A low carb meatloaf that uses pork rinds in place of the bread crumbs. The ketchup typically called for in the recipe is replaced with basic ingredients.
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It’s a New Year and I am determined to get things started off right. Although I could have celebrated New Year’s Day eating badly, I found some time to cook a low carb meal
I was up as I haven’t been getting much sleep with a newborn in the house. That’s probably why I haven’t veered too far off the diet. There’s really not a lot of time to cook.
The weather has been really cold and some comfort food was in order. This low carb meatloaf would have been better with a little mashed cauliflower, but to keep things simple I just served it with a mix of steamed vegetables.
This is a basic recipe that can be adjusted to suit different tastes. Some may want to add some low carb vegetables or cheese like parmesan into the meat mixture
Additional spices can also be added to enhance the flavor. The tomato paste, sweetener and vinegar can be omitted to lower the carbs, but I wanted to have the tangy taste of ketchup mixed in so I added these in.
I’ve actually been making low carb meatloaf for a while. But, it’s such a basic recipe, I’ve never thought of posting it.
You could probably use coconut flour instead of crushed pork rinds. I’ll have to experiment with that more in the future. But, it would absorb the fat released from the meat.
After baking, there is some hamburger fat that liquifies at the bottom of the pan. I simply poured it out into a bowl. Since coconut flour absorbs liquid like a sponge, it should reduce the amount of melted fat coming out.
If you want to use more of a traditional bread crumb in the low carb meatloaf, it’s easy to do. You simply bake up a quick bread recipe first, and then turn it into homemade breadcrumbs.
I used my basic low carb bread to make the crumbs in my gluten free meatballs. It’s easy to modify that recipe into a meatloaf recipe or you can use the bread crumbs in this recipe instead of pork rinds.
Sometimes, I spread some LC Foods ketchup onto the top of the meatloaf before baking. But, usually, I just serve the meatloaf with a little bit of the sauce on the side.
You can also use a kicked up ketchup glaze on the low carb meatloaf. I like the recipe by Alton Brown that’s available on the Food Network.
Low Carb Meatloaf Recipe
You get eight good sized servings in this recipe and it easily serves 12 if you cut the loaf into smaller slices. The leftovers should freeze well too if you want to save some for later.
Be sure to change up this recipe to suit your own tastes. I rarely follow the recipe exactly as written as I like to add in different spices to change up the flavor. And if you have an Instant Pot, you need to try making pressure cooker meatloaf.
If you do give the recipe a try, be sure to let me know how it turned out using the comment form below the recipe.
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Basic Low Carb Meatloaf
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- 2 pounds ground beef
- 2 tablespoons dried minced onion
- 3/4 cup crushed pork rinds
- 1 6 oz can tomato paste
- 2 tablespoons low carb sugar substitute or a touch of stevia (optional)
- 2 teaspoons white vinegar
- 2 eggs
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon dried basil
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Lightly spray a 5×9 inch loaf pan with oil or line with foil.
- Combine all ingredients in large bowl and mix until blended.
- Pat into loaf shape and place in pan.
- Bake at 350 degrees F until meat thermometer registers 165 degrees F (about 1 hr to 1 hr 15 min).
- When meat is done, juices will be clear. Drain any fat and let sit about 10 minutes before slicing.
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