What could be better on a cold autumn evening than some hearty meatloaf. Replace the bread crumbs with pork rinds and you’ve got keto meatloaf. This recipe goes one step further to achieve Philly Cheese Steak Bliss!
Saute veg in olive oil with ½ tsp salt over medium heat until caramelized. Set aside.
Combine one pound of ground beef and one pound of ground pork. Alternatively, you could use your favorite combination of meatloaf meats such as beef, pork, and veal.
Combine meat, egg, pork rinds, oregano, garlic powder, salt, and pepper in a bowl.
Mush it all together with your hands.
Line a 13"x9" baking dish with tin foil. Spread meat evenly so it touches every edge.
Layer cheese on top, leaving a margin of meat around every edge.
Layer vegetables on top of the cheese and spread evenly.
Carefully roll up the meat using the foil to guide you.
Continue rolling carefully, and untucking the foil. Set aside.
Place another roll of foil in the pan and layer bacon so that it covers the entire surface.
Remove foil from meat roll and set on the edge of the bacon.
Use the foil to roll the bacon around the meatloaf.
When you’re done the meatloaf should be wrapped in the bacon, and the whole thing should be wrapped in foil.
Bake for 20 minutes. Remove foil and bake for another 30-35 minutes. Let rest for 5 minutes, slice, and enjoy.
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I made this last week!
I am so making this over the weekend!
Currently resting! Mmmmmm.