Low-Carb Keto Bacon-Wrapped Meatloaf

overhead shot of keto meatloaf on cutting board

5 from 7 votes

After years of recipe testing, this is the BEST keto bacon-wrapped meatloaf recipe ever! It's easy to make, uses common low-carb ingredients, is wrapped in bacon, has a simple glaze, and tastes just as good, if not better, than the original!

Course dairy free, Egg Free, gluten free, keto, Low Carb, Main Course, Nut Free, paleo, whole30

Cuisine American

Diet Diabetic, Gluten Free

Diet Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Whole30

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 301kcal

Author Cassidy Stauffer

Ingredients

2 Pounds Ground Beef preferably 80% lean
1 ½ teaspoons Sea Salt
¼ teaspoon Ground Pepper to taste
¼ teaspoon Paprika
¼ teaspoon Onion Powder
⅛ teaspoon Garlic Powder
3 Tablespoons Coconut Flour
3 Tablespoons Grated/Powdered Parmesan Cheese
¼ Cup Flat-Leaf Parsley minced
1 Tablespoon Unsweetened Non-Dairy Milk
4 Large Eggs
6 to 8 Slices Thin-Sliced Bacon

Ketchup Glaze:

¾ Cup Low-Carb Ketchup this ketchup same the same number of carbs as the unsweetened variety
½ Tbsp. Prepared Yellow Mustard
3 Tbsp. Keto Brown Sweetener optional

Instructions

Preheat oven to 375 degrees. Line the bottom part of a broiler pan with foil (for easy cleanup) and grease the top with oil, set aside.
In a large mixing bowl, add the ground beef, salt, pepper, paprika, onion powder, garlic powder, coconut flour, parmesan cheese, parsley, non-dairy milk, and eggs.
Mix to combine with clean hands or a wooden spoon. Try not to overmix.
Form the meat mixture into a loaf on the greased broiler pan, making it about 1 to 1 ½ inches thick so it doesn't take too long to cook through. Be careful not to pack the meat too firmly.
Lay the bacon slices over the top, tucking the ends under the meatloaf. Try not to overlap the bacon so it gets nice and crispy!
Bake for 1 hour.
In a clean bowl, mix together all of the sauce ingredients.
Pour ⅓ of the sauce over the meatloaf and spread with a spoon.
Bake an additional 15 to 30 minutes, or until cooked through (time will vary based on the thickness of the loaf). The meatloaf is done when the internal temperature reaches 160 degrees.
Loosely cover with foil and allow to rest 10 minutes before slicing. Slice with a serrated knife, not a chefs knife.
Serve with remaining sauce.

Notes

The broiler pan is a must because the fat from the bacon needs to drain. If you don't have a broiler pan, place a folded cooling rack on top of a baking sheet.
Don't make the meatloaf too thick or it will take forever to cook through. 1 to 1 ½ inches is about right.
If you want to taste-test the meatloaf before you bake the entire loaf, you can cook a small piece of the meat mixture in a skillet on the stove or pop it in the microwave. Then, taste and adjust the seasonings as desired.
For paleo, dairy-free, egg-free, & whole30, see the post above.
For storage, freezing, and make-ahead instructions, see the post above.
Not all coconut flours are the same, some are much more absorbent than others! I recommend Besti, Arrowhead Mills, and Bob's Red Mill because I know these will work well in this recipe. If buying another brand, I can't guarantee the results, but look for one that is soft and not grainy.

Nutrition