High-Protein Glazed Meatloaf
One loaf, a shiny glaze, 8 slices – 75 minutes, Sunday supper
This is a classic glazed loaf, not mini patties. Lean beef, a little celery and onion (the green flecks in the photo), and almond flour instead of breadcrumbs. The glaze goes on late so it turns mahogany and sticky, like the plate in the photo. No sugar ketchup. Seventy-five minutes.
Eight slices. Rest it before you cut or it crumbles.
Bake: 55-60
Slices: 8
Why you’ll love this loaf
- 32g protein per slice – dinner that holds you
- Only 3g net carbs – no breadcrumbs
- About 75 minutes, one loaf pan
- Shiny glaze, green flecks, clean slices, like the photo
- Leftovers make the best sandwich (lettuce wrap)
- One loaf feeds the table
Health notes
- High protein: About 2 lb lean beef across 8 slices.
- Low carb: Almond flour and sugar-free glaze.
- Eight slices: Macros are per slice, not the whole loaf.
- No sugar ketchup. Use a no-sugar brand or mix your own.
Key element – mix just until it holds, glaze in the last 15 minutes
Overworked meat turns dense. Mix until it just sticks together. Bake most of the way, then brush the glaze so it sets shiny, like the photo. Glaze from the start and it burns before the center is done.
Mary The High Protein Recipes
High-Protein Glazed Meatloaf
- Prep15 min
- Total15 min
- Calories280 kcal
Ingredients
Instructions
- Heat and mix. Heat oven to 350 F (175 C). Line a loaf pan or a sheet with parchment. Mix beef, eggs, almond flour, onion, celery, garlic, 2 Tbsp ketchup, Worcestershire, salt, pepper, and seasoning until just combined.
- Shape. Pack into a loaf, about 9×5, or press into the pan. Do not smash it tight or it bakes dense.
- Bake. Bake 45 minutes. Stir ketchup, vinegar, mustard, paprika, and sweetener for the glaze.
- Glaze. Brush the top and sides thick. Bake 12 to 15 minutes more, until 160 F in the center and the glaze is mahogany, like the photo.
- Rest and slice. Rest 10 minutes. Cut into 8 slices. The glaze should stay shiny and the slices should stand, like the plate in the photo.
Notes & Tips
- Wet hands shape the loaf without it sticking.
- A sheet pan lets the sides brown. A loaf pan is taller, like the photo.
- 160 F in the center is done. Past that, it dries out.
- Rest 10 minutes or the first slice crumbles.
- The glaze is the shine. Do not skip the last brush.
Variations & serving ideas
- Beef + turkey: 1 lb each. A little leaner, still high protein.
- Pork rind crumbs: Use 1/2 cup instead of almond flour.
- No celery: Use green bell pepper for the flecks in the photo.
- Free-form: Shape on a sheet instead of a loaf pan. Bake 5 minutes less.
- BBQ: Swap the glaze ketchup for sugar-free BBQ sauce.
- Cheddar stuffed: Press a 1/2 cup cheddar down the center before you shape the loaf.
- Turkey: Use 2 lb turkey. Add 1 Tbsp oil so it does not dry out.
- Mini loaves: Shape 8 small loaves and bake 25 to 30 minutes. Glaze at minute 18.
Storage
- Refrigerator: Up to 4 days (Reheat 12 minutes at 325 F)
- Freezer: Up to 2 months (Freeze slices; thaw overnight)
- Meal prep: 8 boxes (One slice plus veg per box)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Total fat | 15 g |
| Sodium | 480 mg |
| Total carbohydrate | 4 g |
| Fibre | 1 g |
| Protein | 32 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this loaf keto-friendly?
Yes. About 3g net carbs per slice with almond flour and a sugar-free glaze.
Why is it dry?
You overmixed or overbaked. Mix until just combined and pull it at 160 F. Rest 10 minutes.
Can I use regular ketchup?
You can, but carbs jump. A no-sugar ketchup keeps the slice at 3g net.
Do I need a loaf pan?
No. Free-form on a sheet works. A pan makes the tall loaf in the photo.
Why glaze at the end?
If you glaze from the start, the sugar-free ketchup burns. Last 15 minutes gives the mahogany shine.
What do I serve with it?
Green beans, cauliflower mash, or a salad. The glaze is the sauce.
Comments
No comments yet. Be the first!