Almond flour – ½ cup (or crushed pork rinds for even lower carbs)
Onion – ½ medium, finely chopped
Garlic – 2 cloves, minced
Worcestershire sauce – 1 teaspoon
Mustard – 1 teaspoon (Dijon or yellow, unsweetened)
Salt – 1 teaspoon
Black pepper – ½ teaspoon
Smoked paprika – ½ teaspoon
Cheese Filling
Cheddar cheese – 1 cup shredded (or your favorite keto-friendly cheese)
Bacon Topping
Bacon slices – 6–8 slices
Optional: sugar-free ketchup – 2 tablespoons
Equipment
Mixing bowl
Loaf pan (8×4 inches or similar)
Spatula
Baking sheet (optional, for easier cleanup)
Aluminum foil (optional)
Step-by-Step Preparation
Step 1: Preheat Oven
Preheat the oven to 180°C (350°F).
Line the loaf pan with parchment paper for easier removal, or lightly grease with olive oil or butter.
Step 2: Prepare Meatloaf Mixture
In a large mixing bowl, combine:
Ground beef
Almond flour
Eggs
Chopped onion
Minced garlic
Worcestershire sauce
Mustard
Salt, black pepper, smoked paprika
Mix gently with your hands or a spatula until all ingredients are evenly incorporated. Tip: Overmixing can make meatloaf dense. Mix until just combined.
Step 3: Shape Meatloaf Base
Transfer half of the meat mixture into the prepared loaf pan.
Press gently to form an even layer.
Step 4: Add Cheese Filling
Sprinkle shredded cheddar cheese evenly over the first layer of meat.
Top with remaining meat mixture.
Press gently to seal the edges so cheese stays inside while baking.
Step 5: Add Bacon Topping
Lay bacon slices across the top of the meatloaf, slightly overlapping.
Optional: brush with sugar-free ketchup for a “burger glaze” flavor.
Step 6: Bake the Meatloaf
Place loaf pan on a baking sheet (to catch drippings).
Bake for 50–60 minutes at 180°C (350°F).
Bacon should be crispy, meatloaf firm to the touch, and internal temperature should reach 70°C (160°F). Tip: If bacon is not crispy enough, broil for 2–3 minutes at the end.
Step 7: Rest Before Slicing
Remove from oven and let rest for 10 minutes.
Resting allows juices to redistribute, preventing a dry meatloaf.
