Bacon-Topped Cheesesteak Mini Meatloaves

Meatloaf is my husband Michael’s favorite dinner, so he was not sure what to think when I told him I had made it differently. The look on his face seemed to say, “Did you wreck my meatloaf?” But after he tried it, he said it was a keeper. The cheese-filled center, vegetables and crispy bacon gave his favorite comfort food a delicious new twist.

Servings: 4

INGREDIENTS

MEAT MIXTURE

• 1½ pounds ground beef

• 1 large egg

• 2 tablespoons almond flour

• 1 tablespoon soy sauce

• 2 teaspoons Worcestershire sauce

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon black pepper

VEGETABLE AND CHEESE FILLING

• ½ medium onion, roughly chopped

• ½ medium green bell pepper, roughly chopped

• 1 rounded teaspoon jarred minced garlic

• 1 teaspoon olive oil

• 1 cup shredded cheese, divided

BACON TOPPING

• 4 strips bacon, cut in half

INSTRUCTIONS

1. Preheat the oven to 375°F. Line a broiler-safe metal baking pan with foil or parchment paper.

2. Place the onion, green pepper and jarred minced garlic in a small food chopper. Pulse until the vegetables are very finely chopped and almost puréed.

3. Heat the olive oil in a skillet over medium heat. Add the vegetable mixture and cook for 5–7 minutes, stirring often, until it is soft and the excess moisture has cooked away. Remove from the heat and cool slightly.

4. Place the ground beef in a large bowl. Add the egg, almond flour, soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder and black pepper.

5. Mix until evenly combined and the meat feels slightly tacky. Do not continue mixing longer than necessary.

6. Divide the meat mixture into four equal portions and shape each portion into a ball.

7. Place a long piece of plastic wrap on the counter. Put one meatball in the center, fold the plastic wrap over it and press it into a thin oval or rectangle of even thickness.

8. Uncover the meat. Spread one-fourth of the cooked vegetable mixture over it as though spreading butter on toast, leaving a ½-inch border around the edges.

9. Spread ¼ cup shredded cheese evenly over the vegetables, keeping the cheese away from the outside edges.

10. Use the plastic wrap to lift one side of the meat and roll it into a small loaf. Remove the plastic wrap completely. Pinch the seam and both ends firmly closed.

11. Place the loaf seam-side down on the prepared pan. Repeat with the remaining meat, vegetables and cheese.

12. Lay two bacon halves across the top of each mini meatloaf.

13. Bake uncovered at 375°F for 45 minutes. Check the center with a food thermometer; the meat must reach at least 160°F.

14. Turn the oven to broil. Broil for approximately 3 minutes, watching continuously, until the bacon becomes crisp.

15. Remove from the oven and rest for 10 minutes before cutting. Resting helps the meatloaves hold together and gives the cheese time to settle.

SERVING SUGGESTION

Serve each mini meatloaf with seasoned Italian green beans and a fresh garden salad.

ESTIMATED CARBOHYDRATES

PER MINI MEATLOAF

Total Carbohydrates: 6 g

Net Carbohydrates: 5 g

WHOLE RECIPE

Total Carbohydrates: 25 g

Net Carbohydrates: 20 g

Meatloaf only. Side dishes are not included.

“They broke bread in their homes and ate together with glad and sincere hearts.”

—Acts 2:46, NIV