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
dinnerdinne

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

Hoecakes: a Revolutionary War Recipe

Try this fun 18th century colonial cornbread recipe with your kids this Fourth of July. Hoecakes: a Revolutionary War recipe.

Hoecakes a revolutionary war recipe

I thought I’d do something a little interesting and different here on My Beautiful Mess. Since July 4th is upon us, I thought I’d share a simple recipe for hoecakes: a Revolutionary War recipe. This Independence Day, why not try something our founding fathers used to eat.

What Are Hoecakes

American Southerners were the first to create this cornbread patty. Honestly, I’m not entirely sure how to describe it. I did a lot of research before trying this recipe a few times. Hoecakes resemble pancakes, but they aren’t. At best, they might qualify as a distant cousin. Pancakes are soft and fluffy and made with flour. Hoecakes are denser, tougher, and to me, almost seem like a hybrid between pancakes and corn tortillas.

hoecakes

A Quick History

In England in the 1600’s, a hoe was the name of what we now know as a griddle. Back then, it was common to bake cakes on griddles. In fact, cooking was very different back then. Food was cooked by a fireplace, specifically on the hearth. Cooks would place the pots and hoes on the hearth to cook. Then they’d move the pots close or far away from the fire depending on how hot it needed to be. Without cooking thermometers, women determined the temperature by how many seconds they could withstand the heat when their arm was placed in the fireplace (oven). Crazy, right? And you thought cooking today was a chore!

When settlers came from England, they had little imagination when it came to using corn. Corn had been domesticated by the Native Americans and to early settlers, corn was a crude substitute for flour. Since cornmeal didn’t not respond well to leveling agents and was naturally sweet, they simply fashioned it into small cake patties and fried it on a griddle. Thus hoecakes were born.

Hoe cakes were described as George Washington’s favorite breakfast in which he ate them slathered in “butter and honey.” Over the next century, hoecakes eventually became a dish of regional pride and a staple on the Southern colonial table.

Photo via Good Free Photos

The Modern Hoecake

These days, hoecakes, also called Johnny Cakes, are still a regional favorite here in the South. Today, ingredients like egg, milk, even flour are added to make it closer to pancakes. Sometimes spices and sugar are added to sweeten it up. However, for today’s purposes, we’re going to eat it like the colonists did.

How To Make Hoecakes

Hoecakes are simple to make. They are simply cornmeal and boiling hot water mixed into a batter and fried in a small amount of peanut oil. I’m sure you can use other oils if you’re allergic to peanuts. The consistency of the batter should be fairly thick. Closer to a wet dough than a batter. If it’s as runny as pancake batter, you’ve done it wrong. Secondly, I recommend using a non-stick skillet. I personally prefer to use my cast iron one, but since I haven’t season it yet, we’ll use a regular pan. Aim for making them around six inches.

Hoecakes are traditionally made with white cornmeal, but since I have yellow cornmeal, that’s what I’ll be using today. As I mentioned before, you’ll needed to use boiling hot water to make sure they don’t break apart when you try to remove them from the pan.

hoecakes

Hoecakes should have crispy edges and should be a glistening golden brown. Hoecakes are best when served warm. I recommend taking a cue from George Washington and using butter and either honey, maple syrup, and or cane syrup.

hoecakes

Revolutionary War Hoecakes

Try this favorite breakfast of George Washington and staple of the Colonia South with this American Revolution time recipe.
Prep Time 10 mins
Cook Time 1 hr
Course Breakfast, Main Course
Cuisine American
Servings 6

Equipment

  • Skillet
  • Mixing Bowl
  • Spatula

Ingredients
  

  • 2 Cups Yellow or White Cornmeal
  • 2 Cups Boiling Hot Water
  • Pinch of Salt
  • Honey optional
  • Butter Optional
  • 12 Tbsp Peanut or Vegetable Oil

Instructions
 

  • In a pot or tea kettle boil 2 cups of water
  • In a large mixing bowl, add 2 cups of flour
  • Add a pinch of salt
  • When the water is boiling, start by adding one 1 cup at a time. Slowly stir. Continue adding the second cup of water. Mixture should pour by should be very thick almost like a very wet dough.
  • Let stand for 10 minutes so the cornmeal can absorb the water
  • In a medium high skillet, add one 1-2 Tbsp of Oil
  • Once oil is smoking, pour batter into the hot oil. Flatten and round with a spatula
  • Cook for 10 minutes
  • Gently flip and cook for an additional 10 minutes
  • Serve warm with butter, honey, cane syrup or maple syrup
Keyword bread, breakfast, comfort food, cornbread, cornbread recipes, cornmeal, flatbread, fried bread, pan fried, recipes of the south, southern recipes, unleaven bread

Thanks for reading! Take a look at some of my other Souther recipes like Shrimp and Crawfish Étouffée. Be sure to PIN this post for later and please subscribe to my blog for future recipes.