Ingredients
Scale
For the Meatloaf:
- 1 lb. 90% lean ground beef
- 1/4 cup coconut flour (or 1/2 cup almond flour or 1 cup crushed pork rinds)
- 1/2 cup diced yellow onion
- 1/4 cup almond milk
- 1 large egg beaten
- 1 tbsp chili sauce
- 1 tbsp ketchup (low carb or sugar-free)
- 1 tbsp coconut aminos (or soy sauce)
- 1 tsp dried parsley leaves
- 3/4 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. ground black pepper
For the Topping:
- 1/4 cup sugar-free ketchup
- 2 tbsp packed brown sugar substitute
- 1 tbsp red wine vinegar
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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In a large bowl add all the meatloaf ingredients. Use your hands to mix these ingredients together until well combined.
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Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
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In a small bowl, add 1/4 cup sugar-free ketchup, brown sugar substitute, and vinegar. Stir to combine. Pour 1/2 of the sauce on top of the meatloaf and spread it into an even layer.
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Bake uncovered for 30 minutes.
- After 30 minutes, remove the meatloaf from the oven and add any remaining sauce to the top of the meatloaf. Return the meatloaf to the oven for an additional 10-15 minutes.
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Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).
Notes
- Be sure to mix the meat really well. This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy.
- I use two thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board. You could also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.
- Prep Time: 10
- Cook Time: 40
- Category: Main Meals
- Method: Baking
- Cuisine: American, Fall, Winger
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 135
- Sugar: 0.7
- Fat: 6.7
- Carbohydrates: 4.5
- Fiber: 1.7
- Protein: 12.7
