Delicious low-carb meatloaf is a hearty beef and pork mixture drizzled with spicy mayo.
Way back when I was newly married and wasn’t as experienced a cook as I am now, there was one dinner recipe that always gave me trouble. Meatloaf. I tried many different recipes, but the meatloaf would just fall apart or the taste was “meh!”
Then my church put together a cookbook that everyone in the congregation contributed to. I was flipping through the recipes when I came across one called “Everybody’s Favorite Meatloaf.” It sounded too good to be true. I had to give it a try.
The meatloaf came out of the oven looking beautiful, but I held my breath as I sliced it. Phew — at least it didn’t fall apart. Then I tasted it. Yum, we had a winner. It’s been my standby meatloaf recipe ever since.
When my family started following a gluten-free diet, I was worried that we wouldn’t be able to eat meatloaf anymore. Meatloaf was one of my go-to dinners, and everyone loved it.
Not to fear. I was able to tweak the recipe and adapt it with gluten-free breadcrumbs. It was one of the first recipes I shared on the blog and proved to be very popular, even going viral on Pinterest.
Fast forward to today. Now that John and I are following a low-carb diet, it’s time to adapt the recipe once again and get rid of those breadcrumbs for good.
But why stop there?
Why not turn this already amazing recipe into one of the most delicious and healthy meatloaf recipes yet?
How To Make Low Carb Meatloaf Juicy With Cauliflower
Today, I’m taking that beloved meatloaf recipe to a whole new level. Cauliflower rice is our substitute for the bread crumbs. Cauliflower keeps our meatloaf juicy.
Steam a few cauliflower florets. Then give the cauliflower a quick spin in your food processor just until it is minced. You’ll need just half of a cup.
Then mix in with the hearty beef, and pork, tasty onions, parmesan cheese (I use aged Parmigiano Reggiano), and rosemary.
Seriously, the addition of pork makes for a mouthwatering meatloaf.
I season the mixture with pink Himalayan salt and pepper.
Then when the meatloaf is almost ready, I brush tomato paste on top. (My original recipe called for ketchup, but I want to avoid extra sugar here.)
And, finally, I have one more delicious surprise for you: spicy mayo.
Yes, you could serve this meatloaf with a traditional gravy. But spicy mayo made with mayonnaise and Sriracha sauce is a fun way to add another burst of flavor.
Sriracha sauce is a hot sauce popular in Thai cuisine. You can control the heat of your spicy mayo by adding as much or as little Sriracha as you like to your mayonnaise.
When your meatloaf comes out of the oven, let it rest before you slice it up and dig in. Then serve it with the spicy mayo.
Woo hoo! Two thumbs up from the fam.
Voilà. No-fail grain-free juicy and delicious meatloaf that is true to my original recipe, but is also low-carb. It’s an iconic comfort food that satisfies the heartiest appetite. Make it this week. You’re going to love it.
P.S. If you make this meatloaf, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.
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Low Carb Meatloaf With A Delicious Twist
- 1 pound ground pork
- 2 pounds ground beef I recommend grass-fed whenever possible
- 1/2 cup of steamed and minced cauliflower
- ½ cup chopped onion
- ½ cup grated parmesan cheese
- 1/2 teaspoon rosemary
- 1 teaspoon salt I used Himalayan salt
- dash of pepper
- 2 eggs
- 1/2 cup warm water
- 1/4 cup gluten-free tomato paste Muir Glen is gluten-free
- For Spicy Mayo
- 2 tablespoons of avocado mayo I highly recommend Primal Kitchen Mayo
- 1/2 tablespoon of sriracha more or less depending upon how hot you'd like your sauce Sky Valley Siracha Sauce is gluten-free.
- Pre-heat your oven to 350℉.
- Steam cauliflower florets for 4 minutes. Then give the cauliflower a quick spin in your food processor fitted with the large chopping blade just until it is minced. You’ll need 1/2 cup.
- In a large bowl, combine meat, steamed minced cauliflower, parmesan, onion, rosemary, salt, and papper.
- Whisk eggs and warm water in a small bowl. Then add to the meat mixture. Mix with your hands until evenly combined. (The mixture will be very wet at first, but the meat will absorb all of the egg mixture.)
- I recommend using this type of broiler pan with a grid top. Line the bottom drip pan of the broiler pan with foil.
- Form the meat mixture into a loaf shape and place it on the slotted upper part of the broiler pan. This will allow the fat to drain into the bottom drip pan.
- Bake for 1 1/2 hours.
- Then brush the top of the loaf with tomato paste.
- Bake for another 15 minutes.
- For Spicy Mayo:
- Stir mayo and sriracha together in a small bowl.
- Slice and serve your meatloaf with spicy mayo sauce on the side.
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