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Carnivore meatloaf with a bacon lattice top, two slices cut, resting in a battered loaf tin

Carnivore Meatloaf

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 820 kcal

Equipment

  • Loaf Tin
  • Mixing Bowl
  • Meat Thermometer

Ingredients
  

  • 1000 grams 20% Ground Beef
  • 250 grams Pork Mince optional, for a softer crumb
  • 2 large Eggs
  • 100 grams Grated Cheddar
  • 40 grams Grated Parmesan
  • 200 grams Streaky Bacon to lattice the top
  • 1 tsp Salt

Instructions
 

  • Heat the oven to 180C fan. Take the beef out of the fridge twenty minutes before you start, because fridge-cold mince does not bind.
  • Beat the eggs, then combine everything except the bacon in a large bowl. Use your hands.
  • Mix until it just comes together and then stop. Overworked mince goes springy and tight when it cooks, which is what makes most meatloaf feel like a sausage.
  • Press into a loaf tin, or shape it free-form on a lined tray if you want more crust and less steaming.
  • Lattice the streaky bacon over the top so the whole surface is covered. This bastes the loaf as it renders.
  • Bake for 50 to 60 minutes, until the centre reads 71C on a thermometer.
  • Rest for ten minutes before slicing. Skipping this is how you end up with a plate of loose mince.

Nutrition

Calories: 820kcal
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