Bacon-wrapped Keto Meatloaf

16 oz 80/20 ground beef chuck
1 serving Garlic - minced (1 tsp) (by ELLERCADE)
2 large Egg, fresh, whole, raw
0.5 cup nature's eats blanched almond flour
2 serving Cheeses mozarella Kraft finely shredded (1/4 cup)
0.25 cup Parmesan Cheese, grated
2 tsp Worcestshire Sauce (Lea and Perrins) (by SOOBAY11)
1.5 serving Bacon, John Morrell, Hardwood Smoked Bacon (2 slices/17g)
3 serving Heinz, One Carb Reduced Sugar Tomato Ketchup, 1 Tbsp
0.5 serving Ken's Steak House, Creamy Italian Salad Dressing, 2 Tbsp

I used HEB's Better than bacon vinagrette instead of Italian and it is yummy!

Preheat oven to 375 degrees.
Dice the green pepper, onion, and garlic.
Add to a large bowl with the ground beef, eggs, almond flour, mozzarella, Parmesan cheese, Worcestershire sauce, salt, and pepper. Use your hands to combine.
Shape mixture into a loaf and place in a 9x13 baking dish.
Cut the bacon slices in half and drape over the meatloaf.
Whisk together the ketchup and Italian dressing until combined. Spoon mixture over the bacon and spread to coat.
Bake for 25 minutes. Increase heat to 425 and bake an additional 20 minutes or until temperature reaches 160 degrees.
Let stand 10 minutes before slicing and serving.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user REDHEADEDKAT.