Chicken Bacon Apple Mini Meatloaves with Carrot Slaw

Chicken Bacon Apple Mini Meatloaves with Carrot Slaw

Course: Breakfast, Lunch, Supper
Keyword: Paleo, Paleo AIP


For the mini meatloaves

  • 2 chicken breasts (440 g), minced (or 400g of ground chicken)
  • 8 slices of bacon (240 g)
  • 1 small green apple peeled and diced in small cubes
  • 1 tsp of dried thyme
  • 3 tbsp of avocado oil (plus additional to grease the pan)
  • 1 tsp of sea salt or hymalayan pink salt

For the carrot slaw

  • 1 carrot, grated or thinly sliced
  • 1 small apple, grated or thinly sliced
  • 1 cucumber, grated or thinly sliced
  • 2 tbsp of olive oil
  • 1 tbsp of apple cider vinegar (with the mother)


  • Preheat oven to 400F (200C)
  • Food process the chicken breast if chicken is not already minced. Set aside.
  • Cook the bacon. Once cooked, chop into small pieces and set aside.
  • Mix together the minced chicken, chopped bacon, diced apple, thyme, avocado oil, and salt in a large bowl.
  • Grease a muffin pan. Fill the greased muffin pan or non-stick silicone muffin pan with chicken mixture.
  • Bake for 20-25 minutes. Check with a meat thermometer that the internal temperature reaches 170F (77C)
  • To make the slaw, squeeze excess water from the grated carrot, apple and cucumber and mix all ingredients together.