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.
Voila! A giant, leftover-worthy low carb meat loaf recipe ready to feed an army. 🙂
Didn’t you mean 3 cloves of garlic?
Doh! Good catch, thank you! Just updated it to say ‘cloves’. Not sure what I was thinking when I wrote ‘heads’. Brain fart LOL
This recipe makes such a lovely meatloaf. However I followed the recipe and it came out very dry. I wonder if maybe I should try to mix ground beef and ground pork next time….do you think it would come out less dry?…I would love to make this my go to recipe, thanks for posting it for us to enjoy,
I’m surprised it came out dry, between the cauliflower and bacon. What percentage fat did you use for the ground beef?
I think pork, as a higher fat meat, could definitely make it more juicy. Please let me know!!
Hello Sarah. I had to try this meatloaf again and you were right….a fattier cut of ground beef did the trick. Also I didn’t have any sausage on hand so I substituted it for half a pound of ground pork…….Delicious. Very tasty with just the right amount of herbs and seasoning. Thank you very much for taking the time and for posting this recipe. Annick