Bacon Wrapped Meatloaf

Yes, you can have bacon, and yes, you can sub egg whites and/or ditch the bacon to cut some fat if needed.

  • 1 Tbl olive oil

  • 1 Garlic clove, chopped
  • 1 Large onion, chopped
  • ½ Cup Apple cider vinegar
  • 1 lb 96% lean ground beef
  • 3 oz no sugar added ketchup
  • 2 Eggs
  • ⅓ Cup panko breadcrumbs
  • ¼ Cup grated parmesan cheese
  • 7 Slices center cut bacon (50 cal for 2 slices)
  • ¼ Cup chicken broth
  • 2 Tbl dried chopped parsley
  • 1 oz Splenda brown sugar blend
  • Salt, pepper, cayenne pepper
  1. Preheat oven to 350, set small pan with water on lower rack to prevent cracking
  2. Heat oil in large pan then cook onion and garlic until soft and just starting to brown. Transfer to large bowl to cool
  3. Combine ketchup, vinegar, Splenda sugar sub, and cayenne in small saucepan. Boil then reduce heat and simmer until sauce thickens
  4. Add remaining ingredients (except bacon) to bowl with onion/garlic mixture plus 2 Tbl of sauce mixture and combine
  5. Transfer meat to lined baking sheet. Form a loaf about 1.5 to 2 inches high then top with bacon
  6. Bake 60-70 mins until internal temp 165 and bacon starting to crisp

For ⅙th of recipe

  • 230 Cals
  • 24P
  • 10C
  • 10F