Low-Carb Meatloaf

Oct
2011
24

posted by on blog, Recipes and Reviews

9 comments

I’ve been making this meatloaf for years and we love it! To my knowledge it orginated with someone named Laurie. That’s all I really know, which is sad because I’d love to give her full credit and a huge hug. This has been a staple recipe in our house from the begnning of my low-carb journey, and I can’t imagine not having it as part of our menu plan.

Low-Carb Meatloaf

  • 1 1/2 pounds ground beef
  • 1 cup crushed pork rinds
  • 1 egg, lightly beaten
  • 1 can tomato sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons dried parsley
  • 1/4 cup mozzarella cheese
  • 1/4 cup diced onions

Preheat oven to 350 degrees. Mix all ingredients.

Transfer mixture to shallow baking pan or loaf pan. Bake 45 minutes to 1 hour.

As you can see from the photo, I like to make mini loaves. If using these, or muffin tins, you can bake for 30 to 45 minutes.

Servings: 8

According to MasterCook:

Calories: 318

Fat: 26 g

Protein: 18 g

Carbohydrate: 3 g

Fiber: 1 g

Cholesterol: 105 mg

Sodium: 362 mg 

 

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  • Luana

    I love meat loaf and I’m not a fan of pork rinds. I find about 1/2 cup almond meal and a bit of flaxseed is perfect. You’d never know there were no breadcrumbs in the meatloaf!

  • http://www.healthylowcarbliving.com Amy Dungan

    This is the same way. You’d never know there were pork rinds in there. You can’t taste them at all (they should be finely crushed). I’ll have to try the almond meal/flaxseed version sometime!

  • http://mydressfits.me Alexis

    I am a new convert to meat-loaf (being a Brit it is almost exotic!). Using pork rinds sounds intriguing! I quite often make a load up on a Sunday to be sliced up for breakfasts during the weak. Your pic of doing small individual loaves looks so much neater I can’t believe I hadn’t thought of that so thanks!

  • Cvochristi

    I tried this tonight and noticed that there wasn’t a size on the “tomato sauce” ingredient.  I used 7.4 oz and they didn’t look saucy like they do in your picture.  I used a Pampered Chef 4 loaf pan and it seemed to work well, cooking time was about 40 mins.  The consistency of this meatloaf was interesting…..it fell apart easily, but was “firm” tasting.  It needed more flavor, but was good with catsup on top and mashed taters on the side.  I know that’s not low carb, but that’s the way my husband rolls.  I did use a bag of microwave pork rinds (pops like popcorn), and crushed them up in a ziplock bag.  I hate pork rinds, and these were a flavored variety.  I couldn’t tell they were in the meatloaf, but I didn’t like the smell of them popping or while being crushed up.  I was fun to try this recipe, but it’s not a keeper for me.
    thanks for sharing,
    Christi

  • http://www.healthylowcarbliving.com Amy Dungan

    I believe I use an 8 oz can of tomato sauce. I also put sugar-free ketchup on top, as seen in the photo. Mine don’t fall apart, so I’m not sure why yours did. I use the Baconettes regular porkrinds and crush them in a plastic bag, so I can’t smell them when I crush them up. Sorry you didn’t enjoy it more, but maybe it’s something you can use as a base for your own creation. :)

  • http://www.healthylowcarbliving.com Amy Dungan

    Hope you enjoy it Alexis!

  • BobT

    Amy, I know I’m a little late in posting this but wanted you to know that I made this and found it very good. I did have to add garlic though. I mean meatloaf without garlic? Forgetaboutit!

  • http://www.healthylowcarbliving.com Amy Dungan

    I’m glad you liked it Bob! I’ve never had meatloaf with garlic. I’ll have to try that! Thanks!

  • Colleen Canale

    This recipe sounds great. I’m going to be trying this tonight with venison and spicy pork rinds. That’s what I have in the house. I’ll let you know how it goes.