This is a version of my regular meatloaf where I have left out the breadcrumbs in order to reduce the carb content. This leaves a dilemma of how to make the meatloaf cohesive and still bind together without them. I came up with a sticky binder that when baked holds the meatloaf together just fine, which is a mixture of eggs and cheese. The addition of the cheese makes it taste a bit like a cheese burger, which isn’t a bad thing!
TIPS: The bacon is totally optional. You could choose to top the meatloaf with more no-sugar ketchup prior to baking if desired. Like any meatloaf, you could divide up the meat and make smaller individual loaves, or you could put it in a baking dish with higher sides, it just won’t brown as much on the sides.
No Carb (Keto) Meatloaf
Ingredients
- 1 Tbsp olive oil
- 3/4 C finely chopped onion
- 1 – 2 garlic cloves minced
- 1 1/2 lb 80% or 90% ground beef
- 1 lb ground pork
- 2 large eggs beaten
- 1/2 C shredded mild cheddar cheese
- 1/4 C grated parmesan
- 1/2 C no-sugar ketchup
- 1 Tbsp dijon mustard
- 1 1/2 tsp Worcestershire sauce
- dash hot sauce
- 3/4 tsp pepper
- 1 1/2 tsp kosher salt
- 1/4 C chopped fresh parsley (optional)
- 8 slices bacon (optional)
Instructions
- Preheat oven to 350 degrees. Grease a large baking sheet with cooking oil or line it with parchment or tinfoil.
- In a small skillet, heat the oil and sauté the onions for about 5 minutes, until translucent. Stir in garlic and cook about 30 seconds, just until fragrant. Remove quickly from heat and let cool.
- In a large bowl, put the beef and pork in breaking up with your hands. Whisk together the eggs, cheddar and parmesan cheese, and add to meat mixture. Add ketchup, dijon, Worcestershire, hot sauce, salt and pepper. Add the onion mixture and gently mix it all together with a large spoon or your hands. Do not overwork it, just mix until combined. Add parsley if using and mix in.
- Dump meat mixture onto baking sheet and form a large loaf, like a thick oval bread loaf shape, pressing meat together to hold. If using the bacon, wrap the bacon slices over the top, tucking the ends under the loaf. Rest in the refrigerator for at least an hour (but can rest all day) covered in plastic wrap.
- Remove plastic wrap and bake for 50-60 minutes, until well browned and is at least 160 degrees in the middle. Let rest for 15 minutes before serving.
- Enjoy!