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Insanely Awesome Meatloaf – Review of Beyond Bacon

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Insanely Awesome Meatloaf

Insanely Awesome Meatloaf

Beyond Bacon is Stacy Toth & Matthew McCarry’s (the duo behind the blog, Paleo Parents) latest book.  The cookbook covers recipes for every part of the hog including how to render lard, cure your own bacon and make pork inspired dishes.  When you receive your copy (which I hope you will order) you will be surprised by a hardcover (not a softcover like most cookbooks).  When you open the package to look at the book the cover will grab you instantly.  I have been awwing over this cover design since it was released.  The cover and the whole book evokes a vintage feel that I love.  The pictures are dark and moody.  Little details are throughout, like quotes on the sides of pages, tips for how to change up the recipe and stories behind every recipe.

Beyond Bacon

Beyond Bacon

Even before I received my copy of the cookbook I was eyeing this meatloaf recipe I saw in one of the teaser pictures.  To understand why I would be interested in a meatloaf recipe you have to dive into my childhood, a childhood plagued by tasteless meatloaf, dried out flavourless pork.  I grew up not knowing what pulled pork was, that is cruel.  Don’t do that to your children.  As one survivor of the bland, dried out pork era to another please, please cook your pork the Beyond Bacon way.  Brighten their childhood memories with this meatloaf recipe (and this book). 

I can't wait to make this recipe for, Caramel Praline Lard Fudge, next.

I can’t wait to make this recipe for, Caramel Praline Lard Fudge, next.

I made Insanely Awesome Meatloaf for my parents as proof that meatloaf can taste fantastic (and it makes an economical meal).  There were lots of questions I had to dodge like, “why are there veggies in the meatloaf?”  For you see the meatloaf I was tortured with growing up only had onions in it and not even real onions, gasp…onion flakes… I know…so sad.  That meatloaf was covered, more drenched and drowning in cream of mushroom soup from the can.  It was a disaster.  I slowly introduced my parents to meatloaf that was insanely awesome.  I encouraged them to take a bite, just a little bite and see for themselves that there was hope for meatloaf.  Then a miracle happened, a curve of their lip, a maneuver of their hand and the curve turned into a smile and then another bite and another bite.  Dinner time was saved.  My childhood memories haunted of bad, very bad food was erased and replaced by Insanely Awesome Meatloaf from Beyond Bacon.

Insanely Awesome Meatloaf

Insanely Awesome Meatloaf


Yield: Serves 4-6


  • 2 tbsp lard
  • ½ cup yellow onions, diced into ½ inch pieces
  • ½ cup mushrooms, diced into ½ inch pieces
  • ½ cup celery, diced into ½ inch pieces
  • ½ cup carrots, diced into ½ inch pieces
  • 2 pounds ground pork
  • ½ pound ground pork liver or pork kidney (optional)
  • 2 eggs
  • ½ cup blanched almond flour
  • 2 tsp fresh oregano, chopped
  • 2 tsp fresh flat leaf Italian parsley, chopped
  • 1 tsp sweet Hungarian
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup tomato sauce (for the top)


  1. In a large skillet, melt the lard over medium-high heat.
  2. Saute the onions, mushrooms, celery, and carrots for about 8 minutes, stirring occasionally, until the onions are translucent. (Dicing the veggies small and keeping them a uniform size will help them cook quickly and evenly.) Remove the skillet from the heat.
  3. In a large mixing bowl, combine the ground meats eggs, almond flour, oregano, Italian parsley, Hungarian paprika, salt, black pepper, and cooked vegetables with your hands (your best kitchen utensil).
  4. Press the mixture into a 4 x 9-inch loaf pan. Smooth the top, and spread the tomato sauce over it with a spatula. If you do not want or like tomatoes, try topping with a few strips of bacon instead!
  5. Bake the meatloaf at 350 degrees F. for 60-70 minutes or until it is cooked through.


Also makes great “meatloaf” burgers!

This recipe was reprinted with permission from Stacy Toth & Matthew McCarry, authors of, Beyond Bacon.


Recipe was reprinted with permission from Stacy Toth & Matthew McCarry from their book, Beyond Bacon.

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