Bacon wrapped Mini Paleo Meatloaf

Source: paleobetty.com
Course: Dinner
Preperation time: 15min
Cooking Time: 50min
Serves: 8

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Pound Ground Pork 12 12 0 0 2 2 69 69
1 To Taste Black Pepper 0 0 0 0 0 0 0 0
3/4 8 Ounce Can Tomato Sauce(s) 1 1 5 5 0 0 24 24
8 Slice(s) Bacon 0 0 0 0 8 8 72 72
1 cup Mushroom(s), Minced 0 0 0 0 0 0 2 2
2 Large(s) Egg(s) 2 2 0 0 1 1 19 19
1 Pound Ground Beef 14 14 0 0 6 6 116 116
1/2 Medium Yellow Onion, Diced 0 0 1 1 1 1 9 9
1 To Taste Salt 0 0 0 0 0 0 0 0
3/4 cup Almond Flour/Meal 3 3 3 3 7 7 78 78
Total: Approximate Nutrition Info, Per Serving: 32 8 25 388
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Instructions

  1. Preheat your oven to 350 degrees F and place your oven rack in the middle of the oven.
  2. Line a baking sheet with parchment paper.  It’s VERY important to use a baking sheet with sides (at least 1/2″).
  3. Your meatloafs are going to release a lot of juice/fat in the cooking process, and I guarantee you don’t want it all over the bottom of your oven.
  4. Create your tomato sauce by placing the fire-roasted tomatoes (with liquid), garlic, salt and pepper in your food processor and blending until smooth.
  5. In a large bowl, get your hands dirty and combine your ground meats, eggs, veggies, almond flour, tomato sauce, salt, and pepper.
  6. Separate your mixture into 7-8 portions and form into mini loafs, placing them on your lined baking sheet.
  7. For each loaf, cut a piece of thick-cut bacon in half, lay parallel across loaf, and tuck ends under.
  8. Bake at 350 degrees for 40 minutes. At 40 minutes, turn on your broiler and cook for another 10 minutes to crisp the bacon.
  9. Remove from oven and immediately transfer to another plate to cool.
  10. Enjoy!
Visit paleobetty.com for the full instructions.

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