Bacon Wrapped Veggie Filled Paleo Meatloaf

What’s up guys! So, this isn’t my most elaborate or beautiful recipe, but I had to share it because it is a go-to in the Rickman house and a crowd pleaser! My kids gobble this stuff up, for real! And while they do I do my evil villain laugh in my head (or maybe out loud) because I know that mom tricked them into eating kale and other veggies that they SWEAR they don’t like. Muahahahaha… 

Likewise, I do a little happy dance because I was able to make a meal with some high quality ingredients on-the-cheap! I think it’s pretty well known these days that grass-fed and pasture raised meats and eggs are better for you and the environment. If you don’t know, well, now you know. But holy bananas batman, they can get pricey! But here’s the trick…

Ground, grass-fed meats are much more cost effective. And when you can find them at a discount store, even better! I typically get my grass-fed ground beef or bison from either Costco or Grocery Outlet. If you have one of these stores near you hit them up! But even full-priced ground meat is still going to be the more budget friendly option if you’re looking to upgrade on quality. And there’s so many awesome recipes you can make with them! But this one is my family’s favorite so I had to share it! Hope you enjoy it as much as they do!

BACON WRAPPED VEGGIE FILLED PALEO MEATLOAF

Ingredients

Makes 6 servings

6 slices bacon (I suggest thinner bacon, no thick cut)

1 1/3 pound ground beef or bison

1 cup finely diced veggies (I used onion, celery, carrot, and bell pepper but you can pretty much use whatever you like or is on-hand)

1 cup finely dice kale

2 cloves garlic minced

2 eggs

1/2 cup almond flour

1/4 cup tomato paste

2 tablespoons organic ketchup

1 tablespoon + 1 1/2 teaspoons Italian seasoning (I used Flavor God)

1 tablespoon olive oil

salt and pepper to taste

Instructions

Preheat oven to 400 degrees.

Heat a large skillet over medium heat. Dice your veggies and kale super fine. Mince your garlic. Add the olive oil and veggies to the skillet and sauté until tender, about 4 minutes. Then add the kale and garlic and saute just until the kale is wilted and garlic is fragrant, about another minute or two. Remove the veggies from the heat and set aside to cool.

In a large bowl add your ground beef or bison, your cooled veggies, eggs, almond flours, 1 tablespoon italian seasoning, salt and pepper. Mix with your hands until well combined. Pour mixture onto a parchment lined baking sheet and form into a loaf roughly 12 inches long and 6 inches wide.

In a smaller bowl mix the tomato paste, ketchup and 1 1/2 teaspoons italian seasoning until well combined. Spread this mixture in a thin, even layer over the top of the meat loaf.

Lay 3 pieces of bacon length wise over the meatloaf. Cut the remaining 3 pieces in half to get 6 shorter pieces. Begin to weave the shorter pieces with the longer pieces until you have a lattice formation on top of your meatloaf. 

Bake the meatloaf in the 400 degree oven for 40-45 minutes or until the bacon is cooked and starting to crisp. For a little extra crisp on the bacon we broil ours for an extra 3-5 minutes at the end but this is totally optional. 

Allow the meatloaf to cool slightly before slicing.

We pair ours with roasted cauliflower and voila! Dinner is served.