Comments on: Keto Meatloaf Recipe with Pork Rinds

By: Jodi

Jodi — Mon, 18 Mar 2024 19:05:40 +0000

In reply to Lisa MarcAurele. I used turkey meat so we shall see how it turns out!

By: The Low Carb Cook

The Low Carb Cook — Thu, 29 Feb 2024 01:52:34 +0000

In reply to Renee. Hi Renee! I love the brand EPIC as their pork rinds are oven baked :)

By: Renee

Renee — Tue, 20 Feb 2024 23:21:59 +0000

hello what brands of pork grinds are baked?

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 21 Mar 2022 14:03:24 +0000

In reply to Elizabeth Martin. I would use a meat thermometer to test for doneness (160°F). It's difficult to give a cooking time as there are other factors other than just weight like the shape and size of the loaf.

By: Elizabeth Martin

Elizabeth Martin — Sun, 20 Mar 2022 16:18:52 +0000

For the meat loaf recipe above, should the cooking time be adjusted if you want to make a bigger meatloaf, and if so, by how much per half pound or full pound. I only see cooking instructions based on the 8 serving size, and if I change the serving size, the cooking time does not adjust.

By: Susan

Susan — Fri, 18 Mar 2022 23:30:27 +0000

Thank you, thank you, thank you for providing an exact amount for a serving size of 165g ! I haven't tried your recipe yet for the meatloaf, but I will very soon and will write another comment after I do. I wish more KETO recipe authors would provide the same information. It is very difficult to divide a skillet or pot full of a recipe into fractional parts according to the total servings. Your effort is very much appreciated.

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 29 Jul 2021 16:17:29 +0000

In reply to KC. It's to give the tomato base a little more sweetness if you're used to adding ketchup.

By: KC

KC — Wed, 28 Jul 2021 18:18:00 +0000

Why do you put sweetener in it?

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 20 Jun 2021 21:09:58 +0000

In reply to Rosemary. To be honest, I usually use ground wild deer meat with fat added so it's about 90%. But, yes, I do find that adding oil to the leaner meat makes it less dry.

By: Rosemary

Rosemary — Sun, 20 Jun 2021 16:18:59 +0000

I regularly make this meatloaf and, living alone, I slice it and freeze the slices individually. Someone asked farther down in the comments what percentage your ground beef was. Your reply was 90%. I prefer that too since there is less shrinkage. Is that why you add 2 TBLS olive oil . . . so it will be a a little moister?

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 19 Feb 2021 20:28:41 +0000

In reply to Rosemary. It's just because I rarely buy fresh onions because they spoil before I can use them all. That's why I keep the dehydrated kind on hand. If I had more room in the freezer, I'd freeze chopped onions to use in the recipe.

By: Rosemary

Rosemary — Fri, 19 Feb 2021 20:13:20 +0000

I'm really enjoying this meatloaf. I cook just for myself so I portion the meatloaf into individual servings and freeze them. Is there any special reason why the recipe calls for dehydrated minced onion instead of fresh onion?