Ultra Low-Carb Bacon-Wrapped Meatloaf Recipe

It’s like a present, except the wrapping is best part! With two kinds of meat, bacon, aromatic garlic and onions, and a few dashes of Worcestershire sauce, this meatloaf is jam-packed with flavor and oh so filling. The prep time isn’t long and it makes for sensational leftovers. For more Ultra Low-Carb recipes like this, check out our Transforming Recipes Cookbook!

Bacon Wrapped Meatloaf

Servings

Slices

Unit

Ultra Low-Carb bacon-wrapped meatloaf recipe

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Ingredients

1 pound Ground Beef (lean)
1 pound Ground Pork Sausage (we used a spicy one)
1 pound Bacon (thinly sliced)
1 tablespoon Butter or Ghee
1/2 Yellow Onion (minced)
2 stalks Celery (diced)
2 cloves Garlic (minced)
1 medium Red Bell Pepper (diced)
1/2 cup Parsley (minced)
1 Whole Egg
1 cup Pork Rind Flour (see note below)
2 tablespoons Worcestershire Sauce

Instructions

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Heat a skillet over medium heat; melt butter.
Sautee the onion, celery, garlic and bell pepper for 2-3 minutes. Remove from heat and let cool slightly.
Prepare a 10-inch loaf pan for molding your meatloaf.
In a large mixing bowl, combine all ingredients. Mix lightly and avoid smashing the mixture together too much as it can become hard and more likely to dry out.
Gently press the mixture into the loaf pan and set aside.
On a large cutting board or piece of parchment/butcher paper begin to weave your bacon slices. It just needs to be large enough to cover the meatloaf like a blanket - a bacon blanket! (See below)
Flip the meatloaf filled pan onto the baking sheet. If it falls apart a little simple press it back together with your hands.
Carefully lay the bacon blanket over the meatloaf. Tuck the ends under the loaf like you're making a bed. Remove any excess bacon slices.
Bake for 1 hour or until the bacon slices are cooked and slightly brown. Check on the loaf after 30 minutes and drain any access juices that have collected in the pan. If the top of the loaf is holding juices, using a paper towel, gently soak up the juices without pressing down on the loaf and squeezing out the precious juice!

Recipe Notes

* To make the pork rind flour simply fill a large freezer bag with the pork rinds, zip it closed and smash the rinds until there are no more large chunks. Or you can use food processor if you don’t mind the clean-up. * When weaving the bacon blanket I suggest stretching the bacon slices out as much as possible so you can use less bacon. We made our blanket larger than the meatloaf and then simply removed the extra slices that didn't fit over it. Also, for a crisper bacon shell set the oven to broil once the meatloaf is done and cook for another 2-3 minutes until golden brown.