Comfort foods can really warm both the heart and gut. This meatloaf is wrapped in a nice cozy blanket of bacon which seals in the juices and flavor making for a moist and satiating main course.
2 tbs lard, tallow, grass fed butter or coconut oil
1 medium organic yellow onion, chopped
2 large garlic cloves, chopped
1/2 cup chopped organic carrots
1/4 cup chopped organic celery
4 chopped organic mushrooms
1/4 cup homemade stock, water or white wine
1 lb grass fed ground beef
1 lb pastured ground pork
2 eggs, lightly beaten
1/4 tsp gelatin
1/4 cup organic parsley, chopped
1/2 cup raw cheddar, grated
1 1/2 tsp sea salt
1/2 tsp freshly ground black pepper
Bacon (nitrate/nitrite free)
Heat the fat in a large skillet over medium-low heat. Cook the onion, garlic and vegetables until softened and just beginning to brown (about 6 to 8 mins). Add a small amount of stock, white wine or water and simmer briskly until almost dry, 4 to 5 mins.
Lightly beat the eggs in a small bowl and sprinkle gelatin on top and allow to rest for 5 mins. Combine meats gently; add the seasonings, parsley, sauteed veggies, cheese and eggs. Use your hands to gently mix all the ingredients until just combined.
Preheat the oven to 375 degrees. Line the bottom of a 13″ x 9″ pan with parchment. Form the meatloaf mixture into a 10 x 4 inch rectangular block. Layer overlapping strips of bacon on the meatloaf on the diagonal, covering the meat as much as possible. Trim the ends, leaving a 1/2″ overhang. Gently tuck the overhang under the meatloaf. Use additional strips, trimmed as necessary, to patch any uncovered areas. Bake for 45 to 50 mins. or an internal temperature of 160 degrees. Raise temperature and broil for 3 mins or until the bacon is crisp. Let rest for 10 mins before cutting and serving.
Rest Day: serve with 2 sides of your favorite vegetables
Training Day: 1 veggie and Smashed Taters. . .
2-3# of organic potatoes (Russets, red or Yukon)
grass fed butter
grass fed raw cream or milk (optional, stock can be substituted)
sea salt & freshly ground black pepper to taste
Peel potatoes and cut into small uniform pieces. Place in a medium to large saucepan, cover with water, bring to a boil and cook until fork tender 10 – 15 minutes. Remove from heat, drain and place back in pot; add butter, sea salt and freshly ground black pepper to taste and mash with a hand held potato masher until combined. Add milk or cream gradually if using and in small amounts and continue mashing until you have the desired consistency.
John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.
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