Bacon-Wrapped Meatloaf with Cauliflower and Mushrooms
Ground beef and bacon provide protein, iron, zinc, and deep savory flavor, while cauliflower adds fiber without a starchy side. Champignons boost umami and make the filling juicier.
Line a loaf pan with bacon strips (240 g), leaving the edges slightly overhanging. Mix ground beef (400 g) with finely chopped onion (30 g), black pepper (to taste), and sea salt (to taste).
Finely chop the cauliflower (130 g) and champignons (120 g). Heat ghee (30 g) and fry the vegetables with the mushrooms for 5 minutes so the filling softens and releases excess moisture.
Spread half of the beef mixture in the pan, add the cauliflower and mushroom filling, then cover with the remaining beef. Fold the overhanging bacon over the top and bake the meatloaf at 180°C for 40 minutes; place a tray below because juices and fat may drip.
Carefully remove the loaf from the pan, transfer it to a baking tray seam side down, and bake for another 10 minutes to brown the surface. Let it rest for a few minutes before slicing; the center should be fully cooked with no raw pink ground meat.
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