July 16, 2012

Paleo Mini Meatloaf

Mini Meatloaf Wrapped in Bacon. That is all that needs to be said. It's AMAZING. I think they are cute too, but that's just me. Perfect to take to work; that's what I did. YUM. You must try this if you like meatloaf.

Quantity: 8-9 single-servings
Time:  10-15 prep time + 50 minutes cooking time


  • 1 lb. ground beef
  • 1lb. ground pork
  • 1/2 yellow or white onion, minced
  • Handful of mushrooms, minced
  • 2/3 cup almond flour
  • 2 pastured eggs
  • 2/3 cup of tomato sauce (ours was homemade)
  • Salt and pepper (and any other herbs/spices - I added garlic)
  • 7-8 slices of  bacon (regular would be better, but our turkey bacon was good too)
NOTE: If not doing Paleo, you can always use your favorite meatloaf recipe, mold them into a mini loaf and continue with numbers 5-7.

  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″).
    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.
  3. Create your tomato sauce by placing the fire-roasted tomatoes (with liquid), garlic, salt and pepper in your food processor and blending until smooth.
  4. In a large bowl, get your hands dirty and combine your ground meats, eggs, veggies, almond flour, tomato sauce, salt, and pepper.
  5. Separate your mixture into 7-8 portions and form into mini loafs, placing them on your lined baking sheet.
  6. For each loaf, cut a piece of thick-cut bacon in half, lay parallel across loaf, and tuck ends under.
  7. Bake at 350 degrees for 40 minutes. At 40 minutes, turn on your broiler and cook for another 10 minutes to crisp the bacon.

1 comment:

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