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KETO BISON AND PORK MEATLOAF

KETOLUXE BISON AND PORK MEATLOAF BY CHEF ALEXA LEMLEY

NAME
Bison and Pork Meatloaf

DESCRIPTION
I’m surprised I like Meatloaf so much now. I remember seeing it on the line of the Buffy, a restaurant that my parents had when I was a child. It would glisten with the deep red of oven-roasted catsup. I’m sure that I ate it at least once a week. I can’t believe I didn’t overdose on it.

Sam’s not a fan of Meatloaf, so we don’t eat it very often at home. However, I can’t live without it in my life. To make a keto recipe, I use pork rinds instead of breadcrumbs. I also use bison instead of ground beef to make it lower in fat. Sugar free, gluten free, and low carb, this entrée was pretty easy to ketofy.

KETOLUXE BISON AND PORK MEATLOAF BY CHEF ALEXA LEMLEY

To make it easier to cut, I use kitchen tongs to hold the meatloaf. 

This easy weeknight dinner is great for meal prep. Cook it, slice it, and wrap it to pop in the freezer. Then pull it out and reheat it. This works well when there’s only one person who wants to eat it for a meal. I eat it with my Goat Cheese and Cauliflower Mash Up and some green beans.

KETOLUXE BISON AND PORK MEATLOAF BY CHEF ALEXA LEMLEY

KetoLuxe Bison and Pork Meatloaf makes a perfect meal prep food. Make a loaf, slice it, and wrap each piece for a quick weeknight meal. 

My secret ingredient to make a tasty meatloaf? The herbs and seasoning in my Hunter's Seasoning Blend.

PREP
10 minutes

COOK
1 hour

INGREDIENTS
16 ounces ground bison meat
16 ounces ground pork
2 eggs
2 cups crushed pork rinds
2 tablespoons liquid aminos
2 teaspoons KetoLuxe Hunter’s Seasoning Blend
½ cup Heirloom Tomato Catsup
½ cup brown erythritol
2 tablespoons bourbon

DIRECTIONS

  1. Preheat over to 350°F.
  2. Line a loaf pan with parchment paper.
  3. In a bowl, knead bison, pork, eggs, pork rinds, liquid aminos, and Hunter’s Seasoning Blend until combined.
  4. Press mixture into loaf pan.
  5. In a small bowl, combine catsup, erythritol, and bourbon until combined.
  6. Pour topping over meatloaf.
  7. Bake for one hour.
  8. Allow to cool for 15 minutes before removing from pan and slicing. 
  9. Serve immediately.


YIELD
8 slices

NOTES
My sister in law Mary loves to make this in the shape of a heart for her husband, Mike. She uses a sheet pan instead of a loaf pan.

Don’t have Hunter’s Seasoning Blend on hand? Use equal parts salt, pepper, garlic powder, rosemary, and parsley for a close approximation.

NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 4 grams
Total carbs: 19 grams
Fiber: 9 gram
Fat: 21 grams
Protein: 36 grams
Calories: 387
Glycemic load: 2

DOWNLOAD RECIPE HERE

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