This delicious Bacon Wrapped Jalapeño Popper Stuffed Meatloaf boasts a tasty ground pork layer, wrapped around an impossibly creamy and cheesy filling that is studded with spicy chunks of jalapeño. This porcine masterpiece is then swaddled in bacon and baked until crispy on the outside and melt in your mouth tender on the inside.
This Bacon Wrapped Jalapeño Popper Stuffed Meatloaf is a cheesy, porky wonderland and should come with a warning label. HIGHLY ADDICTING. PROCEED WITH CAUTION.
The good news is that this pork meatloaf recipe is totally low carb friendly. Nobody will believe that you’re actually on a diet when they see (or taste if you’re into sharing) this gorgeous celebration of pork and cheese. #ketoforthewin ?
While it may seem complicated, don’t be intimidated – this Bacon Wrapped Jalapeño Popper Stuffed Meatloaf is surprisingly easy to make! You just season your meat mixture, pat it out into a rectangle on some cling wrap, spread the popper filling over it and roll it up. Then wrap your bacon around it from the top and secure it with toothpicks. Bake, remove toothpicks, slice and serve.
It really is THAT easy!
The hardest part is waiting for it to cool before slicing! You’ll want to tear into it immediately, but if you slice it while too hot all of that delicious cheese will run out. So give it about 15 minutes to allow it to set before you cut into it.
I promise that it will be worth the wait!
Side note, you may also want to check it with a meat thermometer before slicing, since ovens and meatloaf thickness may vary. It should read 160 degrees to be sure it’s cooked all the way through!
The Bacon Wrapped Jalapeño Popper Stuffed Meatloaf is shown in the photo above served with my Easy Cauliflower Gratin recipe which went perfectly, but this would also go great with my Better than Potatoes Cauliflower Puree or the Easy Zucchini Gratin that I just posted the other day.
If you’re burnt out on cheese (as if) you could also pair this with the less heavy Roasted Moroccan Green Beans and/or my Pan Roasted Radishes and a side salad.
No matter how you eat this, it’s going to be a huge hit with the entire family! It’s also impressive enough to serve to guests, and it reheats really well if you want to make it ahead and have lunches ready to go for the rest of the week!
I really can’t say enough about what a winner this Bacon Wrapped Jalapeño Popper Stuffed Meatloaf is – I know you guys are going to love it so be sure to make it ASAP and then report back!
Bacon Wrapped Jalapeño Popper Stuffed Meatloaf
This delicious Bacon Wrapped Jalapeño Popper Stuffed Meatloaf is perfect for family, friends, or just make it for yourself and have lunch ready to reheat all week! Keto, Atkins and Low Carb friendly!
- Yield: 12 servings 1x
- Category: Low Carb Main Dish Recipe
- Cuisine: American
Ingredients
For the meatloaf mixture:
- 3 lbs ground pork
- 3 eggs
- 1 cup almond flour **
- 3/4 T kosher salt
- 1/2 tsp ground black pepper
- 1 tsp garlic powder
- 1 Tbsp dried onion flakes
- 1 Tbsp dried parsley
- 1 lb thinly sliced bacon (to wrap)
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1/3 cup fresh jalapeño, chopped
- 1/4 cup salsa verde (green tomatillo salsa)
Instructions
- Combine the pork, eggs, almond flour, salt, pepper, garlic powder, onion flakes and dried parsley in a large bowl and mix well with your hands.
- Press the mixture evenly onto a parchment or plastic wrap lined cookie sheet to about 1 inch thick and approximately 15 x 10 inches wide and long.
- Combine the filling ingredients in a medium sized bowl and stir until well combined and smooth.
- Spread the filling mixture over the meat and leave a 1 inch gap of meat on three sides, and a 2 inch gap at the end where you will make the bottom seam. (see the photos above)
- Chill in the fridge for 30 minutes.
- Preheat the oven to 400 degrees.
- Use the edges of the wrap to pull up and roll the meat mixture towards the side that has the 2 inches of meat past the cream cheese.
- Don’t roll the wrap into the meatloaf, just keep rolling away from you and pulling the wrap up as you go.
- When you get to the end, pull the wrap all the way out from the bottom of the roll and discard.
- Pat the meat firmly into an even roll shape and down to seal the bottom, being careful not to squeeze the filling out.
- Starting on one end, drape your bacon over the top and tuck under, creating overlapping ribbons of bacon all the way down the roll.
- Secure the bacon with toothpicks on both sides.
- Bake the meatloaf at 400 degrees for 60 minutes or until a meat thermometer in the center reads 160 degrees. If your bacon hasn’t crisped up by the end of that time, finish it in the broiler for 2 – 4 minutes. Watch it carefully so it doesn’t burn though!
- Remove from the oven and let it rest for about 15 minutes.
- Carefully extract all of the toothpicks and then slice into 1 inch thick pieces to serve.
Notes
**To see the brands that I use and recommend, check out the IBIH Pantry Page!
To ensure that your meat has cooked through, I recommend checking with a meat thermometer in the center of the roll – it should read 160 degrees in the center when you remove it from the oven.
Nutrition
- Serving Size: 1 inch slice
- Calories: 461
- Fat: 37
- Carbohydrates: 2g net
- Protein: 28
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I’m in Australia and can’t get salsa verde or tomatillos, so you think it would be better for me just to leave it out completely or try to substitute it with something?
If you can get chopped green chilis that would give a similar flavor.
Hi, I have been loving your Keto recipes, thank you very much. For this one, I wanted to calculate my macros using 90% lean ground beef instead of ground pork. I use the Senza app recipe builder. I was astonished to see my per serving macros at 662 calories, 5g net carbs, 48g protein, and 53g fat. They should have been significantly lower than the ones listed in your recipe. I did it several times and kept coming up with the same numbers. What nutrition counter did you use for this recipe?
I wrote to Senza and they verified my results, suggesting I contact you.
I don’t use apps that count the nutrition info because they are notoriously inaccurate and use databases that contain averages by brand that skew the numbers. I use the USDA database and calculate each item myself and then add it all up myself and check the math multiple times for accuracy.
I loved this! Had a ton of cheese, could probably cut that down, but then again… maybe not!
★★★★★
This was delicious! I used half pork, half ground beef, because that’s what I had. Next time I might add a bit more jalapenos…I’ll have to check the carb count to see how much wiggle room I have. It did take longer in my oven, but I just kept checking with my digital thermometer – took about 15 minutes extra, but my oven may be off. Very impressive and so yummy! Thanks!
★★★★★
I am making this right now in a muffin tin! One recipe made 24 muffins. I used paper liners, wrapped half a slice of bacon around the outside of the cup and filled it halfway with meat, 2 tablespoons of filling, and then some more meat. Planning on freezing these and eating them for lunches at work!
★★★★★
When you made them in the muffin pan did you still cook it for 60 minutes at 400 degrees?
This looks great! I’m wondering if I could assemble the meatloaf ahead of time and then pop it in the oven when I get home from work? Have you ever tried?
If I want it to be a little less cheesy (not for me but for the other crazies in my house ;-), do you think it’ll work to use less of the filling?
Yes you can definitely use less!
And to think I am making boring meatloaf tonight. If I would’ve seen this while I was grocery shopping we would have had this. My husband would love something like this.
★★★★
This is beautiful. I wonder if I could get away with cooking it on the grill?
★★★★★
I think the high fat in the bacon and pork will make it flare up constantly so if you do try the grill, make sure you do it on indirect heat. I’d also consider using one of those locking fish baskets to make it easier to turn! Let us know how it comes out if you try it on the grill!
I know what you mean, Of course something dense like this would spend a long time in the indirect heat area of the grill, still the grease might be just too horrific to contemplate. I’m not sure. I’ll get back to you if I do it!
★★★★★
Im so glad you posted this recipe,looks so delicious.
LOVE, LOVE, LOVE this recipe! I will ensure I close up the seams on the end to prevent the cream cheese from escaping, cook about 10 minutes longer (as I still had a few raw spots in the center), and definitely add more jalapeno! Even the kiddos enjoyed it. I call that a WIN and will be adding it to my collection. Thanks, Mellissa!
★★★★★
Not to be a stickler (though watch, I’m going to be) but I think step one should be before step 7. Because otherwise you’re preheating your oven and then waiting 30 minutes while it chills in the fridge. I think preheating once it’s out of the fridge would work better. There should still be plenty of time to preheat while rolling and wrapping in bacon.
I’m the kind of person who either follows a recipe letter for letter or I disregard most of it and make stuff up. But with your amazing recipes I tend to be the former and I know when I go to make this and I realize I have to wait half an hour I’m either going to skip it and risk rolling it out then or sigh and turn my oven off. I hate wasting power.
This is a legit observation – thank you! I will make that adjustment. You know, it’s funny because I only recently started adding the preheat the oven at all because I figured everybody obviously knows to do that. But then I get people emailing me that a recipe was raw and I found out that they didn’t know to preheat the oven, so I started adding it in. And now this happens lol! WHY IS LIFE SO COMPLICATED?!?!? ?
I made this and it was really delicious. Thank you!
I’m gonna have to ask DH to make this. I love the jalapeno popper fritata – so much so even I cook it!
Hi! I tried this recipe yesterday and it failed. Which side are we suppose to start rolling? I started rolling on the 10 inch side, but it was so huge, 50 minutes in the oven wasn’t enough. The center wasn’t cooked.
★★★
Not sure why it was so thick for you – I’ll put a note in to use a meat thermometer to check it so people can add more cooking time if necessary! Thanks for the feedback, sorry you had issues with it!
We made this tonight with 1 lb ground breakfast sausage and 2 lbs ground venison. It’s what we had on hand! It was amazing! One bite and my kids said they were going to need second helpings. My question is, can this be done in a crock pot and how long do you think it needs? In the oven this took about an hour and a half to reach 160 degrees in the middle.
★★★★★
The bacon won’t get crispy in the crock pot but I suppose it could work. Probably about 4 hours on low would do it!
This looks amazing (as most your recipes do) but two questions. Would it work if I cute this recipe in half and only made half as much ? What about freezing it would this stay good after being frozen for another time ?
★★★★
Yes you can cut it in half and make a smaller version – and technically there is no reason it couldn’t be frozen and reheated with good results!
Tried it tonight, and it is Delish! One thing I’d stress is REALLY seal those ends well. I didn’t do a good job, and had a cream cheese volcano out of one end. Salvaged it by scooping the overflow onto the slices like a side sauce, and all tasted amazing.
★★★★★
I’m making this tonight. I am so excited.
I used all beef instead of pork (because it’s what I had), and it was awesome.
★★★★★
This was the comment I was hoping to see, that somehow the pork wasn’t required. (I’m a terrible cook, things like this aren’t obvious to me. XD) Trying this for dinner tomorrow!
I was also hoping to fins this comment! I just don’t like ground pork. I’m a ridiculously picky eater.
I was just going to experiment and see but I’m glad to see that someone already has and it worked out!
I know what I’m making for dinner tonight!
★★★★★
Exactly what I was looking for as well, all beef, as I have no pork on hand.
★★★★★
This looks soooo good. I am definitely trying this one. The radishes look good to. Hopefully they taste as good as they look. I will let you know.
This looks so incredibly yummy ! I can’t wait to make it. Who doesn’t love these flavors !
★★★★★
I’ll have to try this one!!! I’m pretty sure my husband would want this weekly :P Thank you!
This looks amazing and I can’t wait to try it but I always have problems with Cream Cheese filling leaking out when I stuff chicken breats this way. Will it stay in. Or would adding a beaten egg to the cream cheese mixture solve the problem?
★★★★★
I lost very little filling because it gets sealed inside the meatloaf, but if you want to try the egg you can!
Can you substitute coconut flour for the almond flour?
Yes but you’ll probably only need half the amount called for and it will be a little denser!
Yaas! I have to recreate your dishes. Every dish looks so delicious!
Sounds delicious, will definitely be making this for my family.
★★★★★
A lover of Bacon Wrapped Jalapeño Poppers, this Meatloaf paired with your Easy Zucchini Gratin was a Definite Dinner Success! #KetoForTheWin
★★★★★
This looks amazing!
Shut the front door. This is nothing short of pure amazingness and I cannot wait to make this. I already know this will be a hit with my family! Quick question: do you think a half and half mix of ground pork and ground beef will work ok? Good ground pork is pricey and a little hard to find in my area. #getinmybelly
Yes, I think ground pork and beef mixed would be fine Amanda! Let me know if it’s a hit!!
My friend! Went to Lauren’s for dinner and she made this. What a great recipe. It was DELICIOUS. Four of us ate the whole darn thing. I’m going to tackle this myself!
Gave the wrong email address. Hotmail not yahoo
Wish I’d been there!!! Glad it was a hit with everyone! Miss you guys – maybe we can get together when we come back up in May!