Classic meatloaf meets cheeseburger for this keto take on comfort food. If you usually make meatloaf in a loaf pan, you'll love how hand-molding it into a loaf, and wrapping it in bacon, gives it a crispy, seared exterior while keeping the gooey, cheese-filled center. Serve with a fresh salad and BBQ mayo.
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Instructions
Meatloaf
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Move the oven rack to the middle position, and preheat the oven to 375°F (200°C). Line a baking tray with tin foil, and place a fitted wire rack on top.
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In a large bowl, gently mix together the ground meat, garlic, egg, onion powder, salt, and pepper.
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Using your hands, shape the meat mixture into a loaf, approximately 8"x 5" (20 x 13 cm). Create a ditch in the middle of the loaf, by pressing the meat down length-wise and out to the sides (about 2" or 5 cm wide), leaving a 1" (2.5 cm) meat perimeter around the space. Fill with the cheese, and then use the meat edges to spread over the cheese.
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Place the meatloaf on the wire rack. Wrap the bacon slices over the loaf width-wise, and tuck the ends underneath. Bake on the middle rack for 50-60 minutes, or until the internal temperature reaches 160-165°F (71-74°C). For crispier bacon, broil for 2-3 minutes. Set aside to rest for 10-15 minutes, before serving. In the meantime, prepare the BBQ mayo and salad.
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Mix the BBQ mayo ingredients together in a medium-sized bowl, and set aside.
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Place the lettuce in a serving bowl, topped with the cucumber ribbons, sliced tomatoes, and onions.
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Slice the rested meatloaf and serve with the salad, pickle, and a dollop of the BBQ mayo.
BBQ mayo & salad
Recommended special equipment
- Baking tray with a fitted wire rack
