Meatloaf Without Breadcrumbs: How to Make It Low-Carb and Tasty
Want a mess-free meatloaf? Skip the crumbs! This Meatloaf Without Breadcrumbs recipe is clean, flavorful, and oven-ready.
Ingredients
- 2 lbs ground beef 80/20 blend – The perfect fat ratio for juicy results
- 1 large egg – Natural binding agent that keeps everything together
- ½ cup rolled oats – Secret breadcrumb replacement that adds texture
- ½ cup finely grated carrots – Adds moisture and subtle sweetness
- ¼ cup grated onion – Intense flavor and natural binding
- 2 tablespoons tomato paste – Concentrated umami and moisture
- ¼ cup whole milk – Creates tender moist texture
- 2 cloves garlic minced – Aromatic depth
- 1 teaspoon Worcestershire sauce – Savory complexity
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
Step 1: Prepare Your Base
- Preheat oven to 350°F. Use parchment paper to line your loaf pan, allowing an overhang for easy removal. This meatloaf without breadcrumb technique ensures perfect release every time.
Step 2: Create the Moisture Base
- In a small bowl, combine rolled oats with milk. Let sit for 2-3 minutes until oats soften and absorb liquid. This creates the binding power traditionally provided by breadcrumbs.
Step 3: Mix Aromatics
- Grate carrots and onion finely using a microplane. Mince garlic. These fresh vegetables are key to making meatloaf without breadcrumb incredibly flavorful and moist.
Step 4: Combine Wet Ingredients
- In your large mixing bowl, whisk together egg, tomato paste, Worcestershire sauce, and the oat-milk mixture until smooth.
Step 5: Season and Mix
- Add salt, pepper, and thyme to the wet mixture. Add grated vegetables and combine thoroughly.
Step 6: Incorporate Meat
- Add ground beef to the bowl. Using clean hands, gently combine ingredients until just mixed. Pro Tip: Overmixing creates tough meatloaf, so handle minimally.
Step 7: Shape and Glaze
- Transfer mixture to prepared loaf pan, shaping into an even loaf. Brush with half the glaze mixture.
Step 8: Bake to Perfection
- Bake for 45 minutes, then brush with remaining glaze. Continue cooking until internal temperature reaches 160°F.
Step 9: Rest and Serve
- Let your meatloaf without breadcrumb rest for 10 minutes before slicing. Juices might redistribute as a result, creating flawless slices.
Notes
Nutritional Information
Per Serving (8 servings total)- Calories: 285
- Protein: 24g
- Fat: 16g
- Carbohydrates: 8g
- Fiber: 1g
- Sodium: 420mg
- Iron: 15% DV
- Vitamin A: 35% DV (from carrots)