Bacon & Bleu Cheese Meatloaf (I served it with fresh mustard greens & onions steamed in homemade chicken stock)
2 tbs bacon grease, pastured lard or butter
1 medium onion, chopped
2 cloves garlic, finely chopped
1 cup celery, finely chopped
2 lbs ground bison or grass fed beef
2 large eggs, slightly beaten
¼ tsp gelatin
1 tbs Worcestershire sauce
2 tsp sea salt
½ tsp freshly ground black pepper
¼ cup raw bleu cheese*
10 oz nitrate/nitrite free bacon
*I used Point Reyes (available at Fresh Market)
Heat the grease, lard or butter in a 10 to 12 inch skillet over medium low heat. Cook the onion, garlic and celery, stirring frequently until softened and just beginning to brown, about 8 minutes. Take off the heat and let cool slightly.
Sprinkle ¼ teaspoon gelatin over slightly beaten eggs and allow to set for about 5 minutes. Meanwhile, mix ground bison or beef, Worcestershire, sea salt and pepper. Stir the egg mixture slightly, add to meat mixture along with the blue cheese and using your hands gently mix all ingredients until just combined.
Line the bottom of a 13 x 9” pan with parchment paper. Transfer the meatloaf mixture to the pan and form into a 10 x 4” rectangular block. Layer overlapping strips of bacon on the meatloaf diagonally, covering as much as possible and leaving a ½” overhang. Gently tuck the bacon overhang under the meatloaf. Use additional strips, cut as necessary to patch any uncovered areas.
Place the meatloaf on the center rack of a preheated 375 degree oven and bake for
45 to 55 minutes or until 160 degrees using an instant read thermometer. Finish off with 3 minutes under the broiler or until the bacon is brown and crisped. Let rest for 10 minutes. Transfer to a cutting board and cut into ¾” to 1” slices. Serves 8
