This is my second attempt at making my own low-carb meatloaf recipe.
The last one went down the garbage disposal! Yuck!
This time I knew it was going to be great because it smelled so amazing baking in the oven.
I like to get all my ingredients out on the counter, instead of one at a time as the recipe calls. Then, when I use an ingredient straight out of its container, I immediately return it to its spot in the fridge or cabinet. I find I make less boo boos this way.
I use disposable latex gloves to get in there and mix everything up really well, and I don't get anything underneath my fingernails. (I don't like that feeling at all!)
I baked 45 minutes at 350°, then covered with about two-thirds of the sauce
and back into the oven it goes!
It's stick me with a fork...or thermometer...done!
Preheat oven to 350°. Lightly coat loaf pan with non-stick spray.
1 1/2 lbs. lean ground beef 1/4 tsp. ground ginger
1/2 C. almond milk (I used vanilla!) 1/2 tsp. Worcestershire Sauce
2 eggs 1/4 tsp. black pepper
3/4 C. ground pork rinds 1 tsp. salt
1 small chopped onion 1/4 C. Truvia Brown Sugar Blend
1/2 C. Heinz Reduced Sugar Ketchup
Combine well all but last two ingredients in medium bowl. In a small bowl stir together ketchup and brown sugar blend. Place ground beef mixture in lightly coated loaf pan and shape. Bake at 350° for 45 minutes. Take out of oven and coat top of loaf with sauce, but don't use it all, though! Bake an additional 15-20 minutes until center temperature is 160°. If loaf top is browning too much, you can cover with aluminum foil. When thoroughly cooked through, remove from oven and coat top with remaining sauce. Let sit 5 minutes, carefully remove from pan and place on serving plate.