| Bacon and Cheddar Meatloaf

Author / Luke Summers

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.

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Luke Summers

I am the COO of Power Athlete, co-host of Power Athlete Radio, and a Power Athlete Coach. I've been coaching athletes, training clients, and educating 1,000s of coaches around the globe since 2007. I'm a lifelong multisport athlete, but my focus was football up through college where a neck injury forced me to hang it up.

Now I'm a stickler for productivity, and have a burning desire to empower athletes, coaches, and every day people who are striving to be better versions of themselves.



  1. Luke Summers on May 28, 2014 at 2:43 pm


  2. Paula on May 28, 2014 at 3:43 pm


  3. Ingo B on May 28, 2014 at 6:56 pm

    It’s really good. You’ll dig it.

  4. slampiece on June 9, 2014 at 4:55 pm

    @Paula we tried this the other night it was GREAATTTT.

    Thanks for the share 🙂

    • Paula on June 10, 2014 at 4:59 am

      Thanks Slampiece! Glad you enjoyed — there’s another version, I’ve also made it with buffalo meat and blue cheese. Although the cheddar one is my hubby’s fav.

  5. Diane on November 12, 2014 at 4:05 am

    My family loved this!

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