Paleo Meatloaf -low carb, gluten free, keto
This paleo meatloaf is flavorful, easy and of course, gluten free, low carb and keto too. Meatloaf is one of those things that I make on a regular basis and have never written down until now! I like to make mine into 4 smaller 1/2 pound loaves so that they cook faster for a weeknight meal and so bigger eaters (like my son and my husband) can have their own "personal" meatloaf. Cooked on a sheet pan, any extra grease will be easily left behind. This size also is also great for sandwiches if you have leftovers!
Equipment
- mixing bowl
- sheet pan
- parchment paper
Ingredients
for the meatloaf
- 2 pounds ground beef you could also use bison, lamb or a combo
- 3 eggs
- 1 cup hemp hearts
- 2 tbsp ketchup look for one without added sugar (or no more than 2g sugar per serving) I like Primal Kitchen unsweetened ketchup
- 1 tbsp worcestershire sauce
- 1 tbsp italian seasoning
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
for the glaze
- 1/2 cup ketchup
- 1 tbsp worcestershire sauce
Instructions
- Preheat oven to 350F
- Prepare a sheet pan with a sheet of parchment paper and set aside
- In a large bowl, add all of your meatloaf ingredients and mix well. I use my hands but if touching raw meat makes you squeamish, you could use a fork.
- Divide the meat mixture into 4 equal pieces and shape into "loaves". Place them on the parchment lined baking sheet. I prefer to cook meatloaf on a sheet pan instead of a loaf pan so that the extra grease drains away instead of making a soggy meatloaf.
- Mix up the meatloaf glaze in a small bowl using ketchup and worcestershire sauce.
- Spoon the glaze to coat all four meatloaves evenly. This glaze will caramelize and is my son's favorite part!
- Bake meatloaves for about 30 minutes or until internal temp reaches 160F (use a meat thermometer).
- Allow meatloaves to cool for 5 minutes and then serve! Delicious with roasted veggies, mashed garlic cauliflower, or a simple side of steamed broccoli.
- Enjoy!