Start by preheating the oven to 350ºF and line a baking sheet with parchment paper.

For the meatloaf, mix together the ground beef, almond flour, zucchini, carrot, egg, salt, pepper, onion and garlic granules until combined. Shape the meatloaf into a loaf shape on the parchment paper.

Lay the cut strips of bacon evenly over the top, and tuck the ends under. Brush the glaze over the bacon, and bake until the meatloaf is done in the center, 35-40 minutes, or until a thermometer reads 160ºF.

While the meatloaf is baking, prep the sweet potatoes by placing them on a parchment lined baking sheet. Then toss them together with the olive oil, garlic granules, and sea salt.

Next prep the green beans by placing them on a parchment lined baking sheet. Toss them together with the olive oil, garlic granules, and sea salt. Set both pans aside.

Remove the meatloaf from the oven and allow it to cool for at least 30 minutes before slicing it for meal prepping.

While the meatloaf is cooling, turn the oven up to 425ºF and roast the sweet potatoes until tender, 20-30 minutes.

Remove the sweet potatoes from the oven, and then place the green beans in. Turn the oven up to broil and cook until nicely browned, about 8-10 minutes. Watch the green beans carefully when broiling as it doesn’t take long to go from browned to burned.

Let the sweet potatoes and green beans cool for 20 minutes or so before portioning everything out into 4 meal prep containers.

Refrigerate and eat within 4 days.