• 2 pounds grass-fed ground beef
• 1 pound nitrate-free bacon, roughly chopped
• 1 onion, chopped
• 8 oz mushrooms, chopped
• 1 cup almond flour
• 2 eggs, slightly beaten
• sea salt
• freshly ground black pepper
• 1-3 Tbsp hot sauce
• 1/2 cup paleo ketchup

Preparation

Preheat oven to 350 degrees F.

Add bacon to large skillet over medium high heat. Saute for 10-15 minutes or until bacon begins to crisp. Add onion and mushroom and saute for an additional 5-10 minutes or until onion starts to become translucent.

In the meantime, crumble ground beef into a large mixing bowl. Add egg and 1/2 cup almond flour, using your hands to combine.

Combine paleo ketchup and hot sauce in a small bowl.

When bacon mixture is ready, drain fat and add bacon, onion, and mushrooms to meat. Fold in using a wooden mixing spoon or your hands. Season with salt and pepper.

Transfer meat to a large loaf pan. Pat it down gently and round the top a little bit.

Pour ketchup mixture on top and spread evenly with a spatula.

Place in the oven on the middle rack. Place a large rimmed baking sheet underneath it.

Bake for one hour or until cooked through.

To serve, slice as you would bread. Serve on its own or with a green salad.