Ingredients
Equipment
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Method
- Heat the oven to 350°F. Line a sheet pan with parchment, or set a 9x5-inch loaf pan nearby.
- Finely mince the onion and garlic.
- In a large bowl, add the ground beef, almond flour, parmesan, eggs, onion, garlic, italian seasoning, salt, and pepper. Mix gently with your hands just until everything is evenly combined.
- Shape the mixture into a 9x5-inch loaf on the sheet pan, or press it lightly into the loaf pan.
- Stir together the tomato paste, apple cider vinegar, erythritol, and water until smooth. Spread half of the glaze over the top of the loaf.
- Bake 40 minutes, then brush on the remaining glaze and bake another 12 to 15 minutes, until the center reaches 160°F.
- Rest the meatloaf for 10 minutes, then cut into 6 thick slices and serve.
Nutrition
Notes
Net carbs: 3 g per slice (total carbs minus fiber; the erythritol isn't counted). Store in the fridge up to 4 days or freeze slices up to 3 months; reheat covered at 350°F for 15 minutes. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.