Who doesn’t love bacon?! (okay, vegans, but if you are one then you may not be reading anyway)
It makes everything taste better…hell bacon can down right make you happy! Have it for breakfast, lunch or dinner. Chop bacon in your favorite dish, mix in salads, make bacon-wrapped asparagus, top your burger or just pre-cook some slices for a snack with an avocado. I’m even going to try a recipe for bacon brownies (gluten/grain free of course). Really, bacon has endless possibilities.
Bacon is not the food enemy it was made out to be. Dietary saturated fat and cholesterol are good for us and not just in moderation. It’s important to keep in mind that fat is a great source of fuel and bacon’s excess fat should not be feared. Of course, when it comes to fat, some choices are better than others. Pork’s fat, or lard, is approximately 40% saturated, 45% monounsaturated and 12% polyunsaturated. Saturated and monounsaturated fats are the ones that should be consumed liberally, while polyunsaturated fats should be kept to a minimum. The only bad thing about bacon and/or pork is that it is higher in Omega 6 than our wanted Omega 3. So what? have more fish and grass-fed beef that week then your “Omega’s” will be in-tune. Another concern is the levels of nitrates in bacon. It’s true that most bacon, other than the nitrate-free versions, will contain varying amounts of nitrate, but this is often an unfounded concern and should not hinder your consumption. So what? There is nitrate-free bacon available everywhere these days. High sodium? choose lower sodium.
I made this last week: Bacon-wrapped Meatloaf, aka: Bacon Bomb or Touchdown Bacon or Bacon is F-ing Awesome Wrapped Around 2 Pounds of Ground Beef…that’s what I’m talking about. Serve with some sautéed vegetables and a sweet potato topped with a little coconut oil, cinnamon and chili powder for a nice well-rounded meal.
1 medium onion chopped
4-6 garlic cloves chopped
1/2 red bell pepper chopped
6-8 fresh mushrooms chopped
2-3 Tbsp coconut oil (unrefined) or bacon grease
2 lbs grass-fed ground beef
1 lb fresh pork sausage (I used butcher made green onion pork sausage or use any)
1/4 lb ground grass-fed calf liver (I had my butcher ground it in the ground beef and used it for this, chili, burgers, etc…) – optional
Seasonings: Cayenne, sea salt, black pepper
12oz package of bacon (nitrate free and low sodium if possible)
Preheat oven to 375 degrees
Saute onions, garlic, peppers and mushrooms. Mix meat ingredients together (except bacon) and eggs. Then mix in sautéed vegetables and add into meat mixture.
Form the meat mixture into a loaf in a pan larger than the loaf so you can form the bacon around it.
Next separate the bacon slices and place over the loaf in a basket weave or slightly overlapping diagonally. Whichever way you choose leave at least 1/2 inch overhang on the sides to accommodate shrinkage.
Bake for 50-60 minutes then put under broil for 5 minutes to crisp up the bacon.
The loaf will be sitting in bacon grease but that adds to the flavor.
Cut into slices. Will make 6-8 servings.