![\"A](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2024\/05\/Breakfast-Meatloaf-Pinterest-1-scaled.jpg\")
<\/p>\nThis Bacon Wrapped Breakfast Meatloaf recipe is a decadent brunch option, and surprisingly easy to make. Naturally gluten free & low carb, too!<\/p>\n
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1. Going on a giant stuffed meatloaf designing binge - one that netted such gloriousness as Reuben Stuffed Meatloaf<\/a> and Muffaletta Stuffed Meatloaf<\/a>, along with a few others that I've yet to post.<\/p>\n And<\/p>\n 2. Having a weird brain that likes to come up with wild ideas as I sleep, forcing me to wake up to a mostly-to-fully-fleshed out recipe.\t<\/p>\n Sometimes I\u2019ll wake up, go to the computer, and bang out the entire recipe, off the top of my head. <\/p>\n It may need some tweaking when I actually go to test it - and eventually make\/photograph it for the blog - but more or less a complete recipe.<\/p>\n Other times - like with this recipe -I\u2019ll work through an idea, go back and forth on possibilities over night, then poll my husband and\/or friends on some of the possibilities I got stuck on.<\/p><\/div>\n It could have been a solid meatloaf, rather than individual ones. It almost had cheese involved, but I didn\u2019t like the (mental) way that would look.<\/p>\n At one point, there might have been a ham layer wrapped around the egg, but I wasn\u2019t liking how fussy that was to make, or the mental rendering of what it would photograph like.<\/p>\n In the end, I think this meatloaf turned out just about perfect!<\/p>\n It\u2019s low carb, VERY high protein, and much more elegant than many meatloaves. <\/p>\n It\u2019s also very rich, decadent, and feels special - perfect for a celebratory brunch!<\/p>\n Anyway, let\u2019s get to it.<\/p><\/div>\n This recipe does seem to have a bit of a laundry list of ingredients, but they\u2019re all pretty basic and easy to find at any grocery store.<\/p>\n A few notes for you:<\/p>\n I used ground chicken, as my husband can\u2019t handle pork anymore. I seasoned it up to taste like regular breakfast sausage, it\u2019s just much lower in fat and sodium - and healthier, in general.<\/p>\n That said, feel free to use ground turkey or ground pork if you like.<\/p><\/div>\n I recommend using regular or thin cut bacon for this recipe.<\/p>\n I grabbed the wrong kind when doing it up for photos, and had to make this batch with thick cut - it doesn\u2019t turn out quite as nicely.<\/p>\n When using thin or regular bacon, the fat renders off more, leaving a nicer \u201cshell\u201d.<\/p><\/div>\n If carbs aren\u2019t an issue for you, use regular brown sugar. <\/p>\n If they are, this recipe works really well with Brown Allulose<\/a>, which is what I tend to use when making these breakfast meatloaves.<\/p>\n I\u2019m sure Swerve Brown Sugar Substitute<\/a> would also work fine, I\u2019d just switched over to allulose before I developed this recipe.<\/div>\n I use Super Fine Almond Flour<\/a>, but you can use the same amount of your favourite gluten-free bread crumbs, if you prefer.<\/p>\n Don\u2019t need it gluten free? Regular breadcrumbs would also work.<\/p><\/div>\n Rounding out this recipe, you will need:<\/p>\n Unsalted Butter ... I just don\u2019t have anything to add, as far as these last few ingredients go!<\/p><\/div>\nThis meatloaf started out as a relatively vague idea of seasoning the ground chicken to taste like breakfast sausage, but went through several layers of \u201cwhat if...?\u201d.<\/p>\n![\"A](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2024\/05\/Breakfast-Meatloaf-1-scaled.jpg\")
<\/p>\n\nIngredients<\/h2>\n
Ground Chicken<\/h4>\n
\nBacon<\/h4>\n
\nBrown Sugar<\/h4>\n
\nSuperfine Almond Flour<\/h4>\n
\nEverything Else<\/h4>\n
\nEggs. (SO many eggs!)
\nFresh Parsley
\nLemon Juice
\nDijon Mustard
\nDried Sage<\/a>
\nDried Marjoram<\/a>
\nGround Black Pepper<\/a>
\nSmoked Paprika<\/a>
\nGround Cloves<\/a>
\nSalt<\/p>\n![\"A](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2024\/05\/Breakfast-Meatloaf-2-scaled.jpg\")
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