A few weeks ago I made the most amazing low-carb meatloaf. It had bits of fresh Mozzarella, mushrooms and Italian Seasoning. I honestly didn’t think it would be that amazing and didn’t think I would want to blog it so regrettably did not take pictures during the process. It took me about two weeks to eat all the meatloaf. I had to freeze half of it so that it would carry into the second week. At work we have a little toaster oven so I would use that to heat it up for lunch. One day one of my coworkers was commenting on how amazing it smelled so I gave her an extra piece I happened to have with me. She thought it was amazing too.
This recipe is inspired by the last low-carb meatloaf I made. Instead of mushrooms and mozzarella I added bacon and white cheddar cheese.
- 1 1/2 lb. ground beef
- 1 1/2 lb. ground pork
- 1 lb. ground Italian sausage
- 1/2 lb bacon ends and pieces, chopped and cooked
- 2 eggs
- 3/4 c. grated Parmesan (like Kraft or a generic version)
- 1/4 c. almond meal
- 1 large diced onion
- 1 T. Salt
- 1 tsp. ground pepper
- 1 T. garlic salt
- 6 oz. cheddar cheese cut into bite-sized pieces
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, mix all of the ingredients until incorporated.
- Place mixture into a lightly sprayed large oven safe dish. Form into a meatloaf shape. You can also put the loaf in a bread pan or a deep-dish oven-safe dish. I have a square pan that’s about six inches deep that is oven safe and non-stick. I used that.
- Bake for 1 hour and 30 minutes or until cooked through and beginning to brown on top. I let cool completely and then cut into individual serving slices and reheat as I eat. But if you’re eating immediately, let it cool for about 10 or 15 minutes before slicing into it. You’ll likely have to drain the grease from your pan before cutting and/or serving.