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 nomnompaleo.com 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!

Ingredients:

• 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)

Directions:

• 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.