If you need a decent piece of fancy looking meat, this bacon-wrapped and egg stuffed pork meatloaf is perfect. Apart from that, it’s very tasty and easy to make, even though it might look complicated. For all those who’s on ketogenic diet is also excellent, all ingredients are keto appropriate, maybe apart from BBQ sauce. But two tablespoons for 750 g of meat is not that much, you’re not going to eat whole meatloaf at once, huh? (In case you would, skip the BBQ sauce) 🙂
Instead of adding BBQ sauce to the meat, you can also spread it evenly on top, just before the end of baking.
Try to find good quality meat. This week I didn’t manage to go to my local butcher, I bought pork mince and bacon in the supermarket and ended up with a soupy meatloaf. I had to pour out the liquid twice from the loaf pan because it was literally overflowing (which wasn’t easy because both the pan and meatloaf was piping hot). So you can imagine how much water was in that meat and bacon. If you prefer beef, you can also use it. I chose pork because it’s not as lean as beef.
However if you don’t want to deal with loaf pan, you don’t even need it. You can simply use your hands to shape meat into a loaf form, press the eggs inside, and shape again. Then wrap with bacon and bake.
This meatloaf is versatile, you can serve it hot (ugh, I just imagined slices of meatloaf poured with warm BBQ sauce…) with side salad or mashed potatoes, or chill and slice in to the sandwich adding some lettuce and hot chili sauce. The sky is the limit.
bacon-wrapped & egg-stuffed pork meatloaf
- 750 g pork mince
- 1 small chopped onion
- 3 hard boiled eggs
- 8 slices thin cut smoked bacon
- 1 egg
- 1/3 tsp salt
- pinch of pepper
- 2 tbsp BBQ sauce
- 1 tsp dried parsley
- 1/2 tsp garlic granules
Place minced pork in a bowl and mix it with chopped onion, egg, salt, pepper, parsley, garlic and 2 tbsp of BBQ sauce.
Place bacon slices in a loaf pan, I’ve put one slice on each shorter side, and three on each longer side, so that they cover the bottom and go outside the loaf. Place half of the meat on the bottom. Next put hard boiled eggs, and cover with the rest of meat.
Now wrap it around with bacon, starting from two on the shorter sides, then wrap nicely remaining six.
If you don’t have loaf pan, you can form a loaf shape in your hands, press the eggs inside, shape nicely again and place on bacon slices. Then wrap them around the loaf. You don’t need to be afraid, it will keep the shape. Bacon will shrink during baking, keeping it all together.
Bake for about 60 minutes in 180°C. If you don’t mind the amount of carbs, you can spread another 2-3 tbsp of BBQ sauce on top of your meatloaf, couple minutes before the end of baking.
You can serve it hot with side salad, or cool down and slice for sandwiches. Keep refrigerated for maximum 4 days. You can also freeze some for later.
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