I was inspired to make this bacon-topped, veggie-laden meatloaf after watching this video on Chow.com. I wasn’t brought up on bad meatloaf as a child, so I don’t have an aversion to it like some folks.
Quite the opposite, in fact. As a college student, I used to routinely hit up all the local diners to seek out the best meatloaf sandwiches.
I’ll be the first to admit that not all of my kitchen experiments turn out tasty, but tonight’s pork-y loaf was definitely a winner. Don’t believe me? My six-year old declared that he was rating it “FIVE stars!” AND he polished off his plate. (This doesn’t always happen; often, he butters me up with a compliment but then doesn’t eat the meal at all. It’s sweet, yet infuriating.)
The original recipe looks delicious, but I decided to veer away from it – not only to make it Paleo-friendly, but also to simplify the steps. In place of the milk and fresh breadcrumbs, I threw in coconut cream, coconut flour, and minced mushrooms. And since I’m too lazy to steam, drain, and chop fresh spinach, I replaced the fresh spinach with chopped frozen spinach. Also, after the recommended baking time, the bacon on top was still kind of limp, so I briefly stuck the meatloaf under the broiler to crisp up the bacon. Who wants soggy bacon? Not this gal!
Time to make Super Porktastic Bacon-Topped Spinach and Mushroom Meatloaf!
Serves 4-6
Ingredients:
- 1 pound frozen chopped spinach
- 1 tablespoon unsalted butter (or coconut oil)
- ½ cup finely chopped yellow onion (from ½ medium onion)
- ½ pound Cremini mushrooms, finely chopped
- ¼ cup coconut cream or coconut milk
- ½ cup small-dice celery (from about 2 medium stalks)
- ½ cup loosely packed fresh Italian parsley leaves
- 1 pound ground pork (the original recipe calls for 1 ¼ pounds of pork, veal, or beef but I only had 1 pound of ground pork defrosted)
- ¼ cup coconut flour
- 1 medium garlic clove, minced
- 1 teaspoon kosher salt, plus more as needed
- 1 ½ teaspoons freshly ground black pepper, plus more as needed
- ¼ teaspoon freshly grated nutmeg
- 2 large eggs, lightly beaten
- 3-5 bacon slices
- Tomato sauce, warmed, for serving (optional)
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
I preheated the oven to 350 F with the rack placed in the middle. I dumped a packet of frozen spinach into a Corningware container…
…covered it with a lid and nuked it on high for ~4 minutes to defrost it. Then, I dumped the spinach in a colander and pressed out all the liquid.
I heated the butter over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste.
I sautéed them until the liquid had evaporated and the onions were softened.
Next, I blended the coconut cream, parsley, and celery until a puree was formed.
In this case, the $29 immersion blender trumped the expensive Vitamix; the small volume didn’t blend properly in my fancy blender.
I placed the pork in a large bowl, followed by the chopped spinach, coconut flour, garlic, measured salt and pepper, and nutmeg.
Then, I added the coconut cream puree, beaten eggs, onions, and ‘shrooms.
I used my hands to gently combine all the ingredients.
I tested if the seasoning was right by frying up a tiny meatloaf patty.
Then, I transferred the mixture to an ungreased 9 x 5 loaf pan…
…and layered the bacon on top.
(You can store the uncooked loaf in the fridge for up to a day and then bake it at your convenience).
My loaf pan is kind of leaky, so I put it on a lined baking sheet before sticking it in the oven. I baked the meatloaf for 70 minutes, rotating it at the halfway point. Then, I broiled it for 3 minutes to crisp up the bacon.
There’s quite a bit of grease that pools in the pan so I poured it off and I let the loaf rest for 20 minutes before slicing into it.
I served the meatloaf slices with a generous ladle of Rao’s marinara sauce, but they also taste great without it.
Man, this meatloaf was super-moist, delicious, and chock-full of veggies! Coconut haters: Don’t worry – you can’t taste any coconut at all.
I can’t wait to eat the leftovers!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Super Porktastic Bacon-Topped Spinach and Mushroom Meatloaf
Ingredients
- 1 pound frozen chopped spinach
- 1 tablespoon unsalted butter or coconut oil
- ½ cup medium yellow onion finely chopped
- ½ pound Cremini mushrooms finely chopped
- ¼ cup coconut cream or coconut milk
- ½ cup Italian parsley leaves loosely packed
- ½ cup celery small-diced, about 2 medium stalks
- 1 pound ground pork
- ¼ cup coconut flour
- 1 garlic clove minced
- 1 teaspoon Diamond Crystal kosher salt plus more as needed
- 1½ teaspoons Freshly ground black pepper plus more as needed
- ¼ teaspoon freshly grated nutmeg
- 1 large eggs lightly beaten
- 5 bacon slices
- 1 cup tomato sauce optional
Instructions
- Preheat the oven to 350°F with the rack placed in the middle. Dump a packet of frozen spinach into a container and cover it with a lid and nuke it on high for ~4 minutes to defrost it. Then, dump the spinach in a colander and press out all the liquid.
- Heat the butter over medium heat in a large cast iron skillet and toss in the chopped onions and mushrooms along with some salt and pepper to taste. Sauté until the liquid has evaporated and the onions are softened.
- Blend the coconut cream, parsley, and celery until a puree was formed. An immersion blender may work better for this!
- Place the pork in a large bowl, followed by the chopped spinach, coconut flour, garlic, measured salt and pepper, and nutmeg. Then add the coconut cream puree, beaten eggs, onions, and mushrooms.
- Use your hands to gently combine all the ingredients. Test that the seasoning is right by frying up a tiny meatloaf patty.
- If it tastes good, transfer the mixture to an ungreased 9x5 loaf pan and layer the bacon on top. (Tip: You can store the uncooked loaf in the fridge for up to a day and then bake it at your convenience!)
- My loaf pan is kind of leaky, so I put it on a lined baking sheet before sticking it in the oven. Bake the meatloaf for 70 minutes, rotating it at the halfway point. Then, broil it for 3 minutes to crisp up the bacon.
- There’s quite a bit of grease that pools in the pan so pour it off and let the loaf rest for 20 minutes before slicing into it.
- Serve the meatloaf slices with a generous ladle of Rao’s marinara sauce, but they also taste great without it!
Nutrition
