Made correctly, you can enjoy low carb meatloaf and include it in your family’s regular meal plans. This recipe is the same one my family eats and is delicious, low carb and oh-so-comforting on a cold winter’s night.
Most of the few carbs in this low carb meatloaf recipe are from the crackers and barbecue sauce. You could easily adapt this to a no carb meatloaf recipe but substituting zero carb options for those two ingredients, but at 13 grams per serving, you really don’t need to worry.
Low Carb Meatloaf, Serves 4
- 1-pound ground beef (for a super healthy option, try grass fed beef)
- 1 egg, beaten
- 10 saltine crackers, crushed fine (24 grams of carbs)
- 1/4 cup whole milk (3 grams of carbs)
- 1/4 cup mixed vegetables, sliced thin (we like carrots and celery, 2 grams of carbs) (these won’t make or break the dish, so feel free to omit or substitute)
- 1/4 cup onion, sliced thin (1/2 medium, 4 grams of carbs)
- 1/2 teaspoon Italian seasoning
- 2 tablespoons barbecue sauce (we like Baby Ray’s, 17 grams of carbs)
- Salt and pepper to taste
Mix ingredients together except for barbecue sauce. If you take off your rings and don’t mind getting dirty, it’s super easy to mix it together by squishing it with your hands.
Place a cylinder-shaped drinking glass (or a 1-cup Pyrex bowl) top down in a 2-quart microwave safe dish, or use a microwave-safe bundt pan. Mash hamburger mixture flat around the cup and use your fingers to make a moat in the center, all the way around. Pour the barbecue sauce in this moat and microwave for 10-15 minutes, depending on your microwave settings.
Cut the meatloaf open and make sure there is no pink, then cut into four pieces and serve with steamed veggies. You can top with a little more barbecue sauce to add extra flavor.
The carb count per serving of this low carb meatloaf is 13 grams.