Not your school lunch special, this moist meatloaf is full of flavor and topped with a tangy, sweet and oh-so-perfect sauce! And if you just so happen to have leftovers, it tastes even better the next day.
MAKES: 8 servings
1 SERVING: 313 Calories, 20 g Fat, 6 g Carbs, 26 g Protein
½ cup (110 g) crushed tomatoes
½ cup (50 g) Parmesan cheese, grated
½ cup (52 g) almond flour
½ cup (120 ml) unsweetened almond milk
2 eggs
2 tbsp (15 g) parsley
2 tbsp (30 ml) soy sauce
¾ lb (340 g) ground beef
¾ lb (340 g) ground pork
¼ cup (40 g) red onion, diced
3 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
½ cup (120 ml) reduced-sugar ketchup
2 tbsp (15 g) brown sugar replacement (I recommend Swerve), erythritol or monk fruit
1½ tsp (8 ml) white vinegar
½ tsp chili powder
Preheat the oven to 375°F (190°C).
In a large bowl, using your hands, mix the tomatoes, Parmesan cheese, almond flour, almond milk, eggs, parsley, soy sauce, beef, pork, onion, garlic, salt and black pepper. Press into a 9 x 13–inch (23 x 33–cm) baking dish. Bake until the meatloaf is formed and you see the sides start to bubble, 20 minutes.
While the meatloaf is cooking, prepare the sauce. In a small bowl, whisk the ketchup, sugar replacement, vinegar and chili powder. Set aside.
Once the meatloaf is cooked, remove from the oven and brush the sauce over the top. Return to the oven and broil for 2 to 3 minutes.
TIP: To make this dairy-free, substitute crushed pork rinds for the Parmesan cheese. Macros for this option: 312 Calories, 20 g Fat, 5 g Carbs, 27 g Protein.