Bacon Bomb Meatloaf

What if you want a meatloaf that packs a little more punch? High fat, low-carb, and filled with meaty protein? If that doesn’t sound delicious, then I don’t know what is!
Cuisine American


  • 18 slices bacon
  • 1 lb ground beef
  • 1 cup almond meal
  • 1 cup shredded cheese. Cheddar works well, but you can choose your own cheese.
  • ½ cup mushrooms diced
  • 1 shallot diced
  • 1 egg
  • 2 tsp thyme preferably fresh
  • 1 tbsp salt
  • 1 tsp powdered mustard
  • ½ tsp pepper
  • ½ tsp Worcestershire sauce


  1. First, you need to weave the bacon. There are plenty of tutorials online if you’re not sure of what to do. It sounds complex, but once you learn, it will become second nature.
  2. Carefully flip your bacon weave into the meatloaf pan. (Pro Tip: put the pan on top of the weave upside down, making sure it stays centered.)

  3. Combine all the other ingredients. The best way is to layer meat and cheese consistently.
  4. Put the mixture inside the pan, then close the bacon over it to make an even loaf.
  5. Cover it in foil, and then put the load in the fridge for a half an hour to make the ingredients settle. As the time is about to end, preheat your oven to 300ºF.

  6. Take out the meatloaf, remove any foil, and then put a grill on the meatloaf pan. This will allow you to flip the loaf with ease.
  7. You will then flip the pan so your meatloaf can rest easily on the rack without any problems. There will also be some foil under the grill.
  8. Cook for about an hour, and then increase the temperature to 350ºF.

  9. Cook for another 10 minutes, and then use a thermometer to see if the internal temperature is 160ºF or not. Continue cooking until it reaches that temperature.

  10. Take the meatloaf out of the oven, let it cool for about five minutes or so, then serve.