Low Carb Meatloaf! One of my favs!
Swipe for all the cheat sheets, tips, & recipe variations!
INGREDIENTS
1 ½ lbs ground beef (or bison)
1 lb ground Italian sausage (or whatever style you prefer)
3 cloves garlic, minced (optional)
2 large eggs
1 cup crushed pork rinds
¼ cup tomato paste (optional)
¼ cup Dry Onion Soup Mix (optional)
2 tbsp Worcestershire sauce (or coconut aminos)
Extra tomato paste or ketchup (optional)
DIRECTIONS
- Preheat the oven to 400°F
- In a large mixing bowl, combine all ingredients and mix until well incorporated.
- Transfer the mixture to a large loaf pan and bake for 45 minutes.
- Optional: Spread some tomato paste or ketchup across the top of the meatloaf and bake for 10 additional minutes.
NOTES
You can exclude or substitute any ingredients that cause issues due to sensitivities. Make this recipe your own!
NUTRITION will vary
Calories: 583
Fat: 48g
Carbohydrates: 6g
Protein: 28g
MORE NOTES…
- Carbs/serving: 6g
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Make it Whole30: swap the Worcestershire sauce for coconut aminos & make sure that the beef bouillon powder you use to make the dry onion soup mix is compliant. You can use beef bone broth powder in its place.
FAQ’S
- Ground beef is always the star of the show when it comes to meatloaf, but this is also excellent with ground bison.
- You can use spicy or mild Italian sausage. You can even substitute a plain ground pork.
- For this low carb meatloaf recipe, you can use 1 package Dry Onion Soup Mix. It’s optional if this causes issues for you. It’s simply for flavor.
- If you do not have tomato paste, you can also use ketchup. Both make for a delicious meatloaf. I personally love ketchup. It does not cause gut issues for me. You can also use a sugar free. Go your own way.
- Worcestershire is tangy, savory, sweet, and salty all at the same time and adds flavor. You can also use coconut aminos or soy sauce in its place. To make this a Whole30 meatloaf recipe, use coconut aminos.
- The pork rinds in this meatloaf recipe act as a binder. If you do not have pork rinds, you can also substitute some grated parmesan cheese.
RECIPE TIPS & VARIATIONS
Storage: Store leftover meatloaf in the refrigerator for up to 4 days.
Make Bacon Cheeseburger Meatloaf: Add some chopped up crispy bacon and some sharp cheddar cheese into the meatloaf mix for a delicious cheeseburger variation.
Bacon Wrap it: After mixing the meatloaf, form it into a loaf and wrap it in bacon before putting it in the loaf pan.
Make BBQ Meatloaf: Instead of using tomato paste or ketchup in the mix and on top, swap it out for barbecue sauce. My fav is G Hughes Sugar Free BBQ Sauce
Can you make meatloaf without eggs? Eggs are also used as a binder, but do not add any flavor to the meatloaf. You can omit them and it will still be delicious. It just might not hold its shape as well.
Can you make meatloaf ahead of time?
Yes, absolutely. Sometimes I feel it tastes better the next day! You can freeze it as well.
**Nutrition and Macros will vary depending on ingredients used and quantity of servings size.**
