Low Carb Meatloaf


Meatloaf has always been one of our favorite home cooked, Sunday meals. Since starting on my Keto journey we have been avoiding it because of a few of the main ingredients in my traditional recipe: bread crumbs, ketchup and brown sugar. I recently decided to take on the task of converting this traditional favorite to low carb goodness.


 2 lbs ground beef
 1 tbs minced garlic
 2 tbs dried onion flakes
 1 tbs dried oregano (or more depending on your taste)
 1 tbs dried basil (or more depending on your taste)
 1c Pork Rind crumbles
 1 egg

 2/3 cup low carb tomato sauce
 * We had left over low carb spagetti sauce so I used 
   that and it worked out fine
 1 tbs Dijon mustard
 1 tbs Worchestershire Sauce
 1 tbs Brown Sugar Sweetner
 1/4 cup Apple Cider Vinegar

1. Preheat oven to 375°F
2. Grease a loaf pan of your choice
3. To create Pork Rind crumbles I used a food processor 
   but you could also place the rinds in a sandwich bag
   and crush them to make the crumbles
4. Over low heat in a sauce pan mix together 
   ingredients for sauce. 
5. After a the sauce begins to simmer
   remove from heat
6. Mix together loaf ingredients in a
   separate mixing bowl
7. Add about 1/3 c of sauce to loaf mixture
8. Add loaf mixture to loaf pan. I tend to 
   flatten it out for more even slices
9. Spread a few spoonfuls of the sauce on 
   top of the loaf and place in oven
10. Cook for about 45 minutes
11. Around 45 minutes add a little more
    sauce to top along with sprinkling
    brown sugar sweetner then place into
    broiler for 5 - 10 minutes. This creates
    a tasty little crust on top. 
12. Keep an eye on the loaf in the broiler. You
    are watching for caramelization but, of course,
    don't want to burn the top of your loaf.
13. Allow the loaf to sit for a few minutes after
    removing from the broiler before slicing.
14. For extra flavor return the sauce to the
    stove top and warm through. Serve on top of
    meatloaf slices, like gravy.

Net Carbs

The entire loaf, based off the brands of ingredients I used, was about 9 net carbs. That is about .75 to 1.25 net carbs per slice, depending on the size of your slices.


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