One question you see a lot on low-carb and primal diet boards is: How do you make meatloaf that fits these plans?
I never really thought about it because I never used fillers in mine.
You will see answers like: grind pork rinds; almond flour; flax meal; or parmesan cheese (ok I kind of like that idea, but not all the time).
This is how I make mine:
2lbs ground beef (I use 90% lean)
2 large eggs
2 Tablespoons yellow mustard
1 Tablespoon Organic Worcestershire Sauce (I know, I didn’t know they made it either. This is the brand I use: http://www.amazon.com/WanJaShan-Organic-Gluten-Worcestershire-Sauce/dp/B0094ESIDO/ref=sr_1_3?s=grocery&ie=UTF8&qid=1400240893&sr=1-3)
2 Tablespoons Primal Mayonnaise (https://dietingsucksblog.wordpress.com/2014/05/14/bonus-recipe-primal-mayonnaise/)
sea salt and fresh ground pepper to taste
1 large onion, diced small
1 large green bell pepper, diced small (optional)
1/2 cup organic tomato sauce
1/2 packet stevia
pinch each: ground cloves, allspice, cayenne pepper
salt, pepper and garlic powder, to taste
(mix topping ingredients and set aside)
Preheat oven to 350f.
In a large bowl, beat the eggs and add the mustard, mayonnaise, Worcestershire, salt and pepper and mix well.
Add in the beef, onion and bell pepper if using and, with your hands, mix all together.
In a deep pan (you don’t want grease everywhere), pat the mixture tightly into a loaf or whatever shape you like.
Bake, uncovered, for 1 hour, then spoon the topping over it and bake an additional 20 minutes until it’s cooked through.
Let cool 10 minutes before slicing.