📝 About This Recipe
This isn't your average heavy meatloaf; it’s a refined, low-carb masterpiece that replaces traditional breadcrumbs with protein-rich almond flour for a tender, melt-in-your-mouth texture. Infused with aromatic herbs, savory Worcestershire, and a hint of smoked paprika, every slice delivers a nostalgic comfort-food experience without the carb count. Topped with a tangy, sugar-free balsamic glaze, it’s a sophisticated take on a family classic that will satisfy both keto devotees and traditionalists alike.
🥗 Ingredients
The Meat Base
- 1.5 lbs Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 0.5 lbs Ground Pork (adds depth and fat content)
- 3/4 cup Super-Fine Almond Flour (blanched almond flour works best)
- 2 Large Eggs (at room temperature, lightly beaten)
- 1/4 cup Heavy Cream (helps hydrate the almond flour)
Aromatics and Seasoning
- 1/2 cup Yellow Onion (very finely minced)
- 3 cloves Garlic (pressed or grated)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 tablespoon Worcestershire Sauce (check label for no added sugar)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Oregano
- 1.5 teaspoons Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Sugar-Free Glaze
- 1/2 cup Sugar-Free Ketchup (sweetened with stevia or monkfruit)
- 1 tablespoon Apple Cider Vinegar
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Liquid Smoke (optional, for extra depth)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone mat, or lightly grease a 9x5 inch loaf pan.
-
2
In a small bowl, whisk together the heavy cream and the two eggs until well combined. Set aside.
-
3
In a large mixing bowl, combine the almond flour, minced onion, garlic, parsley, Worcestershire sauce, smoked paprika, oregano, salt, and pepper.
-
4
Pour the egg and cream mixture into the dry ingredients and stir until a thick paste forms. This ensures the binder is evenly distributed.
-
5
Add the ground beef and ground pork to the bowl. Using your hands (the best tools for the job!), gently mix the meat with the binder until just combined.
-
6
Be careful not to overwork the meat; over-mixing leads to a dense, tough meatloaf. Stop as soon as the ingredients are uniform.
-
7
Transfer the mixture to your prepared baking sheet and shape into a loaf approximately 8-9 inches long and 4 inches wide. Shaping it by hand on a sheet allows the edges to caramelize better than in a pan.
-
8
Place the meatloaf in the center of the oven and bake for 40 minutes.
-
9
While the meatloaf is baking, whisk together all the 'Sugar-Free Glaze' ingredients in a small ramekin until smooth.
-
10
After 40 minutes, remove the meatloaf from the oven. Using a spoon or pastry brush, generously coat the top and sides of the loaf with the glaze.
-
11
Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (71°C) on a meat thermometer.
-
12
Remove from the oven and let the meatloaf rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist slice.
💡 Chef's Tips
Use 80/20 ground beef; leaner meat will result in a dry loaf because almond flour doesn't hold moisture quite like breadcrumbs. Finely mince your onions or even grate them—large chunks of onion can cause the meatloaf to fall apart when sliced. If you prefer a firmer texture, toast the almond flour in a dry pan for 2 minutes before adding to the mix for a nuttier, drier binder. Don't skip the resting period! Slicing too early will cause the juices to run out and the meatloaf to crumble. For a dairy-free version, swap the heavy cream for unsweetened almond milk or full-fat coconut milk.
🍽️ Serving Suggestions
Serve alongside a creamy cauliflower mash with plenty of grass-fed butter. Pair with roasted green beans almondine for a crunchy, textural contrast. A simple arugula salad with lemon vinaigrette cuts through the richness of the beef. For a drink, a bold Cabernet Sauvignon or a sparkling mineral water with lime works perfectly. Leftover slices are incredible the next day fried in a pan and served with a fried egg on top.