Bacon Wrapped Bone Broth Meat Loaf With Cauliflower Rice

Meat loaf is making a comeback with some major culinary upgrades…

Meat loaf has been around for ages, but bacon wrapped meat loaf has only made its debut in recent years. So we decided to include a bacon-wrapped meat loaf recipe in our cookbook, and if you had to make the choice, everything always tastes better wrapped in bacon. Plus it helps add a little more protein, flavor, and moistness to this dish.

We also paired our meat loaf with another recipe from our book, cauliflower rice. We ditched the heavy mashed potatoes and instead went with a lighter, nutrient-dense side dish. It’s all about balance in your daily diet so enjoy pairing your protein with a lighter, healthier, and surprisingly yummier side dish.

We hope you enjoy our version of the Bare Bones Bone Broth Bacon-Wrapped Meat Loaf and Cauliflower Rice. Phew, try saying that five times fast!

Watch it on YouTube here!


Serves: 4 | Prep Time: 15 minutes | Cook Time: 1 hour

  • 2 large eggs
  • 1 tablespoon tomato paste
  • 1/4 cup Beef Bone Broth
  • 1/4 cup almond flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon granulated garlic
  • 1 pound ground beef
  • 1/2 onion, peeled and grated
  • 2 tablespoons minced fresh flat-lead parsley
  • 5 bacon strips

PREHEAT the oven to 375F.

IN a large bowl, whisk together the eggs, tomato paste, bone broth, almond flour, sea salt, and granulated garlic.

ADD the beef, onion, and parsley and mix thoroughly by hand to distribute all the ingredients.

ON a baking sheet, mold the meat into an 8 x 4 inch loaf. Layer the bacon over the top of the loaf, tucking it underneath to hold the meat loaf together. Transfer the baking sheet to the preheated oven and bake the meat loaf for 1 hour, or until the internal temperature registers 145F. Remove the meat loaf from the oven and set aside to cool, about 10 minutes.

SLICE and serve.

STORE the meat loaf refrigerated, for up to 1 week, or frozen for up to 1 year.


Serves: 4–6 | Prep Time: 10 minutes | Cook Time: 20 minutes

  • 1/2 head cauliflower
  • 1 tablespoon coconut oil
  • 1/2 onion, peeled and cut into small dice
  • 1/2 cup bone broth any flavor
  • sea salt and freshly ground black pepper
  • 4 sprigs flat-leaf parsley, leaves minced

RINSE the cauliflower and break the florets from the core. Put the florets into a food processor fitted with the grating blade attachment, or grate with a hand grater (not too finely).

HEAT the coconut oil in a cast-iron skillet over medium heat. Add the onion and cook until translucent. Add the bone broth and simmer for 5 minutes, or until reduced and almost dry. Add the grated cauliflower and saute for about 5 minutes. Season with sea salt and pepper to taste, mix in the parsley, and serve.

STORE any leftovers, refrigerated, for up to 1 week.

We’re excited to share our recipe with you. We hope you enjoy it and would love to see how your dish turns out, share it on Instagram and tag us with @barebonesbroth.


bacon wrapped meatloaf

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