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Meatloaf and mashed potatoes. Um, um, um. What a warm comfort food for a cold blustery day. This Paleo version is Grain-free and Dairy-free (if you opt to not use parmesan cheese) and is always a crowd pleaser. For the side of mashed potatoes, see my mashed Cauliflower recipe.  This recipe makes a big loaf and should easily feed 6 people. I like to make it big so we have leftovers!


  • 1 lb ground beef (Grass fed is best but use the best you can find) I used 85% lean because the veal is pretty lean.
  • 1 lb ground veal (Grass fed is best. You can also sub for ground pork or just use all beef. Whatever works.)
  • 2 celery stalks finely chopped
  • 2 small-medium carrots finely chopped
  • 1/2 a medium sweet or yellow onion finely chopped
  • 3 cloves of fresh garlic minced or pressed.
  • A variety of your favorite fresh or dried herbs. I used 1 tbs each of fresh thyme, fresh oregano, fresh rosemary and fresh parsley. (If you opt for dried can get away with less than a tbs each)
  • 1-2 tbs healthy cooking fat. I used Grass-fed Beef tallow I buy from Fatworks. Butter, or left over bacon fat would be yummy too.
  • Salt and pepper to taste
  • 1/2 cup almond flour
  • 2 eggs, beaten(pastured is best if you can find it if not go with the best you can find.)
  • Optional 1/2 cup shredded or ground parmesan cheese (only if you are dairy tolerant)
  • 2-3 tbs paleo ketchup. If you can find a store bought organic ketchup without yucky ingredients great. Another option is available here online or just omit it.
  • 6-8 slices of your favorite bacon

Preheat your oven to 375 degrees

  1. In a large skillet, sauté your chopped veggies in your healthy cooking fat of choice. Once your onions begin to sweat a bit add you the garlic and fresh herbs and a few shakes of salt and pepper
  2. Once your veggies are soft and yummy (mine took about 5-6 minutes total sauté time) turn off the heat and let cool a bit while you add your ground meats to a large mixing bowl.
  3. Add your sautéed veggies and herbs to the ground meat along with the eggs, almond flour, parmesan cheese (if using) and few more shakes of salt and pepper.
  4. Now it’s time to get your hands dirty! Kids love this part if you have some little kitchen helpers! With CLEAN hands, dig in and mush it all up together until it is all well mixed and incorporated together.
  5. Once your meat mixture is well mixed, transfer it all to a medium sized rectangular baking vessel and form it into a loaf shape. (You can try using a loaf pan but I find mine isn’t big enough) I line mine with parchment paper to avoid sticking and make clean up easier otherwise grease it a bit just avoid sticking.
  6. Once you’ve got your loaf formed, If you are using ketchup (A Paleo BBQ sauce would taste good too!) coat the top and sides of the loaf with it.
  7. Lastly, take one slice of bacon at a time and drape it over the loaf starting from one end and working to the other until it is completely covered. Tuck any bacon that extends past the size of your loaf underneath it. (I’m sorry I don’t have a pre-cooked photo, I was cooking quickly and forgot to take photographic step-by-step shots! Hopefully the photo above gives you an idea)
  8. Once your meatloaf is sufficiently covered, cook in your preheated oven uncovered. You want the bacon to brown so do not cover it. (With all that bacon wrapped around it, it will not dry out) My cooking time was about  35 minutes. That got it to this nice medium rare. I used a meat thermometer to get it to about 155 degrees. Once at 155 I turned on my broiler for a few minutes to crisp up the bacon a bit more.


This came out so flavorful and juicy it’s ridiculous! I served it with a side of mashed Cauliflower and a green salad. Delish! Enjoy!


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3 Responses to “Paleo Bacon Wrapped Meatloaf”

  1. Liz Rachmiel says:

    Laura- I made this last night and loved it!! Hope you’re feeling okay.

    • Momgonepaleo says:

      Hi Liz!! So glad you liked it! Anything with bacon has got to be good right? I’m feeling pretty good considering all these babies. 🙂 hope you’re well! XO

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