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I made this a few months ago and I absolutely loved it!!
This wasn’t a planned meal, so I was working with what I had on hand. The protein I had was ground beef. At the time, I had already eaten taco bowls and burgers several times over so I needed something different, but still simple. While looking in the cabinets, I saw that I had a bag of Epic Pork Rinds leftover from when I had made jalapeno poppers and wanted to add some crunch to the top. I had heard of people subbing pork rinds for bread crumbs, in low-carb recipes, but it’s not something I’ve ever done regularly. I had always either used almond flour, or just skipped the flour and hoped that the egg would do all the binding.
Pork rinds are something that I have been wanting to like for years. I first ditched the grains back in 2012 and pork rinds were one of those popular, crunchy, zero carb snacks. It’s something I’d seen my mom eat when I was a child as they are popular in the Filipino community. Still, it was not something I was into. Throughout the years, I kept trying them out to see if maybe I acquired a taste for them. I don’t think it happened until the Epic Provisions brand came out with their pork rinds. So here we are now where I will snack on them while crushing some up in a bag to make a breadcrumb/panko alternative!
Again, I did not have this recipe planned out so even the sauce and seasoning was just whatever I had. I think specific seasonings are used and I don’t recall which ones, but I used
- Salt + pepper
- Garlic powder
- Italian seasoning
I also threw in a small amount of sauteed diced onion, shredded parmesan, 1 egg, and ½ cup of pork rinds.
Step 1: Take out the ground beef and let it warm up a bit so it won’t numb my hands at mixing time.
Step 2: Finely chop and sauté a small onion with avocado oil before setting aside to cool down so it won’t burn my hands at mixing time.
Step 3: Crush pork rinds in Ziploc bag with rolling pin.
Step 4: Combine all ingredients and mix with hands.
Step 5: Mold into loaf shape by pressing into a bread pan before transferring to baking dish.
Step 6: Spread spicy ketchup on top.
Step 7: Place in preheated oven (375°F) for 40ish minutes.
Step 8: Top with more ketchup around the 30 minute mark.
Step 9: Remove from oven and let rest for 10 minutes.
Step 10: Slice and serve!
Keto Meatloaf
Equipment
- mixing bowl
- 1 loaf pan
- baking dish
Ingredients
- 16 oz ground beef
- 1/2 c crushed pork rinds
- 1/2 c grated parmesan
- 1/4 C finely chopped onion
- 1 tbsp avocado oil
- 1 egg
- salt + pepper
- 1/2 tbsp garlic powder
- 1 tbsp Italian seasoning
- 1/3 c Primal Kitchen Spicy Ketchup
Instructions
- Preheat oven to 375 °F
- Remove ground beef from refrigerator and let it warm up while prepping other ingredients.
- Finely chop the onion. Heat up a small pan on medium heat before adding 1 tbsp of avocado oil. Add onions and saute until soft. Set aside on separate plate to cool down.
- Crush pork rinds in Ziploc bag, if not already pre-crushed
- Combine all ingredients, except ketchup, and mix with hands.
- Mold into loaf shape by pressing into parchment paper lined bread pan before transferring to baking dish or sheet.
- Spread 1/2 of spicy ketchup on top.
- Place in pre-heated oven and cook for 20 minutes.
- Top with more ketchup, and resume cooking for another 20 minutes.
- Remove from oven and rest for 10 minutes.
- Slice and serve!