Meatloaf Low Carb Low Fat Recipes

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LAURIE'S LOW-CARB MEATLOAF



Laurie's Low-Carb Meatloaf image

Make and share this Laurie's Low-Carb Meatloaf recipe from Food.com.

Provided by mammafishy

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef (I have used half ground beef & half ground pork)
1 cup pork rind, crumbs
1 egg
1/3 cup tomato sauce
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parsley
1/2 cup grated parmesan cheese
1/4 cup chopped onion
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees.
  • Mix meat and other ingredients.
  • Shape into a firm oval loaf in shallow baking pan.
  • Bake for 1 hour.
  • Makes 6 servings.
  • Laurie's Note: Total 11 carbs.
  • This was really good- very moist.
  • When I removed it from the oven the baking pan was full of fat.
  • I didn't pour it off; just let the meatloaf sit and soak it back up.
  • Lana's Note: We like our meatloaf a little drier, so I drained off the fat.
  • I have tried this recipe both ways& both are very good.

LOW CARB MEATLOAF - EASY KETO MEATLOAF RECIPE!



Low Carb Meatloaf - Easy Keto Meatloaf Recipe! image

A no-fail Low Carb Meatloaf Recipe that's easy to make, packed with flavor, and comforting any night of the week. This keto meatloaf has a dairy-free option.

Provided by Tim Carver

Categories     Low Carb Keto Recipes

Time 1h10m

Number Of Ingredients 10

1 lb. lean ground beef (or ground turkey)
1 large egg, room temperature
1/4 cup sugar-free ketchup
1/4 cup mustard
1/2 small onion, diced
1/2 small zucchini, shredded
1/4 cup fine grated parmesan (or almond meal, or ground pork rinds)
1 teaspoon salt
1/2 teaspoon of black pepper
1 teaspoon gluten-free Worcestershire sauce

Steps:

  • Preheat oven to 350°F (180°C).
  • In a large mixing bowl, blend all ingredients.
  • Press the meatloaf mixture into a loaf pan, or 8x8 square pan.
  • If desired, brush the top with sugar-free ketchup half way through baking.
  • Bake 1 hour.
  • Let cool for ten minutes. Serve hot.
  • Store leftovers in an airtight container in the refrigerator.

Nutrition Facts : Calories 481 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 166 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 43 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 2 cups, Sodium 883 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

LOW CARB MEATLOAF



Low Carb Meatloaf image

Total comfort food and it's low carb! That saucy topping is the perfect combo of sweet and tangy.

Provided by Karly Campbell

Categories     Dinner

Time 55m

Number Of Ingredients 14

1 pound lean ground beef
1 green bell pepper
1/2 onion
1 clove garlic
2 large eggs
1/2 cup almond flour *see note
1/2 cup shredded cheddar
1/4 cup powdered Parmesan cheese
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
3 slices thin-cut bacon
3 tablespoons sugar free ketchup
1 tablespoon bottled Italian salad dressing

Steps:

  • Preheat oven to 375 degrees.
  • Mince the green pepper, onion, and garlic.
  • Add to a large bowl with the ground beef, eggs, almond flour, cheddar, Parmesan cheese, Worcestershire sauce, salt, and pepper. Use your hands to combine.
  • Shape mixture into a loaf, about 7x4 inches, and place in a 9x13 baking dish.
  • Cut the bacon slices in half and drape over the meatloaf.
  • Bake for 25 minutes.
  • Whisk together the ketchup and Italian dressing. Spoon half of the mixture over the meatloaf.
  • Increase heat to 425 and bake an additional 10 minutes and then spread the remaining sauce over the meatloaf.
  • Continue baking for 10-15 minutes or until the internal temperature reaches 160 degrees.
  • Let rest 5 minutes before slicing and serving.

Nutrition Facts : Calories 356 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 798 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

MEATLOAF LOW CARB LOW FAT



MeatLoaf Low Carb Low Fat image

This is a variation of the Low Carb Beefed-Up Meatloaf by George Stella on Low Carb and Lovin' It, Brown Baggin' It Episode

Provided by T5Green

Categories     Meatloaf

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 18

1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup sugar substitute (recommended ( Splenda)
2 teaspoons cider vinegar
2 lbs lean ground beef
2 eggs
1/2 cup grated low-fat parmesan cheese
1/4 cup red onion, diced small
1/4 cup roasted red pepper, diced
8 ounces thawed chopped spinach
2 tablespoons chopped fresh parsley leaves
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/8 lb prosciutto, thinly sliced
1/4 lb low-fat provolone cheese, sliced

Steps:

  • Preheat oven to 350 degrees F.
  • In a small bowl, mix together the tomato topping ingredients. Set aside. Add a few drops of water to thin to a ketchup consistency.
  • In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
  • Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
  • Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.

Nutrition Facts : Calories 272.7, Fat 12.8, SaturatedFat 5, Cholesterol 120.2, Sodium 785.6, Carbohydrate 12.5, Fiber 2.2, Sugar 8.5, Protein 26.7

LOW CARB BEEFED-UP MEATLOAF



Low Carb Beefed-Up Meatloaf image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 17

1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup sugar substitute (recommended: Splenda)
2 teaspoons white vinegar or water
2 pounds ground chuck (may use meat loaf mix with ground pork)
2 eggs
1/2 cup grated Parmesan
1/4 cup red onion, diced small
1/4 cup roasted or fresh red bell peppers, diced
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound prosciutto, or any type of ham, thinly sliced
1/4 pound provolone cheese, sliced

Steps:

  • Preheat oven to 350 degrees F.
  • In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.
  • In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
  • Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
  • Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.

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