Bacon Wrapped Meatloaf Muffins with Salsa Sauce

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by 365daysofbacon

Bacon Meatloaf Muffins

I get the best ideas when I have food cravings.

Which, I guess, is my body’s natural way of telling me what essential nutrients I need — particularly — protein, iron, fat, sodium, magnesium, etc.

Vegetarians and vegans, beware! I apologize in advance for the following statements:

Every so often, I have cravings for juicy, undercooked red meat. I get squit-y when my meat is overcooked and dry. I like it moo-ing at me from the plate. (Sorry. But it’s true)

This was the juiciest “muffin” I have ever gobbled down.

So thanks, carnivore cravings, for inspiring this meat-y recipe!

BACON WRAPPED MEATLOAF MUFFINS with SALSA SAUCE

Bacon Meatloaf Muffin

Makes 12 meat muffins, which serves (at least) 4 grown, hearty meat-eaters   😉

INGREDIENTS

1 pckg bacon

2 lbs ground meat of your choice
2 eggs
1/2 cup coconut flour

Quick Salsa Sauce (or just used jarred salsa):

3/4 can crushed tomatoes
1/2 jar roasted red peppers
1/2 cup fresh parsley, cilantro, or basil, chopped
1/2 onion chopped
5 cloves garlic, pressed
1/2 – 1 tbsp red pepper flakes, if you like spice
1 tsp dried thyme
1 tsp salt
1/2 pepper

INSTRUCTIONS

Bacon Meatloaf Muffin

1. Preheat oven to 350.
2. Line a muffin pan with … raw strips of bacon (so much better than “line with muffin cups” isn’t it?) Use the full strip, overlapping is ok. They will shrink as they cook.
3. Bake just the bacon strips in the muffin pans for 20 minutes.
4. In a large, separate bowl, mash together raw meat, eggs, and coconut flour.
5. To make Salsa Sauce: Chop the onion, garlic, and parsley. Blend in tomatoes and red peppers. Add in thyme, salt, pepper, and red pepper flakes.
6. Pour about 3/4 of salsa into meat mixture and mash together.
7. When bacon has cooked for 20 minutes, remove from oven and pack meat mixture inside the ring of bacon in muffin pan.
8. Return to oven, baking an additional 25-30 minutes.
9. Serve topped with reserved salsa.