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.
4 servingservings


  • 2 tbsp 2 tbsp butter
  • 1 (4 oz.) 1 (110 g) yellow onion, finely choppedyellow onions, finely chopped
  • 1½ lbs 650 g ground beef or ground turkey or ground pork
  • ½ cup 120 ml heavy whipping cream
  • 2 oz. (½ cup) 55 g (120 ml) cheddar cheese, shredded
  • 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
  • 1¼ cups 300 ml heavy whipping cream
  • ½ tbsp ½ tbsp tamari soy sauce (optional)
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Instructions are for 4 servings. Please modify as needed.


  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. Form into a loaf and place into a greased 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. If the bacon doesn’t appear to be completely done, broil the meatloaf for approximately 5 minutes.

Gravy and serving

  1. 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.
  2. 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.
  3. Serve with freshly boiled broccoli or cauliflower with butter, salt and pepper or any other side dish of your choice.


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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  1. Tom
    How do I review saved recipes?

    Like the additional operations for keeping track of what I have tried and like.

    Keep up the good work.

    I refer dietdoctor to all who will listen!

    Regards, Tom

  2. Aleksandra
    What moment should i add the additional ingredients if i want to 'go greek' ? (add crumbled feta cheese and pitted kalamata olives, cinnamon and thyme) - simply mix it with the meat ?
    Would like to bake it for tomorrow's dinner,
    Let me know,
  3. Arezou
    Hello :)
    Is there heavy whipping cream in the meat and in gravy? Doesn't heavy cream make the meat a bit runny?
    Reply: #6
  4. Onna
    Where is the calories for the recipes?
    Reply: #5
  5. Peter Biörck Team Diet Doctor
    Hi Onna!

    We don't recommend calorie counting, that's why we don't have the calories.

    See tip 1-4 in the link below instead. :)

    Where is the calories for the recipes?

  6. Mimi
    Azerou - my regular meat loaf used milk and was fab. Cream would be even better and it doesn't make it runny at all.

    Hello :)
    Is there heavy whipping cream in the meat and in gravy? Doesn't heavy cream make the meat a bit runny?

  7. 1 comment removed
  8. Victor Ambrosio Mabere
    what is the values for the fat and proteins? you only mention the carbs 6g?

    2gr = carbs = 2%
    then 80% = 240g fat
    and 18% = 54g proteins per serving????

    Are you trying to say that the fats =240g = 80%?


  9. Sandra
    This was delicious, but HUGE! I did it based on 2 people and it could easily have fed four. Wonder if the portions are a bit off here?

    Also, the cooking time is listed incorrectly. The meatloaf takes 45 mins to cook then there is a further 15 mins of the gravy (using juices from the cooked meatloaf). Would be great if this could be corrected for future users, thanks!

    Reply: #30
  10. deb
    my husband and 36 yr old son loved this-- they are worried about the cheese and cream--fat phobia-- and I still have it at times-- but they are applauding the taste and the fact that I have lost 5 lbs in 6 weeks-- am on bp meds, chol and baby aspirin-- could that be whats holding me up from losing more- I weigh 240 and am only a 4'10 66 yr old woman.
  11. Baylee
    I just typed this recipe into MyFitnessPal and it came out to 994 calories per serving.. and almost 100 g of fat. This doesn't seem right. Please advise
  12. Lois
    This meatloaf was SO DELICIOUS! Try it. I know everyone has their own taste, but for 1 user to say all the food is disgusting perplexes me. So far, all the recipes I've tried have been good.
  13. Abre
    Whip cream?? Doesn't whip cream contain processes sugar? Yikes! Trying to stay away from that. Could I take out the whip cream?
    Replies: #18, #19, #31, #38, #43
  14. Diana
    This is so yummy!!! First time ever making and tasting meatloaf (not a thing in my region).
    I used a combination of pork+beef ground meat, so I reduced oven temp to 350 and increased the cook time to 1h. Other than that, I followed the recipe to the letter. Seasoning is perfect. This is awesome!
  15. carol
    made this tonight with pork loin steaks minced, I added some gruyere cheese to the mix, and made the cream sauce with lots of black pepper. It was delicious.
  16. Rhonda
    Made this tonight and my husband LOVED it! He’s been very supportive of me on Keto and is finding he is happy with most recipes. I was a little shocked at the calorie count MFP came up with per serving (1025) but it hits the macronutrients!
  17. Sharon
    I see the meatloaf is listed as 6 carbs. Does that include the broccoli or cauliflower? Or how does 1 serving of the meatloaf get that high? The onion?
  18. Cammi
    Heavy whipping cream is not the same as whipped cream.
  19. Gabby
    Heavy whipping cream does not contain sugar. You are thinking of whipped cream which is heavy whipping cream mixed with sugar and whipped to create a desert topping.
  20. Cheryl
    Well. I added “all other ingredients except bacon” to the ground meat” as directed. So I put the cream in the meat. I should have pre read the whole thing, however still poor directions.
    Reply: #41
  21. Jessica
    The directions are just fine.
    Reply: #44
  22. Melissa
    What is the macro breakdown for the meatloaf without the gravy?
  23. Alan
    Having a little cooking experience is a bonus when following the instructions. However I attempted to make this tonight. Plus a few mushrooms in the mix and a little garlic (my taste) I was delighted with the result. Delicious !!
  24. Nancy
    25 tsp cream? Is that right? Seems an odd way to measure.
  25. Jada
    It’s 120 mls! But yes I agree it’s a weird way to put it!!
  26. Shawn
    25 tsp cream is 1 tsp over 1/2 cup, just put 1/2 cup in
  27. Jason
    What is the carb count for just the meatloaf? No gravy
  28. Kristie
    I made this into a giant loaf with 1 Kg of ground pork, and froze half of it for later meals in individual portions. It was incredibly tasty and moist. And the gravy made with cream was the best gravy I've ever had! I'm going to try it with ground beef next time and pray the gravy will be just as good:)
  29. Natalie
    Made this for my family today. It was a huge hit. I passed on the gravy this time.
  30. barf
    They can't decide or know how much a person eats per portion so I think the portions mentioned here are just recomended or assumed based on what is physically possible (i.e it can serve 4 people but then it can also serve 1)
  31. Susan
    Heavy whipping cream is a dairy product. You are probably thinking of Cool Whip. Go to the dairy section, look next to the half and half and get heavy whipping cream.
  32. Em3xus
    I'll be making this tonight using grass fed beef, red onion and lard instead of butter. Here are the total macros from MyFitnessPal

    calories 2840
    fat 218g
    protein 198g
    carbs 27g
    fiber 4g

    Calories from macros
    From Carbs: 4%
    From Fat: 69%
    From Protein: 27%

    per 100g serving (per 300g)
    calories 284 (852)
    fat 21.8g (65.4g)
    protein 19.8g (59.4g)
    carbs 2.7g (8.1g)
    fiber 0.4g (1.2g)

    Vastly different from the nutrition mentioned at the top of the page (which you need to expand just underneath the ingredients for those looking for it)
    Ketogenic low carb
    Per serving
    Net carbs: 2 % (6 g)
    Fiber: 1 g
    Fat: 79 % (90 g)
    Protein: 19 % (48 g)
    kcal: 1038

    Reply: #33
  33. Em3xus
    Ah sorry, should have mentioned that this is without the gravy, so less calories and fat as a result. Not much of a gravy guy.

    With that added, here are the adjusted totals (for anyone interested)

    calories 4220
    fat 362g
    protein 202g
    carbs 37g
    fiber 4g

    Calories from macros
    From Carbs: 4%
    From Fat: 77%
    From Protein: 19%

    per 100g serving (per 300g)
    calories 422 (1266)
    fat 36.2g (108.6g)
    protein 20.2g (60.4g)
    carbs 3.7g (11.1g)
    fiber 0.4g (1.2g)

  34. Penelope
    I'd like to prep this and then freeze it before cooking. Has anyone tried that? I'm thinking that a foil wrapped bacon wrapped meatloaf in the Instant Pot might be a pretty awesome quick dinner.
  35. Laura
    I'm lactose intolerant, is there an y substitution for the heavy cream?
    Reply: #36
  36. Kristin Parker Team Diet Doctor
    You can try coconut cream, but they don't always react the same.
  37. Felicia
    I made the meatloaf and it was delicious. I really enjoyed this recipe.
  38. shem
    Whipping cream (the cream you use to make whipped cream) also known as heavy cream ;-)
  39. Lorri
    What kind of cheese did you use? Was it based on the direction you went. Feta for Greek, Parmesan for Italian, etc?
    Reply: #40
  40. Kristin Parker Team Diet Doctor
    Yes, exactly! It's open ended so people can choose the cheese they prefer. Cheddar or mozzarella would be a good neutral choice.
  41. Mandi
    agree....very poor directions. I did the same and now don't have enough cream left at home to make the gravy!! Just hope the meatloaf comes out ok with all that cream in it!! (especially as I doubled the recipe - thats a lot of waste)

    Well. I added “all other ingredients except bacon” to the ground meat” as directed. So I put the cream in the meat. I should have pre read the whole thing, however still poor directions.

  42. Mandi bad, just saw there is another cream on the recipe list. However, it is still better to list the ingredients as "for the meatloaf" and "for the gravy"
  43. TMR
    Heavy whipping cream and whipped cream are two different things
  44. Dennis

    The directions are just fine.

    No, they need to be updated, I added the cream to the meat as well, and was confused about how to mix in 2 Tbsp of butter to the loaf. The instructions should lead the user to brown the onions in the butter, and add all ingredients except bacon and the cream. When I'm trying out a new recipe for the first time I tend to follow the instructions verbatim, so they should be clear...

  45. LowcarbCuban
    I've never liked meatloaf, only made this for my husband's sake. I cut the recipe in half, added a little pork rind crumbs, dry basil, oregano & parmesan. IT WAS SO GOOD!
    The instructions didn't explain the butter but I figured it was for sauteing the onions.
    It was enough for generous portions for 3 adults.
    Thank you for the recipe.
  46. Travis
    I have found these instructions to be easily followed. I would say that, yes, for persons not familiar or used to cooking, the instruction should state "Fry the onions, in the butter (however, much butter is required depending on number of servings selected), until soft not browned." In regards to persons trying to figure out why the recipe calls for 2 tbsp. of cream the answer lies in the number of servings you have set the recipe at. Not much cream is required for the smaller number of servings: 2 tbsps. of cream is for 1 serving; 4 tbsps. for 2 servings and 6 tbsps. is for 3 servings. However, when you get into larger servings such as four or six then the measurements turn into the cups. Understandable, again, for those who cook fairly often. In regards to the nutritional value the recipe provides the numbers and then provides the information from where the numbers are derived. The information is listed in the Nutritional tab, under the ingredients, and as provided are derived from the USDA National Nutrition Database with a link.
  47. Nicholas
    How do I count half an egg
    Reply: #49
  48. Nicholas
    So add the cream in the meat mixture?
    Reply: #50
  49. Kristin Parker Team Diet Doctor

    How do I count half an egg

    When using the handy feature to change the number of servings, unfortunately not all ingredients scale well! You can change the number of servings until you get a whole egg, or just round up.

  50. Kristin Parker Team Diet Doctor

    So add the cream in the meat mixture?

    Yes, in step 3 you add in all of the ingredients except the bacon.

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