Low Carb Bacon Meatloaf

• Meat

  • 14 slices Bacon
  • 1 Grill rack the size of your meatloaf pan
  • 1 lb Ground beef

• Produce

  • 1/2 cup Mushrooms, canned
  • 1 Shallot
  • 2 tsp Thyme, fresh

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tsp Mustard powder
  • 1/2 tsp Worchestershire sauce

• Baking & Spices

  • 1 cup Almond meal
  • 1/2 tsp Pepper
  • 1 tbsp Salt

• Bread & Baked Goods

  • 1 Meatloaf pan or bread pan

• Dairy

  • 1 cup Cheddar cheese

• Other

  • cutting board
  • Deep stove pan

Found on ruled.me

Description

Directions

• Weave the bacon. Under, over, under, over. Refer to the video on the webpage if you need help.
• Place the bread pan upside down on top of the bacon weave, then flip it into the pan.
• Mix all of the other ingredients carefully, maintaining chunkiness. Layer meat, add cheese, add more meat.
• Pull the edges of the bacon weave over the meatloaf. Add another strip of bacon down the middle to make it look better. Push down on the edges to make sure the form is properly inside the pan.
• Cover in foil and stick it in the fridge for 30 minutes.
• Preheat oven to 300 F
• Remove from fridge, place grill on top of meatloaf pan, and flip the loaf out of the pan.
• Add any seasonings or rubs to the bacon now, and stick it in the oven for 1 hour (60 minutes)
• Turn the oven up to 350 degrees and cook an additional 10 minutes, or until internal temperature reads 160 F.
• Let rest for 10 minutes before cutting. Serve and enjoy.