All-local meatloaf filled with veggies

Two things: a confession and a truth are combined in this post.  I confess that I have never had or made meatloaf in my entire 35 years of life. I'm totally telling the truth (about the meatloaf and my age).  Everytime I think of meatloaf I'm reminded from the scene from Wedding Crashers.

We had a pound of ground beef in our freezer and I wanted to make a dish that wasn't a burger. So, I did some quick internet searching and was inspired by a recipe I found on a Paleo-focused website. Here's my version.

Ingredients:

• 1/2 lb. bacon (between 10-12 slices)
• 1/2 c. diced onion reserved in 1/4 c. measurements
• 1/2 c. diced pepper
• 1 c. finely chopped button mushrooms (any mushroom will work well)
• 1 c. cooked kale or other hearty green (may substitute chard or spinach)
• 1 lb. ground beef
• 1 c. shredded carrots
• 2 tbs. stone ground mustard
• 2 tbs. ketchup 
• 2 tbs. Worcestershire sauce 
• 1 egg 
• Herbs to your liking: thyme, rosemary, cumin, garlic powder, dill
• Feta cheese (optional)

Preheat the oven to 400F. Line a cookie sheet with foil and place a rack on the cookie sheet. 

On your stovetop, heat up a large pan (I used my Le Creuset). Take 2 or 3 slices of the bacon and chop finely before adding to the pan.  Add 1/4 c. of onions and all of the diced peppers. Cook until fragrant, about 2 - 3 minutes. Add the mushrooms to the pan and cook thoroughly.  Remove from the pan and reserve.  In the same pan, cook the kale until fully wilted, remove from pan and allow to drain on a paper towel-lined plate or bowl. 

In a large bowl, add the following:

• Remaining onions
• 1 lb. ground beef
• 1 c. shredded carrots
• 2 tbs. stone ground mustard
• 2 tbs. ketchup 
• 2 tbs. Worcestershire sauce
• 1 egg
• Herbs to your liking: thyme, rosemary, cumin, garlic powder, dill

Mix well, so that all herbs and items are incorporated throughout.  If found it incredibly helpful to use my hands for this part.  Add the mushroom/onion/pepper mixture. Before adding the kale, make sure it is drained well and chopped finely.  Once all ingredients are incorporated, take 1/4 of the meatloaf mix and create a small loaf.  If you are using the feta cheese, make a small crater in the meatloaf and add the cheese; bring the sides of the loaf up around to close.  Repeat this 3 more times.

On your cookie sheet, lay out 8 pieces of bacon. Wrap each loaf with bacon and secure with a toothpick.

Put in the middle rack of the oven at 400F for 35 - 40 minutes.  I checked on it after 30 minutes and decided that it needed 15 more minutes to get the bacon crispy or until the internal temp reaches 160F. 

The mister was out at a meeting, so I kept his in the oven (with the gas turned off and the oven door ajar) to keep it warm. It did not overcook the meat or the bacon.  It was incredibly moist and tasty.  I was quite surprised at how well this came out because as I confessed earlier, I have never eaten meatloaf or even attempted to cook it.

"MA......WHERE'S THE MEATLOAF?!?!?!?!"

I suspect you could make this in a traditional pan loaf and line the pan with bacon, but would likely need to cook it longer. 

I cannot wait to make this again.  The bonus to this recipe is that ALL items with the exception of the herbs, ketchup, and mustard were all local.