• Cooking Time: 90
  • Servings: 8
  • Preparation Time: 30


  • 2 tablespoons extra-virgin olive oil
  • 1 red pepper, seeded, small diced (I used a fresh banana pepper)
  • 1 onion, diced (I used a large sweet Wala Wala onion)
  • 1 carrot, diced
  • 2 teaspoons (about 3 cloves) chopped garlic
  • 1 1/2 pound ground beef
  • 1/2 pound ground pork
  • 2 eggs (I used egg whites)
  • 1 cup bread crumbs
  • 1/3 cup of milk
  • 1 cup grated Parmesan cheese
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chopped parsley leaves
  • 2 teaspoon salt (Fleur de sel with herbs de Provence)
  • 1/2 teaspoon fresh ground pepper
  • 2 strips of bacon
  • 3 prunes
  • 1/4 teaspoon Anjou, pasilla or similar chili powder


  • Pre-heat oven to 350 F.
  • Heat oil in large saute pan.
  • Soak bread crumbs in milk
  • Saute onion, garlic, pepper and carrot until onions are soft and clear, about 5 minutes.
  • Cover pan and simmer over low heat for another 5 minutes until carrot is cooked.
  • Remove from heat and add Worchester sauce, apple cider vinegar, salt and pepper.
  • In blender, blend bacon and prunes together and add to mixture.
  • Mix together with ground beef and pork in large bowl with egg and parsley and cheese.
  • Grease loaf pan or casserole dish with oil or butter.
  • Pack mixture into loaf pan or casserole dish.
  • Sprinkle with chili power.
  • Bake at 350 F for approximately 1 1/2 hours or until internal temp is 155 F.


I bought some great organic grass-fed and wine fed lean ground beef that I wanted to make some meatloaf with so I looked around here and picked a few recipes to amalgamate.

Categories: Beef  Casserole 

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