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Slices of glazed, Meatloaf Without Breadcrumbs served on a plate alongside a mound of creamy mashed potatoes topped with fresh parsley and broccoli florets.

Meatloaf Without Breadcrumbs: How to Make It Low-Carb and Tasty

By Nancy
Learn how to make the best Meatloaf Without Breadcrumbs using simple ingredients. This juicy, flavorful recipe is perfect for gluten-free diets or when you're out of breadcrumbs.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 8
Calories 310 kcal

Ingredients
  

  • 2 lbs ground beef (80/20 blend works best
  • 2 large eggs
  • 1 cup finely grated Parmesan or crushed pork rinds
  • 1 small onion diced fine
  • 2 garlic cloves minced
  • ¼ cup ketchup or tomato paste
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste

Instructions
 

Step 1: Preheat and Prep

  • Turn your oven to 350°F. Line a baking sheet with parchment paper, or grease a loaf pan lightly.

Step 2: Mix the Base

  • In a large bowl, combine the beef, eggs, Parmesan, onion, and garlic. Use your hands
    Add the Worcestershire, salt, pepper, and a splash of ketchup directly into the mix.
    Raw ground beef, two cracked eggs, grated cheese, and seasonings gathered in a stainless steel mixing bowl with a spoon, ready to be combined for breadcrumb-free meatloaf.

Step 3: Shape the Loaf

  • Form the mixture into a loaf shape on your prepared sheet. Don’t pack it too tight! A loose shape bakes more evenly and stays tender.
    A raw ground beef meatloaf mixture, shaped into a compact loaf showing visible flecks of cheese and onion, sits unglazed on a metal broiler rack inside a foil-lined pan.

Step 4: Glaze and Bake

  • Brush the top generously with ketchup or tomato paste. Slide it into the oven and bake for 55-60 minutes, until the internal temperature hits 160°F.
    An unbaked meatloaf mixture, shaped into a compact loaf and coated in a red tomato glaze, sits on a metal broiler rack inside a foil-lined pan before baking.

Step 5: Rest Before Slicing

  • Let it rest for 10 minutes. It’s tempting to cut right in, but resting ensures that the juices stay inside instead of clumping on your cutting board.
    A golden-brown meatloaf, coated with a glossy layer of ketchup, sits on a metal grill rack inside a baking pan lined with aluminum foil. It has just come out of the oven, and the meatloaf has a caramelized surface.

Step 6: Slice and Serve

  • Use a sharp knife and slice slowly, about an inch thick per piece. Wipe the blade between cuts if the glaze starts sticking
    Meatloaf Without Breadcrumbs, sliced and coated with a glossy layer of ketchup, sits on a metal grill rack inside a baking pan lined with aluminum foil, revealing moist slices with the perfect texture

Notes

Nutritional Information

  • Calories: approximately 310
  • Protein: 24g
  • Fat: 20g
  • Carbohydrates: 4g
  • Sodium: 480mg
Keyword Meatloaf Without Breadcrumbs