Easy Cheesy Bacon-Wrapped Pounder Meatloaf

I’m not going to pretend this is some sophisticated culinary achievement (it’s literally meat wrapped in more meat). But what this meatloaf lacks in complexity, it makes up for in pure, shameless carnivore satisfaction.

Here’s the ingenious secret: this recipe doesn’t need any kneading, and you actually don’t need any bowls. Just use a whole brick of store-bought ground beef, cover it with cheese, and wrap in bacon. The meat stays incredibly juicy because it’s not kneaded tight, and the bacon blanket keeps much of the juices inside, preventing the meat from drying out in the oven. It’s culinary laziness elevated to an art form.

This week, I found myself craving something ridiculously satisfying yet effortless—the kind of meal that requires minimal effort but delivers maximum pleasure. Enter this 4-ingredient carnivore meatloaf that’s essentially just a glorious stack of beef, cheese, and bacon.

So I walked to the nearest store and bought exactly what meatloaf should contain: ground beef, bacon, and cheese. I already had salt at home because I’m not completely uncivilized, despite what my plant-based friends might tell you.

This meatloaf doesn’t just feed you; it makes a statement. It says, “I understand that nature designed me to eat meat, and I’ve accepted my place in the food chain.” It’s the edible equivalent of a middle finger to complicated recipes and nutritional guidelines.

The best part? It takes less prep time than ordering takeout. Just slap it together, shove it in the oven, and prepare for a meal that makes you question why you ever bothered with those veggie-stuffed versions in the first place.

Now, let’s get to the business of making meat taste like better meat, shall we?

Step-by-Step Instructions

Grab 1 pound (450g) of ground beef. No, you don’t need to break or knead anything, so keep the meat brick as is.

Place the ground beef brick on a baking dish with a rack. The rack is important here—it lets the fat drip away while cooking. Unless you’re trying to deep-fry your meatloaf in its own juices, which, honestly, doesn’t sound terrible.

Take some unrefined sea salt…

…and rub it on the meat. Be generous—this isn’t a time for sodium restraint. Remember: salt is your only seasoning here, so don’t be shy. (If you don’t want salt to be your only seasoning, check the tips for variations at the end of this blog post.)

Take 4 slices of Cheddar cheese.

Arrange your cheese slices evenly across the top of the beef. This is basically carnivore architecture at this point.

Now for the pièce de résistance: take 8 slices of bacon.

Place the bacon slices evenly on the top of the cheese-covered meat…

…so that the bacon covers the whole thing.

Like this. Think of it as meat gift wrapping.

Tuck the bacon ends under the meatloaf. It not only makes a pretty presentation but it prevents bacon curl-up during cooking. And prevents the meat from drying.

Looks amazing, doesn’t it!

Slide that meaty masterpiece into your preheated oven at 350°F (175°C).

Cook until it reaches your preferred doneness—whether that’s still mooing or thoroughly surrendered. I prefer my meatloaf medium, so in my oven that takes quite exactly 45 minutes to reach.

Let it rest for 10 minutes. I know it’s tempting to dive in immediately, but this resting period is crucial. It allows the juices to be redistributed. Plus, it gives you time to clear the dinner table of anything non-carnivore.

Cut thick slices and serve immediately.

Settle in with your plate and prepare for a meal of silent satisfaction, broken only by your own appreciative murmurs as you devour slice after slice.

Here’s the recipe for you to enjoy:

Continue to Content

Easy Cheesy Bacon-Wrapped Pounder Meatloaf

Yield: 1—2

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

I’m not going to pretend this is some sophisticated culinary achievement (it’s literally meat wrapped in more meat). But what this meatloaf lacks in complexity, it makes up for in pure, shameless carnivore satisfaction.

Here’s the ingenious secret: this recipe doesn’t need any kneading, and you actually don’t need any bowls. Just use a whole brick of store-bought ground beef, cover it with cheese, and wrap in bacon. The meat stays incredibly juicy because it’s not kneaded tight, and the bacon blanket keeps much of the juices inside, preventing the meat from drying out in the oven. It’s culinary laziness elevated to an art form.

This week, I found myself craving something ridiculously satisfying yet effortless—the kind of meal that requires minimal effort but delivers maximum pleasure. Enter this 4-ingredient carnivore meatloaf that’s essentially just a glorious stack of beef, cheese, and bacon.

So I walked to the nearest store and bought exactly what meatloaf should contain: ground beef, bacon, and cheese. I already had salt at home because I'm not completely uncivilized, despite what my plant-based friends might tell you.

This meatloaf doesn’t just feed you; it makes a statement. It says, “I understand that nature designed me to eat meat, and I’ve accepted my place in the food chain.” It’s the edible equivalent of a middle finger to complicated recipes and nutritional guidelines.

The best part? It takes less prep time than ordering takeout. Just slap it together, shove it in the oven, and prepare for a meal that makes you question why you ever bothered with those veggie-stuffed versions in the first place.

Now, let’s get to the business of making meat taste like better meat, shall we?

Print

Ingredients

• 1 pound = 450 g packaged ground beef (approx. 20% fat)
• 1 teaspoon (or to taste) unrefined sea salt
• 4 slices of Cheddar cheese
• 8 slices of bacon

Instructions

1. Preheat the oven to 350°F (175°C).
2. Grab a small or medium baking dish with a rack. Place the ground beef on the rack, straight from the package.
3. Rub the meat with salt.
4. Divide the cheese slices evenly on the ground beef.
5. Lay the bacon slices on the cheese so that they cover the whole thing.
6. Tuck the ends of the bacon slices under the meatloaf.
7. Bake in the preheated oven for about 1 hour, or until just done. You can also leave the meat medium if you like.
8. Remove from the oven, let rest for 10 minutes, and enjoy!
   

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.

• 
  Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy
• 
  Quick and Easy Low Sugar Recipes: Delicious Low-Carb Recipes for Crushing Cravings and Eating Clean
• 
  Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (3 Pack)
• 
  Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (1 Pack)

Tips for Variations

Ready to shake up your meatloaf routine? Whether you’re a strict carnivore, a keto enthusiast, or just someone who likes to keep things interesting, there are plenty of ways to customize this recipe without adding any extra fuss. Below, you’ll find my favorite twists—each one as easy and bowl-free as the original—so you can keep your taste buds on their toes (and your kitchen cleanup minimal).

Carnivore Variations

Dairy-Free Carnivore:
Not on speaking terms with dairy? No problem—swap the cheese for thin slices of chorizo or pepperoni. Just layer them right where the cheese would go. You’ll get a punch of flavor and juicy fat with no lactose in sight.

Cheese Swap:
Cheddar not your thing? Try one of these carnivore-friendly cheeses for a twist:
– Gouda for a nutty, creamy melt
– Havarti for ultra-melty goodness
– Gruyère for a rich, slightly funky kick
– Feta for a punch of flavor
– Blue cheese for extra saltiness and piquant taste
– Pepper Jack if you want a little heat (and aren’t afraid of a few peppers)

Surf & Turf:
Feeling adventurous? Lay thin slices of smoked salmon between the beef and bacon. Omit the cheese. The salmon fat keeps things extra juicy and adds a subtle, savory surprise.

Prosciutto Wrap:
For a fancier touch, wrap your meatloaf with prosciutto instead of bacon. It crisps up beautifully and brings a salty, aged flavor to the party.

Keto Variations

Spice It Up:
Add some classic keto-friendly seasonings to your salt before rubbing it on the beef:
– Smoked paprika
– Garlic powder
– Onion powder
– Italian herb mix
– A pinch of crushed red pepper for heat

Mustard Kick:
Brush a thin layer of unsweetened Dijon over the beef before adding cheese and bacon. Mustard adds tang and depth without carbs.

BBQ Sauce Slick:
Slather the meat with a generous layer of sugar-free BBQ sauce before topping with the cheese. The sauce bakes inside for that classic BBQ flavor—minus the sugar.

Last but not least, don’t forget to check my other meatloaf recipes!

Related posts:

Traditional Finnish Karelian Stew (Karjalanpaisti) Bacon and Chorizo Stuffed Beef Roulades Carnivore Wiener Schnitzel Baked Carnivore Omelet Roll with Ham and Cheese