Meatloaf is pretty keto on it’s own, right? Well sure, it’s a big chunk of meat, using fatty minced beef. But this Keto Meatloaf takes it to a whole new level, wrapped in bacon and stuffed with cheese! Making a keto meatloaf is a lot of fun because you can load it up with whatever spices take your fancy, or stick with the recipe below for a moist, flavoursome meal.
I am all over oven baking food at the moment, as it gives me more time to come up with other keto dishes. While this Keto Meatloaf was baking away in the oven, I was able to make my new favourite recipe, Keto Caramel Slice! If you haven’t seen that recipe yet, do yourself a favour and add it to the meal plan for this week.
I’m also going to work on another Keto Meatloaf recipe shortly, after a friend mentioned he’d had one loaded with seeds and nuts, and drenched in BBQ sauce. Hmmm, sounds delicious to me! In the meantime, enjoy this family favourite, made keto.
Being a fat loaded, high calorie dinner on it’s own, this is best served with a fresh salad or some steamed broccoli on the side.
Keto Meatloaf - Bacon Wrapped & Cheese Stuffed
Loading even more healthy fats into meatloaf is a sure fire way to have the whole family lapping up every last slice!
- 500 grams beef mince
- 8 bacon rashers
- 1 tablespoon olive oil
- 1 brown onion finely diced
- 2 tablespoons garlic paste
- 1 tablespoon dried rosemary
- 1 egg
- 1 teaspoon psyllium husk
- 1 teaspoon salt and pepper
- 1 tablespoon dijon mustard
- 100 grams tasty cheese cut into a 1cm x 20cm rectangle
Preheat the oven to 180 degrees and grease a loaf tin (or use a silicone one!)
Line the loaf tin with the bacon rashers overhanging the sides, slightly overlapping and trying to avoid any gaps. This helps keep the meatloaf really moist.
In a small frying pan, add the olive oil and saute the onion and garlic paste until the onion is soft and translucent. Place in a large mixing bowl.
Add the mince meat and all remaining ingredients, excluding the tasty cheese rectangle. Mix with your hands until just combined and the egg is evenly distributed.
Press half of the meat mixture into the loaf tin and then put the cheese rectangle in the middle. Top with remaining meat mixture and press firmly into the tin. Wrap the bacon edges over the top and press down into the meat thoroughly.
Bake in the oven for 40 - 45 minutes until it reaches 65 degrees internally.
Turn the oven up to 200 degrees and let the meatloaf stand for 5 minutes. Drain any excess liquid, then flip onto a baking sheet lined with baking paper and return to the oven for a further 10 - 12 minutes until the bacon is crisped to your liking and it has reached 70 degrees internally.
Serve immediately, or for lunch the next day!