. Better.
On to the bad news, which is only bad for me and doesn’t affect you at all. I made this meatloaf last week, and all the leftovers are gone! Yeah, I kept this recipe from you for a week, but I had some other delicious things to post like no-bake cookies. I seriously looked forward to having leftovers for lunch breakfast every day last week. Bacon = breakfast, so it’s normal. Now that I don’t have any leftovers to look forward to, I might just have to make up a new loaf. Sorry for having to use the word loaf so many times in this post.
I’ve had this recipe in my mind for a while, I just never happened to pick up all the ingredients to put it together. Well, last week I finally had all of the bacon, ground meat, and homemade BBQ sauce that I needed. Meatloaves are always great because they are so easy to make and they feed a lot of people. Most recipes call for breadcrumbs and eggs, but I leave out both and let the meat hold itself together. If you want a denser meatloaf you can add in an egg or two, but I found eggs unnecessary and wanted to keep the recipe egg-allergy friendly.
Add bacon and BQQ sauce, and a traditional meatloaf is elevated to an amazing place. I use the BBQ sauce recipe from The Paleo Kitchen (I feel like I’ve mentioned how much I like that sauce too many times now), but any good homemade BBQ sauce will work perfectly here. Or skip making your own and purchase a bottled variety. I recommend Tessemae’s brand if you opt for store-bought.
Whichever sauce you choose, I promise this meatloaf will not disappoint.
- 1 Teaspoon coconut oil
- 1 cup chopped carrots
- 2 cups shaved brussels sprouts
- 1 Pound ground pork
- 1 Pound ground beef
- ¼ Cup BBQ sauce
- 1 Tablespoon garlic powder
- ½ Tablespoon onion powder
- ½ Tablespoon paprika
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- ½ Teaspoon black pepper
- ¼ Teaspoon sea salt
- 8 Ounces bacon
- ½ Cup BBQ sauce + more for serving
- Preheat oven to 350 degrees.
- In a pan over medium heat, add the coconut oil. Add the carrots and cook covered 2-3 minutes. Stir in the shaved brussels sprouts and cook an additional 2-3 minutes uncovered.
- In a large mixing bowl, combine all of the remaining ingredients for the meatloaf (excluding the toppings). Add the cooked carrots and brussels sprouts and let them cool for a few minutes (this is just so you don’t burn your hand).
- Use your hands to mix all of the ingredients.
- Place the meat on a lined baking sheet and form it into a loaf.
- Lay the bacon over the top of the meatloaf, tucking each slice underneath the bottom of the meatloaf to secure it. Bake for 45 minutes.
- Spread the remaining BBQ sauce over the meatloaf and return to the oven for an additional 8-10 minutes.
- After 8-10 minutes, turn the oven on to broil and let cook 3-5 minutes to brown the top.
- Serve with extra BBQ sauce on the side.