ground beef, 300 grams
ground pork, 235 grams
ground lamb, 100 grams
pecorino, 70 grams
celery, minced 70 grams
carrot, minced 70 grams
onion, minced 70 grams
milk, 60 grams
panko bread crumbs, 50 grams
garlic, minced 30 grams
parsley, chopped, 10 grams
lillie’s q q rub, 10 grams
fresh thyme leaves, 3 grams
lillie’s q gold , 1 gram
lillie’s q carolina, 1 gram
milk, 60 grams > keto friendly milk of your choice
bread crumbs > pork panko crumbs
gold > lillie’s q zero sugar gold
carolina > lillie’s q zero sugar carolina
Keto-Friendly Ingredient Swap
Preheat the oven to 300 degrees.
Grate the vegetables on a fine box grater and add to a mixing bowl.
Add all of the remaining ingredients to the mixing bowl, and mix well.
Using a two pound loaf pan, spray the pan with a non-stick oil and fill with the meatloaf mixture from the mixing bowl.
Insert a probe thermometer into the meatloaf and set to 160 degrees (roughly 45 minutes). Wrap the pan with foil and place onto a sheet tray into the oven.
Note: It is very important to use a probe thermometer to ensure the meatloaf is properly cooked through.
Remove meatloaf from the oven once the internal temperature reaches 160 degrees and rest for 45 minutes.
In a hot cast iron pan add a cooking oil of your choice and sear all sides of the meatloaf.
To finish, brush with half Lillie’s Q Gold and half Lillie’s Q Carolina. Place back in the oven at 300 degrees. After five minutes, re-glaze. Repeat this process three times.