Not’cho Momma’s Meatloaf


  • 4 strips of bacon
  • 1/2 onion
  • 2 carrots
  • 2 stalks of celery
  • 2 cloves of garlic
  • 1 lb ground chicken
  • 1 lb ground pork
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cumin
  • 1/2 cup shredded sharp cheddar cheese


  1. Preheat your oven to 350 degrees
  2. Cook your bacon slices until crispy
  3. Set aside to drain on a few layers of paper towels
  4. Crumble when cooled
  5. Meanwhile, finely dice your onion, carrots, celery, and garlic
  6. Reserve the leafy tops of the celery for a garnish. They taste similar to parsley
  7. Heat a large saute pan over medium heat
  8. When the pan is hot, add your veggies and cook until they are softened and slightly brown-somewhere between 5-10 minutes
  9. Set aside to cool for a few minutes
  10. In a large bowl, add your chicken, pork, crumbled bacon, cheese, salt, pepper, cumin, and cooked vegetables
  11. Mix together with your hands until everything is combined
  12. Add two eggs
  13. Mix together again with your hands until everything is combined (we wait until this step to add the eggs because the warm veggies might have scrambled them. Now that the warm veggies have been mixed into cold meat, the temperature is cool enough not to cook the eggs on contact)
  14. Form a very small patty (less than a tablespoon) of the meatloaf mixture and sear in a saute pan until cooked through. This shouldn’t take more than a minute or two
  15. Taste the cooked patty for seasoning, and add any salt and pepper you think the meatloaf may need, if any
  16. Add your meatloaf mixture to a loaf pan and place in the oven to cook for 1-1 1/2 hours, or until the internal temperature of the meatloaf is 165 degrees
  17. Once the meatloaf is done, remove it from the loaf pan and slice it. You should have about 7 slices
  18. Heat a little olive oil in a large saute pan over medium high – high heat
  19. Once the oil is hot, add the meatloaf and sear on both sides (shouldn’t take more than a minute per side if your pan is hot)
  20. Garnish with chopped celery tops (optional) and serve!