Bacon Wrapped Meatloaf With Reindeer And Red Currants

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Who doesn’t love meatloaf?
I know I do, and this time I decided to make it with a Scandinavian twist… :)

First, I’ve added “renskav” (the Swedish word for a delicacy of the Sami, i.e. the indigenous people of the northern parts of Sweden, Norway, Finland and the Kola Peninsula of Russia).
“Renskav” is frozen (or sometimes dehydrated) reindeer meat, that is thinly cut into small chips (traditionally straight into a hot frying pan).
I’m guessing reindeer meat isn’t highly available across the globe, so just replace it with any chipped game meat if you can not get your hands on it…

Second, in Sweden meatloaf is usually served with brown gravy, boiled potatoes and currant jelly or lingonberry jam.
The gravy can easily be made gluten free (though with dairy…), the potatoes I don’t care much about, but I really wanted to incorporate the berry flavor. Since jam is a thing of the past for me now I decided to add some fresh berries to the meatloaf instead, and chose to go for red currants simply because I think they taste better and fresher than lingonberries do “un-jammed”.

Finally I decided to wrap the whole thing in bacon….not because it’s particularly Scandinavian, but because…who does not love bacon too?? ;)

Just one last thing before moving on to the recipe: This meatloaf was d-e-l-i-c-i-o-u-s!!

Bacon Wrapped Meatloaf With Reindeer And Red Currants

Serves6-8
Prep time10 minutes
Cook time1 hour, 20 minutes
Total time1 hour, 30 minutes
Compliance Paleo, Primal
Meal type Lunch, Main Dish
Main ingredient Beef, Game
A beautiful and delicious meatloaf, wrapped in crispy bacon!

What you need:

  • 2lb (1 kg) ground beef
  • 2 onions (medium roughly chopped)
  • 0.5lb (500 g) reindeer (or any other game) meat (chipped)
  • 3.5oz (100 g) fresh red currants
  • 3 tablespoons crushed black pepper
  • 1 tablespoon salt
  • about 20 strips of bacon

Optional

  • 0.5 cup (1 dl) full fat cream

What to do:

1Pre-heat oven to 480F (250C).
2
Give the chipped reindeer (/game) meat some color in a hot frying pan. Add the chopped onions, salt and black pepper, and keep frying until the onion have softened a bit.
Optional: Add the cream, and let gently boil for a few minutes, then set aside to cool down a bit.
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3
Put the ground beef in a large bowl, add the meat/onion/cream mixture and get dirty:
Using your hands, blend everything in the bowl thoroughly.
Then add the red currants and blend them into the mix a bit more gently, trying to keep as many as possible un-squashed and intact…
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4
Line a large loaf tin (the one I used here takes a volume of 2 liters, which is about 68 fl oz) with the bacon strips, letting the ends hang out over the edges and each strip overlapping the previous one.
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5
Form the meat mixture into a loaf of the estimated size of the loaf pan, put it in, and press down on it to make sure there won’t be any air pockets inside the meat loaf.
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6
Place a few overlapping bacon strips lengthwise over the meat mixture, then fold in all the ends.
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7
Throw it in the oven and turn down the heat to 350F (180C).
Bake it for 45 minutes and then take it out, flip it over onto a baking tray, remove the loaf pan and put it back in the oven for some 10-15 more minutes until the wrapping bacon has got a nice color and a crispy texture.
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Notes:

If you omit the Cream, you can add two eggs as a binder when mixing it all together.

 

Cut it up in nice, thick, slices and serve with a simple salad, cauliflower rice (and if you’re ok with the extra dairy, some gravy…).

Hope you’ll enjoy it, and please let me know if you try it out! :)

 


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16 Comments

  1. Where I live, you sometimes see deer on the side of the road but no reindeer! :-) Still, that looks fantastic Peter! Thanks for sharing! Patty

  2. Heavy cream is definitely not paleo… not even “ish”

    • Hi Kyle!

      I do agree with you that dairy isn’t Paleo (haven’t really made up my mind yet about if I consider it being “ish” or not though…it’s a topic that probably don’t have an end to its discussion).

      Anyway, the reason some of the recipes here contain dairy is because the blog started as a Paleo/LCHF hybrid.
      You can read about that on the About page.
      Even though I still believe some dairy can be incorporated for those who tolerate it, I notice that my own journey is slowly shifting from LCHF towards a more strict Paleolithic diet, meaning less and less dairy, and this will be reflected in future posts.
      (I recently wrote about that in this post: http://strictlypaleoish.wordpress.com/2012/09/05/blog-directionstrategy/)

      If you found interest in this recipe, I hope you did not stop reading when you saw cream listed as an ingredient? If so please check the final comment to see how to exclude it.

      Thanks for commenting Kyle!
      I really appreciate you taking the time to do so, and really hope you still will check back every once in a while since there for sure will be more and more dairy free recipes posted that you might find interesting.

      Have a nice day!

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  6. I made this tonight and it was delicious! Living in Alaska the caribou wasn’t hard to come by, but the currants were. I used dried currants instead and opted for the eggs instead of the cream. (Nothing against cream though…we eat it too!)

    • Oh, so happy to hear that…I love to get feedback when someone has tried out a recipe of mine! :)

      Plus, I learnt something new too! …never heard the term “Caribou” for reindeer before :)

      Glad you enjoyed it, and thank you for taking the time to letting me know Erin!

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