Bacon-Wrapped Keto Meatloaf
A juicy, low-carb comfort food classic with a crispy bacon exterior.
Key Info:
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Servings: 8 slices
- Difficulty: Easy-Moderate
- Dietary: Keto, Low-Carb, Gluten-Free
Equipment Needed:
- Large mixing bowl
- 9×13 inch baking dish or loaf pan
- Meat thermometer
- Cutting board
- Sharp knife
- Alternative: Air fryer (if preferred over oven)
Ingredients:
For the Meatloaf:
- 2 lbs ground beef (80/20) [900g]
- 2 large eggs
- 1 cup shredded mozzarella [100g]
- ½ cup grated Parmesan [50g]
- 2 tbsp heavy cream [30ml]
- 8-10 bacon slices
- ½ cup crushed pork rinds [optional]
Aromatics & Seasonings:
- 4 cloves garlic, minced
- ½ medium onion, finely chopped
- 1 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning
- Salt and pepper to taste
Method:
- Preheat oven to 375°F (190°C).
- Sauté onion and garlic in butter until translucent (3-5 minutes).
- In a large bowl, combine:
- Ground beef
- Sautéed onion and garlic
- Eggs
- Cheeses
- Cream
- Seasonings
- Shape mixture into a loaf in a baking dish.
- Wrap entire loaf with bacon slices, slightly overlapping.
- Bake for 45-60 minutes until internal temperature reaches 160°F (71°C).
- Optional: Broil for 2-3 minutes to crisp bacon.
- Rest for 10 minutes before slicing.
Crucial Tips:
- Use room temperature meat for even cooking.
- Don’t pack meat mixture too tightly.
- Bacon should be regular thickness, not thick-cut.
- Always check internal temperature.
Storage & Variations:
Storage:
- Refrigerate up to 3 days.
- Freeze for up to 3 months.
Common Mistakes:
- Overmixing the meat.
- Skipping the resting period.
- Using lean ground beef.
Variations:
- Ground turkey version: Add extra cream for moisture.
- Spicy version: Add diced jalapeños.
- Cheese-stuffed: Create a channel for extra cheese.
Follow these instructions precisely for a perfect keto meatloaf that’s moist inside with a crispy bacon exterior. The key is handling the meat gently and monitoring temperature carefully.
