Bella’s Carnivore Meatloaf
This carnivore-friendly meatloaf is a succulent departure from the traditional version, swapping breadcrumbs for crushed pork rinds (pork panko) to maintain a zero-carb profile. The addition of heavy whipping cream and a whole egg ensures a moist, velvety interior, while the air fryer provides a perfectly glazed exterior in a fraction of the usual oven time. By intentionally under-mixing the ingredients, you achieve a rustic, chunky texture that holds onto the savory juices and sugar-free BBQ glaze beautifully.
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.