Mini Bacon Wrapped Meatloaf (Paleo, Whole30, Keto, DF, GF)
This mini bacon wrapped meatloaf recipe is my absolute favorite thing to make! They are just perfectly portioned, perfectly seasoned, and perfectly wrapped in bacon.
As a kid, I hated meatloaf. I dreaded it. I didn’t understand why we were eating a loaf of meat. I hated it just as much as split pea soup, tomatoes, and condiments on my burger. But I’ve grown up now and have grown to love all of those foods (Except the tomatoes. I’m still working on that one). I’ve found that once I started cooking meatloaf myself, I actually really love it.
I feel like everyone has their own special way of making meatloaf. Some people add a whole loaf of bread while others add hard boiled eggs.
Well this is my variation. Pint sized and wrapped in smokey bacon.
I actually started making these back in my pre-Paleo days and have now transformed it into a squeaky clean meal.
It used to be made with traditional breadcrumbs and milk and topped with crispy onions. Now it’s made with coconut milk, coconut flour, and grilled onions. Although, sometimes I’ll still add gluten free fried onions to the tops!
Bacon Wrapped Mini Meatloaf
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
- 1 tablespoon cooking fat avocado oil, ghee, bacon fat, or coconut oil
- 1 medium onion diced
- 1/2 bell pepper diced (any color)
- 3 cloves garlic minced
- 1 1/2 lb grass-fed ground beef
- 1 large egg
- 1/4 cup coconut flour
- 1/4 cup almond milk or any milk of choice
- 1 tablespoon tomato paste
- 2 tablespoon coconut aminos
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
For the sauce
- 2 tablespoon tomato paste
- 2 tablespoon coconut aminos
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
Preheat oven to 350° f.
In a medium sized skillet over medium low heat, melt the cooking fat then add the diced onions. Season onions with a pinch of salt then cover and stir occasionally to avoid burning. Cook the onions until they are soft and browned, about 10 minutes.
Remove half of the cooked onions and set aside in a small bowl. Reserve these onions for later.
To the skillet, add the bell pepper and garlic. Cover and cook for about 5 minutes until the bell pepper is soft. Remove the skillet from the heat and allow to cool slightly.
In a large bowl, combine the ground beef, egg, coconut flour, almond milk, tomato paste, coconut aminos, spices and the cooked onion and pepper mixture. Mix with clean hands until well combined.
To make the sauce:
In a small bowl, combine tomato paste, coconut aminos, apple cider vinegar, and dijon mustard. Set aside.
Use a 1/2 cup measuring cup to scoop out meatloaf mixture, pat it into a disk, then place it on a baking sheet or large baking dish. Wrap each meatloaf patty with a slice of bacon. Top each patty with about a tablespoon of sauce and spread it evenly. Take the reserved cooked onions and evenly top each meatloaf with about a tablespoon.
Bake for 45 minutes or until cooked through.
Let cool for about 10 minutes before serving.