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!
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.