Dice bacon and heat a skillet over medium heat. Add bacon to cook, stirring occasionally. Remove bacon just when it is starting to get crispy around the edges, about 6-7 minutes. Remove and place on a paper towel lined plate.
While the bacon is cooking. Preheat oven to 400° Fahrenheit. Lightly grease a 9 x 5 loaf pan with ghee (or other cooking oil).
Place garlic, onion, mushrooms and carrot in a food processor. Process until everything is diced into small bits - (It works best to pulse over and over as opposed to just processing constantly). The mixture may get a little watery or mushy, that's ok. If any larger chunks of carrot remain after processing, you can remove them.
Place chicken in a bowl. To the bowl add the coconut aminos, oregano, parsley, pepper, chopped veggies, and cooked bacon. Use your hands to mix ingredients together to combine.
Add the meatloaf mixture to the loaf pan and form it to fit the pan. Place in the oven to bake for 90 minutes, or until the internal temperature reaches 165° Fahrenheit.
Remove and allow to cool at least 5 minutes before slicing and serving.
Notes
As an alternative to coconut aminos, you can make your own using our DIY coconut aminos substitute recipe. Or you can substitute beef broth for the coconut aminos.
Nutrition details provided are per slice of meatloaf (8 slices for this recipe) and are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.