Stove Top Stuffing Meatloaf
High-Protein Stove Top Stuffing Meatloaf
Herb stuffing-style loaf with a glossy glaze — low carb and ready in 50 minutes
This high-protein stove top stuffing meatloaf uses a sage-and-onion binder instead of breadcrumbs, then bakes under a sugar-free ketchup glaze. The slice in the photo shows the fine ground-meat crumb with small vegetable bits. Each serving has 28 g of protein and 8 g net carbs.
Low carb, sugar-free, and no boxed stuffing with wheat.
Why you’ll love this loaf
- 28g protein per slice
- Only 8g net carbs
- Stuffing flavor without the box
- Ready in about 50 minutes
- Shiny glaze on top
- Slices clean after a short rest
Health notes
- High protein: Lean ground beef plus egg.
- Low carb: Pork rinds and almond flour instead of bread stuffing.
- Sugar-free glaze: Sugar-free ketchup and mustard, not brown sugar.
- Herb profile: Sage, onion, and celery salt mimic stove-top stuffing.
Key element — do not pack the loaf hard
Press the mix into a loaf shape, but do not compact it like a brick. A looser pack keeps the tender crumb in the photo.
New High Protein Recipes
Stove Top Stuffing Meatloaf
- Prep15 min
- Cook35 min
- Total50 min
- Servings8 servings
- Calories320 kcal
Ingredients
Instructions
- Heat the oven. Heat to 375°F (190°C). Line a sheet pan or loaf pan with parchment.
- Mix. Combine beef, eggs, pork rinds, almond flour, onion, celery, pepper, ketchup, Worcestershire, and all seasonings. Mix with a fork until just combined.
- Shape and glaze. Form a freeform loaf on the pan. Stir glaze ingredients and brush half over the top.
- Bake. Bake 32–38 minutes, until 160°F in the center. Brush on the remaining glaze in the last 8 minutes. Rest 8 minutes, then slice into 8 and finish with parsley.
Notes & Tips
- Dice the vegetables small so they disappear into the crumb like the photo.
- A freeform loaf on a sheet pan browns more than a loaf pan.
- If the mix feels wet, add 2 Tbsp more pork rinds.
- Resting keeps juices in the slice instead of on the board.
- Macros are per slice, 8 from one loaf.
Variations & serving ideas
- Turkey: Use ground turkey for a leaner loaf.
- Beef and pork: Mix 1 lb each for more moisture.
- Low-carb stuffing mix: Use 1 cup prepared keto stuffing in place of rinds and almond flour.
- No pork rinds: Use 1 cup almond flour (slightly denser loaf).
- Bacon wrap: Lay bacon over the loaf before the last glaze.
- Cheddar center: Press a line of shredded cheddar through the middle.
- Italian: Swap poultry seasoning for Italian seasoning and parmesan.
- Muffin tin: Bake as 8 mini loaves for 20–22 minutes.
Storage
- Refrigerator: Up to 4 days (Slice after it cools)
- Freezer: Up to 2 months (Wrap slices separately)
- Reheat: 325°F oven (Cover so the glaze does not dry)
Nutrition Facts
Per serving · makes 8 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Total fat | 18 g |
| Saturated fat | 7 g |
| Cholesterol | 95 mg |
| Sodium | 610 mg |
| Total carbohydrate | 10 g |
| Fibre | 2 g |
| Sugars | 2 g |
| Protein | 28 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this meatloaf keto-friendly?
Yes. Pork rinds and almond flour replace bread stuffing, so each slice stays around 8g net carbs.
Can I use boxed Stove Top mix?
A full box adds more carbs than the card. Use a keto stuffing mix or the pork-rind binder here.
Why is my loaf dry?
The beef was extra lean or it baked past 160°F. Add a splash of broth next time and rest it.
Do I need a loaf pan?
No. A freeform loaf on a sheet pan browns like the photo.
Can I skip the glaze?
Yes, but the shiny top in the photo comes from the last brush of glaze.
How many slices does this make?
Eight slices match the per-serving macros on the card.
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