Easy Low Carb Meatloaf

This yummy recipe leaves out all the heavy carbs and grains for a protein-packed, easy low-carb meatloaf that will be your new family favorite.

Easy low carb meatloaf

I’ve got a new recipe for you. Well, it is new to you but old to me. That’s because this is actually my grandmother’s recipe. I’ve been making this for years and when I got on the Keto diet, I thought I should share it with others for those looking for a low-carb meatloaf recipe. Hold up, don’t run away. I hope you give this recipe a chance. I know there are a lot of people out there who cringe at the idea of meatloaf. Admittedly, I’m not a meatloaf fan of the other recipes I have tried in the past. This is the only one I like!

Meatloaf is a nice hardy dish to serve your family. Here in the south, it is comfort food. I love serving it with a steaming heap of buttery mashed potatoes and some greens like Southern-style green beans or roasted Brussel sprouts and bacon. By the way, if you are looking for another easy weeknight recipe, take a look at my Easy Chicken Tetrazzini recipe before you go.

Making Easy Low Carb Meatloaf

One thing that is nice and different about this meatloaf is that it is low carb. If you are doing a special diet like Paleo, Atkins or Keto, this is going to be great for you. Obviously, if you are doing Paleo, you’ll want to try and use grass-fed beef. Lots of meatloaf recipes call for breadcrumbs, stuffing, or other grains to form the loaf shape. This recipe uses absolutely no breadcrumbs or other grains. The only carbs in it are from bell pepper, onion and a small amount of tomato sauce. Instead of using breadcrumbs to hold the meat together in a loaf, this recipe uses protein – one large egg. The egg acts as the binding agent.

The other thing that makes this meatloaf unique is that it uses ground breakfast sausage. I highly recommend using Jimmy Dean Breakfast sausage. I like to use the sage version for added flavor, but you could also use the regular or even the hot if you wish.

It takes about an hour in the oven to cook the 2-pound loaf. However, it only takes a few minutes of prep time. You can even prep it the day before, then pop it in the oven when you’re ready to start dinner. I personally don’t need a sauce with this meatloaf because it is so flavorful, but you can add your favorite meatloaf sauce to it.

easy low carb meatloaf
easy low carb meatloaf

This recipe calls for simple ingredients. Ground beef, breakfast sausage, green bell pepper, white onion, one egg, a small amount of tomato sauce and salt and pepper. Just combine and press into a regular-sized loaf pan. Then you’ll cook it for one hour in an oven preheated to 375. Let the meatloaf rest for about five minutes before serving. This keeps it juicy and allows the juices to recirculate through the meat.

Storing the Meatloaf

This is a great meal for leftovers. Because of the sausage (high-fat content), the meat doesn’t dry out when reheated. You can reheat it in the oven again or use the microwave. Also, you can store in the fridge for up to three days in an airtight container. I have also frozen it before and it freezes well for up to a month. Honestly, I’ve never stored it longer than that. If you are freezing it, just make sure you wrap it really well to prevent freezer burn.

dinner
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Easy Low Carb Meatloaf

This yummy low carb meatloaf is all meat and few carbs and is sure to become a weeknight favorite!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 lbs Ground Beef
  • 1 lbs Breakfast sausage Jimmy Dean preferred
  • 1 Lrg Egg
  • 1/2 Bell Pepper, chopped
  • 1/2 Sm White Onion, chopped
  • 3-4 oz Tomato sauce about half of an 8 oz can
  • Salt and Pepper to taste

Instructions
 

  • Preheat oven to 375°
  • In a large mixing bowl, add beef, sausage, onion and bell pepper. Knead well until combined to avoid bites of only sausage or beef. You can use clean hands or use a pastry cutter to help combine them.
  • Add one egg and knead until fully combined.
  • Add tomato sauce and knead until fully combined.
  • Transfer meat mixture into an ungreased loaf pan. Press into pan to pack meat tightly. Level the top.
  • Place in oven and bake for one hour at 375°
  • Let meat rest for 5 mins before serving.
Keyword atkins, beef, beef dishes, comfort food, ground beef, healthy meals, italian sausage, keto, leftovers, low carb, meat, meatloaf, southern recipes, weeknight favorite
meatloaf

Pioneer Woman’s Baked Ziti

Pioneer Woman’s Baked Ziti is a meat lover’s dream. Two kinds of meat and triple cheese make this the ultimate Italian-American comfort food.

pioneer woman's baked ziti

This post is a sponsored post, meaning I have collaborated with Pioneer Woman in return for financial compensation and free products for testing purposes. This post also contains affiliate links. Should you make a purchase through a link I provide I may receive a small percentage at no cost to you.

Baked Ziti is one of our favorite dishes. It’s the ultimate in Italian-American comfort food. If you like the way lasagna is baked, you’ll love baked ziti. It’s similar, but without the tediousness of layering pasta. Served casserole style, it’s filled with zesty tomato sauce, Italian sausage and gooey cheesy goodness.

Today, I’m going to share Pioneer Woman’s recipe for baked ziti. This was the first time I’ve tried it and it was yummy!!! Ree girl, this was awesome!

The Pioneer Woman

If you’ve never heard of the Pioneer Woman, I pity you just a tad. Ree Drummond is a famous blogger who shares her life on a ranch in Oklahoma. On her blog, she cooks up some good ole’ eats that anyone can cook. These days she also has her own show on The Food Network. I love her down to earth writing style that makes you feel like her best friend. Be sure to follow her blog…after mine, of course!

Making Baked Ziti

Traditionally ziti uses ziti pasta which resembles small tubes, but I’ve also used penne pasta in a pinch and found it works just as well. In Italy it’s ziti al forno, which translates exactly to “baked ziti.”

I received a complimentary jar of the Rustic Bolognese sauce. It’s very tasty and reminds me of a homemade sauce, minus the hassle! I grew up on Prego. Over the years, I’ve used all kinds of sauces. I highly recommend trying Pioneer Woman’s new line of Italian pasta sauces which now come in the following varieties:

  • Marinara
  • Italian Sausage & Peppers
  • Rustic Bolognese
  • Four Cheese
  • Garden Vegetable

In the past, I’ve used a different recipe for baked ziti, but after today, I’m switching. This is a meat lovers dream! It calls for a pound of ground beef and a pound of Italian sausage! I’ve written the recipe to use ground Italian sausage because it is readily available to me at my store. If you can’t find it, you can always use regular link Italian sausage. I recommend cutting the casing lengthwise with a knife and then peeling off for easy removal. Then brown, like normal.

baked ziti

Pioneer Woman Baked Ziti

A delicious Italian-American casserole filled with zesty tomato sauce, cheese, Italian sausage basked into bubbly goodness.
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 lbs Ziti Pasta Uncooked
  • 2 Tsp Extra Virgin Olive Oil
  • 1 Cup Chopped Onions
  • 3 Cloves Garlic Minced
  • 1 Lbs Italian Sausage Ground
  • 1 Jar PIONEER WOMAN Pasta Sauce
  • 1 Egg
  • 1 15oz Ricotta Cheese
  • 1 Cup Parmesan Shredded
  • 1 Cup Mozzarella Cheese Shredded
  • 1 Lbs Lean Ground Beef

Instructions
 

  • Heat oven to 375
  • Cook pasta as directed on package, omitting salt
  • Meanwhile, heat oil in large skillet on medium heat. Add onions and garlic; cook 3-5 minutes or until crisp-tender, stirring frequently
  • Crumble sausage, then ground beef into skillet with cooked vegetables. Cook until ground meats are evenly browned, stirring occasionally. Remove from heat.
  • Mix egg, ricotta, and parmesan until blended
  • Drain pasta and spoon into a large bowl. Add pasta sauce mixture and ricotta mixture; mix lightly. Spoon into 13×9-inch baking pan sprayed with cooking spray; top with mozzarella.
  • Bake 20 mins or until heated through
Keyword bacon casserole, cheesy casseroles, italian, italian sausage, pasta, tomato sauce
pioneer woman's baked ziti
pioneer woman rustic bolognese

Pin For Later

Pin now for later! Also, don’t forget to subscribe so you can get great recipes delivered right to your inbox! If you’re looking for more comfort food, you absolutely need to try my Shrimp & Crawfish Étouffée and my Rich Fudgy Scratch Brownies. Thanks for reading!

Shrimp & Crawfish Étouffée

Shrimp and Crawfish Etouffee is a delightful seafood dish with peppers, onions and Cajun spices. Serve over fluffy white rice.

Shrimp crawfish Etouffee

Etouffee is a classic Cajun dish. If you’re a beginner to Cajun cooking, this dish is for you! Crawfish Etouffee is the most common combination, but this dish also incorporates shrimp. Crawfish Étouffée is perfect for weeknight dinners because it’s made in about 30 minutes.

Make Etouffee with a simple roux. To make a roux, brown flour with oil or butter. A dark roux makes a darker the sauce. Tender onions and bell peppers sautéed with garlic and paprika, round out the dish.

Hint: When using shrimp, remove excess water by draining in a colander before cooking

Serve Etoufee over white rice. You don’t need a rice cooker. Make perfect rice by adding one cup of rice, 2 cups of water and 1 tbsp of olive oil. Do not stir rice. Stirring makes rice clumpy. Bring to a boil. Cover and reduce heat to a simmer. Cook until all water is gone (about 15-20 mins).

Shrimp and Crawfish Etouffee

Shrimp and Crawfish Etouffee is a classic Cajun dish. The secret is in the roux. Crawfish and shrimp are slowly simmered in a light roux sauce with garlic, onion, bell pepper and Cajun spices. 
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Servings 4

Ingredients
  

  • 3 Tbsp Butter
  • 3 Tbsp All purpose flour
  • 1 Lbs Crawfish meat
  • 1/2 Lbs Shrimp Tail off, deveined, drained
  • 1 Sm Onion Chopped
  • 1/2 Cup Bell pepper Chopped
  • 1 Tsp Garlic Minced
  • 1 Cup Chicken broth
  • 1/3 Cup Green Onions Chopped
  • 1 Tbsp Paprika

Instructions
 

  • Rinse and drain crawfish and shrimp in colander 
  • In a deep skillet, on medium heat, add oil.
  • Slowly add flour. Continue cooking until brown, stirring constantly so it doesn’t burn. It should be a deep golden brown.
  • Add onion, garlic and bell pepper. Cook until tender.
  • Slowly add chicken broth, stirring between pours to make sure there are no clumps. 
  • Add Paprika, shrimp and crawfish and bring to a boil. Lower heat, cover and simmer until sauce thickens.
  • Serve over white rice
Keyword bellpepper, cajun, crawfish, etouffee, onion, shrimp

Looking for more recipes? Try White Chocolate Raspberry Muffins

Shrimp and Crawfish Etoufee first appeared on My Beautiful Mess