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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
Gluten-free, low-carb meatloaf using pork rinds in place of traditional breadcrumbs
- mixing bowl
- loaf pan
- baking dish
- 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
Preheat oven to [wprm-temperature value=”375″ unit=”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!
PK Spicy Ketchup can be found here.
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