KETO JALAPEÑO POPPER MEATLOAF

This Jalapeño Popper Meatloaf is a show-stopper of a meatloaf. Stuffed with a cheesy jalapeño popper filling and wrapped in bacon this is a keto lovers dream. Just be sure to add some veggies to your plate and a big side salad to balance our all this goodness.

INGREDIENTS:
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 lbs ground chicken
  • 3/4 cup almond flour
  • 8 slices thin cut bacon

Filling:
  • 8 ounces cream cheese
  • 1 (7 oz) can diced pickled jalapeños
  • 3/4 cup Mexican blend cheese


KETO JALAPEÑO POPPER MEATLOAF

INSTRUCTIONS
  1. Preheat the oven to 400° F.
  2. In a large bowl mix together the meatloaf ingredients until throughly mixed. Divide by half and place half in a 10.5" cast iron skillet in the shape of a large meatloaf. Make a divot in the middle.
  3. In a medium bowl mix together the filling ingredients until combined, transfer to the center of the meatloaf then top it with the remaining meatloaf mixture. Press together the sides to seal in the filling.
  4. Wrap the bacon around the top of the meatloaf slightly tucking in the ends underneath the loaf.
  5. Transfer to the oven and bake for 60-70 minutes until the bacon is crispy and the internal temperature reaches 165° F.  Remove from oven and let cool for 5-10 minutes before slicing. 

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