Low Carb Meatloaf – 1 Pound Of Ground Beef Recipe

If you are on a low carb diet or if you are counting macros while following a Keto diet but are craving classic comfort food you will love this meatloaf recipe.

Meatloaf is typically made by mixing ground beef and diced vegetables with ketchup, eggs and breadcrumbs. Unfortunately both the ketchup and breadcrumbs contain carbohydrates.

However, fortunately one of these issues is easily solved. You can now find brands of Ketchup that contain no added sugar at most large grocery stores.

Heinz makes a No Added Sugar Ketchup that contains only 1g of carbs per serving. Although there is still 1 gram, their original ketchup packs in 5 grams of carbohydrates. And when you are counting carbs, every little bit helps.

Now to address the breadcrumbs. Although you could make your own breadcrumbs from a few slices of Keto bread, there are two easier options.

First, you could use ground pork rinds instead of the breadcrumbs. This is an easy option, especially when you can now purchase Pork Panko Crumbs.

Although you could also purchase a bag of pork rinds and make your own crumbs by pulsing them in a food processor. However, the meatloaf doesn’t tend to hold together completely when using pork rinds as the binder.

Instead, I prefer to use almond flour as the breadcrumb replacement. The almond flour will help absorb some of the juices, keeping the meatloaf moist on the inside.

It is a great substitution when you want to make meatloaf but you are watching your carb intake.

Recipe Tips

1. Use Lean (But Not Too Lean) Ground Beef

To get the perfect balance of flavor, it is best to use ground beef that has an 85/15% lean to fat ratio. If you use ground beef that has more fat, the meat will shrink considerably.

In addition, the fat will render down so much that the meat will be sitting in fat juices and steam and not bake. However, you also don’t want to use super lean ground sirloin.

You need some fat to add both flavor and moisture to the meatloaf. Therefore, whenever possible stick to 85/15% ground beef.

2. Mince the Onion & Green Pepper

Instead of dicing the vegetables, it is best to mince them. This can easily be done in a food processor.

Simply add chunks of onion and green pepper into the bowl of a food processor. Then pulse it a few times until you have small pieces of the vegetables.

However, you don’t want them to completely puree. Although there will be some liquid in the bowl, you should still have small diced pieces as well.

3. Beat The Eggs In A Separate Bowl

Meatloaf can become very dense if over worked. To help prevent mixing the meat too much it is best to beat the eggs before they get added to the meat.

Then when you add eggs it will take less effort to incorporate them into the rest of the ingredients.

4. Grate Your Own Cheese

Cheese is naturally low in carbs and is a great addition to this meatloaf recipe. However, it is important to grate your own cheese.

Store bought shredded cheese has been coated with an anti-caking agent that prevents the cheese from clumping together. Unfortunately, this additive prevents the cheese from melting smoothly.

Therefore, pull out your hand grater or food processor that has a grating bladed to grate a block of cheddar and Parmesan cheese. However, be sure that it is shredded using the fine blades for best results.

5. The Topping

Although you don’t have to add the topping, both the bacon and barbecue sauce add a ton of flavor to this recipe. First, the bacon fat will get absorbed into the meat, making the meatloaf nice and moist.

Then add in a sugar free barbecue sauce topping that will caramelize as it cooks. With these two toppings this recipe is sure to become your new favorite!

The sugar free barbecue sauce is so delicious that I even use it when making my Classic Meatloaf Recipe. It tastes so good that you won’t know that it is low carb!

Low Carb Meatloaf Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 pound 85/15 ground beef
• 1/2 onion, medium size
• 1 green pepper
• 1 clove garlic
• 2 large eggs
• 1/2 cup almond flour
• 1/2 cup finely shredded cheddar cheese
• 1/4 cup finely grated Parmesan cheese
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 slices thin bacon slices
• 4 tablespoons sugar free barbecue sauce

INSTRUCTIONS

Preheat oven to 375°F (190°C) Then prepare a rimmed baking sheet by lining it with aluminum foil, parchment paper or a silicone baking mat.

However, you can also cook the low carb meatloaf in a large, shallow baking dish if you prefer. Just be sure to spray the inside of it with non stick cooking spray for easy clean up.

Now it is time to prepare the vegetables. Either finely dice the onion, green pepper and garlic or pulse the vegetables in a food processor until they are minced. Place the vegetables in a large bowl and set aside.

In a small bowl, whisk the eggs until it is uniform in color. Then in a large bowl with the vegetables add the ground beef, eggs, almond flour, cheddar cheese, Parmesan cheese, Worcestershire sauce, salt, and pepper.

Use two forks just until combined. Some people will use their hands to mix the meatloaf. This is okay, as long as you do not over mix.

Shape the mixture into a loaf, approximately 4 inches thick. Then place on the prepared baking sheet or inside the baking dish.

Brush half of the barbecue sauce on the top surface of the meatloaf. Then drape the thin bacon slices over the top.

Bake Time

Place the pan in the preheated oven. Bake for 25 minutes.

Then increase the heat to 425°F (220°C) and bake for 10 minutes. Brush the remaining barbecue sauce over the bacon and continue to cook until the internal temperature reaches 160°F (71°C) when checked with an instant read digital thermometer.

Remove the pan from the oven and let the low carb meatloaf rest for 5 minutes before serving.

Enjoy! Mary

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