Ingredients

2 large eggs

2 1/2 teaspoons unflavored gelatin (optional)

2 pounds meatloaf mix or ground beef

1/2 cup almond flour

1/2 cup finely grated parmesan cheese

1 1/2 teaspoons sea salt

1/2 teaspoon fresh ground black pepper

8 ounces cream cheese (softened)

1 cup shredded cheddar cheese

4 jalapeños (seeded and diced)

2 tablespoons minced onion

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

8 ounces bacon

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit.

Step 2: Beat the eggs in a large bowl. Add the gelatin, whisk to combine, and let it sit for at least 5 minutes.

Step 3: Add the meat, almond flour, parmesan cheese, salt, and pepper to the bowl. Mix everything well using your hands.

Step 4: In a medium bowl, combine the cream cheese, shredded cheddar, diced jalapeños, minced onion, garlic powder, and smoked paprika. Stir until mixed.

Step 5: On a roasting pan or parchment-lined baking sheet, shape about one-third of the meat mixture into a rectangle.

Step 6: Spread the cream cheese mixture evenly over the meat, leaving about a 1/2 inch border around the edges.

Step 7: Cover the cream cheese layer with the remaining meat mixture, pressing it down and shaping it to enclose the filling and seal the edges.

Step 8: Arrange bacon slices around the meatloaf, overlapping them slightly to wrap it completely.

Step 9: Bake for 45 minutes. Then switch the oven to broil and cook until the bacon is crispy, watching carefully to avoid burning.

Step 10: Remove from the oven and let the meatloaf rest for 15 minutes before slicing and serving.

Tips & Variations

For a milder version, reduce the jalapeños or remove the seeds entirely to lower the heat.

Substitute ground turkey or chicken for beef if you prefer a leaner meatloaf.

Adding chopped cilantro or green onions to the cheese mixture adds a fresh flavor boost.

If you don’t have unflavored gelatin, you can omit it; it helps with binding but isn’t essential.

Storage

Store leftover meatloaf wrapped tightly in foil or an airtight container in the refrigerator for up to 4 days. Reheat slices gently in the microwave or oven until warmed through. This meatloaf also freezes well; wrap securely and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use regular bread crumbs instead of almond flour?

Yes, regular bread crumbs can be used as a substitute for almond flour if you do not require a gluten-free option. The texture will be slightly different but still delicious.

Do I have to use bacon wrapping?

Bacon adds a smoky flavor and crispy texture, but if you prefer, you can bake the meatloaf without it or use a layer of prosciutto or thinly sliced ham as an alternative.