Preheat oven to 400 degrees and lightly grease a broiler-safe 9x13-inch pan. Place saltines in a large ziptop bag and crush with a rolling pin. Stir together the saltines, milk, and eggs in a large bowl. Italian Meatloaf: Use Italian sausage and add 1 tsp. each Italian spices like Oregano, Basil, and Garlic powder.
Cut the bacon slices in half and drape over the meatloaf. Bake for 25 minutes. Whisk together the ketchup and Italian dressing. Spoon half of the mixture over the meatloaf. Increase heat to 425 and bake an additional 10 minutes and then spread the remaining sauce over the meatloaf.
Cutting the keto meatloaf: Just a quick word of warning – keto low carb meatloaf is very tender. It can be a little challenging to cut, so make sure to let it rest for 10 minutes before slicing. Cut carefully using a sharp serrated bread knife, not a chef’s knife.
Beef – We prefer lean ground beef in our meatloaf. You could do a combo of beef and ground pork, if you like. Keto Meatloaf Binder – You have two options in this recipe for a low carb meatloaf binder: crushed pork rinds or almond flour. The pork rinds end up being a bit more light and they don’t add carbs to the meatloaf.