Bacon-Wrapped Spicy Meatloaf (mustard-based)

Spicy Meatloaf_side viewThis Bacon-Wrapped Spicy Meatloaf recipe came to me in a moment of sheer terror (slight exaggeration) when I realized I didn’t have any tomatoes or sauce for a meatloaf base. So, I thought I’d empty the pantry and try an experiment. It was such a great combination. The olives, pimientos, and mustard acted as a cooling contrast to the chorizo and of course the bacon just pulled everything together. They do say that bacon is the duct tape of the kitchen!

Unless I have missed an ingredient, I believe this is also an acceptable recipe for those that are allergic to nightshades (you may want to check your chorizo for paprika).

Some other Cavegirl Cuisine recipes that you may enjoy:
Cavegirl Paleo Meatloaf
Homemade Meatloaf with a Sunchoke Surprise
Sneaky Meatballs for Picky Eaters

SpicyMeatloaf_TopViewBacon-Wrapped Spicy Meatloaf


  • 1 pound ground chorizo (or removed from the casings)
  • 1 pound ground beef
  • 2 large eggs
  • 2 celery stalks, diced
  • 2 tablespoons diced pimientos
  • 1/3 cup finely chopped black olives (although green olives would be good too!)
  • 2 tablespoons yellow mustard (or Dijon if you need a little extra kick)
  • 5 slices bacon, cut in 1/2 (not thick-cut)


  1. Preheat oven to 350 degrees F.
  2. Mix everything together except for the bacon. Form into a loaf in a large baking dish. Lay bacon half-slices over the top (I did mine in a sort of chevron pattern).
  3. Bake uncovered for 45-60 minutes or until the internal temperature reaches between 175-185 degrees F (or preferred doneness). Place under the broiler for the last 3-5 minutes of baking to crisp up the bacon.
  4. Let rest for 15 minutes and then slice.
  5. Enjoy!

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One Comment

  1. Pingback: BBQ Stud Muffins (paleo meatloaf)

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