So, the common problems with meatloaf are that it is dry and flavourless. But, as you’ve probably found with my other meatball recipes, almond flour helps to keep the meat moist. As for flavour, our buddies porcini mushroom powder and Worcestershire sauce come out to play. A lot of Worcestershire sauce has a touch of sugar in it. But since there’s only a tablespoon of the sauce in the entire LCHF meatloaf dish, I promise you’ll survive.
You’ll notice no onions or peppers in this LCHF meatloaf; that’s because Superhusband hates cooked onions, and my stomach hates peppers (but my mouth loves them). If you like them in your meatloaf, please add them! Chop up an onion and a pepper, saute in some ghee, and add to the meaty mix.
Healthy LCHF Meatloaf Recipe
- 1 pound ground beef (minced beef)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried basil - divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons dried thyme - divided
- 2 teaspoons dried marjoram - divided
- 1 medium egg
- 16 ounces Marinara sauce (tomatoes, garlic, herbs, and onions – pasta sauce in southern hemisphere for Italian seafood dish) - divided
- ¾ cup almond flour
- Preheat oven to 400 degrees Fahrenheit. In a big mixing bowl, mix together beef, Worcestershire sauce, mushroom powder, basil, salt, black pepper, thyme, marjoram, egg, a third of the can of marinara sauce, and almond flour.
- Put the meat mixture into a loaf pan.
- Bake for 40 minutes or until done. While baking, mix the remainder of the spices and tomato sauce (along with any salt and pepper to taste) to make Superhusband’s beloved meatloaf sauce. Add to the top of the meatloaf when done.