Meatloaf

1 1/2 lb. fatty ground beef

1 1/2 lb. ground pork

2 eggs lightly beaten

1/4 c. onions

1 Tbsp salt

1/2 tsp (or lots more) pepper

1/2 tsp poultry seasoning

1/2 tsp celery salt

2 c beef broth

1 c almond flour

4 oz cream cheese

bacon

Sauce

1 Tbsp butter

3 slices bacon

1/2 c cut mushrooms

1 big fat onion

worcestershire

almond flour

salt pepper

Beef better than bouillon

1 Tbsp bourbon

1 tsp brown sugar

 

Stick all the meatloaf ingredients, except for bacon, in kitchen aid, turn it on and walk away. Add about a cup of almond flour, I eyeball 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.