With fall coming, I figured I’d do a hearty recipe for you all. Well, that and I had a terrible craving for meatloaf a few days ago. I decided on a barbecue meatloaf, and the results couldn’t have been better!
I took the leftovers to work for lunch on two separate days. Yes, that is my lunch on a foam plate, complete with plastic silverware. But even at my desk, this thing was a thing of beauty. Paired with mashed cauliflower and petite green beans (and lots of Kerrygold for good measure), this made an absolutely delicious lunch. It would also make a great dinner.
I used pork rinds and parmesan instead of bread crumbs. I can safely say that pork rinds are my favorite filler for meatloaf at this point. I’ve tried it all, and pork rinds just give the best texture. This meatloaf was moist and delicious, just the way it should be. I free formed the loaf in a baking dish. I’ve always preferred to do it that way as opposed to using a loaf pan, but this would work either way.
As you can tell, this recipe makes quite a lot of BBQ meatloaf, but it freezes well– so even if you’re on your own, it’s a great, filling meal. I have some in my freezer right now. Enjoy this low carb meatloaf recipe tonight and let me know what you think!