Beef Roll with Bacon and Mushrooms

Ingredients

• 1/2 pound of bacon, sliced
• 12 oz mushrooms, chopped
• 1 clove Garlic, minced
• 2 large eggs
• 1/4 cup low sodium chicken broth
• 1/2 cup almond meal
• 1-1/2 teaspoons sea salt, divided
• 1/2 teaspoon pepper, divided
• 1 teaspoon dried Oregano
• 1 teaspoon dried basil
• 2 pounds lean ground beef
• 1/4 cup Paleo ketchup
• Coconut oil, melted for brushing

Directions

Preheat oven to 350 degrees F
1. Take bacon and cut into thin slices. Heat a large sauté pan over medium heat. Cook bacon until almost done but not crispy. About 5 minutes. Take out of pan and place on a paper towel.
2. In the same pan using the bacon drippings add mushrooms. Just heat through for about 3 minutes then add garlic and cook for another minute. Put mushroom on a plate to cool.
3. In a small bowl, combine the eggs, chicken broth, almond meal, 1/2 teaspoon salt, pepper, oregano and basil.
4. In a large bowl, add the ground beef and egg mixture. Combine well.
5. Take a large baking pan and cover with foil. Brush bottom with coconut oil. Lay out beef into a thin rectangle (about 12×10). Season with remainder salt and pepper. Top with even amount of bacon and mushrooms. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends.
6. Place in the middle of the baking pan and brush with paleo ketchup
7. Place in oven and bake, uncovered, for 1- 1 1/4 hour or until meat is no longer pink and a meat thermometer reads 160°.
8. Place on a serving platter.
9. Slice and enjoy with your favorite side dish.

Note: you can also add sauté spinach to the mushroom and bacon! You can find my paleo ketchup recipe on my website at http://www.cindystable.com/slow-cooker-ketchup/

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