Bacon-Wrapped Meat Loaf Recipe
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Bacon-Wrapped Meat Loaf

From The Grain-Free Family Table Cookbook. I also made this recipe without the liver with white flour. Delicious either way!
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Servings: 8


  • 4 Tbsp. 1/2 stick unsalted butter
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 1 red pepper finely chopped
  • 2 tsp. sea salt
  • 1 Tbsp. dried thyme
  • 2 large eggs gently beaten
  • 1/4 pound 4 ounces beef liver
  • 2 pounds grass-fed ground beef
  • 1/2 cup almond flour
  • 6 bacon slices
  • 2 Tbsp. maple syrup


  • Preheat the oven to 350 degrees and adjust the rack to the middle position.
  • Heat the butter over medium heat in a large skillet. Add the carrot, celery, and bell pepper and saut√© for 5-7 minutes, until soft. Move the vegetables to the side of the pan and add the salt and thyme in the center. ¬†Stir until fragrant, about 30 seconds, then stir the seasonings into the vegetables. Remove the pan from the heat and let the mixture cool for about 10 minutes.
  • Place the eggs and liver in the bowl of a food processor blender and blend until smooth. Place the ground beef, almond flour, and liver mixture in a large bowl. Add the cooled vegetables and stir until combined. Pour the mixture into a 9×11 baking dish and form into a large loaf.
  • Arrange the bacon in a crisscross pattern on top and use a pastry brush to brush the top with maple syrup. Pour 3/4 cup water in the bottom of the pan. (This keeps the meat loaf moist.) Bake for 1 1/2 hours, or until golden brown. Let the meat loaf rest for 10 minutes before serving.
  • PALEO/DAIRY-FREE ADAPTION: Use 3 Tbsp. coconut oil in place of the butter.