Diane’s Keto Meatloaf
I found this recipe to be super yummy!
Ingredients
1.5 lbs ground chuck (80% lean)
1 lb sausage or ground pork
1/2 - 1 cup ground/crushed pork rinds
2 tsp garlic powder
salt
pepper
2 large eggs
1 TBS Worcestershire sauce
2 - 3 TBS Frank’s original hot sauce
1 medium to large onion, puréed in a food processor
Low carb barbecue sauce
Frank’s original hot sauce
Directions
Preheat oven to 350 F.
Put all ingredients (except barbecue sauce & extra Frank’s hot sauce) in a large mixing bowl. Mix until thoroughly combined (don’t over mix- it can make the meat tough).
Line a baking sheet with parchment paper. It’s best if it has a deep lip to contain any fat that drains from the meatloaf while it bakes.
Use a loaf pan to form the meatloaf, then turn it out onto the baking sheet OR form the meatloaf on the baking sheet freeform. Mix the purchased low carb barbecue sauce with some Frank’s hot sauce to spice it up and use it to generously baste the outside of the meatloaf.
Bake for about 45 minutes. Baste the outside of the meatloaf again with the barbecue sauce mix. Bake for an addition 45 minutes.
Let rest at least 10 minutes before slicing.
This was a pretty crumbly mixture. I may try adding an additional egg or two or try reducing the amount of onion as it added a lot of moisture. I’ll update the recipe after my next attempt, if I find better success.