Bacon Wrapped Meatloaf

About

Make meatloaf night something worth looking forward to by adding everyone’s favorite ingredient: bacon. This meatloaf is made with a blend of beef and ground pork. The high-fat contents blend together and make a dense, moist, hearty meatloaf. A Keto sauce is spread over the top of the meatloaf, and then the whole thing is wrapped in strips of bacon. Once the recipe is prepared, you can leave it alone in the oven to cook until done. Each slice has an extra-crispy wrapping of bacon with a thick layer of meat and tangy sauce. Use this Keto meatloaf recipe for an easy week of meal-prepped food. You can also freeze individual slices for eating later on.

How To Make Keto Meatloaf

Meatloaf on its own may appear as a food that is already Keto-friendly. However, you can make just a couple of alterations to some of your favorite classic meatloaf recipes to make them really Keto. Add more fat to your meatloaf by including high-fat binders in the mixture, like mayonnaise, pork rinds, or parmesan cheese. No meatloaf is complete without a sauce baked right on top! Instead of using tomato sauce or a lot of ketchup, mix together mayonnaise and a very small amount of ketchup for the same effect.

Suggested Keto Side Dishes

Pair a slice of bacon-wrapped meatloaf with one of Carb Manager’s healthy Keto side dishes. Search your favorite type of vegetable in the recipe library, and you’ll find a variety of cooking styles and recipes to choose from. Suggestions include Carb Manager Low Carb Cauliflower Mash, Keto Cheesy Green Beans, or Keto Creamy Mushrooms.

Ingredients

1 lb ground beef
½ lb ground pork
½ tablespoon mayonnaise
1 tbsp, grated parmesan cheese
1 large raw egg
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon mustard powder
½ teaspoon paprika
⅛ teaspoon thyme, dried
1 teaspoon parsley, dried
¼ teaspoon nutmeg ground
½ oz fried pork skins
1 tablespoon mayonnaise
1 teaspoon ketchup
1 teaspoon honey mustard
10 slice – 6" long bacon

Instructions

Turn on an oven to preheat to 375 degrees. Prepare a large sheet tray by lining it with aluminum foil and setting an oven-safe rack on top for draining off fat during baking. Spray the rack with pan spray, and set it aside for later. In a large mixing bowl, combine ground beef, ground pork, mayonnaise, parmesan cheese, egg, salt, pepper, garlic powder, mustard powder, paprika, thyme, parsley, and nutmeg. Grind plain pork rinds in a food processor or good blender until they become a fine crumb, and add the right amount to the meatloaf mixture. Shape the mixture into about an 8-inch log on a sheet of parchment paper.
Once the meatloaf mixture is made, set it aside temporarily. Whisk together the second amount of mayonnaise with ketchup and honey mustard in a new dish, and set the sauce aside as well next to the meatloaf. Lay down a large sheet of parchment paper, and begin laying the strips of bacon on top of the paper. The bacon strips should lay vertically in a row, from left to right, spanning about 8 inches long. If you need to include more bacon to reach this length, do so.
Place the meatloaf log horizontally across the bacon. Spread the sauce made in Step 2 across all exposed areas of the meatloaf. Starting on the left side, begin picking up the loose ends of bacon and overlap them on top of the meatloaf until the meatloaf is entirely wrapped in bacon. Tuck any extra-long or loose ends of the bacon underneath other strips so they don’t pop up during bacon and burn.
Carefully lift the wrapped meatloaf and place it on your prepared baking rack. Bake the meatloaf in your oven, uncovered, for 60 minutes or more until done. A meat thermometer should read at least 155 degrees for medium-well done beef. You may cook for longer for darker, crispier bacon. You can also use a broiler to achieve this. Let the meatloaf cool for 5 minutes before slicing it into pieces on a cutting board.