Low-carb meatloaf

Low-carb meatloaf

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

Topping (optional)

  • 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)
Calories 441
Total Fat 34.5
Total Carbohydrate 6
   Dietary Fibre 1.1
   Sugars 3.2
Protein 25.9