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Low Carb Bacon Wrapped Loaded Meatloaf

Low Carb Bacon Wrapped Loaded Meatloaf

 

Low Carb Bacon Wrapped Loaded Meatloaf

Low Carb Bacon Wrapped Loaded Meatloaf

This pork meatloaf is loaded with tender spinach, juicy tomatoes and oozy mozzarella cheese, then wrapped in streaky bacon before being baked until golden.
5 from 6 votes
Prep Time 33 minutes
Cook Time 54 minutes
Total Time 1 hour 27 minutes
Course Main Course
Cuisine American
Servings 4
Calories 491 kcal

Ingredients
  

  • 500 g minced pork (ground pork)
  • 10 streaky bacon rashers (strips)
  • 2 tsp oregano
  • 2 cloves garlic minced
  • 50 g baby spinach
  • 1 small egg
  • 1 tbsp extra virgin olive oil
  • 85 g mozzarella cheese grated
  • 135 g tinned (canned) tomatoes chopped
  • ½ medium red onion finely diced
  • salt and pepper to season

Instructions
 

  • Heat the olive oil in a frying pan (skillet) over a low/medium heat. Add the onion and sweat until tender, then add the garlic, cooking gently until fragrant. Set aside to cool.
  • Whilst the onion is cooling, add the pork to a mixing bowl along with the oregano, a generous pinch of salt and pepper and the egg. Once cooled, add the onion and garlic.
  • Use your hands to thoroughly combine the ingredients together.
  • Lay a large square of cling film over a work surface. Turn the pork mixture out onto the work surface and press into a wide rectangle about 1cm thick. You will be rolling the meatloaf lengthways so make sure the rectangle is wide enough to hold the filling once rolled.
  • Scatter the spinach lengthways across the centre of the pork. Spoon over the chopped tomatoes and scatter over the mozzarella.
  • Carefully lift the furthest edge of the cling film over towards you, rolling the pork into a tight log shape with the filling securely inside. Overlap the edges of the pork and pinch together so that it is well sealed.
  • Wrap tightly in the cling film and refrigerate for 20 minutes.
  • Preheat the oven to 180°C (350°F) or 160°C (325°F) for fan assisted.
  • Carefully remove the meatloaf from the cling film and transfer to a loaf tin - reshaping if necessary.
  • Taking one strip at a time, lay the bacon over the meatloaf so that it is slightly overlapping, tucking the ends underneath the meatloaf.
  • Transfer to the oven for 30 minutes.
  • Increase the oven temperature to 200°C (400°F) or 180°C (350°F) for fan assisted and bake for a further 20 minutes, or until the meatloaf is completely cooked through and the bacon is crisp and golden.

Notes

This is a great alternative option for Sunday lunch served with a hearty salad or a portion of steamed green beans.
Keyword Bacon, Meatloaf, Pork
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