Meatloaf (keto version over here)

1 1/2 lb. fatty ground beef

1 1/2 lb. ground pork

2 eggs

1/4 c. onions

1/2 c. or more milk (I eyeball it)

1 Tbsp salt

1/2 tsp (or lots more) pepper

1/2 tsp poultry seasoning

2 c beef broth

1 c rice – not instant

bacon

Sauce

1 Tbsp butter

3 slices bacon

1/2 c cut mushrooms

1 big fat onion

worcestershire

flour

salt pepper

Beef better than bouillon

1 Tbsp bourbon

1 tsp brown sugar

First start cooking the rice. Add 1 tsp salt and half tsp pepper while it’s cooking. Do not use instant rice. Cook it for about 10 minutes. You won’t need all of it.

Stick all the meatloaf ingredients in kitchen aid, turn it on and walk away. Add as much of the rice as you like, but probably not all of it. Then stick the meatloaf mixture in a cast iron skillet and cover with slices of bacon. Cook at 420 in the oven while making sauce.

Cut a few pieces of bacon into tiny pieces and brown in a skillet. Then add onion on medium flame and brown for about 5 minutes. Add cut mushrooms. Turn heat to low and let it roast for about half an hour. Then add 1 Tbsp butter and about 4 Tbsp flour, whisk to make a roux. Add salt and pepper to taste. Mix about 1 tsp Beef better than Bouillon and 2 cups hot water. Add to mixture. Add worcestershire to taste. I used about 2 1/2 Tbsp. Add bourbon and brown sugar.

When sauce is done, pour on top of meatloaf and keep cooking another 15 min or so. It should be very juicy and maybe a bit pink.