Ingredients
Scale
- 1.5 lbs grass-fed ground beef
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp tomato ketchup
- Salt and pepper to taste
- 8–10 slices of bacon
- Optional: chopped herbs (parsley or thyme) for added flavor
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, milk, onion, garlic, egg, tomato ketchup, salt, pepper, and herbs if using. Mix thoroughly until all ingredients are well incorporated.
- Transfer the mixture onto a parchment-lined baking sheet. Shape into a loaf about 9 inches long and 4 inches wide with even thickness.
- Lay the bacon slices flat. Wrap the bacon around the meatloaf, overlapping slightly. Secure ends with toothpicks if needed.
- Preheat oven to 375°F (190°C). Place the bacon-wrapped meatloaf on a wire rack over a baking sheet. Bake for 50-60 minutes, until bacon is crispy and internal temperature reaches 160°F (71°C).
- Remove from oven and let rest for 10 minutes before slicing, allowing juices to redistribute for moist slices.
Notes
- You can substitute grass-fed beef with conventional ground beef, but grass-fed enhances flavor and nutrition.
- Use almond flour, oat bran, or crushed toasted oats as gluten-free alternatives to breadcrumbs.
- Ensure bacon is crispy and internal temp reaches 160°F for safety and optimal flavor.
- This recipe is great for meal prepping; store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Low-Carb, High-Protein
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal Kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg