As a culinary explorer, I love to experiment with recipes and add my own twist to classic dishes. This recipe for “Not Your Mama’s Meatloaf – Low Carb & Beefed Up” is a perfect example of how you can take an old favorite and make it new again. This meatloaf recipe is perfect for those who are looking for a low-carb option without sacrificing taste or texture.
But why make this meatloaf recipe? Let me give you a few reasons why.
First of all, traditional meatloaf recipes often call for ingredients like bread crumbs, which can be high in carbs and not the best option for those following a low-carb diet. This recipe replaces the bread crumbs with almond flour and oats, making it keto-friendly and gluten-free.
Secondly, this meatloaf is packed full of flavor. With spices like dried basil, dried oregano, garlic cloves, and fresh parsley leaves, your taste buds will thank you with every delicious bite.
Finally, this recipe is versatile and easy to make. Whether you want to serve it on its own or pair it with your favorite sides like mashed potatoes or roasted vegetables, it’s a great choice for an easy dinner option any night of the week.
So if you’re ready to try something new and tasty, give this low-carb beefed up meatloaf recipe a try. Trust me, your taste buds won’t be disappointed!
Why You’ll Love This Recipe
Are you tired of the same old boring meatloaf recipe that your mom always made? Well, this low carb and beefed up version of Mama’s Meatloaf is about to shake things up in the kitchen!
First off, let me just say that this recipe is perfect for anyone following a low carb or keto diet. Instead of using bread crumbs to bind the meat together, we use almond flour, making it gluten-free and keto-friendly. Second, we add some flavorful and savory ingredients such as provolone cheese and prosciutto to give this traditional meatloaf recipe a gourmet twist.
Not only are the ingredients elevated, but the cooking method is also different from the typical meatloaf recipe as we bake it twice. First, at 375 degrees to get a crispy outside and then at 350 degrees to ensure a tender and juicy interior. Trust me; you don’t want to miss out on this unique and delicious flavor profile.
So if you’re looking for an easy yet exciting dinner option that’s sure to please even the pickiest eaters, look no further than this low carb beefed-up meatloaf recipe. You won’t regret trying it!
* 1 pound ground beef
* 1/4 cup almond flour (40 THM Baking Blend or other gluten-free flour)
* 1/4 cup grated Parmesan cheese
* 2 cloves garlic, minced finely
* 2 tablespoons of fresh parsley leaves, chopped finely
* 1 small red bell pepper, minced
* 1 small onion, minced
* 1 large egg, beaten
* 2 tablespoons tomato paste
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1 teaspoon kosher salt
* 1/2 teaspoon ground black pepper
* 3 tablespoons tomato sauce
* 3 slices provolone cheese
* 3 slices prosciutto
* Additional parmesan cheese for sprinkling
Most of the ingredients are probably already in your pantry. The beefed-up recipe includes grated parmesan cheese and almond flour instead of bread crumbs, which make it a perfect gluten-free and keto-friendly dish for those with dietary restrictions. The addition of red bell peppers and onions adds depth and flavor to the meatloaf. Don’t forget to check if you have all the ingredients before heading out to shop!
The Recipe How-To
Preheat the oven to 375 F degrees (190 C degrees). Start by preparing a large bowl to mix together the ingredients for this not your mama’s meatloaf recipe.
In the bowl, combine two pounds of ground beef with one teaspoon of kosher salt, a quarter teaspoon of ground black pepper, two minced garlic cloves, a quarter cup of freshly chopped parsley leaves, one grated red bell pepper, and one grated onion.
Next, add half a cup of tomato paste, one-third cup of water and two eggs carefully beaten until well combined. Mix everything in the bowl with your hands until everything is well incorporated.
Then, stir in one cup of parmesan cheese or almond flour if you’re making it gluten-free. Finally, add one tablespoon of white vinegar and two tablespoons of your favorite sugar substitute (I like erythritol) and combine the mixture well.
Place half of the meatloaf mixture into a prepared 9″x13″ baking dish. Layer slices of provolone cheese on top then lay prosciutto slices over it. Add the remaining meatloaf mixture on top and smooth it out.
Bake in a preheated oven at 350 F degrees (175 C degrees) for 1 hour or until browned on top. Allow the meatloaf to rest in the baking dish for a few minutes before slicing it into generous portions to serve.
Substitutions and Variations
This recipe provides endless opportunities to play around with the ingredients and add your own twist to it. If you’re feeling a little adventurous, try using different types of cheese like cheddar, gouda, or even blue cheese instead of provolone. You can also switch up the prosciutto for bacon, ham, or turkey slices.
To make this recipe gluten-free, replace the bread crumbs with almond flour or ground pork rinds. This substitution also makes it keto-friendly and Whole30 compliant. If you prefer a sweeter taste, add a tablespoon of brown sugar to the tomato sauce mixture.
For those who want a more vegetable-based meatloaf, swap out some of the beef for chopped mushrooms and zucchini. This addition not only adds more nutrients to the dish but also gives it a delicious earthy flavor.
If you have leftover meatloaf mixture, roll them into meatballs and bake them in the oven for an easy and quick appetizer or snack. You can also turn this recipe into a beef casserole by mixing everything together in a baking dish and topping it off with shredded cheese before baking it in the oven.
The possibilities are truly endless with this low carb beefed up meatloaf recipe, so don’t be afraid to experiment and create your own unique version of this classic dish!
Serving and Pairing
Let me tell you, this low carb beefed-up meatloaf recipe is sure to please your taste buds! Once it’s done baking in the oven and has cooled down for a bit, it’s time to start slicing and serving. I recommend cutting the meatloaf into thick slices and layering it with a nice piece of melted provolone cheese, thinly sliced prosciutto, and some fresh parsley leaves sprinkled on top for a pop of green color.
As for sides, you can never go wrong with roasted vegetables or a green salad. I personally love roasting some red bell peppers and onions in the oven with a little olive oil, salt, and pepper until they are tender-crisp. These veggies complement the flavors of the meatloaf so well and add an extra dose of nutrients to your plate.
If you’re feeling adventurous, pair this dish with a medium-bodied red wine like merlot or chianti. The tannins in these wines help cut through the richness of the meatloaf and cheese while enhancing its flavors. For non-alcoholic options, try a tall glass of iced tea infused with fresh mint or lemon slices.
One last thing – don’t forget about leftovers! This meatloaf is perfect for meal prep or as a quick weekday lunch. Simply store any unused portions in an airtight container in the fridge for up to four days or freeze for up to three months. To reheat, simply microwave on high for 1-2 minutes or pop it back in the oven at 350°F until heated through. Enjoy!
Make-Ahead, Storing and Reheating
When it comes to meal prep, this low carb beefed up meatloaf recipe is a winner. You can easily meal prep this for the entire week by making a big batch and storing them in single-serve containers – this way, you can grab and go anytime you’re in the mood for some meaty goodness. It’s a perfect dish for busy weekdays, lazy weekends, and everything in between.
For make-ahead instructions, follow the recipe up until the baking part. Instead of putting it in the oven, cover your ready-to-bake meatloaf with plastic wrap and refrigerate it overnight. When you’re ready to cook, simply remove the wrap and bake it as usual.
Storing this carb beefed up meatloaf is easy! Just store it in an airtight container and place it in the fridge for up to 4 days. If you wish to keep it longer, you can freeze the loaf by placing it in a freezer-friendly container or wrapping it tightly with plastic wrap and foil. When sealed properly, this recipe can last up to 3 months.
Reheating your leftover meatloaf is also quick and straightforward. You can either microwave each portion for 1-2 minutes, heat them in a skillet over medium heat for 3-4 minutes or pop them back into the oven at 350 degrees Fahrenheit for 10-15 minutes until heated through.
With these tips on how to make-ahead, store, and reheat your low-carb beefed-up meatloaf recipe, enjoy warm and tender meatloaf anytime you want without spending too much time cooking each day!
Tips for Perfect Results
To achieve a tender and juicy meatloaf, follow these tips for perfect results:
First of all, do not overmix the meat mixture. Overmixing will make the meat tough and chewy. Mix the ingredients enough to combine them thoroughly, but resist the urge to keep mixing once they are combined.
To avoid a dense and dry meatloaf, use ground beef with at least 15% fat content. The fat content is essential for maintaining moisture and adding flavor to the meat.
When shaping the meatloaf, form it into a loaf shape that is no more than two inches high. A taller loaf will take longer to cook through and may result in a dry exterior and undercooked center.
If using a topping such as bacon or prosciutto, wrap it around the loaf before baking. This will add extra moisture to the meatloaf and help prevent it from drying out.
When baking, cover your meatloaf with foil for the first half of the cooking time to trap in moisture. Then remove the foil for the remainder of the cooking time to allow the top of the loaf to brown.
Allow your cooked meatloaf to rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the loaf, resulting in a more tender and flavorful final product.
By following these tips, you’ll have a moist and delicious low-carb beefed-up version of your mama’s classic meatloaf recipe that is sure to become one of your favorite easy beef recipes on your low-carb menu!
As with any recipe, there may be some questions or concerns that arise as you prepare and cook this low-carb beefed-up meatloaf. Here are some frequently asked questions along with answers to help guide you through the process seamlessly.
What ingredient keeps meatloaf from falling apart?
If you’ve found that your meatloaf tends to crumble and fall apart, one of the main culprits could be a lack of binding agents. Often, meatloaf recipes require ingredients like eggs and breadcrumbs to hold everything together. These components are essential as they act as a binder, keeping the meat mixture cohesive during the cooking process. To ensure that your meatloaf comes out perfectly, it’s crucial to pay close attention to the ingredients and the amounts used.
What is the secret to tender meatloaf?
When it comes to making a flavorful meatloaf, it’s important to select meat with a higher fat content. The meat’s fat helps in keeping the meatloaf moist as it cooks. If you’re planning on using beef for your recipe, consider using meat with at least 15 percent fat content. However, if you prefer a leaner cut of beef or turkey, you may want to blend the meat with ground pork and/or veal in order to ensure a juicy and tender meatloaf.
How many carbs are in a low carb meatloaf?
I have a delicious recipe for Low Carb Classic Meatloaf, which yields around 4 ounces per serving. This meatloaf is a great source of protein, with 29.2g per serving, and contains 11.3g of healthy fats. As for carbs, it has a total of 6.9g but only 5.7g of net carbs. In terms of calories, each serving is approximately 270 calories.
How do you make Paula Deen’s meatloaf?
Let’s start by setting the stage for our culinary adventure: preheat your oven to a toasty 375 degrees Fahrenheit. Next, take a hearty helping of ground beef and mix it up with some savory salt, pepper, chopped onions and bell peppers, as well as eggs, tomatoes, and oats. Be sure to give it a good stir in a large bowl.
But let’s not forget the crowning glory of any meatloaf: the topping! In a separate bowl, mix together some classic condiments – ketchup, brown sugar, and mustard. Combine them well until you have a perfect blend of sweet and tangy.
Now, it’s time to bring it all together. Take your meatloaf mixture and put it into a baking dish of your choice. Be sure to evenly spread out the mixture so that it all bakes to perfection. Next, pour that delicious topping all over the top of the meatloaf, spreading it evenly with a spoon.
Finally, it’s time to bake this baby! Pop the dish into the oven and let it cook for one hour. You’ll know it’s done when the topping is gloriously bubbling and the meatloaf is cooked through. Serve it up hot and enjoy!
In conclusion, this Not Your Mama’s Meatloaf recipe is a game changer for those seeking a low-carb version of the classic comfort food. With its beefed up recipe and delicious toppings of prosciutto and provolone cheese, this meatloaf is sure to impress even the most discerning of palates. Additionally, with substitutions like almond flour instead of bread crumbs and sugar substitutes instead of regular sugar, this recipe is gluten-free and keto-friendly.
Whether you’re looking to shake up your weekly dinner routine or searching for new recipes to add to your meal prep lineup, this low-carb beefed up meatloaf is a delicious and easy addition to any menu. With simple ingredients and step-by-step instructions, it’s an easy dish that packs big flavor.
So, for those 15 easy beef recipes low carb menu options out there – look no further than Not Your Mama’s Meatloaf. A true twist on the classic meatloaf recipe that not only keeps things healthy but adds a little extra flair to your plate. Don’t wait any longer – give this recipe a try!
Not Your Mama's Meatloaf - Low Carb & Beefed Up Recipe
Tomato Sauce Topping
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1/4 cup sugar substitute (such as Splenda)
- 2 teaspoons white vinegar or 2 teaspoons water
- 2 lbs ground beef
- 2 eggs
- 1/2 cup grated parmesan cheese
- 1/4 cup diced onion
- 1/4 cup red bell pepper, diced (roasted or fresh)
- 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 ground black pepper
- 1/4 lb prosciutto, thinly sliced (optional)
- 1/2 lb provolone cheese, sliced
- Preheat oven to 350°F.
- In small bowl, combine tomato sauce topping ingredients and set aside.
- Add water to sauce to thin, as needed.
- In large bowl, combine beef, eggs, cheese, vegetables, herbs & seasonings.
- Place meat mixture on a wax paper-lined jellyroll pan or counter.
- Form meat into a 10x8-inch flat rectangle.
- Place prosciutto slices on the meatloaf mixture.
- Place the provolone slices on top.
- Starting with the short side, roll the meatloaf up (may need to use the wax paper to help).
- Seal ends and place, seam side down, into a loaf pan.
- Spread tomato sauce topping on the meatloaf, completely covering the top.
- Bake for 75 minutes (1 hour 15 minutes).
- Drain fat and let rest 10 minutes before serving.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.