Keto Bacon-Wrapped Meatloaf with Almond Flour

Why You’ll Love This Recipe

• Classic comfort food made keto-friendly with almond flour instead of breadcrumbs.
• Juicy two-meat blend wrapped in bacon for a smoky, caramelized crust.
• Simple, dependable technique with exact times and temperatures for perfect results.
• Meal-prep friendly: great leftovers, freezer-friendly, and easy to reheat.

Grocery List

• Produce: Onion, garlic, fresh parsley
• Dairy: Eggs, Parmesan cheese
• Pantry: Almond flour, sugar-free ketchup, Worcestershire sauce or coconut aminos, tomato paste, Dijon mustard, smoked paprika, dried oregano, kosher salt, black pepper, apple cider vinegar

Full Ingredients

Meatloaf Mixture

• 1 lb (450 g) ground beef, 85% lean
• 1 lb (450 g) ground pork
• 3/4 cup (75 g) finely ground almond flour
• 1/4 cup (25 g) finely grated Parmesan cheese
• 2 large eggs
• 1/4 cup (40 g) very finely minced onion
• 2 cloves garlic, minced
• 2 tbsp Worcestershire sauce (or coconut aminos for soy-free/gluten-free)
• 2 tbsp tomato paste
• 2 tsp Dijon mustard
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp chopped fresh parsley

Bacon Wrap and Glaze

• 10–12 slices thin-cut bacon
• 1/4 cup (60 g) sugar-free ketchup
• 1 tsp apple cider vinegar
• 1/2 tsp smoked paprika
• Optional: 1/2 tsp granular erythritol for extra caramelization
• Cooking spray or a little avocado oil for the rack

Step-by-Step Instructions

Step 1: Prep the pan and preheat

Heat the oven to 375°F (190°C). Line a rimmed sheet pan with foil for easy cleanup and set a wire rack on top. Lightly grease the rack so the bacon does not stick and the loaf can crisp underneath.

Step 2: Make the glaze

In a small bowl, stir together the sugar-free ketchup, apple cider vinegar, smoked paprika, and erythritol if using. Reserve half for brushing before baking and half for the last 10 minutes.

Step 3: Build the meatloaf mixture

In a large bowl, whisk the eggs, Worcestershire (or coconut aminos), tomato paste, Dijon mustard, salt, pepper, smoked paprika, and dried oregano until smooth. Fold in the minced onion, garlic, parsley, almond flour, and Parmesan.

Add the ground beef and ground pork. Using clean hands or a fork, gently mix just until evenly combined. Do not overwork; overmixing can make the loaf dense.

Step 4: Shape and chill

Transfer the mixture to a board or the prepared rack and shape into a tight loaf about 9 x 4 inches (23 x 10 cm). If the mixture feels very soft, refrigerate for 10 minutes to firm up for easier wrapping.

Step 5: Wrap with bacon and glaze

Arrange the bacon slices on a board, slightly overlapping to create a shingle or simple weave wide enough to cover the loaf. Place the loaf on top and wrap the bacon around, tucking ends underneath. Set the loaf seam-side down on the rack. Brush with half the glaze.

Step 6: Bake, finish, and rest

Bake until the internal temperature in the center reaches 160°F (71°C), about 60–70 minutes depending on your oven and loaf thickness. Brush on the remaining glaze during the last 10 minutes. For extra caramelization, broil 2 minutes at the end, watching closely. Let the meatloaf rest 10–15 minutes to reabsorb juices before slicing into 8 pieces.

Pro Tips

• Use a wire rack so heat circulates and the bacon crisps on the bottom instead of stewing in drippings.
• Finely mince the onion for a tender crumb and lower carb load; you can substitute 2 tbsp dried minced onion if preferred.
• Start checking temperature at 55 minutes; loaf thickness, bacon thickness, and oven variance affect timing.
• Gently mix the meat just until it holds together; overmixing compacts the loaf and squeezes out moisture.
• If bacon browns too fast, tent loosely with foil for the middle of the bake, then remove to finish crisping.

Variations

• Spicy Chipotle: Add 1–2 tsp chipotle chili powder and 1 minced jalapeño to the mixture; finish with a chipotle-spiked sugar-free ketchup glaze.
• Italian Herb: Swap oregano for 1 tsp Italian seasoning; add 1/2 tsp fennel seed and 1/2 cup shredded mozzarella to the mix; glaze with 1/4 cup warmed sugar-free marinara.
• Mini Loaves: Form into 8 individual mini loaves and wrap each with a half slice of bacon; bake at 400°F (205°C) for 25–30 minutes to 160°F (71°C).

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat slices, covered, at 325°F (163°C) for 12–15 minutes or until hot; broil 1 minute to re-crisp bacon. Freeze whole or sliced, tightly wrapped, up to 3 months; thaw overnight in the refrigerator before reheating. Make-ahead: assemble the wrapped loaf up to 24 hours in advance; cover and refrigerate. Let sit at room temperature 20 minutes while the oven heats, then bake as directed.

Nutrition (per serving)

Approximate values per 1/8 loaf: 380 calories; 29 g fat; 30 g protein; 3 g total carbs; 1 g fiber; 2 g net carbs; 920 mg sodium. Nutrition will vary with bacon brand and ketchup used.