Bacon-wrapped keto meatloaf

Bacon-wrapped keto meatloaf

What’s more comforting and satisfying than meatloaf? How about meatloaf wrapped in bacon, seasoned perfectly, and dowsed with a rich, creamy gravy? Yep. I think that’ll do. That’ll do just fine.

Bacon-wrapped keto meatloaf

What’s more comforting and satisfying than meatloaf? How about meatloaf wrapped in bacon, seasoned perfectly, and dowsed with a rich, creamy gravy? Yep. I think that’ll do. That’ll do just fine.
USMetric
4 servingservings

Ingredients

  • 2 tbsp 2 tbsp butter
  • 1 1 yellow onion, finely choppedyellow onions, finely chopped
  • 25 oz. 700 g ground beef or ground lamb or ground pork
  • ½ cup 120 ml heavy whipping cream
  • ½ cup 125 ml (60 g) shredded cheese
  • 1 1 eggeggs
  • 1 tbsp 1 tbsp dried oregano or dried basil
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp ground black pepper
  • 7 oz. 200 g sliced bacon
  • 1¼ cups 300 ml heavy whipping cream, for the gravy
  • ½ tbsp ½ tbsp tamari soy sauce (optional)

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Fry the onion until soft but not browned.
  3. Mix the ground meat in a bowl. Add all other ingredients, except the bacon. Mix well, but avoid overworking it because this can make the end result too dense.
  4. Form into a loaf and place in a baking dish. Wrap the loaf in bacon.
  5. Bake in the middle of the oven for about 45 minutes. If the bacon begins to overcook before the meat is done, cover with aluminum foil and lower the heat a bit.
  6. Save the juices that have accumulated in the baking dish, and use to make the gravy. Mix the juices and the cream in a smaller sauce pan.
  7. Bring to a boil and lower the heat and let simmer for 10–15 minutes until it has the right consistency. If you want, use a little tamari soy sauce to taste.
  8. Serve with freshly boiled broccoli or cauliflower with butter, salt and pepper or any other side dish of your choice.

Tip!

Want some variety? We have an entire atlas of ideas for you to make this recipe new and exciting every time you make it!

Go Greek by adding crumbled feta, pitted Kalamata olives, cinnamon and thyme. If you’re in the mood for Italian, finely chop some sun-dried tomatoes and grate some parmesan into the mix – or toss in some pesto, parmesan and green olives. Feeling more French? Reach for a little Dijon mustard, tarragon and grated gruyere cheese. Some finely chopped chorizo and padrón peppers will whisk you away to Spain. Or head down to Tex Mex country by bringing some jalapenos, shredded Monterey Jack, chili powder, coriander and fresh cilantro to the party. Use your imagination and travel the globe!

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59 comments

  1. Judith M.
    What type of pan? Glass temp Max is 350degrees. This is 425 degrees. Will a metal loaf pan crisp the bacon between the sides of the pan, or should it be loaf shaped, and put in a larger baking pan?
    Reply: #52
  2. Kristin Parker Team Diet Doctor

    What type of pan? Glass temp Max is 350degrees. This is 425 degrees. Will a metal loaf pan crisp the bacon between the sides of the pan, or should it be loaf shaped, and put in a larger baking pan?

    This can be done in a metal pan. Just a note that the oven temp for this is 400, not 425. If you want the bacon to crisp on the sides, you can use a larger loaf pan or even a cookie baking sheet.

  3. Dianna
    I have read all these comments and I have to say...the DietTeam Doctor is a very patient individual. The directions are spot on. I just think reading the recipe twice before you prepare would help a lot here.
  4. Danielle
    This meatloaf was amazing! I used mostly ground pork, a little grass-fed ground beef. I used Applewood smoked bacon. I put a bit of Worchester sauce in the onions as I cooked them. I used extra 3 cheese blend. I used coconut aminos where it mentioned tamari soy sauce. I also added a cpl tablespoons of tomato paste, and a little bit of xanthum gum to the bacon gravy, and it was perfect. BEST MEATLOAF I HAVE EVER HAD!
  5. Nicholas
    I am making this again. I will make the four servings last time I had it had a serving couple days after I made it. Will the gravy and recipe hold well for 4-5 days? Also I am couple ounces short on meat for the 25 Oz would it be ok to omit? I am making this and the blue cheese casserole and don’t want to buy another pound of meat for two ounces :)
  6. Patricia Carlo
    The directions were fine, just need to read them.
  7. Scott
    I halved this recipe, the edges of the loaf were still pink when pulled out and the bacon didn't crisp up- Bacon might have been too think/fatty but the whole thing was VERY greasy.
  8. PATRICIA
    Dear Diet Doctor Recipe People! This meatloaf is really delicious! I did not make or serve the gravy. My question is about the nutrition facts.

    After I dished out the finished bacon-wrapped meatloaf, I poured off 253g (over a cupful!) of combined beef-and-bacon fat from the baking dish. I did not use that fat to make "gravy." At 9 calories per gram, that adds up to 2,277 calories that are NOT in the finished product. Divided by four servings, that's 569.25 calories of "discarded fat" per serving.

    When I fed all the ingredients that I used into the CookBook at FatSecret, it came to 736 calories per serving. (Note that I excluded the 1.25c of heavy whipping cream for the gravy.) 736 minus 569 is only 167 calories per serving. I know that can't be correct.

    How is the calorie count figured for this recipe?

    Thanks!

    Reply: #59
  9. Kristin Parker Team Diet Doctor
    All of our nutrition information comes from the USDA database.
    https://ndb.nal.usda.gov/ndb/search/list
  10. 1 comment removed
  11. Linda
    Some of the best meatloaf I've ever had.
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