Low Carb Plain Ole Meatloaf. And there is nothing plain about it. The flavors and texture are just terrific. I call it plain ole as opposed to the Meatloaf Extraordinaire which is absolutely a stunning visual by comparison. This was another of my blue plate specials at the restaurant and it always sold out. It was made in a 21×6½x4 inch hotel pan which held 6 quarts and I’m here to tell you that it was a lot of meatloaf. Served with mashed cauliflower and the thin gravy it makes?…Ooh la la. I typically make ½ recipe of Plain Ole Meatloaf with Ground Pork Rinds, I eat the ends first and then make 4 slices for later eating. That lovely little loaf dish hold 2 cups and with the serious mounding of the meat, it is perfect for 3 servings.
This recipe (altered to low carb) is the same one I have been making for nearly 50 years. I mean how many newly weds can cook worth a hoot? So this is what I grew up on and it’s what I have always loved…there is no ketchup topping and garlic is definitely a standout flavor. If you have a favorite ketchup topping then by all means use it. I don’t do this but putting bacon on top would also be good and please see Hot Crossed Bacon Meatloaf. You can use Carbalose Bread crumbs but I now omit them and use Ground Pork Rinds. If by chance you have any leftovers it makes a great sandwich on the bread recipe above. I use my small glass loaf pan and it is the same one I use for the bread. If you want to make a bigger meatloaf then adjust the ingredients accordingly and use a larger loaf pan. I ask you now, who does not like a low carb plain ole meatloaf?
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- 1 Lb 20% Hamburger Room Temperature
- 1 Lb Ground Pork Room Temperature
- 1 C Ground Pork Rinds*** (Optional And May Sub With Carbalose Bread Crumbs)
- 1 Egg
- ½ C Water
- ⅓ C Heavy Cream
- ½ Medium Onion Minced
- 1 T Garlic Salt
- 1 T Pepper
- 2 t Salt
- Preheat oven to 300°.
- Put pork rinds or (bread crumbs) in a large bowl, dump in everything but the meats and mix thoroughly.
- Break meats in bowl and again combine thoroughly.
- Put in glass bread baking pan and bake about 1 hour.
- Increase temperature to 325° and bake an additional 15 minutes.
- Let rest 15 minutes.
- Cut into 6 slabs and drizzle all juices evenly.
- 6 Servings
- 442 Calories, 35.0g Protein, 30.3g Fat, 3.5g Carbs, 1.6g Fiber, 1.9g Net Carbs
- Nutritionals include bread crumbs.
- You will know when it's finished as it will have pulled away from all sides of the pan and will be swimming in fabulous fats & juices.
- Starting meatloaf at a lower temperature will help keep it from cracking.