• Preheat the oven to 180° C / 355° F. Grease a medium loaf tin (about 9 x 5-in or 8.5 x 4.5-in) with a little coconut oil and set aside.
• Heat a tablespoon of olive oil or ghee in a frying pan over medium heat. Add the onions and salt and sauté for 7-8 minutes, until softened and translucent. Add the balsamic vinegar and stir for a minute, until slightly caramelised.
• Line the loaf tin with bacon rashers overlapping them over the edges in an alternate way as you go (see photo). You can reserve a couple of rashers to fill in the gaps at the top once the meat is in. I only had 5 streaks when I made the loaf in the picture so I have a few gaps in my finished bacon top, but you get the idea.
• Squeeze the grated carrots over a sink to remove some of the excess juices.
• In a large mixing bowl, combine the carrots, beef, chicken livers (if using), the cooked onions and the rest of the ingredients. Use clean hands to mix the filling really well, making sure the ingredients are well incorporated and spread through.
• Pack the mixture into the loaf tin and wrap the overlapping bacon pieces over the top of the loaf, pressing them down with your fingers.
• Place the meatloaf in the oven, middle shelf, and bake for 45-50 minutes. I suggest to rotate the tin half way through. Turn the oven off, leave the door open and allow the loaf to rest for 10 minutes inside.
• When you remove the tin, you might have some cooking juices inside. Simply pour the liquid out into a bowl and reserve to drizzle over the loaf when serving. Carefully remove the loaf onto a plate (I like to top the tin upside down while holding a plate over the top) and slice when serving.
• While the loaf is cooking, prepare a side of vegetables or a salad.

To serve: paleo-friendly ketchup or other condiments and a side of veggies or a salad.