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.
Ingredients
Meatloaf (8 slices)
- 2 lb lean ground beef (90/10)
- 2 large eggs
- ¾ cup crushed pork rinds
- ¼ cup almond flour
- ½ cup finely diced onion
- ⅓ cup finely diced celery
- ¼ cup diced red bell pepper
- 2 Tbsp sugar-free ketchup
- 1 Tbsp Worcestershire sauce
- 1½ tsp poultry seasoning
- 1 tsp dried sage
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Glaze
- ⅓ cup sugar-free ketchup
- 1 Tbsp yellow mustard
- 1 Tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp onion powder
- Chopped parsley, to finish
Swaps
- 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).
Instructions
| 1 | Heat the oven. Heat to 375°F (190°C). Line a sheet pan or loaf pan with parchment. |
| 2 | Mix. Combine beef, eggs, pork rinds, almond flour, onion, celery, pepper, ketchup, Worcestershire, and all seasonings. Mix with a fork until just combined. |
| 3 | Shape and glaze. Form a freeform loaf on the pan. Stir glaze ingredients and brush half over the top. |
| 4 | 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. |
Pro 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.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Net carbohydrates | 8g |
| Total carbohydrates | 10g |
| Fiber | 2g |
| Total fat | 18g |
| Sodium | 610mg |
Estimates based on 2 lb lean beef, pork rinds, almond flour, vegetables, and sugar-free glaze, cut into 8 slices. Exact numbers vary with beef fat percent.
Variations
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
| Method | Time | Notes |
|---|---|---|
| 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 |
FAQ
Test your knowledge
5 quick questions about this stuffing meatloaf
1. Protein per slice?
2. Net carbs per slice?
3. What replaces bread stuffing in this loaf?
4. About how long does this take?
5. Why rest the loaf before slicing?
