Bacon-Wrapped Meatloaf Muffins

These Paleo + Whole30 mini bacon-wrapped meatloaf recipe is a winner for so many reasons. Not only are things just better in mini sizes, but these mini meatloaves are great for an egg-free breakfast, a hearty lunch, or dinner. Bacon, ground beef and Italian sausage make this recipe a delicious meal that is great to have in rotation.

3 cloves garlic, minced
½ onion, finely diced
1 cup mushrooms, finely diced
1 Tbsp. fresh oregano, finely diced
½ lb ground beef
½ lb spicy Italian sausage
1 tsp. black pepper, freshly cracked
8-10 slices bacon

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). If you want to save yourself some cleanup, line the bottom of the oven with a sheet of aluminum foil. The bacon and meatloaf tends to bubble and drip when cooking.

Cut up garlic, onion, mushrooms and oregano. Place in a large mixing bowl and add in beef, sausage and pepper.

Use your hands to mix ingredients together well. Divide into 8-10 equal-sized portions and shape into small round balls slightly smaller than the size of your muffin tin.

Wrap bacon slices around the edge of each meatloaf ball and place in the muffin tin. The bacon ends should just meet or slightly overlap, so cut bacon pieces as necessary to fit.

Bake for 30 minutes. Remove from oven and allow to cool for at least 5 minutes before serving.

Makes 4-5 servings.

Nutritional Information:
Calories: 542kcal, Carbohydrates: 4g, Protein: 24g, Fat: 46g, Saturated Fat: 16g, Fiber: 1g