Meatloaf

The trick to this recipe is in the pork rinds, one of my favorite ingredients. They add amazing flavor and the fat you need to make it easy to stick to the keto life.

Makes 4 servings

• 1½ pounds ground beef or ground pork (or a mixture of the two)
• 2 large eggs
• 5 tablespoons Homemade Sugar-Free Ketchup, plus extra to spread over the top
• ½ cup crushed pork rinds, ground flaxseed meal, or blanched almond flour
• ¼ cup chopped onion
• ½ teaspoon minced garlic
• 1 tablespoon dried Italian seasoning
• 1 tablespoon mustard powder
• 1 teaspoon coconut aminos (or soy sauce)
• ½ teaspoon ground black pepper

Preheat the oven to 400°F. Spray a loaf pan with cooking spray.

In a bowl, mix together the ground beef, eggs, ketchup, pork rinds, onion, garlic, Italian seasoning, mustard, coconut aminos, and black pepper until thoroughly combined. I usually mix it with my (clean) hands, though a spoon works too.

Transfer the ground beef mixture to the prepared loaf pan and press evenly into the pan. Spread a little extra ketchup over the top of the meatloaf. Cover the pan with aluminum foil and bake for 1 hour, until cooked through.

Wrap any leftovers tightly in aluminum foil and refrigerate for 4 days, or freeze for up to 1 month.

Nutritional Info (per serving)

Calories 184, fat 10.5 g, protein 8.3 g, carbs 7.3 g, fiber 15.7 g

Variations

Mini meatloaves: If you have a smaller family or you’re only cooking for yourself, you can make this in four mini loaf pans and freeze some to enjoy later. They will bake faster, so check for doneness after 40 minutes and watch carefully to avoid burning.

Stuffed meatloaf: Try stuffing cheese, spinach, olives, jalapeños, cream cheese, and/or soft-boiled eggs into the middle of the ground beef mixture (my favorite combo is cheddar, cream cheese, and jalapeños). You can also wrap the outside of the meatloaf in bacon before baking.