- 2 pounds ground beef
- 1/2 pound of bacon (slightly frozen)
- 1 onion
- 4 cloves of garlic
- 1 bell pepper
- 2 large carrots
- 5 mushrooms
- 2 Eggs
- 1/2 cup almond flower (or bread crumbs)
- 2 tablespoons mustard
- 2 tablespoons ketchup
- 1/4 cup dried parsley
- 1 tablespoon salt
- 1 tablespoon pepper
- Barbeque sauce (store bought or homemade)
Preheat the oven to 350 degrees.
In a large mixing bowl add your ground beef, eggs, almond flour, mustard, ketchup, parsley, salt, and pepper.
Rough chop the slightly frozen bacon.
In a food processor, add the slightly frozen, rough chopped bacon and pulse until it’s about the same consistency as your ground beef.
Add the bacon to the mixing bowl.
Rough chop the onions, bell peppers, carrots, and mushrooms.
In the food processor add the garlic cloves as well as the rough chopped onions, bell peppers, carrots, and mushrooms. Pulse until finely chopped.
Add the vegetables to the mixing bowl and mix well using your hands.
Grease two 12-cup muffin tins and divide mixture amongst the 24 cups.
Bake a 350 degrees for 20 minutes.
While the mini meatloaves are baking make the meatloaf topping sauce. The sauce is simply equal parts ketchup and barbeque sauce. I’ve found that about 3/4 cup of each is about perfect. However, if you really like sauce you might do a little bit more.
After 20 minutes remove your mini meatloaves from the oven.
Top each mini meatloaf with about a tablespoon of the sauce.
Return to the oven and bake for another 10 minutes.
Makes 24 mini meatloaves. About 12 servings