Jalapeno Maple Bacon Meatloaf Mini’s

Serves 6
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Dietary Dairy-free, Gluten-free, Paleo
Meal type Main Dish
The combination of sweet and spicy will make these Maple Bacon Meatloaf Mini's a family favorite! The individual size makes them perfect for a casual dinner party, too.


  • 1lb Hamburger (preferably organic grass-fed)
  • 1/2lb Spicy Italian Sausage (preferably organic)
  • 1 Large Egg (preferably free-range)
  • 1/2 cup Quinoa Flakes (generally found in the cereal section)
  • 5 medium slices Bacon (preferably organic- reserve 3 slices for wrapping)
  • 1 Medium Jalapeno Pepper (seeded and diced)
  • 3 cloves Garlic (minced)
  • 3 tablespoons Pure Maple Syrup (reserve one tablespoon for basting)
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Celery Seed


I didn't pre-cook the bacon that went inside the meatloaf but I found it didn't cook that well during the oven time. I would recommend cooking it before adding it to the uncooked mixture.


Step 1
Take two strips of bacon and cut into small pieces. Slice open jalapeno pepper and remove seeds, dice.
Step 2
In a large bowl combine hamburger, spicy Italian sausage, egg, quinoa flakes, chopped bacon, diced jalapeno pepper, garlic, maple syrup (reserving 1 TBSP) and spices. Mix until all ingredients are well incorporated.
Step 3
Form six individual mini loaves in the shape of a potato and place on a plain cookie sheet or one that has been covered in parchment paper.
Step 4
Take remaining three slices of bacon and cut them in half. Place a slice around the middle of each loaf.
Step 5
Baste each bacon slice with the remaining maple syrup.
Step 6
Bake in a 350 degree oven for 40 minutes. Broil for 5 minutes at the end to cook bacon thoroughly if needed.