Dairy-Free | Nut-Free | Paleo
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Servings: 8
Adding shredded zucchini into meatloaf is a sneaky way to get kids to eat their veggies, as well as a way to keep the meat moist while baking.
Preheat the oven to 350°F. Grease a rimmed baking sheet with coconut oil or line with a silicone baking mat or parchment paper.
In a bowl, mix together the ground beef, zucchini, eggs, tomato sauce, coconut flour, parsley (if using), salt, and black pepper. Shape into a loaf on the prepared sheet pan.
Bake for about 1 hour. Remove any liquid collected at the bottom of the pan. Allow the meatloaf to rest for at least 5 minutes before slicing.
Notes
Add about ½ cup chopped onions if you don’t mind the extra carbs. Or change it up using half ground beef and half sausage meat.
Spreading a layer of Low-Carb Ketchup over the top of the meatloaf at the end of baking adds a touch of sweetness.
Nutritional Data
318 calories, 24g fat, 296mg sodium, 1g fiber, 2g carbohydrates, 22g protein
1g net carbs, 1% carbs, 29% protein, 70% fat
Variations
Mexican: Add 1 (4-ounce) can drained chopped chiles, 3 minced cloves garlic, 1½ teaspoons ground cumin, and ¼ teaspoon red pepper flakes. Serve with grated cheese and sour cream.
Italian: Add ¾ cup mozzarella cheese, 3 minced cloves garlic, 1 teaspoon dried basil, and 1 teaspoon dried oregano.
Greek: Add 10 ounces frozen chopped spinach (thawed and drained), 3 minced cloves garlic, ⅓ cup pitted and chopped Kalamata olives, and ½ cup feta cheese, if desired.
Bacon Cheeseburger: Add 1 cup grated cheddar cheese and place uncooked slices of bacon over the loaf before baking.