Saturday, November 19, 2011

Meatloaf & a yummy salad

I snapped this shot with my cell phone because if I didn't do it then, I wouldn't have gotten a picture of it before I ate it all gone!

Dinner tonight was individual bacon topped meatloaf and a salad made of avocado, eggs, tomatoes and red onion. The food was strictly Paleo, super easy to make, really filling and well, delicious!

For the meatloaf you'll need:
2lbs ground beef (you can sub 1lb of the ground beef with any other ground meat you like)
1/2 medium onion, diced
1 15 oz. can diced tomatoes and green chilis
4 eggs
18 strips of thick cut bacon

Preheat oven to 375. Set out a broiler pan with the drip tray - so the meatloaves don't sit in their own grease.
Mix together all ingredients except the bacon. Divide into 6 equal portions and top each loaf with three slices of bacon. I found a roundish shape worked well, but you could try rectangular as well - whatever floats your boat.

Cover with foil and bake for about an hour - or until done completely through. Remove the foil, change the heat to broil and return to the oven just long enough for the bacon to crisp up a little - keep your eye on it as it can go from undercooked to incinerated in the blink of an eye.

For the salad you'll need:
2 avocados - I used small but you could use two large ones and have even more avocado yumminess!
2 medium tomatoes
4 hard cooked eggs
3 slices of red onion

Do a rough dice of all ingredients, put in a bowl and mix well - don't worry about mashing the avocado, in fact you want this to happen as it creates the creamy "sauce" that coats everything. Season with salt & pepper, or whatever strikes your fancy. Tonight I used Mrs. Dash "Table Blend" and some sea salt.

Serve as is or over some leaf lettuce.

For a real treat, add some crispy bacon!

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