Guest Post by Taylor Nichols – Paleo Sriracha Meatloaf Wrapped in Bacon

May 31, 2014 in Categories: by

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Fishing in the Mountains of Colorado- embracing my Paleolithic ancestry

Fishing in the Mountains of Colorado- embracing my Paleolithic ancestry

Taylor Nichols is the blogger behind Tayste of Paleo. You can also find Taylor on Facebook, Instagram, Pinterest, and Twitter.

What is an 80/20 Paleo lifestyle? That is simple–balance and acceptance. The Paleo diet should serve as a catalyst for the consumer understanding and educating themselves in what foods help them live an abundant, youthful and fulfilling life. In my world, LIFE happens. I slip up and will drink an entire keg of Chocolate Stout Beer. We are not perfect, and the world we live in has temptation all around us. I want the idea of Paleo to be a guideline, not a rule. I believe the concept of Paleo should act as a foundation; a true north of nutrition.

I grew up on a dairy farm in Southern Colorado so there are a lot of times that I incorporate dairy into my diet.  My website and my vision are all about sustainability and acceptance of life obstacles along the way. I encourage others to understand where food comes from and developing relations with local farmers/providers. Small agricultural companies are the core of my roots and I only hope that with the help of Paleo, and creating more transparency between the consumer and the farmer, more health conscious eaters will arise.

With my background of growing up in a rural environment I understand the importance of agriculture.  I grew up with large gardens and processing our own livestock for meat that would serve our family all year-round.  My family emphasized the importance of seasonal eating and making sure every aspect of the animal is not only consumed, but also respected.

In the mainstream market there is an immense amount of false stigmas about organic, non organic, natural, grass fed and free range. Within my Farm to Tayble series I hope to debunk some of these myths and help consumers understand what farming really consists of in the US. I hope to give the consumer a birds eye view of what actually takes place in agriculture and what eating local really means.

I love this recipe because it looks fancy and time consuming but it is incredibly easy to make.  This meatloaf creates quite the wow factor for minimal time spent.

I wanted to make a meatloaf that has a kick but that also incorporates some of my favorite Asian flavors of spice, green onions and cilantro.  Of course, you can never go wrong with wrapping anything in bacon.

Give this spicy, bacon covered meatloaf a chance. I promise you will not be disappointed!

  • Serves: 6-8
  • Prep Time: 10-15 Minutes
  • Cook Time: 40-50 minutes




  1. Preheat oven to 350 degrees
  2. In a large bowl combine the meats, egg, flour, sriracha, green onions, cilantro, coconut aminos, and garlic. Mix thoroughly.
  3. Lay down Saran wrap on a clean and even surface. On top of saran wrap lay down 8 slices of bacon. Make sure they lay side by side. Lay another layer of saran wrap on top of them. Pound down the bacon until they thin out and are overlapping each other.
  4. Remove the top layer of saran wrap.
  5. Morph the meatloaf mixture into a loaf. Place on top of bacon slices horizontally. (You want the bacon strips to lay out vertically and the meatloaf to lay out horizontally)
  6. Lift the end of the saran wrap and pull upwards around the meatloaf. This makes it easier to wrap the entire loaf with the bacon.
  7. Grease a baking sheet and lay down the meatloaf wrapped in bacon.
  8. Bake in the oven for 40-50 minutes or until the bacon is browned and crispy.




I will answer a a meatloaf lover. I have made meatloaves with & without onions, a anyone will tell when you are making anything or following a recipe for that matter. Some people will need to make adjustments “depending” on their diet. As in your case with your breastfeeding. It will be okay, just won’t have the onion flavor. After you are done breast feeding then you can try it with the onions & see which you prefer best.

You might be able use an Egg substitute, I am a vegetarian, so I use egg beaters in all of my recipes, etc. I am not sure if they apply to lactose intolerant, because I have “never” had a reason to check yet. However now that we have a new addition I will need to look into it soon. Thanks for reminding me..

The egg substitute only has the egg-white. a I said i am not sure if you can use it.. I would however check in my grocer’s freezer or with a local health food store.. Most of the health food stores have great idea’s on substitutes.

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