This meatloaf recipe is Keto-Friendly depending on the final topping. I have made it with homemade ketchup (Which is Keto-Friendly) and left it with no sauce/topping which is great too…This time though, I made it the way my daughter likes it, with barbecue sauce so it wasn’t really keto friendly at the end but you will see in the pictures how it can be kept keto with no problem. More importantly… BACON-WRAPPED Meatloaf!
Ingredients:
- 1 lb Lean Ground Beef (I like to use lean because there is plenty of fat in the pork I add)
- 1 lb Pork Sausage (whatever kind you like – I usually use hot breakfast sausage but Italian is great as well)
- 1/2 Yellow Onion – Diced
- 1/2 – 3/4 Bell Pepper – Diced
- 1 Stalk Celery – Diced
- 2 Large Eggs
- 1 lb Package Bacon (You can use whatever you like, there really is no choice to buy the most expensive bacon here. I used Thick-Cut Smithfield Hickory Smoked)
- Blackened Seasoning (To Taste) {Here is my Recipe for Blackened Seasoning}
- Black Pepper
- 2 Cloves Garlic (I mash mine with Sea Salt but minced or pressed will work too)
Method:
- Weave your bacon into a mat
- Mix the ground beef, sausage, eggs, bell pepper, onion, and garlic (Don’t overmix it or the texture will be dense and wrong. You just want the ingredients worked through)
- Place the ground beef/sausage mixture in the center of your bacon mat
- Roll it up
- Liberally coat with blackened seasoning (If desired) {Here is my recipe but here is a good kind you can buy Zatarains Blackened Seasoning
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- Place the “loaf” into your Loaf Pan
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- Bake in a 325-degree oven for 20 minutes
- Remove meatloaf from oven and carefully drain into a bowl
- Repeat this process 2 more times for a total of 1 hour in the oven
- Top with ketchup or barbecue sauce at this point (If desired)
- Turn oven to 375-degrees and bake for 15-20 minutes more or until internal temperature reaches 160-degrees F
- You can broil it a bit too if you want your ketchup/BBQ topping a little more done or if you didn’t top it and like your bacon really crispy
- Remove and let rest for at least 10-15 minutes
- Cut and serve!
The side with this meal was simple just some frozen peas cooked with yummy Kerrygold Irish butter and a bit of Old Bay Seasoning
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This is the exact pan I used
