Menus and recipes are new and improving! Learn what's happening with OAMM

Swap Ready

Paleo Bacon Wrapped Meatloaf

Paleo Bacon Wrapped Meatloaf


Lisa @


  • 1 Tablespoon coconut oil
  • 1.5 cups zucchini, grated
  • 0.5 cups carrot, grated
  • 0.675 cups onion, diced
  • 4 teaspoons garlic, minced
  • 0.75 cups almond flour
  • 0.25 cups fresh parsley, chopped
  • 2 teaspoons sea salt
  • 2 large eggs, lightly beaten
  • 1.5 pounds ground beef
  • 0.5 pounds ground pork
  • 4 slices bacon


In skillet over medium, heat coconut oil. Sauté zucchini, carrot, onion and garlic. Set aside to cool. In a large bowl combine almond flour, parsley, sea salt, eggs, ground beef and ground pork. Add in cooled sauted vegetable mixture to the meat mixture, mixing until evenly combined. Press meat mixture firmly into a 9×5 foil loaf pan. Top with bacon slices, tucking the ends in if they are too long. Bake at 350 for 45 minutes. Remove from oven and carefully pour off bacon/meat grease. Return to oven and bake an additional 10 minutes.

Freezing Directions:

Prepare meat mixture, press into loaf pan and top with bacon as indicated above. Cover tightly with foil, label and freeze. TO SERVE: Thaw. Bake 350 for 45 minutes. Remove from oven and carefully pour off bacon/meat grease. Return to oven and bake an additional 10 minutes.

Servings:  6

**conversion chart image provided by Erik Spiekermann

19 Responses to “Paleo Bacon Wrapped Meatloaf”

  1. Lynne says:

    Wondering why there is some ground pork mixed in. Is it for the fat ratio on the meatloaf to help bind, or just an added flavor?? Thanks!

  2. Mary says:

    Is it possible to leave out the flour all together?

    • Lisa says:

      Mary – the flour is used as a binder in this recipe. If you leave it out it may not set up correctly if you do. However if you don’t have almond flour on hand, you could certainly use any AP flour or binder of your choice.

  3. Amy says:

    Could it be cooked then frozen? Or a different way to not give up a loaf pan in the freezer for an undetermined time?

    • Katie says:

      Hi Amy, it could be cooked then frozen if you prefer. If you are just worried about keeping your loaf pan in the freezer, I personally use the disposable foil loaf pans and can get them for $1 for a package of 2-3. My dollar store has them as well the the normal grocery store.

  4. Britt says:

    I was wondering if this could be made in a muffin pan and what the cooking time change to?

    • Lisa says:

      Britt – yes I think you could easily adapt to making in a muffin pan. I would line each muffin cup with a piece of bacon and then fill in with the meat mixture. It will probably cook in about 1/2 the time.

  5. Serra says:

    How about adding tomato sauce to this? Just isn’t meatloaf to me without tomato.

  6. Danielle says:

    Made this tonight in mini muffin form. Best paleo meatloaf ever…actually best meatloaf period. I’ve tried numerous paleo meat loaves and nothing comes close

  7. Shauna says:

    So will the meatloaf appear pinkish in color underneath the bacon? My husband kept saying it was done but I myself was super paranoid.

    • Lisa says:

      Shauna – it did appear a little more pink than your typical beef meatloaf would be.

    • Kathy says:

      I found that I needed to cook it much longer than 45 minutes… approx 65 minutes. Maybe it was too thick, as without a loaf pan I free-formed it on some foil on my roasting rack. The pork does lend it a pinkish color in places though, even when it was done.

  8. Edie says:

    Amy-When I freeze a meatloaf, before I put the meatloaf into the pan, I line the pan with foil and let it hang over the sides. When it is frozen, I pull it out of the pan using the foil and wrap it tightly in foil, that way I don’t have to keep my loaf pan in the freezer.

Leave a Reply

After hitting submit your comment will await moderation.