Pork Rind Meat Loaf with Bacon

I got tired of blogging about my fast every day since there is really not much change right now. The initial die off is over and I am doing ok for the most part. Today is day 7 and I feel like making it the rest of the way is going to be "easy" whereas before I thought I wasn't going to make it. Apparently I am not the only one who felt that way. I post on a German fasting forum and there are several women who happened to start their fast on the same day I did. Two of them were questioning why they are fasting around day 3 or 4 and almost stopped.

Anyway, instead of blogging about my fast today I thought I would share a recipe I made for DH yesterday. DH isn't crazy about almond flour or coconut flour but that's what most Paleo and/or low-carb recipes call for in meat loaf. So I decided to make one with pork rinds instead.

what you need:

• 1 lb ground beef (we like grass fed from Mother Earth Meats)
• 1 egg
• 1/2 cup crushed hot 'n' spicy pork rinds (regular or bbq flavor would work, too)
• 1/2 medium onion, finely chopped
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/2 teaspoon pepper
• 3/4 teaspoons salt
• 1 teaspooon chili powder
• 3 to 4 slices bacon

what you do:

Pre-heat your oven to 375 degrees. Beat egg and crush pork rinds in a plastic bag (I used a rolling pin).

Mix remaining ingredients except bacon with the beaten egg and crushed pork rinds and blend well. 

 Place in loaf pan and top with bacon slices. 

Bake for 35 to 45 minutes or until internal temperature has reached 170 degrees. Broil on high for a few minutes if the bacon isn't crispy enough.

Since I am fasting right now I have a lot of cooked veggies left over from making my broth so I served this meatloaf with Creamy Vegetable Soup and a salad.

Optional: I like putting hard boiled eggs in my meat loaf but skipped it this time.

This post was shared on Monday Mania and Fat Tuesday.