Prep time: 20 minutes | Cook time: 50-60 minutes | Serves: 4
1 pound grass-fed ground beef
¼ pound uncured bacon, diced
½ teaspoon salt
½ teaspoon freshly ground pepper
1 pastured egg
2 cloves garlic, minced
½ onion, finely chopped
1½ cups cremini mushrooms, finely chopped
½ teaspoon red chili flakes
1 teaspoon fresh thyme, minced
1 teaspoon fresh oregano, minced
½ tablespoon gluten-free Worcestershire sauce
3 tablespoons tomato paste
1.) Preheat the oven to 350° F. Place a large skillet over medium heat and cook the bacon until crispy. Remove from the pan and sauté the onion, garlic and mushrooms in the leftover bacon fat.
2.) In a large bowl, mix the meat with all the ingredients except the tomato paste. Place the meat in an 8×8” baking dish and shape into a loaf.
3.) In a small bowl, combine the tomato paste with a tablespoon or two of water. Evenly spread it over the top of the loaf, then bake for about 45 minutes, or until done. Serve with your choice of sides.