Bella’s Carnivore Meatloaf
Hearty, savory, and perfectly sliceable, Bella’s Carnivore Meatloaf is a masterclass in using simple animal-based ingredients to create a nostalgic comfort food. By replacing traditional breadcrumbs with crushed pork rinds and parmesan cheese, you achieve a tender, moist loaf that holds its shape beautifully. It’s a high-protein, high-fat staple that proves you don’t need grains to make a meatloaf the whole family will love.
How do I keep the meatloaf together without breadcrumbs? The combination of whisked eggs, crushed pork rinds (pork panko), and parmesan cheese acts as the ultimate binder. As the meatloaf bakes, the proteins in the eggs and cheese set, creating a sturdy structure that mimics the traditional “breaded” texture without the carbs.
What is the best blend of meat for a moist loaf? For the best flavor and texture, use a mix of 2 lbs ground beef and 1 lb ground pork.2 lbs ground beef1 lb ground pork The pork adds extra fat and a softer texture, ensuring the meatloaf stays juicy and doesn’t become overly dense or dry during the baking process.
Can I make this dairy-free? Absolutely. If you are avoiding dairy, simply omit the parmesan cheese and add an extra half-cup of crushed pork rinds. You can also add a splash of bone broth to ensure the mixture maintains its moisture.
How do I prevent the meatloaf from being greasy? It is normal for high-fat carnivore meatloaf to release a lot of fat while cooking. You can bake it on a jelly roll sheet pan lined with foil rather than a deep loaf pan; this allows the edges to crisp up and prevents the meat from “stewing” in its own rendered fat.jelly roll sheet pan lined with foil
What temperature should I cook it to? Preheat your oven to 350°F and bake for about 50 to 60 minutes.350°F50 to 60 minutes Use a meat thermometer to ensure the internal temperature reaches 160°F–165°F.160°F–165°F Let the loaf rest for at least 15 minutes before slicing to allow the juices to redistribute and the structure to firm up.
How should I serve the leftovers? While it’s delicious fresh, cold meatloaf slices make an incredible high-protein snack. Alternatively, you can pan-fry thick slices in a little butter or tallow the next day to give them a crispy, “steak-like” exterior.
Do you have a preferred brand of pork rinds for your “panko,” or are you planning to crush your own for a coarser texture?
Bella’s Carnivore Meatloaf
Ingredients
- 1 pound 80/20 ground beef
- 1 cup pork panko crushed pork rinds
- 1/2 cup heavy whipping cream
- 1 large egg
- Salt and seasonings to taste (optional)
- Sugar-free BBQ sauce for mixing and glazing (optional)
Instructions
- In a medium mixing bowl, combine the ground beef, egg, pork panko, and heavy whipping cream. Add your choice of salt, seasonings, or a squeeze of sugar-free BBQ sauce if desired.
- Mix the ingredients together using your hands or a sturdy spoon. Do not over-mix; a slightly uneven distribution of ingredients is preferred to create a better, more "chunky" texture in the finished loaf.
- Form the mixture into a compact loaf shape that fits comfortably inside your air fryer basket.
- Place the loaf in the air fryer and cook at 320°F for 20 minutes. The internal temperature should be nearing 160°F and the outside should be lightly browned.
- After 20 minutes, carefully slide the basket out and brush a generous layer of sugar-free BBQ sauce over the top of the meatloaf.
- Return the basket to the air fryer and cook for an additional 2 minutes. This will allow the sauce to "set" and create a perfect, sticky glaze.
- Remove the meatloaf and let it rest for 5 minutes before cutting into thick slices. Serve warm. This recipe is ideal for bulk cooking, as the flavors develop overnight; store leftovers in an airtight container in the refrigerator for up to 4 days and enjoy chilled or reheated.
