I was overwhelmed with a mysterious urge to make meat loaf. No rhyme or reason, but meatloaf had to be made!! And not just any meatloaf but BACON wrapped meat loaf. So I created this low carb meat loaf recipe!

My first thought was – what to substitute for the bread crumbs to keep it low carb? Easy – riced cauliflower!

My second thought was – let’s bacon wrap this baby!

My third thought was – bacon makes everything better, but cheese makes everything best! So I decided a firm cheese that wouldn’t dissolve during cooking, like feta, would be perfect.

The result? My bacon wrapped meatloaf-baby. The extra kicker? You only use about a cup of cauliflower so there is plenty left to turn into cauliflower mashed “potatoes” to serve with the meat loaf.

Meat loaf and mashed cauliflower = a match made in heaven.

Print Recipe Low Carb Meat Loaf Low Carb Meat Loaf recipe - only 2 net carbs per serving! Prep Time 15 mins Cook Time 1 hr 15 mins Total Time 1 hr 30 mins Ingredients 1 pound 85% Ground Meat or fattier

0.5 pounds Sweet Italian Sausage not in casing

1 Onion

3 cloves Garlic

Olive Oil

0.25 cups Feta Cheese Cut Into Cubes

2 Eggs

1 cup Finely Riced Cauliflower ~1/4 head cauliflower

3 tablespoons Thyme

1 tablespoon Hot Sauce i used valentino's hot sauce

Salt And Pepper Instructions Sautee onion and garlic in olive oil until transparent, let cool.

While sauteing, line a baking sheet with tinfoil. Then line a cooling rack with tinfoil and poke holes in it with a knife. Place cooling rack on top of baking sheet (which will catch the drippings).

Mix meats, onion, garlic, eggs, cauliflower, thyme and hot sauce with your hands. Squish and smooch, people!

Add in the feta cheese and generously salt and pepper, squish and smoosh some more.

Shape mixture into a loaf and transfer onto the tinfoil lined cooling rack. You may need to reshape it back into a loafy shape.

Line bacon horizontally across the loaf and tuck the edges under the loaf, as the bacon will curl up while cooking.

Take second half of bacon and weave it through the first batch (you may need to re tuck some edges).

Bake for at least an hour (mine took 1:15) or until meat thermometer reads 160. Let cool for about 10 - 20 minutes before serving.

Use this time while baking to make your caulimash and other sides. I used thyme in this batch to complement the meat loaf.

Cut along the horizontal bacon per piece.

Voila! A giant, leftover-worthy low carb meat loaf recipe ready to feed an army. 🙂