Beef meatloaf wrapped in bacon
Free-form on a sheet rather than pressed into a loaf pan, so the sides brown and the bacon crisps all the way round instead of stewing in the fat it renders.
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Ingredients
For the whole dish · serves 8
- Ground beef, 20% fat2¾ lb
- Bacon7 oz
- Almond flour3½ oz
- Onion5½ oz
- Eggs2
- Tomato pastetwo tablespoons, half in and half on
- Worcestershire saucea tablespoon
- Fresh thyme and parsleya small handful of each
- Sea saltto taste
- Black pepperto taste
Served with
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+2g net · 105 kcal · 15 min · together 6g net, 660 kcal
Method
6 steps · 90 minutes
- Grate the onion rather than chopping it, and squeeze the water out. Chopped onion leaves wet pockets that make the loaf fall apart.
- Mix everything except the bacon with your hands, briefly. Worked hard it goes springy and eats like a sausage.
- Shape it into a free-standing loaf on a lined sheet and lay the bacon over in overlapping strips, tucked underneath.
- Bake at 375F for 50 minutes, then brush the rest of the tomato paste over and give it 10 more.
- Take it out at 160F in the middle. There is no carryover worth waiting for in a loaf this shape.
- Rest it 15 minutes before slicing. Cut hot, it crumbles; cut warm, it slices clean and the cold leftovers are better still.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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