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!
* 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.
*Nutritional data is provided you use the entire pound of bacon when weaving your bacon blanket.
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