Keto Meatloaf

Method

1. Preheat oven to 375 F. Grease the bottom of a rimmed baking sheet with 1 tbsp olive oil - a loaf pan isn't needed, as the bacon will mould the loaf. Set pan aside.
2. Put mushrooms in a food processor and pulse a couple of times until finely chopped, but not mushy and blended - about 10 pulses. Alternatively, you can chop them very finely by hand.
3. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the green onions and cook, stirring occasionally, until softened, about 1 minute. Stir in the mushrooms and cook until lightly browned, about 3 minutes; some liquid will be released but should evaporate while cooking.
4. Add the tomato paste and cook 1 minute, stirring to coat the mushrooms. Transfer the mushroom mixture to a large bowl and set aside.
5. Add the roasted red peppers and remaining 1 tablespoon olive oil to the same skillet over medium heat. Cook, stirring occasionally, until light brown and well caramelized, about 10 minutes. If the bottom of the skillet starts browning too quickly, add 1 teaspoon of water and scrape with a wooden spoon.
6. Add the red peppers to the mushroom mixture. Add the ground chuck, ground pork, Cheddar, parsley, Parmesan, almond flour, thyme, egg, 1 teaspoon salt and 1/2 teaspoon pepper and mix to combine all ingredients well.
7. Transfer the meatloaf mix to the prepared baking sheet and form into a loaf. Arrange the strips of bacon over top - use as many strips as needed to cover entire loaf, but keep to a single layer to ensure everything cooks through. If desired, you can wrap them around.
8. Bake until an instant-read thermometer inserted in the middle of the loaf registers 165 degrees F, 50 to 60 minutes. Let rest for 10 minutes before serving.