Meat & Egg Loaf

Meaty and protein packed, this meat and egg loaf is a hearty, keto-friendly dinner with minimal effort.

Charcuterie Board, 12 Inch Round

Crisp baked bacon covering a ring of seasoned ground beef dotted with whole eggs. This is an incredibly easy, protein-packed breakfast or dinner that has everything.

It's great to be able to use a Bundt pan for more than Bundt cakes, and it helps make this basic meal look great. To serve, I just use a simple round charcuterie board or cutting board.

Those following a keto diet can reduce the number of carbs in this recipe by omitting the breadcrumbs, or using a keto alternative like pork crumbs.

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Ingredients

(Makes 8 servings)

• 16 slices bacon

• 1lb ground beef

• 9 large eggs, divided

• 1 cup breadcrumbs (gluten-free if needed, or pork crumbs)

• 1/4 cup milk

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried parsley

• 1/2 teaspoon sea salt

• 1/4 teaspoon ground black pepper

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Directions

Nordic Ware Treat Bundt Pan, 12-Cup

Preheat oven to 425°F / 220°C.

Line a 12-cup Bundt pan with overlapping strips of bacon so that the ends hang over the sides of the pan. Set aside.

In a large mixing bowl, add the ground beef, 1 of the eggs, breadcrumbs, milk, and spices. Mix until all the ingredients are very well incorporated. Transfer the ground beef into the bacon-lined Bundy pan to form an even layer.

Using the back of a spoon or large cookie scoop, make eight, evenly spaced divots in the ground beef large enough to each hold one egg. Crack an egg into each divot, then again smooth out the ground beef if needed. Fold the ends of the bacon over the ground beef then bake for 50 to 60 minutes or until the beef is cooked through.

Remove from oven and carefully flip onto serving plate or cutting board. Remove Bundt pan and serve.

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Nutritional Information Per Serving:

total calories = 350 | total fat = 20.35g | saturated fat = 6.98g | cholesterol = 284.25mg | sodium = 823.84mg | net carbohydrates = 10.98g | dietary fibre = 0.61g | sugars = 0.91g | protein = 29.99g