Paleo Bacon Wrapped Meatloaf - Dinner Version

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Paleo Bacon Wrapped Meatloaf - Dinner Version

The Cook
6 Servings
12 Ingredients

Our Paleo Bacon Wrapped Meatloaf takes a classic comfort food and amplifies it with fresh vegetables, parsley, and, of course, bacon.

6 Servings
12 Ingredients


  • 1 tablespoon Coconut Oil
  • 1 ½ cups grate Zucchini
  • ½ cups grate Carrot
  • ⅔ cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • ¾ cups Almond Flour
  • ¼ cups chop Parsley, Fresh
  • 2 teaspoons Sea Salt
  • 2 individual beat Egg
  • 1 ½ pounds Ground Beef
  • ½ pounds Ground Pork
  • 4 individual Bacon


  • 2 Loaf Pans


  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions


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Make From Frozen Serving Day Directions


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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
1 slice (9 ounces)
Amount Per Serving
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
WW Freestyle
Diabetic Exchanges: 5 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
1 Veg
5 Lean Meat


Join the discussion
  1. 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!

    1. 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.

    1. 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.

    1. 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.

  2. 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

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

    1. 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.

  4. 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.

    1. Deborah – I have not tried this recipe in the crockpot – however I think it would most likely work great! If you do try it, let us know how it turns out!

  5. Oh my goodness! This was amazing. I have been with my husband for 15 years, and he is a devout NO-meatloaf kind of guy. I have never made it because I knew he didn’t like it, but the other night our 11-year old son asked if I would make one because he wanted to try meatloaf. I chose this recipe and WOW! It hit it out of the park! Not only did my husband say that I can make this again, and often; my SUPER finicky daughter (who usually eats cereal because she hates everything) tasted it, and asked for a piece! I am elated – thank you, thank you, thank you!(The only thing I changed was the almond flour for sunflower flour. I have a sensitivity to tree nuts, and with the coconut oil, I didn’t want to risk it.)

    1. What a great review Sheila thank you! And yes I have left out the almond flour too and it’s worked out great!

  6. I have always been a staunch meatloaf hater my entire life. On a whim I decided to try this and my entire family of 3 kids under 4 and husband and I adored it. That doesn’t happen a lot around here. Thank you for a simple and delicious paleo meal. 🙂

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