Carnivore Meatloaf (No Breadcrumbs)

Carnivore meatloaf is a traditional meatloaf recipe with the breadcrumbs and onions stripped out. The binders are 2 eggs and ½ cup of shredded cheese, which holds the loaf together and adds flavor. 1.5 pounds of 80/20 ground beef makes a 6-serving loaf at 32g protein, 26g fat, and 410 calories per serving. Bake at 375°F for 45 to 55 minutes until the internal temperature reaches 160°F. Skip the ketchup glaze (sugar and tomato are non-carnivore); a butter-and-salt finish on top works in its place. The loaf holds shape because eggs and cheese form a protein matrix when heated. Total cook time including the rest is 70 minutes; serves 6 dinners or 6 lunch portions. A 1.5 lb loaf costs about $9 in beef and yields 6 servings at $1.50 each — among the cheapest carnivore dinners by far. Slices reheat well in a hot skillet for 90 seconds per side, holding texture better than most ground-beef freezer dishes.

Ingredients

Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.

Instructions

1. 1

   Preheat oven to 375°F. Line a 9x5 inch loaf pan with parchment paper.

2. 2

   In a large bowl, mix ground beef, eggs, cheese, and salt with your hands until just combined. Don't overwork — kneading too much makes the meatloaf dense.

3. 3

   Press the mixture into the loaf pan. Smooth the top.

4. 4

   Slice 2 tbsp of butter into thin pats. Lay them across the top of the loaf for the optional butter glaze.

5. 5

   Bake for 45 to 55 minutes, until internal temperature reaches 160°F at the center.

6. 6

   Let rest in the pan for 10 minutes before slicing — this lets the juices redistribute and the loaf set.

7. 7

   Slice into 6 thick portions. Refrigerate leftovers up to 4 days.

Nutrition per Serving

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