Today I will show you how to make the most amazing keto bacon wrapped meatloaf! This dish combines two favorites – juicy meatloaf and crispy bacon – into one incredible meal that’s perfect for anyone following a keto diet.
I know finding good keto recipes can be tricky, especially when you want something that feels like a proper comfort food meal.
This recipe hits all the right spots – it’s filling, packed with flavor, and looks impressive when you serve it to your family or guests.
The best thing about this meatloaf is how simple it is to put together. You’ll need some basic ingredients like ground beef, bacon, and cheese, plus a few seasonings you probably already have in your kitchen.
Instead of regular breadcrumbs, we’re using almond flour to keep it low carb, and trust me, you won’t notice the difference.
What makes this recipe special is the bacon wrap on top. As the meatloaf cooks, the bacon gets crispy and adds an extra layer of flavor while keeping the meat underneath perfectly moist.
Even if you’re not following a keto diet, this meatloaf is worth trying just for how good it tastes.
👍 Why You’ll Love This Recipe
Bacon Magic: The bacon wrap isn’t just for show – it adds amazing flavor while keeping the meatloaf moist during cooking. As the bacon crisps up, its fat melts into the meatloaf, making every bite juicy and delicious.
Perfect Keto Macros: With high protein from the beef, healthy fats from the bacon and cheese, and very low carbs thanks to the almond flour, this recipe hits all the right keto numbers.
Great for Meal Prep: This meatloaf actually tastes better the next day when all the flavors have had time to develop. You can slice it and pack it for lunch, or reheat it for dinner. It stays good in the fridge for several days, making your keto meal planning much easier.
Flavor-Packed: The combination of herbs, spices, soy sauce, and two kinds of cheese creates layers of flavor that make this meatloaf anything but boring. Every bite has something interesting going on!
✨ Recipe Ingredients
- 6 thin Bacon Strips
- 2 Eggs (large)
- 2 pounds Ground Beef
- 1/4 cup Parmesan (grated)
- 1 cup cheddar (shredded)
- 1/2 cup Almond Flour (I recommend this one – amazon)
- 1 tablespoon Olive Oil
- 1 Onion ( finely chopped)
- 1 Stalk Celery (finely chopped) (optional – you can omit)
- 2 1/2 cloves Garlic (minced)
- 3/4 teaspoon Oregano
- 1 teaspoon Chili Powder
- 1 tablespoon Soy Sauce
- pinch of Black Pepper
- pinch of Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 400°F and greasing a medium-sized baking dish with cooking spray (or just grease it with melted butter).
Step 2
Place a skillet over medium heat. Add oil and, once hot, add the onion and celery. Cook for 5-6 minutes until soft, and then add the oregano, chili powder, and garlic. Cook for another minute.
Step 3
In a large mixing bowl, combine: ground beef, cheese, almond flour, parmesan, eggs, soy sauce, salt, and pepper. Add the cooked onion and celery mixture.
Step 4
Mix well. Shape into a large loaf in the baking dish. Lay the bacon slices on top.
Step 5
Bake in the oven until the meat is cooked through and the bacon is crispy, about 50-60 minutes. Cover with foil after 40 minutes.
💡Tips
1. Temperature Is Key
Get an inexpensive meat thermometer if you can – it takes all the guesswork out of knowing when your meatloaf is done.
The internal temperature should reach 160°F (71°C) in the thickest part. If you don’t have a thermometer, cut into the center – the meat should be completely cooked through with no pink spots.
If your bacon is getting too crispy before the inside is done, that’s what the foil cover is for.
2. The Resting Step
After your meatloaf comes out of the oven, let it rest for at least 10-15 minutes before cutting into it. This might seem like torture when it smells so good, but it’s really important!
During this time, the juices redistribute throughout the meat, and the temperature continues to rise a bit.
If you cut it too soon, all those tasty juices will run out onto your cutting board instead of staying in the meatloaf. Plus, letting it rest makes it easier to cut clean slices.
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FAQ
1. Can I use turkey instead of beef?
Yes, you can use ground turkey, but there are a few things to keep in mind. Turkey is leaner than beef, so your meatloaf might be a bit drier. To fix this, you can add an extra egg and maybe a bit more cheese to keep it moist.
2. Can I make this ahead and freeze it?
Yes! You can freeze this meatloaf either cooked or uncooked. For uncooked, prepare everything but don’t put the bacon on top yet. Wrap it really well in plastic wrap, then foil, and freeze for up to 3 months.
Thaw it completely in the fridge (this takes about 24 hours), then add the bacon and bake as normal.
For cooked meatloaf, let it cool completely, slice it, and place wax paper between the slices before freezing. This way, you can take out just what you need. Frozen cooked meatloaf will keep for about 2-3 months.
Keto Bacon Wrapped Meatloaf
Print RecipeIngredients
- 6 thin Bacon Strips
- 2 Eggs large
- 2 pounds Ground Beef
- 1/4 cup Parmesan grated
- 1 cup cheddar shredded
- 1/2 cup Almond Flour (I recommend this one – amazon)
- 1 tablespoon Olive Oil
- 1 Onion finely chopped
- 1 Stalk Celery finely chopped (optional – you can omit)
- 2 1/2 cloves Garlic minced
- 3/4 teaspoon Oregano
- 1 teaspoon Chili Powder
- 1 tablespoon Soy Sauce
- pinch of Black Pepper
- pinch of Salt
Instructions
- Start by preheating the oven to 400°F and greasing a medium-sized baking dish with cooking spray (or just grease it with melted butter).
- Place a skillet over medium heat. Add oil and, once hot, add the onion and celery. Cook for 5-6 minutes until soft, and then add the oregano, chili powder, and garlic. Cook for another minute.
- In a large mixing bowl, combine: ground beef, cheese, almond flour, parmesan, eggs, soy sauce, salt, and pepper. Add the cooked onion and celery mixture.
- Mix well. Shape into a large loaf in the baking dish. Lay the bacon slices on top.
- Bake in the oven until the meat is cooked through and the bacon is crispy, about 50-60 minutes. Cover with foil after 40 minutes.