Bacon wrapped paleo meatloaf will be the meatloaf recipe you make again and again. It has turned into a family favorite that gets requested for birthday dinners, YES it is that good! It is moist and tender, not too dense thanks in part to the sneaky addition of vegetables. I love to find ways to add more vegetables into our meals and in this recipe they slid by virtually undetected except for the fabulous flavor that they add to the meat loaf.
I used a broccoli and carrot bagged slaw mix and measured out two cups of raw mix to saute with the onions and garlic. I have also used a bagged kale salad mix in the past which works out really well but not as covert, the green leaves of the kale are more visible when cooked so if you have finicky eaters keep that in mind.
This recipe make two meatloaves, plenty if you need to serve a crowd or have one for dinner and freeze the second one to cook later when you need a break from meal prep.
I love to serve this meatloaf with roasted root vegetables like carrots, leeks, potatoes and beets. Instead of gravy I topped it with a home made tomato chutney but you could absolutely make gravy with some of the drippings left in the loaf pan.
My family loves this meatloaf, please let me know how you like it by leaving a comment. Enjoy, Selena
- 1 tablespoon coconut oil
- 2 cups broccoli and carrot slaw or any "slaw" that you prefer.
- 1 cup diced onion
- 4 teaspoons minced garlic
- ¾ cups almond meal/flour or breadcrumbs
- ¼ cups chopped fresh parsley
- 2 teaspoons salt
- 2 Eggs beaten
- 2.5 pounds Ground Beef or ground meat of your choice
- 8 slices raw Bacon
- In a frying pan over medium heat,melt coconut oil. Saute broccoli and carrot slaw with onions and garlic until tender and onions are translucent then set aside to cool.
- In a large bowl mix almond flour, parsley, salt, eggs and ground beef just until combined.
- Add in cooled vegetables to the meat mixture, until evenly combined.
- Prepare 2 loaf pans by laying 4 slices of bacon width wise in each pan, let the strips hang over the sides until you are done forming the meat.
- Press meat firmly into the loaf pan then wrap the overhanging bacon around the meat.
- Bake at 350 degrees for 55 minutes.
- Tip: Once the meatloaf is cooked I remove from the loaf pan with two forks and rest it on paper towel to soak up the excess fat. I also remove it from the dripping so that the grease is not reabsorbed into the meat.
- You can also use some of the drippings to make gravy if you prefer.