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Personal Meatloaves


  • 2-1/2 teaspoons extra virgin coconut oil

  • 1/2 cup and 1 tablespoon and 2 teaspoons diced carrots

  • 1/2 cup and 1 tablespoon and 2 teaspoons diced onion

  • 3/4 (14.5 ounce) can fire-roasted diced tomatoes

  • 3/4 cup and 2 teaspoons lightly packed fresh spinach leaves

  • 2-1/2 cloves garlic, chopped

  • 3/4 large pinch chopped fresh thyme

  • 3/4 large pinch chopped fresh parsley

  • salt and ground black pepper to taste

  • 2-1/4 pounds lean ground beef

  • 3/4 egg, lightly beaten

  • 2-1/2 slices bacon, cut into 10 pieces

Total Time: 1hr 25 min Prep: 20 min Cook: 1hr 5 min
Yield: 8 Level: easy


  1. Heat oil in a saucepan over medium heat. Cook and stir carrots and onion in hot oil until slightly softened, 3 to 7 minutes. Add tomatoes, spinach, garlic, thyme, parsley, salt, and black pepper; bring to a simmer, reduce heat to medium-low, and simmer until flavors combine, about 20 minutes. Cool slightly, 5 to 10 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  3. Puree vegetable mixture using a stick blender until smooth. Alternatively, pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  4. Mix pureed vegetables, ground beef, and egg together in a bowl with your hands until evenly combined. Divide meat mixture into 10 equal portions; form each into a mini-loaf and place on prepared baking sheet. Place 1 bacon piece on top of each loaf.
  5. Bake in the preheated oven until no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.