Bacon-Wrapped Keto Meatloaf

This is comfort food at its finest, only without the high carb count. A bacon “wrapping”’ adds flavor and helps the meatloaf stay moist during cooking, while an easy glaze adds a layer of tangy-sweet complexity. Sound fancy? Don’t worry! It’s easy to make and humble enough for Sunday supper, and it provides leftovers for the week. What’s not to love?
Serves 6

Ingredients List

  • 2 Tbsp olive oil
  • 3 stalks celery, finely chopped (about 1 cup)
  • 2 tsp onion powder
  • 2 tsp dried Italian herbs
  • 2 tsp dry mustard, divided
  • 3 Tbsp tomato paste, divided
  • lbs ground beef
  • 1/3 cup fine almond flour
  • 1/3 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 2 Tbsp tamari or gluten-free soy sauce, divided
  • sea salt and freshly ground pepper
  • 6 strips bacon
  • 2 Tbsp granulated brown erythritol-based sweetener (like Swerve)
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  • Preheat oven to 400°F (200°C). Position a rack to the lowest part of the oven. Line a rimmed baking sheet with aluminum foil.
  • In a skillet over medium heat, heat the olive oil. Add the celery and cook. stirring, 4 minutes. Stir in the onion powder, Italian herbs, and 1½ teaspoons of the dry mustard and cook, 1 minute. Stir in 1 tablespoon of the tomato paste and cook for 1 minute more. Set aside.
  • In a large bowl, combine the ground beef, almond flour, Parmesan cheese, eggs, 1 tablespoon of the tamari, and the celery mixture. Season with 1½ teaspoons salt and ¾ teaspoon pepper.
  • With clean hands, transfer the beef mixture to the prepared baking sheet and shape into a loaf 5-inches wide, 8-inches long, and 2-inches tall. Arrange the bacon slices in one layer on top, widthwise, tucking the ends underneath the loaf.
  • In a small bowl, whisk together the remaining 1/2 teaspoon mustard, the remaining 2 tablespoons tomato paste, and the remaining 1 tablespoon tamari. Add the sweetener and 2 tablespoons water. Whisk to combine. Brush or drizzle the glaze over the bacon-wrapped loaf.
  • Bake until the bacon is crispy and beef is cooked through with an internal temperature of 160°F (70°C), 45 to 50 minutes; if the bacon browns too quickly during cooking, loosely cover the meatloaf. Remove from the oven and let rest for 10 minutes before slicing.

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RecipeEric Lundy

PhotographyErin Ng

1 review

One response to “Bacon-Wrapped Keto Meatloaf”

  1. 5 stars
    What a yummy – super easy recipe! I subbed pork rind crumbs (which you can find on Amazon) for the almond flour as a binder – and it added some complexity. The bacon on top is sublime! There are two of us, but I upped it to 8 servings (2lbs beef). I split into two loaves, made one and froze the other -without the bacon. Just defrost, add bacon, and you’re golden!


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