Meatloaf has always been somewhat of a comfort food.

My dad didn’t cook much growing up. But he had two signature dishes (other than grilling duty).
1. Oom-lah-suage. It’s a loooong story – basically “shit on a ¬†shingle,” as it’s known in some households. Tuna and cream of mushroom soup, served hot over toast. I know, it sounds awful, but it’s a great childhood memory.


2. Meatloaf.
He did a great job with this one. Crushed Club crackers with lots and lots of salt.

These days I don’t eat meatloaf very often – I’m not sure why, as I have some great recipes and interesting flavor combinations up my sleeve from years past (sorrento orange oil, chocolate balsamic, and fresh basil – yep).
In any case, I created this one out of the blue with a whole bunch of amazingness lurking in the fridge!

It’s Italian and it’s meatloaf.

That means it’s pretty much “the best thing ever.”

Oh, and did I mention it contains BACON?

Italian Bacon Meatloaf-015

Italian Bacon Meatloaf

1 lb. 90% lean grass fed beef
8 oz. pastured bacon, thinly sliced
1 cup shredded Italian cheese blend
1/4 cup blanched spinach
1 Tbs. Italian seasoning
1/4 tsp. garlic salt
1/4 tsp. ground black pepper

Preheat oven to 425 degrees. Gently massage all ingredients together until thoroughly combined. Transfer to a standard loaf pan and bake, uncovered, for 35-40 minutes.

Allow to cool before serving.

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