Whole30® meatloaf perfectly cooked on Cinder grill precision cooker

Whole30® - Meatloaf

Whole30® - Meatloaf

Using Pederson’s Natural Farms no-sugar-added sausage and uncured bacon brings an old family favorite to new life, with amazing flavor and without sugar or wheat.

Makes two loaves, Serves 6-8.

Whole30® meatloaf perfectly cooked on Cinder grill precision cooker

Whole30® meatloaf perfectly cooked on Cinder grill precision cooker

 

Whole30® meatloaf perfectly cooked on Cinder grill precision cooker

Whole30® meatloaf perfectly cooked on Cinder grill precision cooker

INGREDIENTS

  • 1 PKG Uncured Bacon
  • 1 Pound No Sugar added Italian Sausage, uncooked
  • 1 Pound Grass Fed Ground Beef

For the Mix:

  • 2TBS Tomato Paste
  • 1TBS Water
  • 2TBS Cider Vinegar
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt, Kosher
  • 2 each Eggs, beaten
  • 1/2 each Onion, diced
  • 1/2 cup Almond Flour

 

METHOD

  1. In a large mixing bowl combine the mix ingredients thoroughly.

  2. Add the sausage and ground beef and mix thoroughly again.

  3. Take the bacon out of the package and cut in half down the middle .Half will be used for each loaf. 

  4. On plastic wrap, lay half the bacon down gently, overlapping the slices until the wrap is the width of the Cinder grill.

  5. Lay another sheet of plastic wrap over the bacon and, using a rolling pin, gently press the bacon into a smooth thin sheet (as pictured).  Then remove the top layer of plastic wrap.

  6. Do the same with the remaining bacon and two more sheets of plastic, to prepare the bacon wrapping for the second loaf.

  7. Split the mixture into two.  Gently form a loaf down the middle of each bacon wrapper, leaving enough uncovered bacon around the sides to wrap the loaf up.

  8. Flatten the loaf so that it looks like a long brick, then fold the bacon over the top.

  9. Place the loaf, fold side down, on the Cinder grill and do the same with the other loaf.

  10. Close the lid and set the Cinder to 145°F.

  11. Once raised to temperature, remove the meatloaves and place on a sheet pan.  

  12. Clean the Cinder plates with a damp towel and preheat to 350°F.

  13. Return the loaves to the Cinder, close the lid and allow to brown for 10 minutes.

  14. Let the meatloaves rest for 10 minutes prior to cutting and serving.

 

Note: Pork is safe to eat at 145°F, but by cooking to 195°F we are able to break down the tough connective tissues in the shoulder allowing for a more tender texture in a very flavorful cut.



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