A smoky, spicy, cheesy twist on classic meatloaf that’s keto-friendly and unforgettable!
Ingredients
For the Meatloaf:
12 slices bacon
½ lb ground pork
½ lb ground beef
3 tablespoons almond flour
1 egg
½ cup chopped jalapeños (adjust to taste)
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon chopped coriander (cilantro)
2 tablespoons tomato purée (optional)
For the Cheese Filling:
1 cup cream cheese, softened
¼ cup sour cream
½ cup chopped jalapeños (adjust to taste)
Instructions
Preheat the oven:
Set your oven to 350°F (175°C). Line a baking sheet with foil for easy cleanup.
Prepare the bacon weave:
Lay out the bacon slices in a crisscross pattern to create a weave. This will serve as the outer layer of your meatloaf.
Mix the meatloaf base:
In a large bowl, combine the ground pork, ground beef, almond flour, egg, cumin, black pepper, garlic powder, onion powder, chopped coriander, and tomato purée (if using). Stir in the chopped jalapeños and mix until evenly combined.
Make the filling:
In a small bowl, mix together the cream cheese, sour cream, and additional chopped jalapeños until smooth.
Assemble the meatloaf:
Place the bacon weave on the prepared foil.
Flatten the meat mixture evenly over the bacon weave, forming a rectangle.
Spoon the cheese filling along one edge of the meat layer.
Carefully roll the meatloaf, starting from the filled edge, to enclose the cheese. Roll tightly to prevent filling from escaping.
Bake:
Transfer the rolled loaf (seam side down) onto the baking sheet. Bake for 60 minutes, or until the internal temperature reaches 160°F (71°C) and the bacon is crispy.
Serve:
Let it rest for a few minutes before slicing. Garnish with fresh coriander, diced avocado, or extra shredded cheese if desired.
Tip:
For extra crispiness, broil the meatloaf for 2–3 minutes at the end of baking — just keep an eye on it to avoid burning the bacon!
enjoy