You can make a good low-carb meatloaf without adding breadcrumbs – this version contains no carbs except for a few green vegetables.
This recipe makes 2 loaves (one for dinner and one for the freezer). You can cut the recipe in half, but I find that the ingredients are easier to find in double-batch quantities, and it’s only a little bit more work to get twice the amount of food. (For example, ground meat is easier to buy in 1-pound quantities, and 1 can of tomato paste is easier to use than ½ a can!)
If you have trouble finding three types of meat, try to use at least two. If you use all beef this will end up tasting more like a hamburger than traditional meatloaf.
- 1 onion, chopped
- 2 bell peppers, diced (one red, one green)
- 4 Tbsp olive oil
- 1 pound ground pork
- 1 pound ground beef
- 1 pound ground lamb
- 4 eggs
- ½ cup whipping cream
- 3 Tbsp Worchestershire sauce*
- 1 tsp salt
- 2 tsp paprika
- 1 tsp chilli powder
- 1 tsp garlic powder
- 1 can tomato paste
- 3 Tbsp water
- 2 tsp oregano
- Preheat an oven to 350° F (175° C).
- Heat olive oil in a large, nonstick frying pan and fry onions until they are translucent.
- Add the peppers to the frying pan, and continue fry until soft.
- In a large bowl, beat the eggs.
- Add cream, Worchestershire sauce, salt, paprika, chilli powder and garlic powder to the eggs, and mix well.
- Add the vegetables and the meats to the egg/cream mixture and mix thoroughly with your (clean) hands.
- Divide the mixture in to two bread loaf pans, and smooth the tops.
- For the topping, mix tomato paste, water, and oregano. Divide the mixture in two and spread evenly over the loaves.
- Cook at 350° F (175° C) for 1 hour.
*Some brands of Worchestershire sauce contain gluten – be sure to check for gluten if you want to make a gluten-free meatloaf.
|Low-carb meatloaf||Makes 2 loaves (12 servings)