 Meat Boy is back, today we are making a carnivore meatloaf recipe and whether you want to be completely carnivore or just increase the quality of animal products and ingredients in general in your recipe, I'm going to show you guys how. Now compared to most carnivore recipes, this is quite a bit of ingredients. In regards to equipment, all you're going to need is the loaf pan for the meatloaf, a bowl to mix everything up in, a cutting board if you'd like to incorporate some brains, which we're going to, as well as some bowls to mix things up in. So let's start with the ground beef and today I'm using the organ grind we have on Frankie's Syriange Meat. I will have this available, it's beef, beef heart, beef liver, as well as beef kidney. So it's an approachable way to get all of your organ meats in. Here I have some organic pork bacon and I was going to suggest to not use this as it's usually a bit high in Omega 6 but I've had to sitting in my fridge for like two months and we might as well use it as bacon wrapped meatloaf is a pretty classic recipe. For Omega 3s, I have some lamb brains on Frankie's Syriange Meat so what we're going to do with this is chop one or two up really, really fine and it kind of turns into a paste, you could also throw in the food processor and we're going to mix that in with the meatloaf just to make it more nutritious. This would be a great way to get Omega 3s for your kids and I like brains because you know you don't have to worry about the pollution that fish might have. Speaking of Omega 3s, we also have some eggs. Here I have from a local farm and we're just going to use two for two pounds of ground beef. Technically it's supposed to be one and a half but that's fine, we'll just use a little bit less milk and this is something else that's been sitting in my fridge for like two months. Normally I would use raw milk but I forgot to order some. I do have some raw cream but we really do need milk to thin out the mixture a little bit. We have a little bit of grass-fed butter. We have this on Frankie's Syriange Meat as well. Just add a little bit of that butter flavor and of course we have some cheese. This is raw milk, grana padano. Again on Frankie's Syriange Meat you can use Parmigiano pecorino. We're just going to grate some into the meatloaf. For seasoning I have some colature, some fish sauce as well as some honey. We're going to make a nice little glaze with these two that we can put over the meatloaf. So everything here is carnivore from a nutrient perspective since this is an organ grind. It's incredibly high in B vitamins and also has a decent amount of vitamin A from the liver. The pork bacon is some fat soluble vitamins, heavy on the vitamin A, protein, saturated fat, downside it's a little high omega-6. All three of these dairy products here, since they're made with high quality milk, are incredibly high in fat soluble vitamins. The cheese and the butter might have a little bit of K2, excellent source of calcium, a variety of minerals, even has iodine. But overarching in all these ingredients is a very high amount of B vitamins which is one of the main things people are lacking in their diets nowadays. Brains are one of the most nutritious foods and as we said we really want the omega-3. That's what we're getting these for. Yes they have vitamin C, vitamin E, great source of minerals as well, but the focus for these is omega-3. I have a video on eggs a little while ago and it goes over how eggs are one of the most nutritionally complete foods. Only thing they're missing might be a little bit of iron. So before we mix everything together I just want to chop up the brains and grate the cheese. Now the easy way to do this might be to just throw the eggs, the brains, melted butter in the food processor. What do you even with just a knife running through these brains they mash up really easily. So for the butter I'm gonna put you know two or three tablespoons just in a saucepan on low heat to melt. So Grana Padano is basically a slightly less aged version of Parmigiano-Reggiano. It's a bit more affordable from a flavor perspective. It's kind of hard to tell a difference so it's great to use when you're mixing into recipes. Quick just scramble the two eggs and then the two eggs I'm gonna put half a cup of milk and another quarter cup on my countertop. So in a lot of meatloaf recipes you'll see some type of glaze usually made with something sweet plus ketchup. Today we're gonna use about two tablespoons of raw honey and two tablespoons of fish sauce. Here I have Colattura D'Alici and we're actually gonna have this on Frankie Syringe meat next week if you want to wait for that. This is Garum it's an Italian-style fish sauce. You could also get Red Boat fish sauce. This is definitely a higher quality product. It seems to be more fat and oil-based so it's a lot more flavor and more nutritious as well. Now if you were doing a traditional recipe this is where you can add onion, garlic, parsley, ketchup, variety of seasonings to each of these components. So the butter is melted on the stove. I'm gonna pour that into the milk and egg mixture. Now I'm gonna add a couple teaspoons of salt to this egg mixture so we don't have to season the meat itself. And you might think this is gonna be really salty with the Parmesan cheese and the fish sauce but the meat's gonna be under seasoned if you don't add salt to this. So we have our two pounds of organ grind and by all means you could use regular ground beef as well. I would actually prefer the flavor of regular ground beef. Here's the one lamb brain. Got our half a cup of milk, two eggs and two tablespoons of butter. I'm just gonna mix this through now. And normally with the meatloaf you have quite a bit of bread crumbs so it's gonna be a lot wetter than most people are used to. It's not really that big of a deal if you put too much liquid because you're pouring this into a loaf pan. You know so if anything you can have some kind of like soupy mixture. What really matters is how coarsely your meat is ground since this is so fine it's getting kind of like soupy and creamy which isn't really ideal but end product is gonna be the same as a normal meatloaf. Grana Padano cheese goes in. So we have a variety of ingredients here adding a lot of flavor but I would argue the most important one is that high quality raw cheese. So make sure you got something good and a lot of it. So this is good. You could go for a drier texture but you know when you cook something it dries out anyway it's gonna solidify and harden. Now we want to line the loaf pan with the bacon. Most of you guys can probably find some beef bacon at a local supermarket especially Whole Foods and Trader Joe's they tend to carry that stuff. Ideally you would go to you know local farm get some high quality pasteurized bacon even better. You know we have the Iberico pork belly on Frankie Syrians meat and you can make your own bacon I think I have a recipe video on bacon that we did a couple months back. You know the more work the more effort you put into sourcing your ingredients the healthier the end product is going to be. If you like having meatloaf every week then hey I would look into making your own bacon or getting you know a really high quality source of bacon. The main concern here is the Omega 6 content because you know even with organic bacon they're feeding the pigs corn and soy. So one package of bacon is is just enough and we'll put one just across like that. Now what we do is take about half of this glaze and we'll spoon it over the bacon. In goes the meat. I think two pounds is actually a bit too much for this loaf pan. So what I'll do is I'll save the extra and I'll make it into meatballs or something later. The thing is this meatloaf recipe probably looks really similar to you know any of my past recipes with ground beef. You know because on a carnivore diet all you can really do is add various dairy products, butter, cheese, milk, eggs. There's only so many you know carnivore ingredients out there that this really utilizes all them. So whether you want to make this into meatballs or meatloaf or burgers universal ingredient application here. This looks good. I do think the brains organ grind is going to be a little bit overkill on the flavor profile. You could always do and what I would have actually done if I had it was half organ grind and half ground beef. You know so keep in mind if you smell the organ grind you're like whoa this has a lot of liver add some regular ground beef to it dilute it and see how that tastes. So this is going to go in the oven 350-375 until the internal temperature is around 125-130 degrees. You can actually pop this in the fridge and cook it at a later time if you don't want to do it immediately that's up to you. So we have the oven preheated on 350 and the main concern here is the amount of fat in this meatloaf. You know you have the bacon on top of the butter on top of the lamb brains. There's so much fat in this meatloaf that if the eggs don't cook and set the meat we're gonna have beef tallow soup here so you don't want it too hot you don't want the oven too cold and we don't want to cook it too long. So we're gonna keep an eye on this internal temperature anywhere from like high 120s to low 130s and then we want to let it cool so I'm gonna keep a good eye on this. So this is exactly what I was worried about. There's a lot of fat bubbling on the end like rendered fat and the inside of this meatloaf is still pretty much raw so we're gonna turn on the heat to 325. We switched to the bottom oven because we smoked out the top oven. It looks like we're about to smoke out the bottom oven too. I am going to take this out hypothetically without starting a grease fire or scalding my hands. Look at that tallow soup. 115-ish so this is probably gonna go up to 120-123 a little less than what we want but this is rendering so much that what I'm gonna do is I'm gonna let this sit in the fridge for a couple hours and then we'll be able to take it out put the rest of the glaze on it and we'll slice it so just to understand yes you know we could have probably added more grana pedano cheese and it would have firmed up a little bit maybe added less liquid but do you want a really really moist meatloaf that tastes more balanced or do you want you know a really cheesy drier meatloaf. So I'll see you guys in a couple hours. Nothing better on a Saturday morning than a gelatinous meatloaf ay boys. So here we have the rest of our fish sauce and honey glaze. We could put that on top. And the real important thing here and the cool thing here that we did was we made it really moist and we didn't overcook it. See how there's still a little red and pink in here. Very atypical for a meatloaf to have a rare temperature. I'm really not hungry like the only thing I want to eat right now is some dirty New York City girls lives but we'll give this a shot. I'll do it for you guys so please like the video in case Frankie vomits. Man there's so many organs in this. The organ grind is definitely too much. Way too many organs in there. There's so much liver in this organ grind that I would definitely cut it with some more ground beef. So just keep that in mind if you make this recipe. But the meatloaf is really really moist really tender. I encourage you guys to get that really wet consistency on the loaf before you put it in the loaf pan and then let it rest in the fridge overnight so you have almost like a pate as opposed to a meatloaf. I should honestly title this video like liver pate recipe because that's basically what I made because of the texture and consistency of the meatloaf plus the amount of liver in that organ grind. This is closer to a pate than a meatloaf but it's still delicious very very high nutrients. Not something you could eat a lot of. This would be really good to spread on sourdough bread with some butter. So if you if you guys do want to make this meatloaf recipe those are the suggested alterations. Thank you guys for joining me today. Let me know how you like this video. It's gonna be a beautiful Saturday so I hope you guys get some sun.