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
servingservings
Ingredients
Meatloaf
- 2 tbsp 2 tbsp butter
- 1 1 yellow onion, finely choppedyellow onions, finely chopped
- 1½ lbs 650 g ground beef or ground lamb or ground pork
- ½ cup 125 ml heavy whipping cream
- 2 oz. 50 g (100 ml) shredded cheese
- 1 1 egg, beateneggs, beaten
- 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
Gravy
- 1¼ cups 300 ml heavy whipping cream
- ½ tbsp ½ tbsp tamari soy sauce (optional)
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Making low carb simple
Instructions
Meatloaf
- Preheat the oven to 400°F (200°C).
- Over medium heat, melt the butter in a frying pan. Add the onion and fry until soft, but not browned, and then set aside to cool.
- Mix the ground meat in a bowl. Add in the fried onion and all the other ingredients, except the bacon. Mix well, but avoid overworking it because this can make the end result too dense.
- Form into a loaf and place into a greased baking dish. Wrap the loaf in bacon.
- 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. If the bacon doesn’t appear to be completely done, broil the meatloaf for approximately 5 minutes.
Gravy and serving
- 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.
- 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.
- 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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75 comments
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.
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!
https://ndb.nal.usda.gov/ndb/search/list
I split up the finished meatloaf into 6 portions. I had only 20 oz of grass fed beef on hand, but that was the only difference. My calculations came to only 6.35g net Carbs for 1/6 of the meatloaf. And don't skip the gravy! You will regret it if you do!
I made steamed broccoli as a side, and the gravy was delicious on top of it as well. Thanks for another great one, Diet Doctor!!!
gravy, what would the nutrients be for just the meatloaf? Thanks!
The nutrition information is for the whole recipe. I do not know what the meatloaf alone would be.
I would start with about 4oz of feta and 1-2 tsp of the spices; add them to the meat.
As I added the cream to the draine off fat I was thinking “noooooo”
As I was eating the finished product I was thinking when can we have this again
Absolutely delicious
Thanks DD, you have saved me and my husband.
It was fantastico as we say here in Spain, thanks for sharing this wonderful recipe.
Different people prefer less onion taste or more onion taste, so we left that flexible. If you don't like onions as much and want to keep the carb count lower, you can go with a smaller onion.