Keto Bacon-Wrapped Meatloaf {Paleo, Whole30, Nut-Free, Egg-Free, Gluten-Free}

overhead shot of keto meatloaf on cutting board

5 from 5 votes

Keto Bacon-Wrapped Meatloaf {Paleo, Whole30, Nut-Free, Egg-Free, Gluten-Free}

After years of recipe testing, this is the best paleo and keto bacon wrapped meatloaf recipe ever! It's wrapped in bacon, has a ketchup gravy and is gluten-free, paleo, nut-free, and can even be made egg-free too!

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

Cuisine American

Diet Diabetic, Gluten Free

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Servings

Calories 548kcal

Author Cassidy Stauffer

Ingredients

2 lbs. Ground Beef
1 ½ teaspoon Sea Salt
¼ teaspoon Ground Pepper to taste
¼ teaspoon Paprika
¼ teaspoon Onion Powder
⅛ teaspoon Garlic Powder
3 tablespoon Coconut Flour
3 tablespoon Nutritional Yeast
¼ cup Flat-Leaf Parsley minced
1 tablespoon Non-Dairy Milk
4 large Eggs see notes below for egg free
8 - 10 Slices Nitrate Free, Sugar-Free Bacon

Sauce:

¾ C Primal Kitchen Ketchup Tessamae's ketchup, or sugar-free ketchup of choice
½ tablespoon Prepared Yellow Mustard
3 tablespoon Keto Sweetener or coconut palm sugar for Paleo (or to taste, 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, nutritional yeast, parsley, non-dairy milk, and eggs.
Mix well with clean hands or a wooden spoon.
Form the meat mixture into a loaf on the greased broiler pan, making it about 2 to 2 ½ inches thick so it doesn't take too long to cook through.
Lay bacon slices over the top, tucking the ends under the meatloaf.
Bake 45 minutes.
In a clean bowl, mix together all of the sauce ingredients. Be careful not to cross-contaminate the sauce with raw meat.
Pour ½ of the sauce over the meatloaf and spread with a spoon.
Bake an additional 15 to 30 minutes, or until done. The meatloaf is done when the internal temperature reaches 165 degrees.
Serve with remaining sauce.

Notes

Nutrition info is calculated using Heinz Sugar-Free Ketchup and no added sweetener in the sauce.
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. 2 to 2 ½ inches is about right.
For egg-free, use 2 "flax eggs" and ½ cup of unsweetened applesauce instead of the 4 eggs. For the flax eggs, combine 3 tablespoon of ground flax seeds with 6 tablespoon of hot water. Set aside for 3 to 5 minutes before using it. I recommend either using the 4 eggs or using the egg replacements, not a combination of the two.
While the nutritional yeast is optional, it adds a cheesy taste similar to Parmesan Cheese and is recommended. Nutritional yeast is found at most health food stores either on the spice aisle or in the supplement section.
Be sure not to overmix the meat, otherwise, the consistency may be tougher and less flavorful.

Nutrition