For a richer flavor, consider adding a tablespoon of Worcestershire sauce to the meat mixture. To prevent the meatloaf from sticking, line the loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Serve with a side of roasted vegetables or a fresh salad for a complete and satisfying meal. The meatloaf can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few minutes to the baking time. If you like a spicier meatloaf, add a pinch of red pepper flakes or a dash of hot sauce to the mixture.
Low-Carb Meatloaf with Pork Rinds
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS94
Indulge in this incredibly flavorful and satisfying low-carb meatloaf, elevated with the delightful crunch of pork rinds. A keto-friendly comfort food that will become a family favorite.
Ingridients
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Nutrition
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Carbohydrate2 g
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Cholesterol162 mg
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Fiber0 g
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Protein45 g
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Saturated Fat12 g
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Sodium715 mg
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Sugar1 g
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Fat33 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Step 1: Gather your ingredients and preheat the oven to 350°F (175°C). (5 minutes)
02 Step
Recipe View Step 2: Lightly grease a 9x5-inch loaf pan with olive oil or cooking spray. (2 minutes)
03 Step
Recipe View Step 3: In a large bowl, gently combine the ground beef, crushed pork rinds, Parmesan cheese, tomato sauce, chopped onion, beaten egg, parsley, salt, pepper, and garlic powder. Be careful not to overmix, as this can result in a tough meatloaf. (10 minutes)
04 Step
Recipe View Step 4: Transfer the mixture to the prepared loaf pan and gently press it down to create an even surface. Sprinkle the top with a little extra Parmesan cheese for a golden-brown crust. (5 minutes)
05 Step
Recipe View Step 5: Bake in the preheated oven for approximately 50-60 minutes, or until the meatloaf is browned and cooked through. An instant-read thermometer inserted into the center should register at least 160°F (70°C). (60 minutes)
06 Step
Recipe View Step 6: Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf. (15 minutes)
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Augustine Rippin
Jun 27, 2025This is the best low-carb meatloaf I've ever made! The pork rinds add such a great texture.
Theresa Kutch
Dec 3, 2024The resting time is crucial! Don't skip it – it really makes a difference in the tenderness of the meatloaf.
Ellsworth Sporer
Nov 7, 2024My family loved this recipe! Even my picky eaters asked for seconds.
Jonathan Rippin
Oct 4, 2024Easy to follow recipe and the results were amazing! Definitely a keeper.
Carlie Osinski
Aug 31, 2024I added some chopped mushrooms and bell peppers to the meat mixture for extra flavor and nutrients. It was delicious!