bacon wrapped meatloaf

Not only is this a keto-friendly dinner, it's a much needed revamp. Everyone, including those who are not afraid of carbs, will love this bacon-wrapped meatloaf recipe.

Bacon-Wrapped Keto Meatloaf

Cooking spray

olive oil

onion,

celery,

garlic,

oregano

chili powder

beef

c. shredded cheddar

almond flour

c. grated Parmesan

eggs

tbsp. low-sodium soy sauce

Kosher salt

black pepper

bacon

How does a cheesy meatloaf make you feel?

I'm not even sure if I've commented on this already, but I've made this recipe SIX TIMES already and I love it so much. Such depth of flavor. I sometimes skip the bacon if I don't have it, but it doesn't matter. It's just as good either way. I make it in a square pyrex glass pan and cut it into 9 pieces. I freeze them and just thaw them when I want a piece. If I didn't freeze it, I'd just pick at it all day until it was gone!

All the stars easily!

This tasted great, actually better than non-keto variations imho. One thing we did differently was use coconut flour instead of almond flour because it's much cheaper. I was worried it would taste like coconut but it wasn't the case. You only need to use 3 or 4 teaspoons of coconut flour because it is significantly more absourbant than almond or wheat flour.

I tried this recipe while changing up a couple of things such as the soy sauce for worchestire and the celery for green pepper; I also skipped on the chili seasoning. It still came out amazing! I def recommend to try! Made this for my bf and he loved it! Will be making again! :)

Made this recipe 2nd time, first time I use celery but tonight I use bell pepper instead of celery and it turn out more moist and juicy, it was GREAT!

Very tasty when finished but after an hour of cooking the meatloaf was not cooked all the way under the bacon, and that side of the bacon wasn’t cooked all the way...I ended up peeling back the bacon and cooking longer then it got all nice and crispy and completely cooked

Very good. Macros come out to 473 calories, 31.2g fat, 3.8g carbs, 42.6g protein when I import the recipe into MFP and set it to 6 servings.

Just made it for dinner and finished eating. The best meatloaf I have ever had and my partner (who is not eating keto) agreed!! So delicious, juicy and rich flavor!! Served it with fresh sliced tomatoes and my partner had sweet potato fries as well with his. 
Thank you!!

Love this recipe. The bacon imparts so much flavor. I use ground turkey instead of the beef. It's so juicy, I don't feel the need for the beef. Leftovers reheat nicely. So delicious; this is a keeper!

Super delicious!! My whole family loved it.  I also love how easy it is to make.

I made a half recipe and left off the celery, Parmesan and oregano and added bell pepper and dry ranch dressing and it was very good and filling. I would make it again.

Incredibly good!  Very moist.  Not crumbly and didn't fall apart.  Definitely recommend.

It would be nice if someone just commented about how it tasted before just complaining about not knowing the macro breakdown.

To the reviewers: Get My Fitness Pal and put the recipe in yourselves. Whatever you change in the recipe including how many servings you make it will automatically tally it up per serving for you. Try and enjoy the recipes people are sharing with you and tackle the other information yourself.  To the Chef, thank you sharing the recipe with us. ;-)

https://streaming.hearstdigitalstudios.com/243af763-66a9-4f89-9086-dee047970965/video_rover_16x9_1080p_hd_1584556500_70149.mp4

Everyone - including those who eating carbs - will love this bacon-wrapped meatloaf recipe.

This Keto Meatloaf Is Unbelievably Flavorful

You&#039;ve never tasted a better meatloaf in your life! This bacon wrapped stuffed meatloaf is smoked and stuffed with cheddar and mozzarella cheese. Smoked slow and low, you&#039;ll be amazed with the flavor combination in this stuffed meatloaf recipe!

Smoked Meatloaf

onions, (diced)

(chopped)

garlic, (minced)

milk

breadcrumbs

eggs, (beaten)

Kansas City-style BBQ sauce

Worcestershire sauce

barbecue spice blend

pork

cheddar cheese, (shredded)

mozzarella cheese, (shredded)

Preheat

Preheat your smoker to 225°F using your favorite wood or pellets.

Saute

In a medium sauté pan, sauté the diced onions and chopped jalapeños for about 5 minutes. Add the garlic and sauté for another 1 minute. Set the vegetables aside to cool.

In a large mixing bowl, add the breadcrumbs and pour in the milk so that all of the breadcrumbs absorb the moisture.

Add the ground beef, ground pork, beaten eggs, sautéed onions, jalapeños and garlic, Worcestershire sauce, barbecue spice blend, and the ¼ cup of the Kansas City-style BBQ sauce. Mix gently with your hands until just barely combined. Don&#039;t overwork the meat or else your meatloaf will be tough.

Place

Dump the meatloaf mixture out onto butcher or parchment paper and form a large, flat rectangle about ¼ inch thick.

Sprinkle

Sprinkle the shredded cheeses over the flattened loaf. Be sure to cover it edge-to-edge.

Roll

Carefully roll the meatloaf starting from one of the shorter edges. As you roll the meatloaf, peel back the parchment paper and continue rolling until you reach the end. You will now have rolled up meatloaf with a pinwheel of cheese stuffing.

Transfer

Transfer the meatloaf from the parchment paper to a grill pan. Your grill pan should have holes or slits in it so the smoke can pass through it from the bottom and get into the meat.

Wrap

Wrap it in the strips of bacon and then place the meatloaf on the smoker, close the lid, and smoke for 3-4 hours or until the internal temperature reads 155°F.

Baste

Brush the remaining portion of the Kansas City-style BBQ sauce on the meatloaf and continue cooking for another 20-30 minutes until the sauce caramelizes and the internal temperature reaches 165°F.

Serve

Let the meatloaf rest for a few minutes before slicing and serving.

https://content.jwplatform.com/videos/mSHEY4JB.mp4

You’ve never tasted a better meatloaf in your life! This bacon wrapped meatloaf is smoked and stuffed with cheddar and mozzarella cheese. Brushed with a delicious Kansas City-style BBQ sauce and smoked for 4 hours, this stuffed meatloaf recipe is packed with flavor!

Bacon Wrapped Stuffed Smoked Meatloaf

Homemade meatloaf just like mom used to make has nothing on this bacon-wrapped meatloaf. With a brown sugar-ketchup glaze and whole strips of bacon, this mighty meatloaf is a flavorful meal that’s far from the dry brick that haunts many childhood memories. So the next time you want a throwback dinner but with a delicious updated twist, try this bacon-wrapped meatloaf.

Bacon-Wrapped Meatloaf

lbs lean ground beef

onion, diced

green bell pepper, diced

oats

salt

ketchup

brown sugar

paprika

Preheat oven to 350° F. Line a 9 x 5-inch loaf pan with slightly overlapping pieces of bacon.

In a medium-sized bowl, mash together beef, onions, bell pepper, garlic, Worcestershire sauce, eggs, oats, salt and pepper.

Spread 2 tablespoons of glaze over the bacon in the loaf pan. 

Then press the meatloaf mixture into the pan. 

Fold any overhanging bacon over the top of the loaf pan. Flip the loaf pan onto a baking sheet lined with foil or parchment paper. Carefully wrap the ends of the meatloaf with bacon as well, tucking the strips into the other pieces of bacon so it’s tight.

Bake meatloaf at 350° F for 50 minutes. Remove meatloaf, brush with ketchup glaze and return to oven for another 15-20 minutes. Finished meatloaf should have crispy bacon edges and reach an internal temperature of 165° F in the center of the meatloaf.

Let meatloaf rest for 10 minutes before slicing and serving.

This Bacon Wrapped Meatloaf is the perfect entree to serve with your favorite sides. Combine your ingredients, bake in the oven, and slice into this delicious dish in no time.

Bacon Wrapped Meatloaf

balsamic vinegar

bread crumbs

onion (grated)

cheddar cheese (shredded)

garlic (minced)

Italian seasoning

pepper

Preheat the oven to 350°.

Make the glaze by stirring together the ketchup, brown sugar and vinegar until combined.

Line a 9x5 loaf pan with strips of bacon, crosswise, slightly overlapping each other. The bacon should be hanging over the sides.

Put ⅓ cup of the glaze on top of the bacon in the bottom of the loaf pan, spread out so it covers the bottom, set aside.

In a large bowl, add the ground beef, bread crumbs, onion, cheese, eggs, worcestershire sauce, ketchup, garlic, Italian seasoning, salt and pepper. Using clean hands, gently mix everything together until it is well incorporated.

Transfer the meat mixture to the loaf pan and press in place so the meat fills the pan and is even on top. Wrap the bacon that is hanging over the sides across the meatloaf.

Cover the loaf pan with the rack of the broiler pan, or a different rack if using, and flip the pan upside down. Place the rack on top of the tray of the broiler pan, then lift the loaf pan off.

Brush the top of the bacon covered meatloaf with a layer of the glaze.

Bake for 30 minutes, remove from the oven, and add another layer of the glaze. Return to the oven for an additional 30-40 minutes, or until the internal temperature is 160°.

Allow the meatloaf to rest for 15 minutes before slicing and serving. Garnish with fresh parsley if desired.

Guinness and Cheddar Meatloaf is packed with vegetables simmered in stout beer and fresh sage topped with crispy bacon and a sweet molasses glaze.

Guinness and Cheddar Meatloaf

red onion

carrot

parsnip (, roughly chopped)

garlic

extra virgin olive oil

stout beer

sage

medium-coarse white bread

white cheddar

fine sea salt

white ground pepper

9-11 bacon strips

tablesppons stout beer (,

molasses

Combine roughly chopped red onion, garlic, carrot and parsnip in food processor. Pulse until finely minced.

Heat olive oil in a large skillet over medium heat. Cook vegetable mixture until softened and just beginning to brown, approximately 6 to 8 minutes.

Pour in stout, simmering until no more liquid remains, approximately 5 minutes. Add minced sage.

Remove from heat and allow to cool until cool enough to touch. If you are short on time, transfer to another bowl and place in the refrigerator.

Meanwhile, in a shallow dish, arrange cubed bread in a single layer. Pour in milk. After 5 minutes, flip and allow to continue soaking for an additional 5 minutes. Gently press with a spatula, removing excess milk and making sure all of the bread is moistened and breaking into a pulp.

Preheat oven to 375 degree

s with the rack in the center. Line a rimmed baking sheet with parchment paper.

Crumble ground beef and ground pork into a large mixing bowl. Pour beat eggs, shredded white cheddar and Worcestershire sauce over ground meat mixture, followed by fine sea salt, ground white pepper, vegetable mix and mushy bread.

With (clean) heads gently toss to combine. Do not overmix, this will result in tough meatloaf.

transfer meat mixture to parchment lined baking sheet and form into a loaf, approximately 10x4.

Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.

For 45 minutes, or until meat thermometer registers at 160 degrees.

Turn broiler on high and crisp the top for 2-3 minutes or until browned.

Meanwhile, whisk together stout beer and molasses.&nbsp;

Baste hot meatloaf with glaze as soon as it comes out of the oven. Allow to rest for 10 minutes before slicing.

If you've tried this recipe, come back and let us know how it was!&nbsp;

Now this looks like an incredible meatloaf! YUM! The texture looks perfect!

You are so right about looking for something other than corned beef and cabbage. This meatloaf looks incredible! I pinned it to my St. Patrick's Day board.

Holy moistness! I am a huge fan of meatloaf, something absolutely comforting about it! This meatloaf is so moist jam packed with so much flavour, I never think of adding cheese in but wow! I can't not add cheese anymore~! You're brilliant! :)

Bacon Wrapped Meatloaf is covered in bacon and barbecue sauce, adding smoky flavor and lovely aromas to this ground beef classic recipe.

Tablespoons Cooking Oil

½ Cups Finely Chopped Onion (About 1 Large)

Large Eggs

⅓ Cup Heavy Cream (Half & Half, or Whole Milk)

Worcestershire Sauce

Slices White Bread

Pounds Ground Beef (85% Lean)

Tablespoon Poultry Seasoning

Teaspoon Black Pepper (Freshly Ground)

½ Teaspoons Salt

Slices Bacon (About 10 oz)

½ Cup Barbeque Sauce (Homemade

Preheat the oven to 350°F/177°C and line a 14 ½” x 10” rimmed sheet pan with aluminum foil.

Heat a 10” skillet over medium heat.  Add the cooking oil and finely chopped onion.  Cook the onion until it is translucent, stirring occasionally.  Remove from heat and allow to cool.

In a small bowl beat together eggs, heavy cream, and Worcestershire sauce. Set aside.

Put the bread in a food processor and pulse until the bread is in fine crumbs. Alternatively, you can rub the bread with your fingertips and tear it into tiny pieces.

Place the ground beef in an extra-large bowl.  Add the bread crumbs, poultry seasoning, black pepper, salt, and cooked onion to the ground beef.  Pour the egg mixture over all and gently mix until all of the ingredients are well combined.

Gather the meatloaf mixture into a ball, place it on the prepared sheet pan, and shape it into a 9 to 10-inch oval log. Starting at the center, completely cover the meatloaf diagonally with strips of bacon. Trim the bacon with kitchen scissors as needed.

Place the meatloaf in the preheated oven and bake for 1 hour and 15 minutes.  Remove from oven and brush the top and sides of the meatloaf with barbeque sauce.  Return the meatloaf to the oven and bake for another 15 minutes or until the barbeque sauce glaze has set.Remove the meatloaf from the oven. Serve and Enjoy!

This juicy German meatloaf with hidden eggs is the perfect family dinner, and you&#039;ll love it the next day in a fantastic meatloaf sandwich.

Meatloaf with Hard-Boiled Eggs and Bacon

onion (finely chopped)

parsley (chopped)

nutmeg

bacon (optional)

Preheat the oven to 350 degrees Fahrenheit. Grease an 8 or 9-inch loaf pan. Sprinkle the bottom with breadcrumbs, which helps the meatloaf from sticking (*see the recipe notes for an alternative).

In a medium bowl, combine everything except the boiled eggs, bacon, and ketchup. Dip your hands in it and be careful not to overwork it, or the meatloaf will end up being tough.

Transfer the mixture to a sheet of plastic wrap or wax paper and pat it to form (about) an 8x12-inch rectangle.

Align the boiled eggs next to each other in the middle of the meatloaf mixture. Roll the meat over the eggs, starting at the long end, then place the loaf into the pan, seam-side down.

Spread the top with ketchup and cover with bacon slices (you can form a lattice pattern if you desire).

Bake uncovered for 50 minutes or until bacon is crisp, then let stand for at least 10 minutes. Cut into 1-inch slices to serve either warm or cold.

This is a beautiful meatloaf! Thanks so much for sharing with us at Full Plate Thursday in 2017. Wishing you the very best in 2018 and hope to see you soon.
Happy New Year!
Miz Helen

wow!  I love this idea!  It is so different and looks delicious!  pinned and saw your post at the pin junkie party:)

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Bacon-Wrapped Keto Meatloaf

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Top 7 bacon wrapped meatloaf recipes from across the web

The most viewed bacon wrapped meatloaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bacon-Wrapped Keto Meatloaf

Smoked Meatloaf

Bacon-Wrapped Meatloaf

Bacon Wrapped Meatloaf

Guinness and Cheddar Meatloaf

Bacon Wrapped Meatloaf

Meatloaf with Hard-Boiled Eggs and ...

The most viewed bacon wrapped meatloaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine