Paleo Meatloaf Minis with Bacon and Barbecue Sauce

  • Author: One Lovely Life
  • Yield: 8 servings 1x


My favorite store-bought Paleo bbq sauce is Tessamae’s. I find it at Whole Foods, on Amazon, or their site. If you’re doing Whole30, also be sure your dijon is compliant. I like Annie’s brand.



  • 2 lbs ground beef (I use 85%)
  • 8oz mushrooms, finely minced
  • 1 onion, grated
  • 1 egg
  • 1 Tbsp dijon mustard (like Annie’s)
  • 2 Tbsp BBQ sauce (like Tessamae’s)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • olive oil
  • 8 slices bacon (optional)
  • BBQ sauce for serving


Prep your station:

  1. Preheat oven to 400 degrees F
  2. Line a baking sheet with foil.

Make the meatloaf mixture:

  1. Place ground beef in a large bowl.
  2. In a medium pan, heat a small drizzle of olive oil over medium heat. Add mushrooms and onion and cook until veggies have softened and all the liquid has evaporated, about 10-12 minutes.
  3. Add cooked mushrooms and onions to the beef. Add egg, dijon, bbq sauce, salt, pepper, and garlic powder.
  4. Using your hands or a large fork (honestly I recommend your hands), mix beef mixture until all ingredients are well-distributed and cohesive. Try not to overmix.

Shape the Meatloaf Minis:

  1. Divide mixture into 8 even sections. Working with your hands, shape each section into a round patty (this should be taller than a burger–more like a slightly flattened ball).
  2. Place each meatloaf mini on your prepared sheet pan, spaced far enough apart not to touch.
  3. If using bacon, wrap 1 slice bacon around each meatloaf, overlapping the ends slightly. Secure with a toothpick, if desired.

Cook and Serve:

  1. Bake meatloaf at 400 degrees 25-30 minutes, or until cooked through. (Note that while meatloaf cooks, some of the fat will drain out onto your foil. This is totally normal, don’t panic!)
  2. To serve, drizzle with barbecue sauce.


Can you freeze them? Yes. I have frozen leftovers and they do reheat well, but (as most cooked meat does) it can be *slightly* more dry upon reheating, but the mushroom mixture does a lot to mediate that. Nothing a little extra dollop of sauce won’t fix, but it is something to keep in mind.

If you prefer to freeze them UN-cooked (so you have a meal on hand for later), I recommend freezing them on a plate or pan lined with parchment or a silicone baking mat. When they’re frozen solid, transfer them to an airtight container or freezer bag. When I’m ready to cook them, I just add an extra 5-10 minutes to the cook time.