Hidden Vegetable Meatloaf

With this new diet (lifestyle), I am in need of some new recipes for dinner.  The kicker is, they have to be low (to zero) carb, taste good, and my kids have to like it.  This recipe met all the above criteria.  It was easy to make, did not take a lot of time to prep, and tasted delicious.  Plus any time you add bacon to a recipe, you know it's gotta be damn good!

Ingredients

• 14.5 oz can diced tomatoes (can substitute fresh tomatoes)
• 4-6 baby carrots diced, I used 3 regular carrots
• 1/2 large onion diced
• 3 large cloves, crushed and diced
• 1 handful baby spinach, chopped, I used collard greens
• 1 Tbsp olive oil
• Pinch of dried parsely
• Pinch of dried thyme
• Pinch of dried savory
• Salt & Pepper to taste
• 1.5 pounds grass fed ground beef
• All natural, grass fed, bacon (cut in half strips)

Directions

1. Place the first 10 ingredients into a pot on stove over medium heat and cook until soft (about 20 minutes)
   
2. Once the carrots and onions are cooked down and soft, place the contents of the pot into a blender or food processor and blend until smooth.  
   
3. Preheat the oven to 400 degrees and let the vegetable mixture cool for 5-10 minutes and mix the vegetable mixture and the ground beef with your hands.
4. Form the meat mixture into mini loafs and place into a greased 10"x15" baking dish.  As you can tell the mixture might be a little runny, which is ok.
   
5. Top each loaf with a slice of bacon and place into the oven and cook until the bacon appears to be crisp (about 45 minutes).  I needed to drain the excess liquid out before serving, but they were very moist and flavorful.