Low Carb Meatloaf

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This Low Carb Meatloaf is just as meatloaf should be— tender and moist, soft but never mushy, cuts easily with a fork, but can be picked up without breaking, oozing juices, but not greasy, meaty and savory– but, in a healthier low carb version! Can I get an AMEN?!

Meatloaf is such a classic comfort food. But when you’re watching your carbs, finding a substitute for the carb-laden ingredients like breadcrumbs and ketchup can be tricky.

But don’t worry, I’ve got you covered!

Now you can enjoy all the goodness of classic meatloaf in low carb fashion, and I promise, you won’t even miss the carbs.

Key Ingredients

What I love about this simple recipe is that it’s made with just a handful of staple ingredients.

• Lean ground beef– 80/20 or 90/10. I recommend 80/20 for meatloaf and burgers. You want the extra juices.
• Almond flour– this is the best substitute for breadcrumbs in meatloaf. It helps bind it together, but still absorbs juices so it keeps the meat moist.
• Onion– grating the onions is key for texture and flavor.
• Eggs– also a binding agent to keep everything holding together.
• Tomato sauce– some recipes use milk (high in carbs), I like a thicker liquid, it adds flavor, keeps the meat juicy and works well with the binding ingredients.
• Salt– helps to tenderize, don’t be afraid to be generous here.
• Italian seasoning, garlic, Worcestershire sauce– flavor flavor flavor! You can change this up to your preferences as well. This is very basic and traditional.
• Sugar-free barbeque sauce or sugar free ketchup– I like the extra tang of barbecue sauce in this recipe, but either is fine. My Sugar Free Barbecue Sauce only takes a few minutes to whip up. For store bought, Rufus Teague is a good brand and uses stevia to sweeten).

Instructions

STEP ONE: Mix the ingredients

• Place the ground beef, almond flour, grated onion, pressed garlic, eggs, tomato sauce, Worcestershire sauce, salt, and Italian seasoning in the bowl of a stand mixer. (No stand mixer? see #3)
• Use the paddle attachment to mix the ingredients until everything is well combined.
• If you don’t have a stand mixer, simply use your hands to work the ingredients until it’s mixed well.
• Place the meat mixture into a standard size loaf pan (8 1/2 x 4 1/2 x 2 1/2) making sure it fills the pan from edge to edge.
• Brush the sugar free BBQ sauce over the top of the meat.

AFMT TIP~ use a pastry brush, silicone brush, or the back of a spoon to gently spread the sauce over the meatloaf.

STEP TWO: Bake the Meatloaf

• Place the meatloaf in a 350-degree oven for 35 minutes, then remove the meatloaf from the oven and spread a second layer of BBQ sauce over the top. Return the meat to the oven to bake another 35 minutes.

STEP THREE: Rest for 10-15 minutes

When meat cooks, the heat extracts the juices and brings them to the surface.

Allowing the meat to “rest” gives those juices a chance to redistribute back into the meat ensuring it will be juicy and not dry.

Just before slicing and serving, you can add more barbecue sauce and garnish with parsley if desired.

Notes

• The meat will shrink slightly as it bakes, so you may notice it has pulled away from the pan when you take it out of the oven.
• If you notice a lot excess juice has developed in the bottom of the pan you can use a turkey baster to suck some of that liquid out.
• Not looking for low carb? Just sub out the Almond flour for bread crumbs, and use regular ketchup or barbecue sauce.
• Ground Turkey is also delicious in this recipe

Make ahead and storing

• To make your meatloaf ahead of time, follow the recipe up through putting it in the pan. Cover the pan and place it in the refrigerator for up to 24 hours before baking.
• After the meatloaf is cooked, store leftover slices in an airtight container in the refrigerator for up to three days.
• You can also freeze your meatloaf.
  • Uncooked meatloaf can be covered and frozen for up to six months.
  • Cooked meatloaf can be stored in the freezer for the same amount of time. Just make sure it’s frozen in an airtight container or freezer bag.
  • To cook, or reheat, thaw completely in the fridge first.

What to serve with Low Carb Meatloaf

One of the great things about meatloaf is it goes with just about everything! Here’s some suggestions for keeping your whole meal, low carb.

• Asparagus
• Roasted Vegetables
• Brussels Sprouts
• Garlic Green Beans

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Low Carb Meatloaf

This Low Carb Meatloaf is just as meatloaf should be– tender and moist, soft but never mushy, cuts easily with a fork, but can be picked up without breaking, oozing juices, but not greasy, meaty and savory– but, in a healthier low carb version!

4.08 from 14 votes

Print Pin Rate Save Saved Recipe

Course: dinner, Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours 10 minutes minutes

Resting time: 10 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 6

Calories: 305kcal

Author: Chellie Schmitz

Cost: $8

Equipment

• ▢
  loaf pan
• ▢
  large bowl or stand mixer bowl

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 pounds lean ground beef 80/20
• ▢ 2 eggs
• ▢ ½ cup tomato sauce
• ▢ 2 tablespoons Worcestershire sauce
• ▢ 1 small onion grated
• ▢ ½ cup almond flour
• ▢ 5 cloves garlic pressed
• ▢ 1 teaspoon salt
• ▢ 1 tablespoon Italian seasoning
• ▢ 1/2 cup fresh parsley chopped, optional garnish
• ▢ 1 cup Sugar free barbecue sauce or sugar free ketchup

Instructions

• Preheat the oven to 350°
• Place the ground beef, almond flour, onion, garlic, eggs, tomato sauce, worcestershire sauce, salt and Italian seasoning in the bowl of a stand mixer.
• Using the paddle attachment, turn the mixer to ‘stir’ and mix until everything is well combined.
• NOTE: If you don’t have a stand mixer, use your hands to mix everything well.
• Put the meat in a 9 1/2 x 4 1/2 x 2 1/2 loaf pan and press in a bit so it fills the pan.
• Brush with barbecue sauce.
• Bake in a 350 degree oven for 35 minutes. Remove from the oven and add more sauce to the top, brushing is on evenly. Return to the oven for another 30-35 minutes.
• Remove from the oven, let stand for 10 minutes. Garnish with extra sauce and parsley if you desire.

Notes

• The meat will shrink slightly as it bakes, so you may notice it has pulled away from the pan when you take it out of the oven.
• If you notice a lot excess juice has developed in the bottom of the pan you can use a turkey baster to suck some of that liquid out.
• Not looking for low carb? Just sub out the Almond flour for bread crumbs, and use regular ketchup or barbecue sauce.
• Ground Turkey is also delicious in this recipe

Nutrition

Calories: 305kcal | Carbohydrates: 8g | Protein: 37g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 675mg | Potassium: 731mg | Fiber: 2g | Sugar: 3g | Vitamin A: 608IU | Vitamin C: 11mg | Calcium: 79mg | Iron: 5mg

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