Cold weather has never been my friend. We’re into February, and all I can think about is counting down the days until summer produce and sandals. I can’t exactly escape the cold living in Minnesota, so if it has to happen, bring on the low carb comfort food. It’s like an obsession every year. In addition to the classic soups and casseroles, low carb meatloaf definitely makes the list.
This paleo meatloaf turned out to be a hit in my family. Believe it or not, that’s actually saying something. First of all, meatloaf one of those foods that unequivocally tastes much better than it looks. Brown foods are more difficult to make presentable in general, not to mention the bad reputation meatloaf gets sometimes. In some ways, getting someone to try it is the hardest part!
Besides, my family presents their own set of challenges. My toddler is going through a “no phase”. The answer to every question under the sun is “no”. Food is certainly no exception. I wonder how long this is supposed to last?
Meanwhile, my husband is one of those people that sees food as sustenance over enjoyment. Me… I love food just because I love food! As for him, sometimes I think he eats because he has to, not because he wants to. (Can you see me shaking my head right now?)
Still, if you ask my husband what his favorite foods are, he’ll throw out comfort foods like pizza and, maybe a bit surprisingly, meatloaf. As for my daughter, she gobbled up a big plate of this gluten-free meatloaf without protest. I’ll take it, even if it was between “no” exclamations!
Since this low carb meatloaf recipe is one of our family favorites, I figured I had to share it for all the rest of you hearty food lovers. For all those “meat and potatoes” guys and gals, this dish is where it’s at. It makes such a satisfying dinner on a cold day! We don’t usually eat potatoes around here, so I love it with some brussels sprouts au gratin or simple parmesan roasted vegetables. You can also make it in advance, then refrigerate or even freeze it, so that meal prep on a weeknight is a breeze.
Just a quick word of warning – low carb meatloaf is very tender. It can be a little challenging to cut, so make sure to let it rest for 10 minutes before slicing, and do it carefully using a sharp serrated bread knife (not a chef’s knife). Avoid overworking the meat when mixing the ingredients, too. Doing so can make the loaf more prone to falling apart and also affect the taste.
Finally, if you prefer your paleo meatloaf to be more sturdy, there’s one modification to consider. Simply increase the golden flaxseed meal amount to 2/3 cup. This makes it slightly less tender, but easier to cut without crumbling. I think it’s delicious both ways!
Low Carb Meatloaf Recipe (Paleo, Gluten-free):
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Looking for more low carb, gluten-free ideas for comfort food? Try these: