Mini Bacon Wrapped Meatloaf (Paleo, Whole30, Gluten-Free, and Dairy-Free)

Print

Ok, this mini bacon wrapped meatloaf recipe is a winner for so many reasons! Not only are things just better in mini sizes, but these mini meatloaves are great for an egg-free breakfast, a hearty lunch, or dinner! I mean I could almost put some ice cream on top, and eat them for dessert too! Ok, I’m kidding on the dessert part, but they are seriously the perfect make-ahead recipe, so you have something delicious on hand for a quick breakfast, an easy pack and go lunch, or dinner after a busy day!
Another great feature of this mini bacon wrapped meatloaf recipe is that it only takes about 10 minutes to prep and get it in the oven. It will bake for about 30 minutes, and for your efforts you will have a delicious meal on the table, or you can store it in the fridge or freezer to have on hand for a quick and filling breakfast, lunch on the go, or a hearty dinner. Whenever you eat it, just add some greens and enjoy!

Further Food Nutritionist Commentary:

These mini meatloafs are a great keto treat. Mushrooms are a great source of vitamin D, zinc, potassium, and fiber! Garlic is also a great addition, nutrition-wise, to this recipe. Garlic packs a big flavor without adding calories. It also provides manganese, vitamin B6, and vitamin C! It contains sulfuric compounds that have been shown to have positive effects for cell detox and oxygen metabolism.

By Paige Geimer

Mini Bacon Wrapped Meatloaf (Paleo, Whole30, Gluten-Free, and Dairy-Free)

  • Prep Time: 10 minues
  • Cook Time: 30 minutes
  • Servings: 8

Ingredients

3 cloves garlic – minced
1/2 onion – finely diced
1 cup mushrooms – finely diced
1 tablespoon fresh oregano – finely diced
1/2 lb ground beef
1/2 lb spicy Italian sausage
1 teaspoon pepper
8-10 slices bacon

Instructions

  1. Preheat oven to 400 degrees fahrenheit. If you want to save yourself some clean up, line the bottom of the oven with a sheet of aluminum foil. The bacon and meatloaf tends to bubble and drip when cooking.
  2. Next, cut up garlic, onion, mushrooms, and oregano. Place in a large mixing bowl and add in beef, sausage, and pepper.
  3. Use hands to mix ingredients together well. Divide into 8-10 equal sized portions and shape into small round balls slightly smaller than the size of your muffin tin.
  4. Wrap bacon slices around the edge of each meatloaf ball and place in the muffin tin. The bacon ends should just meet or slightly overlap, so cut bacon pieces as necessary to fit.
  5. Bake for 30 minutes. Remove from oven and allow to cool for at least 5 minutes before serving.
Preheat oven to 400 degrees fahrenheit. If you want to save yourself some clean up, line the bottom of the oven with a sheet of aluminum foil. The bacon and meatloaf tends to bubble and drip when cooking. Next, cut up garlic, onion, mushrooms, and oregano. Place in a large mixing bowl and add in beef, sausage, and pepper. Use hands to mix ingredients together well. Divide into 8-10 equal sized portions and shape into small round balls slightly smaller than the size of your muffin tin. Wrap bacon slices around the edge of each meatloaf ball and place in the muffin tin. The bacon ends should just meet or slightly overlap, so cut bacon pieces as necessary to fit. Bake for 30 minutes. Remove from oven and allow to cool for at least 5 minutes before serving.

Nutrition Information

Per Serving: Calories: 150; Total Fat: 10 g; Saturated Fat: 3 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 44 mg; Sodium: 395 mg; Potassium: 69 mg; Carbohydrate: 2 g; Fiber: 1 g; Sugar: 1 g; Protein: 15 g

Nutrition Bonus:

Vitamin C: 3%; Vitamin A: 2%; Iron: 8%; Calcium: 1%

 

Boost metabolism with Further Food Collagen Peptides

Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend