Moink in the Wild: Bacon Wrapped Meatloaf

This mini bacon wrapped meatloaf recipe is a winner for many reasons! Paleo + Whole30, they are great for breakfast, lunch, or dinner! Did I mention bacon?

Courtesy of our friends at Real Simple Good.


  • 3 cloves garlic – minced
  • 1/2 onion – finely diced
  • 1 cup mushrooms – finely diced
  • 1 tbsp fresh oregano – finely diced
  • 1/2 lb ground beef
  • 1/2 lb Moink pork sausage
  • 1 tsp pepper
  • 8-10 slices bacon


  1. Preheat oven to 400 degrees Fahrenheit. If you want to save yourself some clean up, line the bottom of the oven with a sheet of aluminum foil. The bacon and meatloaf tends to bubble and drip when cooking.
  2. Next, cut up garlic, onion, mushrooms, and oregano. Place in a large mixing bowl and add in beef, sausage, and pepper.
  3. Use hands to mix ingredients together well. Divide into 8-10 equal sized portions and shape into small round balls slightly smaller than the size of your muffin tin.
  4. Wrap bacon slices around the edge of each meatloaf ball and place in the muffin tin. The bacon ends should just meet or slightly overlap, so cut bacon pieces as necessary to fit.
  5. Bake for 30 minutes. Remove from oven and allow to cool for at least 5 minutes before serving.

They are seriously the perfect make-ahead recipe, so you have something delicious on hand for a quick breakfast, an easy pack and go lunch, or dinner after a busy day!


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