Gluten free
Primal
Ketogenic
Bacon-wrapped meatloaf
This Bacon-Wrapped Meatloaf is a savory dish perfect for those following a gluten-free, primal, or ketogenic diet. It covers 23% of your daily requirements of vitamins and minerals. It's a great option for a hearty main course, taking about 1 hour and 30 minutes to prepare.
Ingredients
cider vinegar
3 Tbsps
butter
1 Tbsp
dry mustard
2 tsps
free range eggs
2 large
fresh thyme
1 Tbsp
whole garlic clove
2
black pepper
0.5 tsps
ground pork
907.18 g
runny honey
3 Tbsps
milk
61 ml
mustard
1 tsp
onion
1 medium
salt
0.5 tsps
thick-cut bacon
8 slice
canned tomatoes
170.1 g
water
3 Tbsps
Method
- Preheat the oven to 350 F.Melt the butter in a small skillet over medium-low heat; cook the onion until soft but not brown, about 5 minutes.
- Add the garlic and cook for another minute.
- Remove from heat and set aside.
- Place a rack on or in a large, glass baking dish. Alternating slightly, lay the strips of bacon across the rack, one end in the middle and allowing the other end to hang over the side of the dish. Set aside.In a small bowl, mix 3 tablespoons of the tomato paste with the water, apple cider vinegar, honey, prepared mustard and 1/2 teaspoon of salt. Set aside.In a large mixing bowl, combine the remaining ingredients with the onion/garlic mixture and the remaining tomato paste and gently but thoroughly mix with your hands. Form into a loaf directly on top of the bacon, leaving enough of the bacon uncovered to wrap the top of the meatloaf. Spoon the glaze over the top of the meatloaf and spread down the sides, covering it completely. Lift the ends of the bacon hanging down the sides and place over the top of the meatloaf.
- Bake for an hour, or until the meatloaf is cooked through and the bacon is brown and crisp. Allow to rest for 10 minutes before serving.
Nutrition:
701 kcal
Carbs
14 g
Fat
55 g
Protein
35 g
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