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Egg, Bacon & Cheese Stuffed Meatloaf / Keto / Low Carb / Gluten Free

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 303 kcal
Author Miyuki

Ingredients

Meat Mixture

  • 1 pound Ground Pork (450 g)
  • 1 Egg
  • 1/2 cup Almond Flour (50 - 55 g)
  • 1 tbsp Worcestershire Sauce
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Parsley
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper

Stuffing

  • 4 oz Softened Cream Cheese (115 g)
  • 1/2 cup Shredded Mozzarella Cheese (55 g)
  • 4 Hard Boiled Eggs
  • 2 slices Cooked Bacon
  • 1/2 cup Fresh Chopped Broccoli (1.5 oz / 45 g)

Instructions

  1. Preheat the oven to 180 C / 350 F.
  2. In a large bowl, mix well all the ingredients for the meat mixture with your hands until combined.

  3. In a loaf pan (8 x 4 inch / 20 x 10 cm) lined with parchment paper, put 3/4 of the meat mixture into the bottom and up the sides, making a trench. * Reserve 1/4 of the meat mixture.

  4. Spread 1/2 of the cream cheese over the bottom. Sprinkle 1/2 of the shredded cheese over the cream cheese.

  5. Lay the hard boiled eggs over the cheese and cut into three slices crosswise.

  6. Add the bacon into each one of the slices.
  7. Stuff the broccoli into any room available!
  8. Sprinkle the remaining shredded cheese. Spread the remaining cream cheese over it.

  9. Cover completely with the remaining meat mixture.
  10. Bake for 45 - 50 minutes. (* After 40 minutes, remove from the oven, sprinkle more shredded cheese on top and bake 5 - 10 more minutes if desired.)

Recipe Notes

Per Slice:

Calories 303 kcal, Protein 19.8 g, Total Fats 22.9 g, Total Carbohydrates 2.9 g, Dietary Fiber 1.0 g, Sugar 1.3 g

When slicing, aim for the centerline of each egg :)