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Meatloaf Nicois Recipe

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 8 servings


  • 4 bacon strips
  • 1 tablespoon olive oil
  • 1 medium white onion finely sliced
  • 2 cloves garlic finely chopped
  • 4 ounces cremini mushrooms sliced
  • 1 lb ground beef grass-fed
  • 1 large egg
  • 2 ounces breads crumbs or GF bread crumbs
  • 2 teaspoon Worcestershire sauce
  • 4 chives or green onions, sliced thin or 2 teaspoon dried
  • 1 teaspoon sea salt
  • ½ teaspoon dried sage
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper ground
  • 15 ounces crushed tomatoes
  • sea salt and tomato to taste


  • Preheat your oven to 350°F.
  • Fry your bacon until crispy; drain on paper towel and crumble. Set aside.
  • Sauté the onion and garlic with a pinch of salt in olive oil until soft; add sliced mushrooms and cook gently until almost all the liquid is evaporated. Set aside.
  • Combine beef, breadcrumbs, egg, bacon, and cooked mushrooms with juice, all herbs and spices in a large bowl. Mix well with your hands.
  • Place that mix in a loaf pan sprayed with olive oil. Bake for about 60 minutes or until internal temperature reaches 160°F.
  • 15 minutes before the meatloaf is ready, warm the tomato sauce with salt and pepper to taste, or warm 8 ounces of Alain’s tomato sauce recipe. Simmer gently.
  • Allow meatloaf to cool and settle for 5 minutes before slicing and serving.
  • To serve, cut the loaf in 8 slices. Spoon 2 ounces of tomato sauce on top of each slice.