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Meat Bagels

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Introducing the perfect Paleo bagel: the Meat Bagel! Find out how you can make meat bagels and create your favorite delicious sandwiches without wheat.

If you enjoy breakfast/lunch ideas like Meat Bagels try out these Keto Turkey Roll-Ups, and Chicken BLT Unwich.

A meat bagel with a little sign that says, "meat bagel".
Meat Bagels

I’m crazy.  I invented meat bagels!  What is a meat bagel?  This is my definition of a meat bagel: A meat bagel is meat formed into a bagel shape and consumed like a bagel.  It’s the perfect bagel for the keto, Paleo, low carb, Whole30 & maybe the carnivore diet!

A meat bagel on a cookie sheet.
Meat Bagels

I modeled the flavour for meat bagels after cabbage rolls.  Cabbage rolls are delicious and contain ground pork mixed with tomato sauce, onions and paprika.

So…how do you like your meat bagel?  I like mine for breakfast with lettuce, tomato, avocado and onions.

Uncooked meat bagels in a baking pan with parchment paper.
Meat Bagels – Uncooked

Tools for this Recipe

Meat Bagels Ingredients

How to make Meat Bagels

  1. Preheat the oven to 400 degrees F. Line a baking dish (like this one) with parchment paper.
  2. Sauté the onions over medium heat with some cooking fat, like butter, grass-fed ghee, etc. Sauté until translucent. Allow the onions to cool before adding them to the meat.
  3. In a bowl, mix all of the ingredients including the cooked onions. Mix well enough to evenly distribute the spices.
  4. Divide the meat into 6 portions. Using your hands, roll a portion into a ball and then indent the middle, and flatten slightly to form the appearance of a bagel.
  5. Place the bagel-looking meat in the dish and repeat with each of the portions of meat.
  6. Bake for 40 minutes or until the meat is fully cooked.
  7. Allow the meat bagels to cool. Slice the meat bagel just like a regular bagel. Fill the meat bagel with toppings such as tomato slices, lettuce, onions, etc.

Can I use any meat to make this recipe?

Yes!!! Go crazy and use your favorite ground meat! You could use ground chicken, turkey, sausage meat, beef and even mix beef and pork together.

Can I freeze Meat Bagels?

Yes! You can freeze them uncooked or cooked. If you cook them from frozen remember to add extra cooking time. Meat Bagels can be an easy make-ahead meal for you.

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Meat Bagels

More Keto-Friendly Recipes

If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Meat Bagels Recipe

Yield: 6

Meat Bagels

Meat Bagels

The Original Viral Meat Bagel! Find out how you can make meat bagels and create your favorite delicious sandwiches without wheat.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 ½ onions, finely diced
  • 1 tbsp butter/grass fed ghee/bacon fat etc.
  • 2 pounds ground pork
  • 2 large eggs
  • 2/3 cup tomato sauce
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp ground pepper

Instructions

  1. Preheat the oven to 400 degrees F. Line a baking dish with parchment paper.
  2. Sauté the onions over medium heat with some cooking fat, like butter, grass fed ghee etc. Sauté until translucent. Allow the onions to cool before adding them to the meat.
  3. In a bowl, mix all of the ingredients including the cooked onions. Mix well enough to evenly distribute the spices.
  4. Divide the meat into 6 portions. Using your hands, roll a portion into a ball and then indent the middle, and flatten slightly to form the appearance of a bagel.
  5. Place the bagel looking meat in the dish and repeat with each of the portions of meat.
  6. Bake for 40 minutes or until the meat is fully cooked.
  7. Allow the meat bagels to cool. Slice the meat bagel just like a regular bagel. Fill the meat bagel with topping such as tomato slices, lettuce, onions etc.

Nutrition Information:

Yield:

6

Serving Size:

6 Servings

Amount Per Serving: Calories: 534Total Fat: 38gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 215mgSodium: 669mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 42g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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37 Comments

  1. Totally genius! I truly LOVE it. Can’t wait to make this for my husband. Talk about thinking outside the box! I haven’t seen anything like this come out of the paleo community and it’s such a winner. Thank you for posting it. You’ve deconstructed-reconstructed the sandwich.

  2. Made these last night but with ground turkey instead of pork and used about 1/4 cup of ketchup instead of tomato sauce (I didn’t have any). After they cooked, I scraped off the “juice”, sliced them and froze them. I made them smaller than you recommended and had a total of 9 “bagels”. Topped them with lettuce, tomato, goat chese and avocado. Delish! Next time I make them, I might just add a couple of chopped bacon slices to give them a BLT flavour 🙂

  3. This looks scrumptious!! Question: how do you keep the sausage from being too greasy/running down your hands when you eat it? Does it require a napkin to hold it? Does baking it for that long seal in the moisture? Thanks!

  4. this looks SO delish!
    Any suggstions for subbing the tomato sauce- we have a nightshade sensitivity! Thanks!

    1. Have you come up with nightshade substitutions for the tomato sauce and paprika? I am ketogenic, casein-free, fruit-free, nightshade-free, sweetener-free (as per my physician)! I’m 4 days in, and I could really use some recipe ideas that fit these criteria. Hope this one can be an option.

      1. I do not focus on AIP recipes. The Paleo Parents have a nightshade-free tomato sauce. You can try that or just omit it and see if you like the taste.

  5. Well, this is completely ridiculous sounding and OMG I can’t wait to make it! What a clever way to enjoy an old favorite a new way.

    You’ve got a new reader. 🙂

  6. Is it 1 1/2 cups of onion or 1 1/2 onion as you stated? If so did you use small or medium sized onion? Thanks

  7. I must tell you, everyone is right! You are a genius! I have done low carb dieting since the mid 1970’s, (actually it isn’t dieting, it has to be away of life to be successful). How none of us ever came up with this blows my mind. And believe me I probably own, or have at sometime owned every low carb cookbook ever published. I even own all generations of the Atkin’s diet books. Oh yeah and his cookbooks. Thank you, thank you, thank you! Something new.

  8. This sounds amazing, but I think I might try it using a combo of ground beef and ground pork. Anyone else tried that?

  9. This is freaking BRILLIANT! My high school age son takes the train to school every day and I’m struggling to make him portable grab-and-go breakfasts without bread, that he will actually EAT — not an easy task. Until now. This idea has also inspired me to think differently about how to use other ingredients in a way that I had not considered before now. THANKS!

  10. Looks great! Do you think this would work with beef? If so, what fat ratio would you suggest? Thanks for sharing this wonderful creation 🙂

  11. Great idea! I had a dream about bagels last night, and love that I can now have a reverse bagel – meat on the outside and veggies on the inside. Do you heat up the meat bagels or do they taste ok cold?

    1. You need to keep them in the fridge or freezer. It would last as long as cooked meat usually lasts.

  12. I loved this recipe! I’m going to try to do this today!! Thanks for sharing!

    Question: did you put some curry on the top?

    Best regards, Alejandra

  13. Can the tomato sauce and paprika be omitted from this recipe? Or are there substitutions?

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