Prep the oven and pan: Preheat oven to 375°F (190°C). Line a sheet pan with foil and place a wire rack on top, or lightly oil a loaf pan. A rack helps fat render and keeps the bottom from getting soggy.

Soften the aromatics: If you prefer a milder onion bite, sauté the minced onion in a little oil over medium heat for 3–4 minutes until translucent. Cool briefly. Raw onion works too, but cook time may need a couple extra minutes.

Mix the glaze: In a small bowl, combine 1/4 cup sugar-free BBQ sauce with the tomato paste and a splash of water if needed to loosen. Set aside for brushing.

Build the meat mixture: In a large bowl, add ground beef, ground pork, eggs, almond flour, Parmesan, onion, garlic, 1/4 cup sugar-free BBQ sauce, Worcestershire, smoked paprika, cumin, onion powder, salt, pepper, and parsley.

Combine gently: Use your hands or a fork to mix just until combined. Do not overmix, or the loaf can turn dense. The mixture should be moist but hold together.

Shape the loaf: Transfer to the prepared pan and shape into a tight, even loaf about 8–9 inches long and 2–3 inches tall. Smooth the surface so the bacon lays flat.

Add the bacon: Lay bacon slices across the top, slightly overlapping, tucking ends underneath. Avoid thick-cut bacon, which can stay rubbery.

Brush with glaze: Brush half of the prepared glaze over the bacon. Reserve the rest for later.

Bake: Place in the oven and bake for 45 minutes. Then brush with the remaining glaze and continue baking for 10–20 minutes, until the internal temperature reaches 160°F (71°C). Total time is typically 55–65 minutes.

Broil for crispness (optional): If the bacon needs more color, broil on high for 1–2 minutes. Watch closely to avoid burning.

Rest and slice: Let the meatloaf rest for 10 minutes to lock in juices. Slice with a sharp knife. Serve with extra sugar-free BBQ sauce if you like.