Low Carb Bacon Wrapped Cheese Stuffed Meatloaf

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This is one of those recipes that has been floating around the Internet for awhile. I finally decided to give it a try by tweaking it a little and making it lower in carbs.

It really isn’t that much different than my regular meat loaf, but I have left out several ingredients, such as onions, peppers, soup mix, oats, brown sugar…hmm, okay, this is completely different than my meat loaf recipe. That’s okay, I found that I didn’t need all of these ingredients.

First, the original recipe used brown sugar and ketchup for the glaze topping. I eliminated the brown sugar and used Reduced Sugar Heinz Ketchup. Believe me, it’s delicious.

Secondly, I used crushed pork rinds instead of Panko crumbs. This was one of those magical finds when I started learning about low carb cooking/eating. Pork rinds have zero carbs and can be used for breading, as well as it being a great snack food. It satisfies that craving for something crunchy and salty.

The biggest improvement, of course, is the addition of bacon and cheese. Now, who doesn’t love bacon and cheese?

So, let’s get started!

Go directly to Printable Recipe w/o Photos

  • In a large bowl, add crushed pork rinds or low carb bread crumbs, pour milk on top and soak for a bit. Add ground beef, 1/4 cup ketchup, seasoning, and Worcestershire sauce. Set aside.
  • In a small bowl, scramble eggs lightly, then add to beef mixture. Combine with hands, but don’t overwork the meat mixture.
  • Divide meat mixture in half.
  • Use a separated meat loaf pan or add a foil lined rack to baking sheet and poke holes in it with a fork. This will allow the meat loaf to drain into the pan below. I had the Norpro 2 Piece Nonstick Meatloaf Bread Pan Set but it got lost during my last move.
  • Form the bottom half of meat loaf on top of rack. Press down in the center all the way around, so that the sides are raised up, forming a well for the cheese.
  • Add cheese and spread evenly.
  • Shape and carefully lift and place the remaining half of meat loaf on top of cheese, pressing edges together so cheese doesn’t leak out. Form into meat loaf shape. You might have to wet your hands to smooth out the wrinkles/cracks.
  • Spread remaining 3 Tbsp of ketchup on top and sides of meat loaf.
  • Now, start adding bacon strips, one at a time, beginning with one in front and one in the back. Then, lay each strip across, tucking ends underneath the meat loaf. Continue laying strips all the way to the end. I used 10 or 11 strips of bacon on mine.
  • Place in oven and bake for approximately one hour, until bacon is crisp. Let stand for 15 to 20 minutes. This will allow cheese to set a bit before slicing. Otherwise, the cheese might come pouring out.
  • Slice each piece using bacon strips as a guide. This should produce 8 thick slices.

I wish I could give credit to the author, but I have no way of knowing where it originated. This recipe was seen at The Slow Roasted Italian, which inspired me to give it a try.

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