Veal & Bacon Meatloaf with a Sweet Ketchup Glaze

photo 1.JPG

Yeah yeah yeah, I know...this is only my second meatloaf post and both recipes are wrapped in bacon. REAL original, Finley. Well you can take your bacon excess criticism and shove it because it's delicious and I regret nothing. Of course, you're welcome to omit the bacon (if you have no soul), but I would strongly recommend keeping it. And 100% do NOT omit the glaze. I mean...that shiz is the business. Not anything revolutionary...I mean you literally just combine ketchup, coconut sugar and vinegar...I think I'm hardly the first person to think of that combination, but for the sake of self-affirmation, I'll go ahead and hail myself a paleo mastermind. 

Is it embarrassing that I made a 2 lb meatloaf to not share with anyone? It lasted me two weeks. HAH...just kidding, it lasted like 2 days. But nonetheless, meatloafs are the best. And they forever remind me of Will Ferrell screaming "MOM! THE MEATLOAF! WE WANT IT NOW!". I may or may not yell that to myself every time I'm on my way to the fridge to cut off a heaping block of meatloaf...normalcy has clearly never been a strong suit of mine.

Lastly, I recommend slicing up some of your leftovers, making a little extra glaze, and sandwiching that biz in between two paleo waffles (particularly Brittany Angell's Extra Crispy Waffles). Don't have a waffle maker? Well that sucks...and I don't know what to tell you. Get one? The end.


For the Meatloaf

  • 1 tbsp fat of choice (ghee, grass-fed butter, coconut oil, etc.)
  • 3 garlic cloves, minced
  • 1/2 yellow onion, coarsely diced
  • 4 stalks of celery, coarsely chopped
  • 1 lb ground veal
  • 1 lb ground beef
  • 2 eggs
  • 2 tbsp spicy brown mustard
  • 1/2 cup almond flour
  • 1 tsp garlic salt
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 4 slices of bacon, halved

For the Glaze

  • 1/4 cup clean ketchup (I use Sir Kensington's)
  • 3 tbsp coconut palm sugar
  • 2 tbsp apple cider vinegar


  1. Preheat oven to 375. 
  2. In a skillet, heat fat and add garlic, onion and celery. Saute until the veggies have softened (about 5 minutes).
  3. In a large mixing bowl, combine veal, beef, eggs and veggies. Combine well.
  4. Add remaining ingredients to the bowl and mix, except for the bacon.
  5. When meat mixture is thoroughly combined, either spread it across a loaf pan, or simply shape your own loaf on a parchment paper-lined baking sheet (I do this, because I don't like my meatloaf wider rather than taller).
  6. In a small bowl, mix the glaze ingredients. Slather the glaze all over the loaf.
  7. Take your bacon halves and lay them on top of the loaf until the top is covered. Slice more bacon if necessary.
  8. Place in the oven for 35 minutes. FINE DINING!

Servings: 4-6