KETO MEATLOAF:
We've been tinkering with this recipe and we think it just might be the best we've ever made.

Up until we started making this one, I'd been avoiding meatloaf because of the bread crumbs that most recipes call for. This version contains ZERO carbs and the texture is superb!
Here goes...
Preheat oven to 400*
3# ground meat....any kind or combination of ground meats will work, but we use deer and you'd never know it.

ADD THE FOLLOWING TO THE MEAT:
6 oz. grated Parmesan
1 cup finely minced onion
1 cup 'pork panko'....made by rolling regular pork rinds to a fine powder in a gallon ziplock.
1 t. salt....or to taste
3 large eggs
2 T. minced garlic
9-10 strips of bacon....optional, but with KETO, FAT IS GOOD!
METHOD:
Mix thoroughly using your hands and place in your preferred loaf pan or dish. Sprinkle a few Tablespoons of Parmesan over the top of the loaf. Cover top of loaf with 9-10 strips of bacon.
Place in preheated 400* oven for ONE HOUR
After one hour, place oven on 'broil' at 550* for 5 minutes to crisp the bacon.
When you remove the finished loaf from the oven you will see a LOT of fat....which is a good thing. You can lift the loaf easily and leave the fat if you wish....or spoon it over the meat for a little more tasty fat!
