Bacon Wrapped Paleo Meatloaf Recipe

Bacon wrapped meatloaf takes your regular meatloaf recipe and kicks it up a notch. It takes your ordinary recipe for this yummy comfort food and adds a little something that everyone will love! I don’t know about you but I think bacon wrapped anything sounds good!

paleo and diabetic friendly

I thought I’d let you drool a bit before you checked out the recipe!

My friend Summer posted this recipe to me on Facebook as a Paleo meatloaf that she makes.  So I decided to adapt the recipe to my likes a bit.  I was nervous.  The last time I strayed from my tried and true meatloaf recipe, it was a disaster.  One that my husband and our friend ate without complaints, but I almost gagged…but my goal is to get a whole bunch of Paleo recipes that we like so this new way of eating isn’t so difficult on us and maybe we’ll just stick to it!

Bacon Wrapped Paleo Meatloaf 


  • 2lbs Ground Beef 
  • 4-5 slices of Bacon
  • 1 egg
  • 1 stalk of Celery, chopped
  • 1/2 an Onion, chopped
  • 1 whole Red Pepper, chopped
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1/2 tsp Salt
  • 2 TBS Tamari


    1. Preheat oven to 375 degrees.
    2. Spray your meatloaf pan with olive oil (I used my Misto…love it!).
    3. Place the egg, seasonings and tamari in a small bowl and mix well.
    4. In a separate bowl, place the ground beef and vegetables and mix with your hands.  Once you have the two mixed, add the egg and seasoning mixture and mix the two together.
    5. Form into the shape of a loaf and place into your meatloaf pan.
    6. Place the bacon over top of the meatloaf, tucking the sides of the bacon down into the pan.  You could wrap it all the way around it, but I was pressed for time.
    7. Bake for 1 hour or until your meat thermometer says it is done (mine took 65 mins).

Misto Frosted Glass Bottle Oil SprayerMisto Frosted Glass Bottle Oil SprayerCopper Chef 9Copper Chef 9

Now like I said earlier, this is my most favorite bacon wrapped meatloaf recipe.  I used to make it with oats…never again!  I did forget to add the tamari and it still turned out great!  I also used my Perfect Meatloaf Pan.  This is probably the best thing I have ever gotten for the kitchen.  I received it as a gift for Christmas and when it says it bakes the perfect meatloaf, it truly does!  Have you ever made this where it sticks to the bottom of the pan or it’s difficult to get out of the loaf pan?  I have!  This made removing the meatloaf so easy!  Check it out:


Tilt slightly onto a dish or platter!

I hope you enjoy this recipe!  Be sure to check out the other recipes I have posted!  They’re delicious!

Citrus Stuffed Whole Chicken Slow Cooker Recipe

Earlier in the week I told you about how excited I was that my husband was going to be home all week and that meant I could cook…cook good meals for my family and have family dinners!  Well it’s the end of that week and let me tell you, not only do I have a lot of recipes to post for you all, but it’s been a great family week!

I have several whole chickens in my freezer and I decided to make one for dinner.  We’ve become quite notorious in our family for making beer butt turkey for Thanksgiving so I started to think about all the different things I could shove up the chicken (I know that sounds so dirty).  I thought about garlic and random spices, but that seemed so boring.  I looked in my fridge and saw apples, vegetables, lemons and limes.  Apples and vegetables didn’t really seem like it would give all that much flavor so I went with the lemons and limes.  It was delicious!  Check out the recipe below:

whole chicken slow cooker


Citrus Stuffed Whole Chicken Slow Cooker Recipe


  • 1 Whole Chicken
  • 1 Lemon, cut into small wedges
  • 1 Lime, cut into small wedges
  • Pinch of Rosemary
  • 1-2 tsp Garlic Powder
  • 1-2 tsp Ginger
  • Dash of Orange Zest
  • Salt, to taste
  • Pepper, to taste


  1. Remove the nasty bag of stuff inside the chicken.  I don’t know how they got this in this chicken, but my was stuck and ripped open.  I was NOT happy pulling random parts out one by one.  Blech.
  2. Rinse the chicken with cold water and pat dry.
  3. Place as many of the lemon and lime wedges into the chicken as possible (place any extras into the slow cooker around the chicken).  Sprinkle the rosemary inside the chicken.
  4. Using tooth picks or reusable metal picks, close the open of the chicken up.
  5. Mix all of the dry seasonings together and rub all over the chicken.
  6. Spray the inside of your slow cooker with non-stick spray (I used olive oil in my Misto ) and place the chicken, breast side up, into the slow cooker.
  7. Cook on high for the first hour and a half and then cook on low for 6 hours or until done.

You don’t have to add water or broth to the slow cooker.  I did add about 1/2 cup of water, but I wish I didn’t.  So much liquid was created any way, that adding liquid is not necessary.

Not only did this smell amazing the entire time it cooked, but it was fall off the bone delicious.  Literally.

whole chicken slow cooker

Look at all that liquid the chicken made.

I went to get the chicken out and it completely fell apart on me, but that’s OK…it was still good!  There are only two things I would change with this recipe…not adding liquid and I think the chicken needed a tad more salt.  Other than that…it was really really good!

So what do you think? Would you make this Citrus Stuffed Whole Chicken Slow Cooker recipe?

Baked Asparagus Paleo Recipe

This week my husband is in town and I am beside myself excited!  Not only do I have him at home with me and the kids, but I get to cook REAL meals all week long.  And boy am I going to knock his socks off with a ton of new recipes!  Tonight I made probably the best chicken dish I ever made (recipe to come later this week!) and with it I pair my most favorite vegetable on the planet…ASPARAGUS!  I know there are many different ways to make asparagus, but my personal favorite is the recipe below…

baked asparagus

Baked Asparagus


  • 1 bunch of Asparagus
  • 1/4 cup Olive Oil
  • Dash of Garlic Powder
  • Dash of Onion Powder
  • Dash of Rosemary


  1. Pre-heat the oven to 375 degrees.
  2. Wash the asparagus under cold water and blot dry.
  3. Break or cut the ends off.
  4. Place the olive oil and the asparagus in a Zip Lock bag and shake around until nicely coated.
  5. Lay the asparagus on a baking sheet and sprinkle the garlic power, onion powder and rosemary over top.
  6. Bake in the oven for 7-10 minutes.

There you have it!  The best asparagus you will ever eat!  If it was a little warmer out, I would have my husband grill it…that’s good too!  Just remember, for whatever reason, asparagus makes your urine smell funny after you eat it.  So don’t freak and call your doctor!

**This post may contain affiliate links**

Don’t have time to roast the asparagus, but still want the same yummy vegetable? Pick up one of these fabulous steamer bowls for the microwave. Takes a few minutes to steam and you have yourself a nice side dish for dinner! I love using mine when I am cooking just for myself! No sense dirtying up a huge baking sheet if it’s just me!

Spicy-Garlic Chicken, Paleo Recipe

I’ve jumped on the Paleo bandwagon and I’m telling you, this is the best “diet” I’ve ever been on.  Sure I’m not 100% Paleo just yet, but I feel great and the food is great too!  If you haven’t seen this recipe yet, you must try the Cauliflower Rice.  It is to die for!!

Last week I found a recipe for a Spicy Garlic Chicken on Pinterest.  After looking over the recipe, I decided to change it around to fit my needs better.  Here is what I came up with:

spicy-garlic chicken

Spicy-Garlic Chicken


  • 3-4 Boneless, Skinless Chicken Breasts
  • 1 tsp Sea Salt
  • 1 tsp Ground Black Pepper
  • 1 tsp Red Pepper Flakes (I had a tad more than 1 tsp…my hand slipped…ooops!)
  • 1 tsp Chili Powder
  • 1 tsp Paprika
  • 2 tsp Fresh Minced Garlic
  • 1/2 cup Honey
  • 2 TBS Apple Cider Vinegar


  1. Pre-heat the oven to 400 degrees.
  2. Rinse the chicken breasts under cold water and trim the fat from the chicken.  Pat dry and set aside.
  3. Mix the honey and apple cider vinegar in a bowl and set aside.
  4. Thoroughly mix all the dry ingredients together and add to the honey and apple cider vinegar.  Stir.
  5. Place the chicken breasts and the wet and dry ingredients into a Ziplock bag and put in the fridge for at least 30 minutes.
  6.  Cover a baking pan with foil and place a rack on top.  Set the chicken on the rack and brush some extra marinade on the chicken before placing in the oven.
  7. Bake uncovered for about 30-55 minutes (just depends on the thickness of your chicken breasts.  For normal thickness, 30-40 minutes is all I’ve ever needed…but for the chicken breasts pictured above, it took 55 minutes)

**TIP:  Use a meat thermometer to determine when your chicken is done!

This is probably my favorite chicken I’ve made.  Not only is it Paleo friendly, but it is also healthy for me to eat on my Diabetic diet plan.  If you aren’t a fan of the spiciness of this recipe (though I will say it’s not that spicy), you could play around with different flavors that would go nicely with the honey and apple cider vinegar.  Pair this recipe with a baked sweet potato and salad and you have a nice meal!  I also enjoyed this chicken the next day over a bed of lettuce and vegetables.


Cauliflower Rice Paleo Recipe

Recently I told you about my quest to give the Paleo diet a chance (you have to try the Honey, Garlic and Rosemary Chicken).  My first night on the diet I made the chicken I just mentioned (so good!) and I also made cauliflower rice.  I was REALLY nervous.  First of all, I really don’t like vegetables that are cooked (unless it’s veggies in stir-fry or carrots).  The more I grated the cauliflower, the more I thought I was going to be serving a total dud of a dish.   Check out the recipe below and then read what I really thought about it!

cauliflower rice

Cauliflower Rice


  • 1 Head of Cauliflower, grated on the coarse side (or use this stainless steel ricer)
  • 1 onion, chopped
  • 5-6 tsp. of minced garlic (I like the fresh garlic in the jar)
  • Pinch of Parsley
  • 2 tsp. Paprika
  • 1/2 tsp. Cayenne Pepper
  • 1/3 cup Olive Oil (you made need a little more, depending on how much cauliflower you have)

Pro Tip…get the ricer. Trust me! It is WAY easier with it and this is a good price with great reviews.

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  1. Place olive oil in the pan on medium heat and fry the garlic and onion together until the onion is soft.
  2. Add the cauliflower and fry until it is cooked (it be white with a slight browning).
  3. Add the paprika, cayenne pepper and parsley and mix completely and fry for a few minutes.

Now…like I said, I was really nervous about this recipe.  My husband eyed it and then looked at me like “what is that?”.  I told him to keep an open mind (since I was!) and just try it.  Which he did and let me tell you, he looked up at me again and this time told me it was delicious.  I can’t wait to make this again to try out new flavors!  I think I actually like it better than real rice.  No really…I do!  I’m going to make a stir-fry this weekend and serve it over top of this “faux” rice! Maybe being on this Paleo diet isn’t so hard after all!

Try it and then let me know what you think!!