There are SO many diets out there now that swear off carbs. While I myself am a great lover of the evil little building blocks of all things yummy, I do try my best to balance out my diet with plenty of healthy dinners. I won’t slap any diet labels on this recipe, but if you’re looking for something that has no processed sugar or grains, but still tastes like classic American meatloaf… you’ve come to the right place.
The great thing about this recipe is you can’t really go wrong with the veggies. I used the vegetables listed below because I like my food to be colorful. You could substitute all sorts of things in here (yellow instead or red onions, for instance). Use your best judgement, but make sure you don’t use veggies that are too “watery” like zucchini. You want your meatloaf to be juicy, but also firm enough to keep its shape.
- 2 lbs lean ground beef
- 1/2 red onion, chopped
- 1 C chopped kale
- 1/2 C shredded carrots
- 2 tsp minced garlic
- 1/2 C toasted almond flour (broil in a pan until golden brown)
- 1/2 C tomato sauce
- 1 tsp seasoned salt (I used a smokey bbq salt)
- 2 eggs
- *secret optional ingredient listed in the instructions*
Low-Carb “Ketchup” Sauce
- 1/4 C agave nectar
- 1/4 C apple cider vinegar
- 1/2 C tomato sauce
- 1/2 tsp minced garlic
- pinch of salt
Preheat the oven to 350 degrees F. After chopping and toasting your ingredients to satisfaction, mix them by hand in a large bowl until thoroughly combined. *The secret optional ingredient is a tablespoon of bacon fat. It adds some amazing flavor, but can easily be left out if that doesn’t float your boat. Good option for anyone following the Keto diet.
Take a glass baking dish (I used a larger one for thinner meatloaf, but you could easily use a smaller one for more depth or even use a muffin tin for mini meatloaves) and lightly grease the edges with a non-stick cooking spray. Press the meat mixture into the pan with your hands.
Whisk your sauce ingredients together in a small bowl and pour over the meatloaf mixture. Cover with foil and bake for 30+ minutes (depending on how thick your meatloaf is). I like to bake my meatloaf uncovered for the last 10 minutes. Cool and cut into squares to serve with sides such as a cauliflower mash (substitute for mashed potatoes), or roasted vegetables (carrots and broccoli are my favorite). Bon apetite!