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Cheese & Bacon-Topped Meatloaf

Serves 4

A classic dinner recipe is updated with riced cauliflower instead of bread, and topped with bubbly shredded cheese and crispy, salty bacon. We know you will love this!

Prep Time: 10 minutes
Cooking Time: 1 hour


1 large egg
6 tablespoons BBQ sauce (preferably with no added sugars)
1 teaspoon sea salt
½ teaspoon cracked black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 cup of riced cauliflower
8 ounces of ground beef
8 ounces of ground pork
2 slices of bacon
1 cup shredded extra sharp cheddar cheese


Preheat oven to 350 degrees Fahrenheit.

Mix all ingredients with your hands until very well combined.

Line a bread pan with parchment paper and evenly fill the pan with the meat mixture into a firm loaf.

Bake in the oven, covered, until the meat is cooked through, about 40 minutes.

While the meatloaf is baking, cook your bacon strips in either a skillet on the stove or in the oven on a baking sheet, until crispy, and remove and set aside to top your meatloaf later.

About 5 minutes before done, sprinkle shredded cheese on your loaf and finish baking, uncovered, for 5 minutes or until the cheese is bubbly.

Remove from the heat and top with bacon slices. Allow to cool for a few minutes before slicing.

Storing any leftovers in the fridge for up to 3 days.


Calories: 393
Carbs: 5
Net Carbs: 5
Protein: 27
Fat: 29