I have always wanted to have signature recipe.

I want people to want me to bring my, “___” to the pitch-in like everyone wants my mom to bring her famous pasta salad, or how my E’s Chicken Tetrazzini was the family’s favorite comfort food.

I want to be known for something considering how much I enjoy cooking.

But here’s the problem…if you know me, you know that I am not good at coloring inside the lines, aka following directions.

Cooking by a specific recipe or creating a legit recipe en lieu of saying, “add a pinch of this, a sprinkle of that and a dab of that,” is tough for me to do.

However, after making this *amazing* meatloaf three times… and loving everything about it (plus it’s my meat loving boyfriend’s fave #jordanapproved)… I had to write it down and share!

Without further adieu, here is the recipe and directions!

Ingredients:

-1 pound of lean beef (93% lean)

– 2 Sausage links (I use whatever looks the best at Whole Foods)

– 1 large carrot or 12 mini-carrots

-1/2 cup of sliced mushrooms

-1/4 to 1/2 cup white onion

– 6 tablespoons of coconut flour

-3/4 cup of greek yogurt

– 6 tablespoons of ketchup

-uncured bacon (6 slices)

Directions:

Pre-heat oven to 415 degrees.

Chop carrots, mushrooms and onions then place in a bowl.

Then chop 2 sausage links into small pieces and place them in the pan with 1/4 of the bowl’s chopped contents.

Next add 2 tablespoons of greek yogurt, 1 tablespoon of ketchup and half of the lean beef to the contents in the pan. Stir it up and pat it down.

Once it is patted down, sprinkle 2 tablespoons of coconut flour on top of that.

Then add 1 tablespoon of greek yogurt and another tablespoon of ketchup before pouring the rest of the chopped ingredients on top.

Then add the other half of the lean beef on top of the chopped ingredients.

 

Next, add two more tablespoons of coconut flour to the top, mush it all together and pat it down with a spoon.

                   

Finally, drizzle one tablespoon of ketchup on top before you add strips of bacon to cover the pan.

Then bake the meatloaf for about 30-35 minutes at 415 degrees.

Expert Tip-– The bacon grease and meat “juice” will start to fill up the pan. I don’t like the grease and liquid so after the first twenty minutes I take it out and pour the grease out in the sink. Then I continue to do that every five to seven minutes until it’s done.

Finished product: 

Nutrition information:

****This information is based on making the recipe with a 9×9 pan using 1 pound of 93% lean beef (680 calories), two 80 calorie sausages, Applegate Uncured Sunday Bacon (60 calories/two slices), coconut flour at 120 calories/tablespoon and organic ketchup at 25 calories/tablespoon.

Entire pan nutrition stats:

Calories: 1,600 calories *roughly.*

Protein: 128 grams

Fat: 75 grams

Carbs: 91 grams

1 serving = 1/4 of the pan:

Calories per serving: 400

Protein: 32 grams

Fat: 18.75 grams

Carbs:  22.75 grams.

#DARETOEAT