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a sliced beef-and-pork meatloaf with a fine compact interior and a thin matte brick-red paprika-tomato top on an ordinary plate, with no bread, side dishes or garnish
Andre Lewis

Keto Meatloaf

Finely crushed pork rinds and Parmesan replace bread in this low-carb loaf, but they bring their own salt. Use the measured amount and skip a heavily salted seasoning blend. Ground pork helps the leaner beef stay tender without a milk-soaked binder. A paprika-tomato paste finish gives the top color with no added sugar. Crush the rinds to a fine meal before mixing, because large airy pieces can leave odd gaps as the loaf settles in the oven.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 90% lean ground beef
  • 1/2 lb ground pork
  • 1/2 cup finely ground plain pork rind crumbs
  • 1/2 cup finely grated Parmesan
  • 2 large eggs
  • 1/4 cup heavy cream
  • 1/4 cup finely minced onion
  • 1 tsp garlic powder
  • 1/2 tsp fine salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste with no added sugar
  • 2 tbsp water
  • 1 tbsp olive oil
  • 1 tsp smoked paprika

Method
 

  1. Heat the oven to 375°F and line a rimmed sheet pan with parchment. Check that pork rinds and tomato paste contain no added sugar.
  2. Stir pork rind crumbs, Parmesan, eggs, cream, onion, garlic powder, salt and pepper together and let stand for 5 minutes.
  3. Fold in beef and pork just until combined. Shape into a 9-by-5-inch loaf about 2 1/2 inches high.
  4. Mix tomato paste, water, oil and paprika and spread thinly over the top. Bake for 55 to 65 minutes until the center reaches 160°F.
  5. Rest for 10 minutes so the loaf firms enough to slice.
  6. Cut into 8 portions with a sharp knife rather than pressing down with a blunt edge.