Meatloaf is a favorite go-to weeknight meal for my family. It’s easy to make, budget-friendly and everyone loves it. This low-carb recipe replaces the usual bread crumbs or rice with almond flour, which gives the dish a bit of heft as well as a little extra protein and flavor.
Serve this meatloaf with steamed or sautéed green beans and buttery mashed cauliflower for a satisfying meal that will make you forget all about potatoes and other off-limits, high-carb foods. Leftovers make a great filling for crunchy lettuce wraps, too.
Low-Carb Meatloaf
4 to 6
15 minutes
50 minutes
65 minutes
Cooking spray
1-1/2 pounds ground beef
2 large eggs, lightly beaten
1/2 onion, diced small
2 garlic cloves, minced
1/2 cup almond flour
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F and spray a 9-by-5-by-3-inch loaf pan with cooking spray or line a rimmed baking sheet with aluminum foil.
In a large mixing bowl, mix the beef, eggs, onion, garlic, almond flour, tomato paste, Worcestershire sauce, mustard, oregano, salt and pepper with your hands until well-combined.
Press the mixture into the prepared loaf pan, smoothing the top, or form it into a loaf about 9 inches long, 5 inches wide, and 3 inches high.
Bake in the oven for about 50 minutes, until cooked through.
Remove from the oven and let stand for at least 5 minutes before slicing and serving.