Meatloaf Low Carb

A big plate of meatloaf with potatoes and gravy has been called, “the All-American meal.” Like many classic American foods, the true story of how it came to be will never be known for certain.

One theory is that it’s just a larger, loaf-shaped meatball: The Italian immigrants that populated the Northeastern states would take their traditional meatball recipes, and to save the time of rolling each individual meatball, they simply formed it into the shape of a loaf of Italian bread, topped it with tomato sauce, and baked it.

Others believe the modern meatloaf was really born during the Depression of the 1930’s. To stretch the small amounts of meat people had, it was ground and mixed with stale breadcrumbs. Sometimes these loafs actually contained more “loaf” than meat. Many attribute meatloaf becoming such a classic American “comfort-food” to the fact that these Depression-era cooks were able to make something so tasty and filling, during such hard times.

Regardless of Meatloaf’s origins, it truly has become a staple for the majority over the years. A simple to make, delicious, easy to alter to accommodate any palette or creative mind, comfort food.

Our version here is for low carb meatloaf, and the only difference being whether you take out the bread crumbs or panko to make your meatloaf truly low carb. We have removed the two-cups of bread crumbs or panko but they can easily be reincorporated if you so desire.

• 3 lbs ground pork, veal, chicken or beef (or meatloaf mix)
• 1 package sliced bacon, cooked and crumbled
• 2 cups grated cheese (parmesan, romano or blend)
• 1 med. red or white onion finely chopped
• 1 large green pepper finely chopped
• 1 small jar of roasted red peppers chopped (pimentos)
• 3 cups cubed sharp cheddar cheese (or favorite cheeses or blend)
• 4 eggs scrambled
• 1 tbsp flax seed
• 1 tsp onion powder,
• 1 tsp garlic powder
• black pepper, salt to taste

Combine all ingredients (eggs last), and mix well. Press into meatloaf tins or mold into 1 large or two small loaves on foil lined baking sheet. Add ketchup or barbecue sauce if desired, or even a layer of cheese for a topping.

Bake uncovered in 350° preheated oven on center rack for 45 mins. or for additional flavor place on the grill using a grill pan with a rack. Remove from oven or grill, let rest for at least 15 mins, serve.


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