Meatloaf with Bacon, Cauliflower and Mushrooms
Ground beef and bacon make the meatloaf rich in protein and fats. Cauliflower and mushrooms add fiber and volume without grains or bread.
Line a loaf pan with bacon (240 g), leaving the edges hanging over the sides. Mix ground beef (400 g) with onion (30 g), salt (4 g), and pepper blend (2 g).
Finely chop cauliflower (130 g) and champignon mushrooms (100 g), then fry them in ghee (30 g) for about 5 minutes to remove excess moisture.
Place half of the beef mixture in the pan, add the cauliflower and mushroom filling, then cover with the remaining beef. Fold the hanging bacon edges over the top.
Bake at 180°C for about 40 minutes. Remove the meatloaf from the pan, place it on a baking sheet with the other side up, and bake for 10 minutes more so the bacon browns better.
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