Barbecue-Glazed Meatloaf (Low Carb, Keto & Paleo)
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!
- 6 Servings
- Prep time: 5 Minutes|Cook time: 55 Minutes|Total time: 1 Hours
- 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.
- 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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