We often develop diet-specific recipes that end up as tasty (sometimes tastier) than the original “classic” versions we start with. Case in point: our bacon-wrapped meatloaf.
INGREDIENTS
- Cooking spray
- 1 tbsp. extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 tsp. dried oregano
- 1 tsp. chili powder
- 2 lb. ground beef
- 1 c. shredded cheddar
- 1/2 c. almond flour
- 1/4 c. grated Parmesan
- 2 eggs
- 1 tbsp. low-sodium soy sauce
- Kosher salt
- Freshly ground black pepper
- 6 thin strips of bacon
DIRECTIONS
- Preheat oven to 400°. Grease a medium baking dish with cooking spray. In a medium skillet over medium heat, heat oil. Add onion and celery and cook until soft, 5 minutes. Stir in garlic, oregano, and chili powder and cook until fragrant, 1 minute. Let mixture cool slightly.
- In a large bowl, combine ground beef, vegetable mixture, cheese, almond flour, Parmesan, eggs, and soy sauce, and season with salt and pepper. Shape into a large loaf in a baking dish, then lay bacon slices on top.
- Cook until bacon is crispy and beef is cooked for about 1 hour. If bacon is cooking too quickly, cover the dish with foil.
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