Bacon-Wrapped Mini Meatloaf

Prep time: 10min
Total time: 65min
Makes 4
1 tsp
vegetable oil
5 mL
1 cup
peeled, coarsely grated Organic Carrots
250 mL
onion, finely chopped
1 clove
garlic, minced
1/2 lb
extra lean minced turkey
250 g
egg, lightly beaten
1/4 cup
finely chopped parsley
60 mL
1/2 cup
seasoned breadcrumbs
60 mL
2 tbsp
Chili Sauce
30 mL
4 strips
Naturally Smoked Bacon, 50% Less Salt
1/4 of the recipe
9 g
saturated fat
2.5 g
11 g
14 g
80 mg
2 g
370 mg


  1. In a large non-stick skillet, heat oil over medium heat. Cook carrots and onion until tender and golden, about 5 min. Stir in garlic and cook 1 min. Set aside to cool.

  2. In a bowl, use your hands to combine the turkey, egg, parsley, breadcrumbs, chili sauce and the cooled onion mixture until just blended. Do not overwork or the mixture will become tough when cooked. Divide into 4 equal portions and shape each into a thick patty, about 3 in. (8 cm) across. Wrap a slice of bacon around the edge of each patty. To freeze, wrap individual patties in plastic wrap and store in a resealable plastic freezer bag.

  3. Remove plastic wrap from frozen patties and place them on a greased, rimmed baking sheet and bake in a preheated 375°F (190°C) oven until cooked through and patties reach an internal temperature of 165°F (74°C), 40 to 45 min. If baking from fresh, cook 35 to 40 min. Serve with baked sweet potatoes and steamed broccolini, if desired.


The addition of grated carrot to the mix is a smart way to work in veggies, while bacon helps keep the patties moist while frozen. NOTE: Total Time: 1 hour, 5 min. (from frozen); 1 hour (from fresh).