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:
- Preheat oven to 400 degrees F
- Line a baking sheet with foil.
Make the meatloaf mixture:
- Place ground beef in a large bowl.
- 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.
- Add cooked mushrooms and onions to the beef. Add egg, dijon, bbq sauce, salt, pepper, and garlic powder.
- 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:
- 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).
- Place each meatloaf mini on your prepared sheet pan, spaced far enough apart not to touch.
- If using bacon, wrap 1 slice bacon around each meatloaf, overlapping the ends slightly. Secure with a toothpick, if desired.
Cook and Serve:
- 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!)
- 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.