Meatloaf has always been a staple, quick meal in my home while growing up. Of course, the traditional meatloaf had bread and other ingredients that were not anything that resembled a Paleo compatible dish. Here is a recipe that not only is Paleo, but also includes organ meat – heart. There is a slightly spicy topping that tingles the palate, and you could add more red pepper flakes if you want more heat. The slow cooker and the addition of shiitake mushrooms keep the loaf moist and create a good amount of juice in the bottom of the pot. The juice is great to spoon over the meatloaf slices. Also, the meatloaf freezes well for later. By the way, bacon makes everything better!
SLOW COOKER PALEO MEATLOAF WRAPPED IN BACON
Ingredients for Loaf:
1 lb grass fed/finished beef, ground
1 lb grass fed/finished beef heart, ground
3 cups shiitake mushroom caps, coarsely chopped
1 onion, chopped
5 garlic cloves, chopped
1 tbs dried oregano
2 tsp sea salt
1 tsp pepper
2 large eggs, lightly beaten
1/2 lb pastured bacon (about 6 slices)
Ingredients for Topping:
4 tbs tomato paste
2 tsp Dijon mustard
1/4 tsp red pepper flakes
Instructions:
• Combine all ingredients for meatloaf except bacon in large bowl and mix thoroughly
• Shape into an oval loaf in pot of 3-quart slow cooker
• Lay bacon strips side-to-side over loaf and tuck ends under loaf to maintain shape of loaf
• Combine ingredients for topping in small bowl and mix thoroughly
• Spread topping over top of bacon strips to cover completely
• Cover and cook on High for 1 hour; then cook on Low for 3 hours
• Remove from slow cooker and slice. Spoon the left over juice from the bottom of the pot over the meatloaf slices for more flavor and moisture
