Bacon Wrapped Jalapeno Popper Stuffed Meatloaf

Ingredients

• Ground pork

  Fresh, raw

  48 oz or 1.36kg

• Egg

  Whole, fresh eggs

  3 large or 150g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  1 cup or 120g

• Salt

  Table

  ¾ dash or 0.3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic powder

  Spices

  1 tsp or 3g

• Onions

  Raw

  1 tbsp chopped or 10g

• Parsley

  Spices, dried

  1 tbsp or 2g

• Bacon

  Pork, cured, cooked, pan-fried

  15 strip cooked or 120g

• Cream cheese

  16 oz or 454g

• Cheddar cheese

  ½ cup, shredded or 57g

• Monterey cheese

  Includes Pepper Jack

  ½ cup, shredded or 57g

• Jalapeno

  Snyder's of Hanover

  29g

• Salsa verde

  Campbell soup company, pace

  ¼ cup or 64g

Directions

1. 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.
2. 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.
3. Combine the filling ingredients in a medium sized bowl and stir until well combined and smooth.
4. 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)
5. Chill in the fridge for 30 minutes.
6. Preheat the oven to 400 degrees.
7. 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.
8. Don't roll the wrap into the meatloaf, just keep rolling away from you and pulling the wrap up as you go.
9. When you get to the end, pull the wrap all the way out from the bottom of the roll and discard.
10. Pat the meat firmly into an even roll shape and down to seal the bottom, being careful not to squeeze the filling out.
11. Starting on one end, drape your bacon over the top and tuck under, creating overlapping ribbons of bacon all the way down the roll.
12. Secure the bacon with toothpicks on both sides.
13. 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!
14. Remove from the oven and let it rest for about 15 minutes.
15. Carefully extract all of the toothpicks and then slice into 1 inch thick pieces to serve.
16. Recipe by: Mellissa Sevigny (source: https://www.ibreatheimhungry.com/2017/01/bacon-wrapped-jalapeno-popper-stuffed-meatloaf.html)

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