Bacon Wrapped Meatloaf

Meatloaf is always a hit at my house. When you combine it with the flavors of one of my favorite appetizers, you have a cheesy dish that will leave your taste buds doing a little happy dance. 

This Bacon Wrapped Meatloaf is a fun twist on a classic meatloaf that is absolutely magical.

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Meat – 2 large eggs – 2 ½ teaspoons unflavored gelatin optional – 2 pounds meatloaf mix or ground beef – ½ cup almond flour – ½ cup finely grated parmesan cheese – 1 ½ teaspoons sea salt – ½ teaspoon fresh ground black pepper Filling – 8 ounces cream cheese softened – 1 cup shredded cheddar cheese – 4 jalapeños seeded and diced – 2 tablespoons minced onion – 1 teaspoon garlic powder – ½ teaspoon smoked paprika Topping – 8 ounces bacon

Preheat the oven to 400 degrees. Beat the eggs in a large bowl. Add the gelatin and whisk to combine and allow to sit for at least 5 minutes.

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Add the meat, almond flour, parmesan cheese, salt, and pepper. Combine with your hands. In a medium bowl, combine the cream cheese, cheddar, jalapeños, minced onion, garlic powder, and smoked paprika.

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Arrange ⅓ of the meat mixture on a roasting pan or parchment-lined baking sheet in a rectangle. Spread the cream cheese mixture over the meat, stopping about ½" before the edges.

Arrange the remaining meat over the cream cheese mixture and down the sides.

Place the bacon around the meatloaf, allowing the pieces to overlap.

Bake for 45 minutes. Turn the temperature to broil, and broil until the bacon is crispy. Allow to rest for 15 minutes before serving.