Bacon-Wrapped Meatloaf

Instructions

1. Preheat your oven to 190°C (375°F). Line a sheet pan with baking paper.

2. In a large bowl, combine the ground beef, eggs, crushed pork rinds, parmesan, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Mix with your hands until just combined — don’t overwork the meat or the loaf will be dense.

3. Lay the bacon slices side by side on the prepared sheet pan, slightly overlapping. They should form a rectangle roughly 25 × 20 cm (10 × 8 inches).

4. Shape the meat mixture into a log about 25 cm (10 inches) long and place it across the centre of the bacon. Fold the bacon slices up and over the meatloaf, tucking the ends underneath. Flip the loaf seam-side down.

5. Bake for 45–55 minutes until the internal temperature reaches 71°C (160°F) and the bacon is golden and crispy.

6. Rest for 10 minutes before slicing. This lets the juices redistribute and makes slicing much cleaner.

Tips

• Pork rinds replace breadcrumbs — they bind the meatloaf while keeping it zero-carb and add a subtle crunch.
• Don’t skip the rest. Cutting too early means juices on the board instead of in the meat.
• Meal prep winner. Slices reheat well in a pan or microwave. Keeps 4 days in the fridge, freezes for up to 3 months.
• Make it saucy. A simple glaze of sugar-free ketchup or mustard brushed on during the last 10 minutes adds a nice finish.