A fall family favorite for those crisp autumn evenings is meatloaf. Surprising right? But this recipe is one that people who don’t typically like meatloaf thoroughly enjoy because the flavor is phenomenal and there are no vegetable chunks in it. I can vividly remember growing up and being at friends’ houses when meatloaf was served and having to politely choke down the chunky version! This is a tasty, non-chunky, healthy recipe everyone is sure to enjoy.
Just like with my meatballs I keep this low-carb by replacing the panade (breadcrumb-milk mixture) with almond flour, and omitting the common meatloaf ingredient, ketchup. I also replace Worcestershire sauce with coconut amino’s. You can still use Worcestershire sauce if desired, but be sure to check the ingredients for added sugar, soy, etc. I then add slices of bacon to the top for extra flavor. On this particular occasion I served it with my Garden Fresh Salad (with added tomatoes), and Gluten Free Zucchini Fritters with a garlic aioli (recipe coming soon!)
This recipe makes 9, 5.3 oz servings. Calories per serving: 282; Fat per serving: 16g; Carbs per serving: 2g; Protein per serving: 34g.
- 3 lbs. of lean ground beef
- 1/4 of a sweet onion
- 1/4 of a bell pepper
- 2 garlic cloves
- 1 egg
- 3 TBS almond flour
- 1 TBS coconut amino’s (replaces Worcestershire sauce)
- Sea salt and pepper to taste
- 3 strips of lean bacon
Pre-heat oven to 375 degrees. Line a baking sheet with aluminum foil. Place ground beef in a large bowl. Blend sweet onion, bell pepper, and garlic in blender (I use a the Ninja blender). Add the blended vegetables to the ground beef. Add all other ingredients to the ground beef and mix by hand. Place meat in the shape of a loaf on the lined baking sheet. This allows the grease to drain off, and keeps the meatloaf from forming the fatty film on the outside. Bake uncovered in the oven for 60 minutes. Turn oven to broil at 500 degrees, and broil for 5 minutes to crisp up the bacon. Remove from oven and let rest for 5-10 minutes before slicing.