This is meatloaf meets the smokiness of bacon and the sweetness of caramelized onions. I made this into appetizer bites, but you can use a regular-sized muffin pan for lunch/dinner portions.
1 lb ground beef
1 large organic egg
1T Dijon mustard
1/2 cup pecan meal (pecans ground up in a food processor)
3/4 cup chopped portabella mushrooms
1 onion, finely chopped
2 slices of applewood smoked bacon, cut into small pieces
Preheat oven to 350 degrees.
In a medium skillet, cook onions and bacon on low for 35 minutes, stirring occasionally. Add mushrooms. Continue to cook for an additional 10 minutes.
Mix beef, egg, mustard, pecan meal and salsa in a bowl until blended. In a mini muffin tin, press meat mixture in each individual muffin tin on the bottom and up the sides (like a meat crust). Place in oven. After 7 minutes, remove and, using a metal melon-baller (or the back of a spoon), press meat down again as it has a tendency to puff up. Continue to cook for an additional 13 minutes.
Remove muffin tin from the oven. Let stand for 5 minutes. Plate meat “crusts” and fill with mushroom/onion/bacon mixture. Serve.