Meatloaf Without Breadcrumbs (Low Carb and Gluten Free)

Skipping the breadcrumbs doesn’t mean you have to sacrifice texture. This meatloaf holds together beautifully and stays just as moist as the classic version you grew up eating in your mom’s kitchen. I’ve made this many times now, and it never disappoints.

The Best Meatloaf Recipe

We eat a lot of meatloaf around here, and we like to try new ways to make it so it has a bit of a different flavor.

I’ve been making this for a while now, and we all really enjoy it. We were skeptical at first because it didn’t have breadcrumbs, and that’s how we usually eat it, but the whole family loved it. And, it’s a very flavorful meatloaf.

You’re getting a low-carb alternative to the basic meatloaf recipe. And, it’s gluten-free.

What Ingredients Do I Need For Meal Prep?

• Ground beef: the base of the meatloaf. An 80/20 blend gives you the best moisture without falling apart.
• Eggs: They do the binding work that breadcrumbs would normally handle, so don’t skip them.
• Ketchup: adds a little tang and helps keep the inside from drying out.
• Brown sugar (optional): balances the tang in the glaze if you like a slightly sweeter top.

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Other favorite optional ingredients:

You can always add a little crunch with red and green peppers, or season it with more traditional seasonings like onion soup mix.

Have you tried meatloaf with Jiffy Corn Muffin Mix? It’s delish!

Step-By-Step Instructions

Before getting started on the meatloaf, preheat the oven to 425 degrees and place the loaf pan into the oven to heat up while you get the meal ready.

Start the classic dish by adding the ground beef to a large bowl. I used 90/10 ground beef for this recipe because you don’t want to end up with too much grease. And, you’re saving some calories by eating lean ground beef. Win-win! A little bit of grease is fine because it will help keep the meatloaf moist.

Next, add three eggs, slightly beaten, to the bowl.

The eggs are going to help bind the meatloaf together. Since you don’t have the breadcrumbs to bind it together, the eggs will do the work.

Next, add the beef, salt, black pepper, garlic salt, and parsley flakes to the bowl.

Pour the Worcestershire sauce into the bowl.

Finally, add the ketchup and diced onions. Mix everything together well.

I used my hands to mix everything together because it really works the best.

Take the loaf pan out of the oven and spritz some olive oil or non-stick cooking spray around the inside and press the meat into the pan. Be very careful, because it will be hot. I used a wooden spoon to press it down into the pan.

This is a trick I learned from Debby over at Southern Home Express. She said to press the meatloaf mixture into the hot pan to help it seal up the edges.

That will help keep the meatloaf from falling apart on the outer edges.

Place the loaf pan back into the oven and bake at 425 degrees for 15 minutes. Then, lower the temperature to 375 degrees and bake for 30 minutes.

Bake uncovered.

If you’re worried about the grease or ketchup dripping over the side, you can place a baking sheet pan underneath and cover it with some aluminum foil.

For this recipe, I used a pan that is 9 inches by 5 inches by 3 inches tall.

When the timer goes off, pull the meatloaf out of the oven.

Don’t be tempted to pour out any grease because that will help keep it moist.

In a small mixing bowl, combine the ketchup, Worcestershire sauce, and brown sugar.

Brown sugar adds a touch of sweetness to the meatloaf. But it’s also optional. If you don’t like the added sweetness, you can leave it out.

Spread the remaining sauce over the top of the meatloaf and return to the oven for another 45-minutes. Bake uncovered.

It’s recommended to get your meat’s internal temperature to 160 degrees. You can test it with a digital or meat thermometer. The meatloaf will be a tad crumbly, but it’s so flavorful.

Can meatloaf be frozen?

Yes, you can freeze this meatloaf before cooking, and in my experience, it holds up well. Mix everything together, press it into a loaf shape, wrap it tightly in plastic wrap, and store it in a freezer-safe container.

When you’re ready to cook it, move it to the refrigerator and let it thaw for at least 24 hours. I’ve found that slow thawing in the fridge keeps the texture better than thawing it on the counter. Once it’s thawed, unwrap it and cook as usual.

One thing to keep in mind: if you thawed the meat on the counter, don’t refreeze it. Trust me, the risk of bacteria isn’t worth it.

Meatloaf Without Breadcrumbs (Low Carb and Gluten Free)

4.37 from 71 votes

Julie Pollitt

A classic meatloaf without the breadcrumbs, low-carb, and just as satisfying.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Beef

Cuisine American

Servings 6 pieces

Calories 490 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

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Meatloaf

• 2 pounds ground beef
• 3 eggs slightly beaten
• 4 Tbsp. ketchup
• 2 tsp. Worcestershire sauce
• 1 tsp. salt
• 1 tsp. ground pepper
• 1 tsp. garlic salt
• 1 Tbsp. parsley flakes
• 1/2 cup diced onions

Topping

• 1/2 cup ketchup
• 1 tsp. Worcestershire sauce
• 1 Tbsp. brown sugar

Instructions

 

Meatloaf

• Preheat the oven to 425-degrees and place the loaf pan into the oven to heat.
• In a large bowl combine the ground beef, eggs, 4 Tbsp. ketchup, 2 tsp. Worcestershire sauce, salt, pepper, garlic salt, parsley flakes, diced onions, and mix well with your hands.
• Remove the loaf pan from the oven and spray with non-stick spray or olive oil and press the meatloaf mixture into the pan (be careful as it will be hot. I used a wooden spoon to press it down into the pan). Make sure to press the meat mixture against the sides as best as you can.
• Return the pan with the meatloaf to the oven and cook at 425-degrees for 15 minutes.
• After 15 minutes, lower the temperature to 375-degrees and cook for 30 more minutes. Bake uncovered.

Meatloaf Topping

• In a small bowl, add 1/2 cup ketchup, 1 tsp. Worcestershire sauce, and 1 Tbsp. brown sugar and mix well.
• Spread over the meatloaf and cook for another 45 minutes at 375-degrees. Bake uncovered.

Video

Nutrition

Serving: 1Calories: 490kcalCarbohydrates: 12gProtein: 44gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 228mgSodium: 1138mgSugar: 9g

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