"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
Folks, this recipe is coming to you from the brilliant male mind of my guy. J told me last night that he wanted to make meatloaf so we did the perfunctory grocery run. Little did I know, he had an amazing plan in the works for this gluten-free comfort meal. It is a meatlover’s dream come true, a carnivore’s paradise, and with the addition of some extra veggies, I felt pretty good about it too. Plus, I had fun playing sous chef this time around!
What you need:
What you do:
Preheat the oven to 350 degrees Fahrenheit. Cook the rice according to packaging instructions. 1 c. of uncooked rice should equal about 2 c. of cooked rice.
In a small bowl, combine eggs, mushrooms, thyme, pepper, chili powder, cumin, cayenne pepper, and sea salt to taste. Add in cooked rice and mix well.
In a small skillet over medium heat, sauté onions, garlic, red pepper, and jalapeño in coconut oil. Add this to the egg/rice mixture.
Combine beef and pork in a bowl and pour the egg/rice/veggie mixture over top. Mix in well.
Place aluminum foil over a 11×17 cookie sheet. Set a wire cooling rack over the cookie sheet and cover this in aluminum foil as well. Form the meat mixture in a loaf shape on the cooling rack.
In a small bowl, combine all ingredients for glaze and stir with a whisk. Spoon this glaze over the meatloaf (use a basting brush as needed). Lay strips of uncooked bacon over top of the glazed meatloaf.
Place in the over and cook for 50 minutes. Use a meat thermometer to see that center of meatloaf heats to 160 degrees. When center is thoroughly cooked, remove from oven and let cool for 15 minutes on the cooling rack.
Slice, serve, and enjoy!