Bacon. For most people that word is all it takes for them to know that they want to try that recipe. Our nation is obsessed with the slabs of smoked pork; chocolate covered bacon, bacon donuts, bacon mints! The list is endless.

This recipe is a much more palate pleasing combo. Spinach, carrots, onions and various cheeses combine beautifully in this flavorful meatloaf recipe. If that wasn’t enough to get you salivating, it is then wrapped in the smokey, delicious arms of bacon.

These are great because they’re individual serving meatloaves that are conveniently made in a muffin pan. It can be hard to get the bacon crispy enough if it stays stuffed in the muffin cup the whole time. That is easily remedied by par baking the bacon strips before stuffing them and then taking the meat loaves out of the muffin tin for the last 10 minutes of baking. Pair with a salad and a healthy carb for a meal that will please carnivores and part time vegetarians alike.

Bacon Wrapped Mini Meatloaf

10 ounces frozen chopped organic spinach
8 oz cheddar cheese-grated
4 oz provolone cheese-grated
1 yellow onion, quartered
2 carrots, peeled and cut into chunks
2-3 fresh garlic cloves
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
2 eggs, lightly beaten
1 cup sour cream
1 pound ground beef
12 bacon slices

  1. Preheat oven to 375 degrees F.
  2. Lay bacon strips flat on cookie sheet and bake for 10-12 min. or until starting to brown but still flexible.
  3. Remove from oven and let cool slightly. Place 1 piece bacon around the inside perimeter of each muffin tin cup,
  4. Place frozen spinach in a oven safe dish, cover with oven safe lid, and heat for about 4 minutes {just until defrosted}. Then pour spinach into a large fine mesh strainer or colander and press out all the liquid.
  5. In food processor pulse onion, carrots, and garlic until finely minced. Add drained spinach to the food processor and pulse a few more times to help chop up the spinach.
  6. Add veggie mixture to large mixing bowl with the grated cheeses.
  7. Place sea salt, pepper, dried thyme, garlic powder, lightly beaten eggs and sour cream in the large mixing bowl. Gently stir to combine ingredients.
  8. Add ground beef to the mixing bowl and use clean hands to gently combine all the ingredients. Set aside.
  9. Fill the inside of the bacon lined muffin cups with the meatloaf mixture.
  10. Bake at 375 degrees F for about 30-35 minutes; remove meatloaves from muffin tin and place on cookie sheet.
  11. Continue baking until the internal temperature is 160 degrees F, and the tops are lightly golden brown and the top edges of the bacon have started to crisp/darken in color {not burn}.
  12. Carefully remove mini meatloaves from muffin pan {I use a fork to lift them out and set them on a cooling rack or plate}.





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