Keto Bacon Wrapped Meatloaf (No Breadcrumbs)

How to Make Keto Bacon Wrapped Meatloaf (No Breadcrumbs)

1. 1

   Step 1: Par-cook the bacon

   Preheat the oven to 375°F (190°C). Arrange the bacon strips on a rimmed baking sheet and bake 8–10 minutes until they release some fat and are just starting to brown but still flexible; this prevents overcooking during the long bake and makes wrapping easier. Reserve the rendered bacon fat on the pan.
   
2. 2

   Step 2: Sauté aromatics

   Heat 1 tablespoon of the reserved bacon fat (or a splash of oil) in a skillet over medium heat. Add the chopped onion and cook 4–5 minutes until translucent, then add minced garlic and cook 30–60 seconds until fragrant. Remove from heat and let cool slightly.

   For this step

   • 1 mediumyellow onion, finely chopped
   • 2 clovesgarlic cloves, minced
   
3. 3

   Step 3: Mix the meatloaf

   In a large bowl combine the ground beef and pork, cooled onion/garlic mixture, almond flour, eggs, Worcestershire/Dijon, salt and pepper, and chopped parsley if using. Use your hands or a sturdy spoon to mix until just combined—avoid overworking. Shape the mixture into a tight loaf on a sheet of parchment large enough to lift into a loaf pan.

   For this step

   • 2 lbground beef and pork (mixed, about 50/50)
   • 1/2 cupblanched almond flour
   • 2 largelarge eggs
   • 2 tbspWorcestershire sauce and Dijon mustard
   • 1 1/2 tspsalt & freshly ground black pepper
   • 2 tbspfresh parsley, chopped (optional)
   
4. 4

   Step 4: Wrap with bacon and transfer to pan

   Lay half the par-cooked bacon strips lengthwise on the parchment, place the formed loaf on top, then fold remaining bacon strips over the top, tucking ends underneath to secure. Lift the parchment and place the wrapped loaf into a standard 9x5-inch loaf pan or onto a rimmed baking sheet seam-side down.
   
5. 5

   Step 5: Bake and glaze

   Bake at 375°F (190°C) for 45 minutes, then brush the top with the sugar-free ketchup glaze and continue baking another 12–18 minutes until an instant-read thermometer inserted into the center reads 160°F (71°C). If bacon is getting too dark, loosely tent with foil for the final minutes.

   For this step

   • 1/3 cupsugar-free ketchup (for glaze)
   
6. 6

   Step 6: Rest and serve

   Remove the meatloaf from the oven and let rest in the pan for 10–15 minutes to allow juices to redistribute—this makes slicing cleaner. Transfer to a cutting board, slice into 6 portions, and serve with low-carb sides like roasted Brussels sprouts or a crisp green salad.

1. Preheat the oven to 375°F (190°C). Arrange the bacon strips on a rimmed baking sheet and bake 8–10 minutes until they release some fat and are just starting to brown but still flexible; this prevents overcooking during the long bake and makes wrapping easier. Reserve the rendered bacon fat on the pan.
2. Heat 1 tablespoon of the reserved bacon fat (or a splash of oil) in a skillet over medium heat. Add the chopped onion and cook 4–5 minutes until translucent, then add minced garlic and cook 30–60 seconds until fragrant. Remove from heat and let cool slightly.
3. In a large bowl combine the ground beef and pork, cooled onion/garlic mixture, almond flour, eggs, Worcestershire/Dijon, salt and pepper, and chopped parsley if using. Use your hands or a sturdy spoon to mix until just combined—avoid overworking. Shape the mixture into a tight loaf on a sheet of parchment large enough to lift into a loaf pan.
4. Lay half the par-cooked bacon strips lengthwise on the parchment, place the formed loaf on top, then fold remaining bacon strips over the top, tucking ends underneath to secure. Lift the parchment and place the wrapped loaf into a standard 9x5-inch loaf pan or onto a rimmed baking sheet seam-side down.
5. Bake at 375°F (190°C) for 45 minutes, then brush the top with the sugar-free ketchup glaze and continue baking another 12–18 minutes until an instant-read thermometer inserted into the center reads 160°F (71°C). If bacon is getting too dark, loosely tent with foil for the final minutes.
6. Remove the meatloaf from the oven and let rest in the pan for 10–15 minutes to allow juices to redistribute—this makes slicing cleaner. Transfer to a cutting board, slice into 6 portions, and serve with low-carb sides like roasted Brussels sprouts or a crisp green salad.