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Bacon-Wrapped Meatloaf...TAKE 2!

A few weeks ago, I posted a recipe for bacon-wrapped meatloaf. While it had a good flavor, I’m not super happy with how not-crispy the bacon turned out.

In fact, let’s just call a spade a spade...nobody likes chewy bacon. Especially Bryan. So, as he was eating his dinner and he made a trip to the fridge to get the sugar-free BBQ sauce, I knew I had to play around with this recipe a bit. (FYI - Bryan only adds sauce if he’s trying to mask a flavor.)

And without the seasoned breadcrumbs that usually go in my meatloaf, I felt like it needed an extra little something. So, I went in for round 2.

Cheese. Who doesn’t love a little cheese-stuffing in their meatloaf? Broken-up string cheese seemed like a great idea for the stuffing.

Bacon. Instead of the basket-weave I tried with the first meatloaf, I tried using a bundt pan to wrap the bacon around a ring-shaped loaf. I was hoping this pan would allow me to drain some of the excess grease, as well as get the bacon more well-done.

The pan actually did nothing to help make the bacon crispier. What did help, however, was flipping the finished loaf onto a baking sheet and putting it under a broiler for about 8 minutes. BOOM! Beautiful, crispy bacon...on the top. The bacon on the bottom was still pale and chewy. So, while this recipe was much closer to a home run, I am going to try it one more time as a single loaf with the bacon basket-weave on the top only. Stay tuned! In the meantime, here is my recipe for Cheese-Stuffed Bacon-Wrapped Meatloaf


2 lbs ground beef 

2 eggs

1/3 cup almond flour

1/3 cup grated Parmesan cheese

Salt, pepper to taste

3 Tbsp minced onion

3 Tbsp garlic powder 

3 Tbsp heavy whipping cream 

3 Tbsp parsley 

4-5 string cheese sticks

8-10 bacon slices