Meatloaf

Meatloaf

Based loosely on Good Eats meatloaf, which is excellent as written but of course not very low carb. When I’ve used ground pork rinds in meat balls and meat loaf in the past, they haven’t hydrated properly, so I decided to fry them with the vegetables in this recipe. I have a friend coming over for dinner tomorrow and I’m planning to serve this with boiled carrots (her favourite) and mashed cauliflower.

vegetable oil

1/2 cup ground pork rinds
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1 carrot, peeled and broken
3 whole cloves garlic
3 stalks celery (the ones from the middle with leaves are fine)
2 lbs ground pork
1 teaspoon kosher salt
1 egg

1/2 cup sugar-free ketchup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon low carb maple syrup

Heat oven to 325 degrees F.

In a food processor bowl, combine ground pork rinds, black pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the carrot, garlic, and celery in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.

Fry the vegetable mixture with the pork rind mixture in some vegetable oil until everything is tender. Set aside to cool.

Combine the vegetable mixture and ground pork. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 185 degrees. (I don’t have a probe that can stay in the oven, so I accidentally overshot and cooked mine to 195. It was still pretty good.)
Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and pancake syrup. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

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