- 1 tablespoon coconut oil
- 3/4 cup carrots, diced
- 3/4 cup onion, diced
- 1 can (14.5 ounce) fire-roasted diced tomatoes
- 1 cup lightly packed fresh spinach leaves
- 3 cloves garlic, chopped,
- 1 large pinch thyme, fresh, chopped
- 1 large pinch parsley, fresh, chopped
- salt and ground black pepper to taste
- 2 2/3 pounds lean ground beef
- 1 egg, lightly beaten
- 3 slices bacon, cut into 10 pieces
DirectionsHeat 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.
Preheat oven to 400 degrees F (200 degrees C).
Line a baking sheet with aluminum foil.
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.
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.
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).