Low Carb Meatloaf


The typical meatloaf is made with bread crumbs and ketchup. This is my healthier, low carb version. I got the idea to use sun-dried tomatoes from a great Claire Robinson recipe. My house smelled amazing when I was baking this! This meatloaf is so good and packed with flavor.

Low Carb Meatloaf
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pound organic ground beef
  • ¼ cup parmesan cheese
  • ¼ cup almond flour
  • ¾ cup sun-dried tomatoes packed in olive oil and herbs
  • 1 egg, lightly beaten
  • ¼ teaspoon garlic powder or 1 teaspoon minced garlic
  • ¼ teaspoon onion powder
  • pinch of sea salt and pepper
  1. Preheat the oven to 375 degrees.
  2. Puree the sun-dried tomatoes, along with some oil from the jar, in a food processor or blender; reserve ¼ cup to spread on top.
  3. Mix all of the ingredients thoughly in a medium bowl.
  4. Transfer to a loaf pan, cover and bake for about 45-50 minutes, or until an internal thermometer reads 165 degrees.
  5. Remove the baking dish from the oven and cover with the reserved puree.
  6. Return to the oven and bake uncovered for another 10 minutes.


5 net carbs per serving

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