Spinach Stuffed Bacon Wrapped Meatloaf

1. For the meatloaf: Preheat the oven to 375F.

2. If you are using fresh spinach, lightly steam, plunge into an ice bath, and then use your hand to squeeze liquid out of the steamed and cooled greens.

3. Combine beef, eggs, almond flour, garlic, parsley, sea salt, and ground pepper with clean hands.

4. Lay out sheet of parchment and spread the meat mixture into a layer 1/2 inch thick on sheet. Top with the drained spinach.

5. Using the parchment paper to help you, start to form a roll, using the paper to push the meat forward.

6. Once you have it rolled, carefully place your meatloaf in the center of a casserole dish. Wrap the bacon slices over top, tucking them under the sides of loaf.

7. For the sauce: Mix sauce ingredients together.

8. Spread a third of the sauce over the top of the meatloaf and spread it to cover the bacon, then bake for 45 minutes.

9. Pull the pan out of the oven and spread another third of the sauce over the top.

10. Return it to the oven for fifteen minutes or so, or until the center of the meatloaf reaches 155-160F with a meat thermometer. Serve with extra sauce on the side.

11. After assembly, meatloaf can be covered tightly in parchment paper, then aluminum foil, and wrap the roll in several layers of plastic wrap in the freezer.

12. Freeze sauce separately in a freezer bag.

13. To reheat: Defrost sauce ahead of time. Remove loaf from plastic, place in a casserole dish, and bake for 1 hour at 375F in the parchment and foil.

14. Carefully remove wrapping, add defrosted sauce, and continue to bake until center of meatloaf reaches 155-160F with a meat thermometer.