It’s not often that I break out the bacon weave, but when I do it better be worth it. This one is the BEST low carb meatloaves I’ve ever made and will ever make again. It’s packed full of flavor and has melted cheese running through the middle. I mean look at the meaty goodness, it makes my mouth water just thinking about it.
Do yourself the favor and make this meatloaf as soon as possible. You’ll thank me later!
The Preparation
- 18 ounces bacon
- 16 ounces ground beef
- 1 cup almond flour
- 1/2 cup canned mushrooms, diced
- 1 medium shallot, diced
- 1 large egg
- 2 teaspoons fresh thyme
- 1 tablespoon salt
- 1 teaspoon dry mustard
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon black pepper
- 1 cup cheddar cheese, shredded
The Execution
1. Weave the bacon. Under, over, under, over. Here’s a quick instructional video if you need help:
2. Place the meatloaf/bread pan upside down on top of the bacon weave, centered, and then flip the weave into the pan.
3. Mix all the other ingredients carefully – you want to keep that chunkiness. Layer your meat, add some cheese, then more meat.
4. Don’t let anything go to waste!
5. Pull the edges completely over the meatloaf and don’t be worried about stretching the bacon. Add 1 strip of bacon down the middle to make it look pretty. Push down the edges to make sure that the form is properly taken inside the pan.
6. Foil it up!
7. Stick it in the fridge for 30 minutes, which is such a long wait with all this bacon.
8. Preheat oven to 300°F.
9. Take it out the fridge, and remove the foil. Place the grill on top of the meatloaf pan, so that the loaf can be flipped out.
10. Flip the pan over so that the meatloaf can site on the wire rack.
11. It should look something like this.
12. Add some dry rub to the bacon if you’d like and stick that bad boy in the oven for 1 hour.
13. Wait for it…
14. Crank that oven up to 350°F.
15. Look at that beautiful bacon starting to brown. I can’t wait!
16. Set a timer for 10 minutes and get some Cleenex. You’ll need these to clear up the tears while you’re having to wait. Check the internal temperature until it hits 160°F. If it’s not there, set the timer for another 10 minutes.
17. FINALLY! Bask in the glory of this meaty delicious product, crafted entirely by you.
18. Wait 10 minutes for it to settle in. WHAT? AGAIN!? Just do it, trust me – it will let the beef and cheese inside set properly before you cut 🙂
This makes a total of 8 servings of Low Carb Bacon Meatloaf. Each serving comes out to be 596 calories, 52.9g fats, 3.2g net carbs, and 24.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 18 ounce bacon | 2720 | 238.2 | 0 | 0 | 0 | 136.1 |
| 16 ounce ground beef | 1152 | 90.7 | 0 | 0 | 0 | 77.9 |
| 1 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 1/2 cup canned mushrooms | 23 | 0.3 | 4.6 | 2.2 | 2.5 | 1.7 |
| 1 medium shallot | 22 | 0 | 5 | 1 | 4.1 | 0.8 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 2 teaspoon fresh thyme | 2 | 0 | 0.4 | 0.2 | 0.2 | 0.1 |
| 1 tablespoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon dry mustard | 10 | 0.7 | 0.6 | 0.3 | 0.3 | 0.5 |
| 1/2 teaspoon worcestershire sauce | 2 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/2 teaspoon black pepper | 3 | 0 | 0.7 | 0.3 | 0.4 | 0.1 |
| 1 cup cheddar cheese | 495 | 40.8 | 3.8 | 0 | 3.8 | 28 |
| Totals | 5155 | 432 | 40.7 | 18.4 | 22.3 | 275.6 |
| Per Serving (/8) | 644 | 54 | 5.1 | 2.3 | 2.8 | 34.5 |
Low Carb Bacon Meatloaf
Ingredients
- 18 ounce bacon
- 16 ounce ground beef
- 1 cup almond flour
- ½ cup canned mushrooms diced
- 1 medium shallot diced
- 1 large egg
- 2 teaspoon fresh thyme
- 1 tablespoon salt
- 1 teaspoon dry mustard
- ½ teaspoon worcestershire sauce
- ½ teaspoon black pepper
- 1 cup cheddar cheese shredded
Instructions
- Weave the bacon. Under, over, under, over. There are quick instructional videos online, if you need help.
- Place the meatloaf/bread pan upside down on top of the bacon weave, centered, and then carefully flip the weave into the pan.
- Mix all the other ingredients, except for the cheese, carefully – you want to keep that chunkiness.
- Layer your meat, add some cheese, then more meat. Don’t let anything go to waste!
- Pull the edges completely over the meatloaf and don’t be worried about stretching the bacon. Add 1 strip of bacon down the middle to make it look pretty. Push down the edges to make sure that the form is properly taken inside the pan. Wrap in foil, then place in the fridge for 30 minutes. Preheat oven to 300F.
- Remove meatloaf from the fridge and remove the foil. Place the grill on top of the meatloaf pan, so that the loaf can be flipped out. Flip the pan over, so that the meatloaf can sit on the wire rack. Add some dry rub to the bacon, if you’d like, and stick that bad boy in the oven for 1 hour.
- Crank the oven up to 350F. Set a timer for 10 minutes. Check the internal temperature until it hits 160F. If it’s not there, set the timer for another 10 minutes.
- Once done, remove from oven and wait 10 minutes for it to settle in. WHAT? AGAIN!? Just do it, trust me – it will let the beef and cheese inside set properly before you cut.
I…I must make this. It looks sooooo goooood.
Do it, it was freaking delicious! Well worth the time
This recipe neeeds a serious correction.. it calls for aTbsp of Thyme… A TABLE SPOON! there is maybe 3 tablespoons of it in the container i bought..i just made this..and i thought like it sounded like a lot so i only did half a table spoon….and that was still waaaayy to much…made my wife and i both gag…the only way i could tolerate it was to brake it up and mix it in with cauliflower mash….Thank God i made cauliflower mash
Rhett,
Did you use dried thyme or fresh thyme? Fresh thyme has more volume to it, that’s why it calls for a Tbsp.
i used dried thyme…McCormicks…like what you find in the spice isle…maybe you should put Fresh thyme in the ingredients list…because the common lay person is going to go to the store and buy what i got and do what i did…i’ve been trying to do your 7 day keto plan and there are a few recipes ive found need tweaking or need more info…like the chile con carne…it says nothing about draining the fat after you brown the meat…so i didnt..i figured it was needed due to fat targets…..it came out waaay to greasy ( enough so that i had stomach probs everytime i eat it) ..also it called for 2 table spoons of curry powder…i knew there was nooo way that was going to go over well..so i did a teaspoon i think…and it was just right…hint of curry not overbearing..
I will change the recipe to mention fresh Thyme. With the chili I normally put a lot of spices in them because I like very bold and strong flavors, I’m not the type to only put 1 tsp. of something in a meal unless it’s a very pungent spice like cayenne or cinnamon.
Oh i remember now i did half a tablespoon of curry….it was just perfect…and I HATE curry so for me to say that is rare..LOL
Haha, yeah I really love curry and I love when it seeps into ground beef. Sometimes I have pretty unique tastes but I try to make things that would accommodate most people.
also i cooked this at 350 for an hour…not 300..300 would not cut it trust me
If you think you’re so much better then come up with your own program to share and help people. There is constructive criticism and you, you were just straight up rude, snub.
Hamm,
While I do love the support you give me, I do also love feedback on the recipes. I know I am a flavor snob and I do add extra spices that is “too much” for others so I like to hear what people say. Don’t worry, it doesn’t hurt my feelings 😉
Hey, Craig, I was wondering if you ever had trouble with the bacon on the bottom cooking? I’ve been having some issues with that. Maybe I should just flip through cooking.
Kindyle,
Do you rest the whole meatloaf on a wire rack before cooking it in the oven? If not, that could be the reason. If you need to, you could flip it when finished and broil for a few minutes to cook the bottom part.
Craig,
Can I leave the bacon meatloaf in the meatloaf pan while it cooks? I have not tried this yet.
Thanks!
Cary, you could do that but I highly recommend you don’t. What will happen is the excess fat will pool around the bacon and the bacon won’t cook properly. You’ll end up with undercooked, sloppy bacon wrapped around a par-cooked meatloaf.
It was a meatloaf. Bacon didn’t add too much to the flavor, I’m thinking next time to cook the bacon first and put it inside the ground beef mix along with the bacons fat. That way the bacon taste permeates right through. Also all my cheese oozed out and it was cheeseless haha. Going to make a pocket for the cheese surrounding it with ground meat, and add some tomato paste as well. The temperatures didn’t workout for my oven. It needed 40 mins at 350. Going to just swing it and do 350 for hour and a quarter to a half, see how that goes. Thanks for the recipie to start off from.
Sounds like a better improvement to be honest. Sorry it didn’t turn out that well – the cheese didn’t ooze out of mine and it probably helped out a lot in terms of flavor. I may have to re-do this one to add more flavor into the actual meatloaf – tomato paste sounds good, but I think some more fresh herbs and possible a mixture of meat will work out better.
Made this yesterday! Sub’d bison meat and spicy sausage for sirloin, doubling the recipe. Only error is I should have left the pepper out due to using the sausage. Made it a little too peppery. Otherwise it’s perfection. I also used grassfed chedder cheese that I shredded fresh. I try to avoid processed food.
The sausage sounds like an awesome addition – happy to hear you’re eating real food!
Hey Craig! I just made this today, and wanted to let you know that I found it overly salty. In the recipe, I used table salt, should I have used half salt (or something else)?
Overall the dish is good, could use some other flavours, but I’m going to make up a sauce to go with it and that should make it very tasty indeed.
One thing I ended up doing was making my bacon weave on a piece of parchment paper and using that to get the weave positioned on the baking dish.
That sounds like a great idea – thanks for sharing!
I cannot wait to try this. I will be cooking this on my pellet smoker. I’ve done a similar bacon weave log, but it had no cheese and was loaded with sugary bbq sauce. I think this one will be better.
Sounds fantastic – let me know how it went!
This was great! Thank you. My husband and kids enjoyed it as much as I did and I’m the only one eating keto. It’s a winner! We did add cayenne and black pepper to the bacon. I also used grated parmesan cheese instead of almond flour.
That sounds delicious! I’m glad your family liked it. 🙂
I’ll have to try it with the grated parm as a substitute for the flour in this case.
Ok, for the life of me I cannot get this recipe to work. Everytime I try to cook it the bacon underneath comes out raw, and the cheese leaks all over the place. Any advice?
Are you using the grill underneath it? Since the meatloaf is not stuck in a meatloaf pan, I think that flipping it during the bake time would help. You could also flip it over about 10 minutes before the end of the hour that it bakes, and let the bottom crisp up under the broiler.
For the cheese – it looks like its melting out somewhat in the instruction photos as well. Popping the shreds in the freezer for a little while so that it is nice and cold might help.
I might try that next time
Have been looking at this recipe for a while but never got around to trying it, but tonight I pulled the trigger. I used ground Turkey instead of beef, and my first bacon weave was pretty pitiful compared to the pictures above, but let me tell you, I’ll NEVER do another loaf any other way!
Thanks for sharing this awesome recipe!
Awesome! I’m sure you’ll become a bacon weaving master with a little practice. 🙂
Can i use almond flour instead of meal? or coconut flour?
Made this last night…incredible! It did fall apart as I was slicing, but the flavor 😍 Arsenal recipe!
I honestly cannot get over how simple and absolutely amazing this recipe is! So damn good. ❤️ https://uploads.disquscdn.c…
can you make this recipe without the canned mushrooms and shallot? I am not a fan of mushrooms and onions at all.
I don’t see why not – you could use different ingredients you prefer also!
Instead of almond meal/flour, do you think this will work with pork rind bits. I have some porko style pork rind panko bits and think it might give a little more flavor?
The carbs quoted for half a teaspoon of pepper must be wrong. It says 4.4g total. Half a teaspoon would not even weigh that much! I think it should be about 0.75g total and about 0.5g net. Also worth noting that bacon and cheddar cheese in the UK are more or less zero carb. This will bring one portion down to about 2.5g of net carbs!
It certainly is – you’re correct. We’ve always done the nutrition manually and sometimes we run it through nutrition services like Nutritionix. Occasionally it will give back the wrong ingredients and we’ll miss the incorrect value. Because of this, we’ve started working on our own nutritional database in the backend of our website. Once we are complete with that, we’ll roll it out on the website so every recipe has consistent and correct nutrition.
I do apologize for the mistake.