The aroma of meatloaf baking in the oven brings back childhood memories of cozy family dinners. As the edges crisp up and the glaze caramelizes, I can’t help but feel a wave of nostalgia. This Low Carb Meatloaf recipe is not just a healthier version; it’s a celebration of flavors that my family loves. I remember making this dish on a Sunday, with everyone gathering around to enjoy it together. You’ll love how tender and moist this meatloaf turns out, and the addition of vegetables gives it a unique twist. What makes this recipe special is that it’s both paleo and gluten-free, making it a great option for various diets while still delivering that comforting taste we all crave.
why make this recipe
This Low Carb Meatloaf stands out because it offers a delicious and hearty meal without the guilt. It’s perfect for those following a paleo or gluten-free lifestyle, allowing you to enjoy the classic comfort of meatloaf without any processed ingredients. The combination of ground beef and pork provides rich flavors, while the mushrooms, zucchini, and spices keep it moist and flavorful. Not only is it a healthy choice, but it’s also easy to make and can feed the whole family. Plus, it’s great for meal prep, making your weeknight dinners a breeze.
how to make Low Carb Meatloaf
Ingredients:
- 1.5 lbs ground beef (80/20)
- 0.5 lbs ground pork
- 3/4 cup almond flour
- 2 large eggs
- 1 cup mushrooms, finely minced
- 1/2 cup zucchini, grated and squeezed dry
- 1/2 cup yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp coconut aminos
- 1/4 cup tomato paste
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1.5 tsp sea salt
- 0.5 tsp black pepper
Directions:
- Sauté the finely minced onions, mushrooms, and garlic in a pan with a dash of oil for approximately 5 minutes until soft and excess moisture has evaporated. Remove from heat and let cool slightly.
- In a small bowl, whisk together the tomato paste, coconut aminos, and apple cider vinegar to create the mahogany glaze. Set aside.
- In a large mixing bowl, combine the ground beef, ground pork, almond flour, eggs, dried oregano, thyme, sea salt, black pepper, and the cooled sautéed vegetable mixture.
- Mix the ingredients gently with your hands until just combined. Avoid overworking the meat to maintain a tender texture.
- Transfer the mixture into a 9×5 inch loaf pan or shape into a loaf on a rimmed baking sheet. Spread the prepared glaze evenly over the top.
- Bake in a preheated oven at 350°F (175°C) for 60 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.
how to serve Low Carb Meatloaf
Serve this meatloaf warm, sliced, and topped with the remaining glaze, if desired. It pairs well with a fresh garden salad or steamed vegetables for a complete meal. You can also enjoy it with cauliflower mash for a low-carb alternative to traditional mashed potatoes.
how to store Low Carb Meatloaf
Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply slice and warm in the oven or microwave. You can also freeze the meatloaf. Wrap slices tightly in plastic wrap and then in aluminum foil before placing them in a freezer-safe bag. It will keep in the freezer for up to 3 months.
tips to make Low Carb Meatloaf
- Make sure to squeeze the water out of the grated zucchini to avoid a soggy loaf.
- Don’t skip the sautéing step for the vegetables, as it enhances their flavor and ensures moisture is kept in check.
- If you prefer a spicier kick, feel free to add red pepper flakes or your favorite hot sauce to the meat mixture.
variation
You can customize this meatloaf by adding different vegetables such as bell peppers or carrots. For a different flavor profile, consider using pork sausage in place of the ground pork.
FAQs
Can I use other types of meat?
Yes, you can substitute ground chicken or turkey for a lighter version of the meatloaf.
Is there a dairy-free option?
Yes, this recipe is already dairy-free as it does not include cheese or milk.
How do I know when the meatloaf is done?
Use a meat thermometer; the internal temperature should reach 160°F (71°C) for safe eating.
Low Carb Meatloaf
Ingredients
Meat and binder
- 1.5 lbs ground beef (80/20)
- 0.5 lbs ground pork
- 3/4 cup almond flour
- 2 large eggs
Vegetables
- 1 cup mushrooms, finely minced
- 1/2 cup zucchini, grated and squeezed dry Be sure to squeeze out excess moisture
- 1/2 cup yellow onion, finely diced
- 3 cloves garlic, minced
Seasonings and glaze
- 2 tbsp coconut aminos
- 1/4 cup tomato paste
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1.5 tsp sea salt
- 0.5 tsp black pepper
Method
Preparation
- Sauté the finely minced onions, mushrooms, and garlic in a pan with a dash of oil for approximately 5 minutes until soft and excess moisture has evaporated. Remove from heat and let cool slightly.
- In a small bowl, whisk together the tomato paste, coconut aminos, and apple cider vinegar to create the mahogany glaze. Set aside.
- In a large mixing bowl, combine the ground beef, ground pork, almond flour, eggs, dried oregano, thyme, sea salt, black pepper, and the cooled sautéed vegetable mixture.
- Mix the ingredients gently with your hands until just combined. Avoid overworking the meat to maintain a tender texture.
- Transfer the mixture into a 9×5 inch loaf pan or shape into a loaf on a rimmed baking sheet. Spread the prepared glaze evenly over the top.
Cooking
- Bake in a preheated oven at 350°F (175°C) for 60 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.