Bacon Topped Upside Down Meatloaf

The best meatloaf ever, and its keto! If you think you do not like meatloaf, wait until you try this. Coated in a sugar-free, spicy glaze, and topped with crispy bacon, there will not be any leftovers. The best part, less than 5 net carbs per serving.

Makes 5 Servings with 21.07 total net carbs (or 4.214 net carbs/serving).

Ingredients:

1-1.5 lbs. ground beef (80/20 chuck)

4 pieces of bacon (preferably thick cut) - cooked and diced into bits

1/4 cup Yellow Onion - finely diced

1/4 cup shredded cheese (preferably sharp cheddar)

1 tablespoons minced garlic

1 egg

1/4 teaspoon cayanne powder

1/2 teaspoon dried rosemary

1/4 teaspoon dried thyme

1 teaspoon ground paprika

1 tsp salt

1 tsp ground pepper

2 pieces toasted bread (can be older almost stale)

Sauce:

1/2 cup "no sugar added" ketchup

1 teaspoon cumin

1/2 teaspoon hot sauce

1 teaspoon garlic powder

1 teaspoon paprika

Cooking:

Start by cooking the bacon - using a foil lined baking sheet, bake the bacon at 375 degrees for approx. 20 minutes until it is golden brown. Drain fat using paper towel, dice, and set aside.

Mix ground beef, egg, onion, garlic, chili powder, rosemary, thyme and paprika to a large mixing bowl. Mix gently to hourly combine but not pressing too hard. Grease a standard meatloaf pan using spam or butter or a paper towel with a little olive oil on it. Mold meatloaf using a standard meatloaf pan.

Line a baking sheet with foil to avoid mess later on. Place a wire grate (I use the one from my toaster oven) on the baking sheet, and place the two pieces of bread next to each other on the grate forming a base for the meatloaf.

Carefully remove the molded meatloaf from the pan and place a atop the pieces of toasted bread. This will ensure the meatloaf cooks without becoming soggy at the bottom. The bread will soak up and drain the grease.

Bake at 250 degrees for approx. 15 - 20 minutes before putting the first coat of sauce on. You want some of the juices/fat to cook out of the meat before applying coating.

After 15-20 minutes, glaze the meatloaf with the sauce, being generous and make sure to get all 4 exposed sides. Add the diced bacon bits to the top after glaze has been applied and cook for an additional 60 minutes or until internal temperature reaches 155 degrees.