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!