Richelle’s Meatloaf

Dense, savory, and remarkably tender, Coach Richelle’s Meatloaf is a masterclass in the “more is more” approach to animal-based cooking. While most carnivore meatloafs rely solely on meat and eggs, Richelle’s signature version incorporates dairy in a clever way to ensure a moist, almost “custard-like” interior that never turns dry or grainy. It’s the ultimate high-fat comfort food that keeps you satisfied for hours.

What is the “secret” ingredient in Richelle’s version? Unlike standard recipes, Richelle often includes Ricotta cheese or softened cream cheese directly into the meat mixture. This creates a luxurious, velvety texture that mimics the moisture of traditional breadcrumb-soaked loaves without the need for grains.

How do I get that perfect “breaded” feel? The structure comes from a combination of finely crushed pork rinds (pork panko) and eggs. The pork rinds act as the “sponge,” soaking up the rendered beef fat and cream, while the eggs lock everything into a sturdy, sliceable shape.

What is the best way to assemble the loaf? For a truly decadent experience, Richelle’s method often involves a cheese-stuffed center.

1. Place half of your meat mixture into a parchment-lined loaf pan.
2. Create a “trench” down the middle and fill it with strips of mozzarella or sharp cheddar.
3. Cover with the remaining meat and seal the edges. When you slice into it, you get a beautiful, melty core that perfectly complements the savory beef.

How long should I bake it? Bake at 350°F for 60 to 65 minutes. Don’t be alarmed if the loaf looks a bit liquidy when it first comes out of the oven; that is just the rendered fat and dairy.

The Golden Rule: The Rest Period This is the most important step. You must let it rest for at least 15 minutes before slicing. As it cools, the proteins and fats will “set,” turning that initial liquid into a rich, juicy interior that stays put when you cut into it.

Can I use different meats? Absolutely. While 100% ground beef (80/20 ratio) is the standard, Richelle’s style works beautifully with a 50/50 mix of ground beef and ground pork. The pork adds a subtle sweetness and even more healthy animal fats to the dish.

Are you planning to make the cheese-stuffed version, or are you sticking to the “classic” solid meatloaf style?

Richelle’s Meatloaf

This is not your average meatloaf; it is a decadent, layered experience that uses bacon both as a structural liner and a flavorful finish. The inclusion of Boursin cheese provides a garlic-and-herb punch that melts into the beef as it bakes, while the optional pork panko acts as a moisture binder without the need for grains. It’s a show-stopping centerpiece that reheats beautifully for meal prep throughout the week.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Servings 6

Ingredients

  

• 1 lb thick-cut bacon
• 2 lbs ground beef 80/20 blend recommended for moisture
• 2 –3 teaspoons salt
• 1 package 5.2 oz Boursin Garlic & Fine Herbs cheese
• Optional: 2 teaspoons pork panko crushed pork rinds

Instructions

 

• Preheat and Prep: Preheat your oven to 400°F (200°C). Line a standard 9x5-inch loaf pan with strips of bacon, draping them across the width of the pan so the ends hang over the sides.
• Season the Beef: In a large mixing bowl, combine the 2 lbs of ground beef with the salt. Mix by hand until the salt is evenly distributed, being careful not to overwork the meat. Divide the mixture into two equal 1 lb portions.
• Build the Base: Press the first 1 lb portion of beef into the bottom of the bacon-lined loaf pan. Use your fingers to create a "groove" or "cradle" in the center, pushing the meat slightly up the sides of the pan.
• The Filling (Optional Steps included): * Sprinkle 1 teaspoon of pork panko into the beef cradle.
• Lay one strip of bacon over the panko.
• Spread the entire package of Boursin cheese evenly over that bacon strip.
• Cover the cheese with another strip of bacon and sprinkle with the remaining 1 teaspoon of pork panko.
• Seal the Loaf: Place the remaining 1 lb of salted ground beef on top of the filling. Press down firmly around the edges to seal the top layer of beef to the bottom layer, ensuring the cheese is fully encased.
• Wrap: Fold the overhanging bacon ends over the top of the beef in your preferred pattern (straight across or a lattice weave) to fully enclose the meatloaf.
• Bake: Place the loaf pan on the center rack of the oven. Bake at 400°F for 70–80 minutes. The meatloaf is done when the bacon is crispy and the internal temperature of the beef reaches 160°F (71°C).
• Rest and Serve: Let the meatloaf rest in the pan for 10 minutes before slicing. This allows the cheese to set slightly so it doesn't run out immediately.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat slices gently in a skillet or air fryer to maintain the bacon's texture.

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