Bacon-topped Spinach and Mushroom Meatloaf

Heading into another paleo weekend. Weather report says it’s supposed to be cold and rainy all weekend. Perfect weather to try out a warm and cozy meatloaf.  This recipe from caught my eye because of it’s topping. I can’t deny bacon. When it calls out to me I give in.

Oh, so delicious!


  • 1 pound chopped spinach
  • 1 ¼ pounds of pork, veal, or beef
  • ¼ cup coconut flour
  • 1 medium garlic clove, minced
  • 1 teaspoon kosher salt, plus more as needed
  • 1 1/2 teaspoons freshly ground black pepper, plus more as needed
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup small-dice celery (from about 2 medium stalks)
  • 1/2 cup loosely packed fresh Italian parsley leaves
  • 1/4 cup coconut cream or coconut milk
  • 1 tablespoon unsalted butter
  • 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
  • 1/2 pound finely chopped Cremini mushrooms
  • 2 large eggs, lightly beaten
  • 3-5 bacon slices
  • Tomato sauce, warmed, for serving (optional)


  • Preheat the oven to 350 F with the rack placed in the middle.
  • Sautee spinach until it’s soft, press all of the excess water out of it.
  • 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. Sautee until the liquid evaporates and the onions are softened.
  • Blend coconut cream, parsley and celery until a puree is formed.
  • 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.
  • Mix ingredients together with your hands.
  • Transfer mix into an UNGREASED 9×5 loaf pan.
  • Layer the bacon on top then bake the loaf for 70 minutes, rotating it at the halfway point.
  • Broil for 3 minutes to crisp the bacon on top.
  • There’s quite a but of grease that pools in the pan so pour it off and let the roast sit for 20 minutes before eating.

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