HONEY BBQ BACON ELK LOAF with GARLIC PARMESAN FAUX-TATOES

HONEY BBQ BACON ELK LOAF with GARLIC PARMESAN FAUX-TATOES

I highly recommend this easy dinner as a great alternative to the normal Meatloaf and Mash Potato regime. I did not grow up eating Meatloaf. In fact I don't even remember my mom EVER making meatloaf. The first time I tried it was a time that I had made it for my hubby who was only my boyfriend at the time. He also could not believe I had never had meatloaf. Anyway, fast-forward to today and I have had many a meatloaf... various meats, mixes of veggies and sauces... however, the flavor of tonight's meatloaf was far superior! I will say though, using a VERY lean meat such as Elk may require a little more binder than what the recipe had called for. I might try it with and egg next time just to see if it holds together better. My addition of Bacon may have been the only thing keeping my loaves in true form! Whether it crumbles for you or not, it was still very delicious! 

Note for Bariatrics: (since that's what this blog is supposed to be about anyway) the pic above is the portion I served myself. I finished off the meat, but only ate about a third of the faux-tatoes. I have gotten into the habit of serving my portions on a side plate or dessert plate. The portions above are about 4oz of each item. I ate small bites and paced myself and was very satisfied with the portion I consumed! 

Recipe Adapted from the one found HERE

Honey Barbecue Meatloaf

serves 4

1 lb 90% lean ground beef
1 slice white bread, ground to crumbs in food processor -or- ½ cup panko bread crumbs
2 tablespoons plus 2 teaspoons worcestershire sauce
1 tablespoon spicy brown mustard
3/4 cup smoky barbecue sauce, divided
2 tablespoons honey, divided
1 teaspoon salt
1 teaspoon black pepper

Toss one slice of soft white bread in your food processor and grind it into crumbs.
In a large bowl, use your hands to mix together the ground beef, fresh bread crumbs, 2 tablespoons worcestershire sauce, the spicy brown mustard, 1/2 cup of the barbecue sauce, 1 tablespoon honey, salt, and black pepper.
Shape the mixture into a long, thick log and place in an oiled baking dish. Be careful not to pack the meat too tightly or you’ll end up with a very dense, tough loaf.
In a small bowl, whisk together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 2 teaspoons worcestershire sauce. Spread half of this mixture evenly all over the meatloaf. Reserve the other half for serving.
Bake for 45 minutes. Slice and drizzle with reserved honey barbecue sauce.

Nutrition info for 1 serving: Calories: 310, Fat: 14.9g, Cholesterol: 58.7mg, Carb: 25.8g, Fiber: 0.7g, Sugars: 20g, Protein: 16.8g

My Ingredients List:

3 pounds ground Elk (enough for 2 loaves)

Sweet Baby Rays Original Sauce

Heavenly Honey 

(local Honey found in Colleyville at the Roman Orthodox Parish on Glade)

AND BACON!

all other ingredients the same as original recipe I just multiplied it for the amount of meat I had thawed out... We had small hamburger buns leftover from burgers a couple nights ago. I used one and a half instead of 3 slices of bread. My changes will obviously alter the Nutrition info as well. 

Directions for my additions: 

Follow all directions as listed in the original recipe. Then baste the loaves with the sauce. Apply the bacon. Baste with sauce again and place in oven for baking! I basted it once again half way through the cooking time.

Baste one more time before turning the oven to broil for the last 3 minutes of cooking time. 3 mins gave this perfect crispy caramelization to the bacon slathered in sauce!! Look how beautiful it is!

I served it with Garlic Parmesan Mashed Faux-tatoes! 

I have an unusual love affair for my Grandma's Mashed Potatoes. NOTHING will ever compare to how whipped and fluffy and buttery her mashed potatoes are. I look forward to them at every family holiday gathering! 


Since I am supposed to be cutting out the carbs I am seeking out alternatives to mashed potatoes. In the past I have tried on several occasions to make the Mashed Cauliflower alternatives and have never really liked any of the so-called fool proof recipes. Then there was Pinterest... which led me to the meatloaf recipe and then to this mashed cauliflower recipe! I loved the sound of this recipe as it is but I wanted to add Garlic and a little bit of Cream Cheese for a little extra something special. I need all the help I can get to mask that Cauliflower taste and smell! I just sprinkled about a teaspoon or so of garlic powder over the mix and diced up about 2oz of low fat cream cheese before mashing. I also suggest using an immersion blender after mashing to get a really smooth texture. I'm big about texture! They came out very tasty! I can still taste the cauliflower a little bit but I think it's mostly b/c I know that's what it is. I will definitely be making them this way again! Hope you Enjoy!

Parmesan Mashed Cauliflower

serves 4

1 head cauliflower, cut into florets, trimmed of as much of the stems as possible

1 large russet potato, peeled and cut into 1″ cubes

1/4 cup sour cream

3 tablespoons grated parmesan cheese

1/2 teaspoon each, salt and pepper

Fill a large pot with about an inch and a half of water. Fit with a steamer basket and place the cauliflower and potatoes inside. Cover and steam until very tender and easily pierced with a fork, about 15 minutes. Drain well and return the cooked vegetables to the empty pot on the stove top with the heat turned off. Allow them to stand for about 3 minutes to dry. Add sour cream, parmesan, salt, and pepper, and mash until smooth and well-combined. Serve with freshly minced chives.

Nutrition info for 1 serving: Calories: 127.2, Fat: 4.5g, Cholesterol: 9.3mg, Carb: 18.2g, Fiber: 4.3g, Sugar: 0.6g, Protein: 5.8g

 (Again - My addition of Cream Cheese -about 2 oz- would alter the nutrition info listed in the original recipe!)

Yes... there are carbs. Yess, this means I already failed my sticking to the program proclamation from the last post... whatever, there's always tomorrow. nobody's perfect. :-/