Bacon-Wrapped Meatloaf

⏲ ~31 min total · prep 19 · cook 12 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 1 1/2 lb ground beef (80/20)
• 1/2 lb ground pork
• 1/2 cup pork panko (crushed pork rinds)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 1 tbsp coconut aminos
• 1/2 cup sugar-free ketchup, divided
• 1 tsp smoked paprika
• 10 slices thin-cut bacon (about 8 oz)
• 1 tsp kosher salt and 1/2 tsp black pepper

Instructions

1. Preheat the oven to 375°F and line a rimmed baking sheet with parchment — free-forming the loaf on a sheet (instead of a loaf pan) lets the bacon crisp all over.
2. Gently mix the beef, pork, pork panko, onion, garlic, eggs, coconut aminos, 2 tbsp of the ketchup, paprika, salt, and pepper until just combined; overmixing makes it dense.
3. Form into a 9x5-inch loaf on the sheet, pressing firmly so it holds its shape.
4. Lay the bacon slices over the top like shingles, overlapping slightly, and tuck the ends under the loaf.
5. Bake 50 minutes, then brush the whole surface with the remaining ketchup and bake 10-15 minutes more, until the bacon is bronzed and the internal temperature is 160°F.
6. Rest 10 minutes before slicing so the juices reabsorb; pour off and save the sheet-pan drippings to spoon over each slice.

Why this recipe works

• Free-form on a sheet Forming the loaf on parchment instead of in a pan lets fat drain away and bacon crisp on every face. A loaf pan steams the bottom and pools the grease.
• Two meats Ground pork alongside the 80/20 beef keeps the crumb tender and the flavor fuller. Either alone tips the loaf toward dry or dense.
• Pork panko binder Crushed pork rinds hold the loaf together without breadcrumbs or their carbs. They soak up the egg and onion moisture instead of turning gluey.

Tips for making this recipe well

Mix until it comes together

Stop the moment the mixture is uniform. Worked past that, the proteins tighten and the loaf bakes up dense and springy.

Shingle the bacon

Overlapping slices cover the top like roof tiles, with the ends tucked under. Gaps shrink as the bacon cooks and leave bare spots that dry out.

Glaze late

The last of the ketchup goes on after 50 minutes, for the final 10 to 15. Brushed at the start, its surface darkens before the loaf is done.

Trust the thermometer

Pull the loaf at 160°F internal. The 10-minute rest finishes the job and the juices settle back in instead of running onto the sheet.

Save the drippings

Pour them off before the sheet cools, while they are still loose. Chilled bacon fat on parchment turns into a scraping job.

Serving suggestions

Slice thick, spoon the saved sheet-pan drippings over each piece, and pass the remaining sugar-free ketchup at the table. The bacon should be bronzed and the center of the loaf reading 160°F before it rests. At 14.0 net carbs a serving, this plates like a Sunday dinner with none of the breadcrumb business. Rest the full 10 minutes; the difference shows on the plate, where the slices hold their edges instead of slumping. Leftover slices, cold from the fridge, are part of the deal.

Storage and meal prep

Refrigerate slices covered for 3 to 4 days. They reheat well wrapped in foil in a moderate oven, or in a covered skillet with a spoonful of water, and the bacon keeps enough snap to matter. For the freezer, wrap individual slices and hold them for 2 to 3 months; thaw overnight in the fridge and warm slowly so the fat reabsorbs instead of running out. Pour the cooled drippings into a small container and refrigerate too. Spooned over the reheated slices, they do more for the flavor than any fresh sauce would.

Variations worth trying

• BBQ glaze Sugar-free barbecue sauce swaps in for the ketchup on both passes. Watch the final minutes; some sauces darken faster.
• All turkey Ground turkey replaces both meats; cook to 165°F and expect a denser, leaner loaf. An extra splash of coconut aminos helps the flavor keep up.
• Mini loaves Divide the mix into four small loaves and start checking the temperature 20 minutes early. More bacon surface per slice is the bonus.
• Mushroom in the mix Finely diced cremini, cooked dry first, add moisture and depth to the loaf. Squeeze them dry or the crumb loosens.

Frequently asked questions

Why 160°F and not 165°F?

The recipe pulls the loaf at 160°F and rests it 10 minutes, which is a common approach for meatloaf. If you prefer the full 165°F for ground meat, bake a few minutes longer and check again.

Can I use a loaf pan?

It works, but the bacon steams against the pan walls instead of crisping, and the fat has nowhere to go. If you do, drain the pan partway through the bake.

My meatloaf fell apart when sliced. Why?

Usually a short rest or a loose mix. Press the loaf firmly when you form it, cook to temperature, and give it the full 10 minutes before the knife.

What is pork panko?

Crushed pork rinds, sold ready-made or made by pulsing rinds in a food processor. It replaces breadcrumbs as the binder and keeps the crust rich instead of dry.

How many net carbs per serving?

14.0 net carbs as written, with the onion, coconut aminos, and sugar-free ketchup carrying most of the count.

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