Bacon Wrapped Jalapeno Popper Meatloaf Recipe [Gluten Free] – Low Carb Hoser

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Bacon Wrapped Jalapeno Popper Meatloaf

Table of Contents

Bacon Wrapped Jalapeno Popper Meatloaf
Equipment
Ingredients
Instructions
Notes
Nutrition

This Bacon Wrapped Jalapeno Popper Meatloaf recipe is only a little more work than regular meatloaf, and delivers WAY more flavour. It’s low carb – keto friendly – and gluten free, as well!

Prep Time15 minutes minsCook Time1 hour hr 15 minutes minsTotal Time1 hour hr 30 minutes mins

Course: Main CourseCuisine: AmericanDiet: Diabetic, , Gluten Free
Servings: 8 Servings
Calories: 491kcal

Equipment

1 Loaf pan1 Baking sheetParchment paper

Ingredients

6 Jalapenos separated1 Small Onion chopped1 tablespoon Olive Oil8 oz Cream Cheese softened1 cup Shredded Sharp Cheddar Cheese2 lb Lean Ground Chicken1 Large Egg¼ cup Super Fine Almond Flour1 tablespoon Dried Parsley1 teaspoon Garlic Powder1 teaspoon Ground Black Pepper½ teaspoon Salt0.5 lb Thin Cut Bacon May need a few more slices if using regular cut, don’t use thick cut for this recipe.Ranch Dressing for serving

Instructions

Preheat oven to 350 degrees F, Line a small baking sheet with parchment paper.Using a sharp knife – and, ideally, gloves – thinly slice one jalapeno, set aside.Seed (if desired) and finely chop the remaining jalapeno peppers, add to a medium nonstick skillet, along with the chopped onion and olive oil.Cook over medium heat, stirring frequently until jalapenos are soft, onions are translucent, and excess liquid has cooked off. Remove from heat, allow to cool.As the veggies are cooling, beat softened cream cheese together with the cheddar cheese. Set aside.In a large mixing bowl, combine ground chicken, egg, almond flour, parsley, garlic powder, pepper, and salt. Add the cooled jalapeno mixture, mix well, set aside.Arrange your bacon in the loaf pan, slightly overlapping each other, with the ends hanging over the sides of the pan. (See post for photos)Gently pack ⅔ your meatloaf mixture into the bottom and up the sides of the pan, pressing firmly and evenly.Add your cheese mixture to the center cavity, then top with remaining meatloaf mixture. Be sure to completely encase the cheese, and avoid creating any air pockets.Once the meat mixture is fully wrapped around the cheese, wrap the ends of the bacon over the filling mixture, press down to secure.Invert the loaf pan onto the prepared baking sheet, turning out the meatloaf with all of the ends tucked under it. Arrange reserved jalapeno slices on top of the bacon wrapped meatloaf.Bake for 60-70 minutes, or until the center of the meatloaf registers 165F with a meat thermometer.Allow to rest for 5 minutes before slicing.Serve hot, with a drizzle of ranch dressing.

Notes

Once meatloaf is cooled to almost room temperature, you can wrap it in plastic wrap, or transfer it to an airtight container. Keep in the fridge for up to 3 days, best served reheated.