Bacon-Wrapped Dijon Meatloaf Minis
Mini beef meatloaves wrapped in crispy bacon, topped with a sharp Dijon glaze.
Ingredients
For the Meatloaf Minis:
8 oz ground beef (80/20)
2 Tbsp almond flour
1 egg, beaten
2 Tbsp red onion, finely minced
1 clove garlic, finely minced
½ tsp smoked paprika
½ tsp sea salt
¼ tsp black pepper
4 strips sugar-free bacon
For the Dijon Mustard Glaze:
1 Tbsp Dijon mustard
1 tsp butter
½ tsp apple cider vinegar
¼ tsp smoked paprika
¼ tsp sea salt
For Finishing:
1 Tbsp fresh parsley, chopped (optional)
Macronutrients
Protein: 46g
Fat: 52g
Carbs: 3g
Preparation
Prepare the Meatloaf Minis: Preheat the oven to 375°F (190°C). In a bowl, mix ground beef (8 oz), almond flour (2 Tbsp), beaten egg (1), minced red onion (2 Tbsp), minced garlic (1 clove), smoked paprika (½ tsp), sea salt (½ tsp), and black pepper (¼ tsp) until just combined. Divide the mixture into 4 small oval-shaped mini meatloaves. Wrap each mini loaf with a strip of bacon (4 strips total), stretching gently to cover.
Prepare the Glaze: In a small bowl, whisk together Dijon mustard (1 Tbsp), olive oil (1 tsp), apple cider vinegar (½ tsp), smoked paprika (¼ tsp), and sea salt (¼ tsp).
Cook the Meatloaf Minis: Place the bacon-wrapped meatloaf minis on a wire rack over a baking sheet. Brush each mini loaf generously with the Dijon mustard glaze. Bake for 25–30 minutes, or until the internal temperature reaches 160°F (71°C) and the bacon is crispy. If needed, broil for 2–3 minutes at the end to crisp the bacon even more.
Assemble the Dish: Let rest for 5 minutes before serving. Garnish with chopped parsley (1 Tbsp) if desired.
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