Meatloaf is one of America’s most popular, classic “comfort” foods, but for those who follow a low-carb lifestyle such as NSNG, the way meatloaf is traditionally made can load you up with way more carbohydrates per serving than you’d want in order to stick to your eating plan.
This recipe solves that problem, without sacrificing any flavor. In fact, it will be one of the most flavorful and MOIST meatloaves you’ll ever have. It also has the added benefits of being very simple to make as well as economical. For less than the cost of one nice dinner out, you can get 4 – 5 servings out of this one batch.
In terms of carb content, replacing the breadcrumbs with the almond meal reduces the total carbs in the recipe by 72 grams. If you divide the recipe into 4 servings, that’s a savings of 18 carbs per serving.
The biggest carb culprit in traditional meatloaf is the breadcrumbs generally used as a binder. We solve that by using almond meal (sometimes sold as almond flour) instead. (Almonds can do a lot more than just make the greatest energy fuel in the world, our Ultra Fat Nut Butter.) The other problem with many meatloaf recipes is that they can produce a very dry result. We’ve solved that as well, in a way that also adds great depth of flavor, by adding pureed onion right into the meat mixture.
- 2 Pounds Ground Beef The More Fat The More Flavor! We Usually Go For 80/20
- 1/2-1 Whole Yellow Onion
- 1 Cup Almond Meal/Flour
- 1 TBSP Minced Garlic About 4-5 Cloves
- 2-3 TBSP Finely Chopped Italian Parsley
- 2 Whole Large Eggs
- 44 Ounces Hunt's Tomato Sauce
- Assorted Vegetables We like to include a variety of things like carrots, celery, zucchini, and whole mushrooms
- 1 TBSP Olive Oil (Duck Fat or Lard Work Too!)
Seasonings - All To Taste
- Salt Use Redmond's Real Salt For The Best Flavor
- Black Pepper
- Onion Powder
- Dried Oregano
- Dried Sage
- Preheat Oven To 350F
- Place Ground Beef In Large Mixing Bowl
- Cut The Onion Into Chunks and Puree With Blender or Food Processor
- Add the onion puree, garlic, almond meal, eggs, half of the parsley, and the seasonings to taste to the bowl, and mix everything together with your hands until they’re fully incorporated.
- Coat the bottom of an oval enamel roasting pan with the oil
- Form the mixture into a rough oval shape, and place in the middle of the roasting pan.
- In a clean mixing bowl, combine the tomato sauce with more of all the seasonings, as well as the other half of the chopped parsley.
- Place the vegetables, cut into bite size pieces, around the loaf, and cover everything with the seasoned tomato sauce.
- Bake at 350 degrees for about 90 minutes.
- Bon appetit!