Meat Bagels
Meat Bagels
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.
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!
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.
Tools for this Recipe
Meat Bagels Ingredients
- onions, finely diced
- butter/grass fed ghee/bacon fat etc.
- ground pork (get grass fed meats delivered to your door)
- eggs
- tomato sauce
- paprika
- sea salt
- ground pepper
How to make Meat Bagels
- Preheat the oven to 400 degrees F. Line a baking dish (like this one) with parchment paper.
- 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.
- In a bowl, mix all of the ingredients including the cooked onions. Mix well enough to evenly distribute the spices.
- 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.
- Place the bagel looking meat in the dish and repeat with each of the portions of meat.
- Bake for 40 minutes or until the meat is fully cooked.
- 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.
Can I use any meat to make this recipe?
Yes!!! Go crazy and use your favourite ground meat! You could use ground chicken, turkey, sausage meat, beef and even mix beef and pork together. This is an amazing service to get grass fed/pastured meats to your door at a low cost. If you are in Canada use this service.
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.
More Keto friendly Recipes
25+ Dairy-Free Ketogenic Recipes
Spiced Chocolate Panna Cotta with Strawberry Coulis
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:
Meat Bagels
Introducing the perfect Paleo bagel: the meat bagel! Find out how you can make meat bagels and create your favorite delicious sandwiches without wheat.
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
- Preheat the oven to 400 degrees F. Line a baking dish with parchment paper.
- 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.
- In a bowl, mix all of the ingredients including the cooked onions. Mix well enough to evenly distribute the spices.
- 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.
- Place the bagel looking meat in the dish and repeat with each of the portions of meat.
- Bake for 40 minutes or until the meat is fully cooked.
- 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:
6Serving Size:
6 ServingsAmount Per Serving: Calories: 275
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.
