Bacon Maple Meat Muffins

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Maple Bacon Meat Muffins fb

I’m not a morning person. Not at all. So when I’m packing lunches, I really don’t want to mess around with making something awesome in the foggy period between waking and my son leaving for school.

That’s why I make lunch things ahead of time in batches. I really want to pack my family healthy, delicious lunches, but if I had to depend on my morning self to do it, they’d get a red vine and a raw egg.

Years ago when my Darling Teen was still a little boy, I packed him meat loaf slices in his lunch because I think Meat Loaf is delicous hot or cold. Then one day I had the brilliant idea to make little Meat Loaves in muffin tins, and my husband and son dubbed them Meat Muffins. This was pre-Nourishing Traditions, so I used a ground turkey meatloaf recipe because I avoided fat LIKE THE PLAGUE back then. They were still a hit in lunches, and I enjoyed them in my own lunch when I was working as a school teacher.

Fast forward to now. I didn’t pack many lunches last year because I was home schooling, and since having my youngest, I’ve started trying to cook with fewer grains, so I was on the lookout for a grain free meat loaf recipe that was also delicious. I ended up having to invent one to get it right.

As for this recipe, it’s got maple. It’s got bacon. It’s got sweet potatoes. And while you can use storebought organic ketchup to top your meat muffins, I’d highly suggest using this recipe for lacto-fermented ketchup, and having a little on the side.

It makes 24 muffins at a time so you’ll have plenty to cook on a Sunday and freeze for lunches during the week.

Grain Free Bacon Maple Meat Muffins


  • 1 lb ground grass-fed beef
  • 1 lb bulk Italian sausage from foraged hogs
  • 4 oz mushrooms
  • 1 peeled sweet potato
  • 4 eggs from pastured hens
  • 1 medium onion
  • 1 clove garlic
  • 2 tablespoons grade b maple syrup
  • 4 slices nitrate-free bacon from foraged hogs, crumbled
  • Lacto-fermented or Organic Ketchup


  1. Preheat oven to 375 degrees.
  2. Using a food processor, shred sweet potato. Then remove shreds from food processor and shred again. (If you're using a box grater, just grate as small as you have patience for. No worries.)
  3. Shred mushrooms, onion and garlic clove.
  4. In a large stainless steel mixing bowl, combine ground beef, sausage, shredded veggies, eggs, maple syrup and bacon. You'll end up using your hands, so prepare yourself mentally.
  5. Using an ice cream scoop, or just a 1/4 cup measuring cup, fill 24 muffin cups with equal amounts of the meaty mixture.
  6. Bake at 375 degrees for 45 minutes, or until juices come to the surface and are then reabsorbed. I don't care if this is nasty fat and you're supposed to strain it off. It's delicous.
  7. Ice your muffins with ketchup and bake 10 or 15 more minutes.

*Note, I use a silicon muffin pan when I cook these. They pop right out and it’s very simple to clean up. It’s a little floppy, so place it on top of a rigid cookie sheet in the oven. If you use a traditional muffin pan, I suggest silicon muffin cups. And I just discovered they make silicon muffin molds in SHAPES!!!

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Bacon Maple Meat Muffins



This post can be seen at the following blog link ups: Tasty Traditions

About Kelley

Hi! I'm Kelley. Real foodie and crunchy mom to a teenager and a toddler. My husband and I live in Southern California.

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