This recipe is thusly named because….well, because it’s made from a bunch of stuff I got at the farmer’s market. Yeah, I’m THAT original, WHUT? Anyway, this is made from two different local meats: bison and pork and fresh peppers, garlic, and onions.
As a binder I used crushed pork rinds instead of bread crumbs. Now I know a lot of you think they’re gross. And they kind of are. They’re the skin of an animal. Fried. BUT the good thing about them just that: it’s just fried pig skin (at least make sure by reading the label that that’s all you’re getting). I could never just snack on them and the smell is not the best but I’ve found they work awesome as a binder in things like stuffed peppers, meatballs, and meatloafs. They hold the meat togetehr while adding a slight salty rich flavor to the end product.
That being said, if you don’t want to use the pork rinds, you can substitute about half the amount of almond flour. For instance, if I use 1 c. of pork rinds, use 1/2-3/4 c. almond flour and 1 tsp. salt. Add the flour slowly until the meat binds at the right amount.
Farmer’s Market Meatloaf
What you need:
- 2 lbs of ground meat: I use 1 lb bison and 1 lb pork that I get from local farmer’s at the market. I like the flavor of mixing the two.
- 2 eggs
- 1 clove garlic minced
- 1 c. crushed pork rinds (about 1/3 of a bag)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 tbsp ketchup (homemade if possible)
- 2 tbsp dijon mustard
- 2 tbsp BBQ sauce. I use this no-sugar added brand
- 2 tbsp fresh chopped parsley
- 1/2 c. diced red onion and peppers
What you do:
- Mix it all together!
- Form in a loaf pan and cook at 35- for 60 minutes or until interna; temperature reaches 180F.
- Pour extra BBQ sauce over top to give the top that crunch layer.
- Serve with mashed butternut/acorn squash to replicate the good ol’ meatloaf and potatoes feel!
Look at all the yummy veggies inside!!