Barbecue-Glazed Meatloaf (Low Carb, Keto & Paleo)

6 Servings
1 Hours

A great healthy twist on the American classic, this Meatloaf is glazed with a tangy Barbecue Sauce! Juicy and flavor-packed, it’s is made almond flour for a perfect gluten-free, paleo and keto dinner!


I’ve been living in this country for close to 6 years now, and have only had meatloaf once.


Yes, it’s a sad situation, but hey I never knew it was a thing back in college. And then I started following Keto and it wasn’t really an option anymore coz bread crumbs and sugar.


So when I got back to eating normally I did my research on where to get a really good one - and that was one good meal!


This was on a trip though so I couldn’t keep going back. So I decided to make my own!


And to satisfy my old-self and maybe help out others having that same issue, here’s a meatloaf that’s low carb and keto coz its made with Almond flour. To drop the sugar too and kinda make it taste a little (lot) better too, I used unsweetened BBQ sauce for the glaze!

Barbecue-Glazed Meatloaf (Low Carb, Keto & Paleo)

Recipe details

  • 6 Servings
  • Prep time: 5 Minutes|Cook time: 55 Minutes|Total time: 1 Hours

Ingredients


Instructions


Preheat oven to 375°F and lightly grease a baking sheet.
In a large bowl combine ground beef, chopped onion and bell pepper, almond flour, tomato paste, egg, mustard and garlic. Season with Italian seasoning, salt and pepper, and mix well until uniform.
Use clean hands, and be sure to not over-mix or the meat will toughen!
Transfer mixture to a baking sheet and shape, or use a 9 x 5” loaf pan.
Bake for 25 minutes, spread 3 Tbsp barbecue sauce on top, and bake another 30-35 minutes.
Glaze with remaining 1 Tbsp barbecue sauce, let cool about 10 minutes, and enjoy!
If using loaf pan, lift out using spatulas.

Tips

  • To replace almond flour use breadcrumbs or oat flour. Note that the recipe will not be Paleo-friendly anymore.
  • Use a unsweetened barbecue sauce to keep this healthy.
  • Make Ahead: Raw: Line sheet (or loaf pan) with plastic wrap, transfer on meat mixture, shape, and place in freezer. When frozen, transfer to freezer-safe zipper bag. Thaw for 24 hours in the refrigerator, then bake as directed.
  • Storage: Cooked, in fridge: 4 days in an airtight glass container. Cooked, in freezer: Cut into slices, wrap each in aluminum foil or plastic wrap and place in a freezer-safe bag and freeze. Thaw and reheat in microwave to serve.

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