**Try Thrive Market risk-free by using the link below!** LINK: thrivemarket.com/highfalutinlowcarb OFFER: Choose a free gift, up to $24 value, when you join today! I want to personally thank Thrive Market for partnering with me and sponsoring this video. Low Carb MEAT LOAF Recipes - The BEST Keto Meatloaf Recipe! Join us for an epic Low Carb Meatloaf Recipe Battle as we search for the best keto meat loaf recipe on the internet! --------------- RECIPES WE TESTED Juicy Keto Meatloaf by Healthy Recipes Blog healthyrecipesblogs.com/meatloaf-recipe/ Bacon-Wrapped Keto Meatloaf by The Diet Doctor www.dietdoctor.com/recipes/bacon-wrapped-keto-meatloaf **Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Thrive Market or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.** -------------- PRODUCTS USED IN THIS VIDEO OXO Silicone Basting Brush: amzn.to/32J9is0 ProTeak Cutting Board: amzn.to/2Qb2dLX My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) --------------- SIFT Y'ALL MERCHANDISE! Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb -------------- MY SOCIAL MEDIA LINKS Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com Music by Epidemic Sound. #meatloaf #lowcarbmeatloaf #ketomeatloaf
So, you aren't actually toughening the meat when you overmix it, you are melting the fat with the warmth of your hands, making the ground muscle meat pack together more densely, thus, making it a tougher, solid texture. When I worked for a butcher I learned that you add ice instead of just water in the recipe when hand mixing sausage meat, that way the ground fat stays cold and solid and gives you the looser, juicier texture after cooking.
@@HighfalutinLowCarb no prob! I love food science! I'll tell you, though, boy do your fingers ache from the cold!! Be careful if you try it and have some lukewarm water nearby for a plunge if your fingers get too cold!
LOL! I knew by the first bite of the second meatloaf that was the winner. The way you looked up at the camera was priceless. I love this channel! You're the best!
my ketchup glaze is 1/2 cup sugar free ketchup, 1 tablespoon of Worcestershire sauce... then as a substitute for corn syrup (that thickens up as you cook it, also add 1 teaspoon of Allulose, and a little xanthum gum. It is very similar to our family's original glaze (which is something like bbq sauce).
I’ve always used lots of finely minced veggies🥕 in my meatloaf. About two to three times veggies as meat by volume not weight . I’ve used crushed (1/2”) pork rinds, dry oats, and cooked brown rice but soaked walnuts was my favorite breadcrumb substitute.( My old go to used to be boxed cornbread stuffing mix) . I put a base of crumpled foil on the bottom of a brownie pan or casserole dish to raise the loaf off of the bottom. I loosely cradle my raw loaf in foil and set atop the base then I poke drainage holes in the four corners and the top stays open for browning. The grease drains out of those holes and the loaf stays moist. I bake at 350 for an hour and then if glazing I add the sauce on top and add 1/2” of hot water to the pan. I add the water to create steam whether glazed or not . Then back in the oven until it looks and feels perfect. Another 30 min to an hour for my preference. If I don’t glaze then I make a separate gravy. Keep in mind my meatloaf is loaf pan size raw about 3”x4” raw size.
A cup of diced onion contains about 12-13 net carbs. When added to a dish like meat loaf, you are only getting maybe 2 carbs per serving from the onion.
I use italian 1# sausage 1# ground beef 1# lamb 1 c crushed spicy pork rinds 3/4 cup bacon bits 2 eggs Beaten 2 cloved minced garlic 1 small onion diced 1/2 diced bell pepper 1cup chopped mushrooms 2 table spoons Worcester sauce. Salt pepper 1 tsp Italian seasoning 1/4 cup heavy cream I mix with my fingers place in baking dish Makes 2 loaves
Oh lord! That second one is the best meatloaf I have ever tasted. I added 4 cloves of garlic because I love it. I made the gravy too, strained the solid drippings out, sensational. Great work Wes, I know this is an older video but I'm newish to Keto & fully appreciate your efforts. Regards from Australia.
Have made the bacon wrapped recipe twice. Love it! I add a few slices of bacon over the ends of the loaf after I've turned it over into a pan since you have leftover bacon from a 12 oz pkg anyway. The gravy is outstanding as well. I use 2 lbs of ground beef, just because it's easier. Takes about an hour for mine to get done and I broil it on low for 5 min at the end to crisp up the bacon. I heat it in the air fryer. I made both batches hoping to freeze some, but it hasn't lasted long enough yet... Thank you so much for making this. You have been so helpful to me on my keto/carnivore journey. I'd also note that you are looking so good on recent videos, good for you! Your humorous and positive attitude are infectious.
I think you've earned the right to call it a semi-weekly web series at this point with how much content you've been putting out in the past few months!
Wesley, my favorite thing about your videos. #1, I can listen to your southern twang all day. #2, your face when you have tasted your creation! No poker face for sure. And when you don't like it, we know you don't like it. Thanks for what you do!
Just tried the winning meat loaf tonight...we were knocked out by it! Best low carb meat loaf I've tried... wonderful flavor and texture. Can't believe how that heavy cream and just one egg managed to replace bread or cracker crumbs or oatmeal. Doesn't make sense,. It it works. And loved the technique of forming it in the loaf pan with plastic wrap, then bacon strips--flipped out to a baking dish perfectly. If you hadn't demonstrated this recipe I would not have tried it because of the cream. Thanks Wes!!
Wow. I've never heard of heavy cream in a Meatloaf, nor any cheese other than parmasan. So, I'm shocked on this. Will try it the week. I'm a member of Diet Dr and Dr Fung is the King of KETO and intermittent fasting. I use his site for specific things.never really paid much attention to the recipes. Thank you for this presentation. Looking forward to more. I love your channel and have enjoyed it for about 3 years now 😀
Italians have always added a little whole milk to their meatloaf and meatballs to add extra moisture when some of the fat melts away from the meat. They also add actual bread pieces instead of breadcrumbs for softer texture.
Y'all, were making...., come on! Best opening ever :) We are always in for a treat. Thank you. Your videos make my day. I found you through Steve at Serious Keto. Wonderful!
I'm so glad you did this competition. I had gotten tired of trying to use Pork Panko in my meatloaf and having it dry as a bone! I tried the recipe with the Almond flour, but adding my "goodies" of garlic, parsley and sugar-free ketchup. The flour and parmesan made a perfect consistency - the meatloaf didn't fall apart and they imparted very little "non-meatloaf" flavors. Like others, I love the fact that your face tells it all when you taste-test the recipes. I always use the ones you like best and they never fail. Thank you, and keep on testing! BTW, I made a string bean casserole with your home-made "cream of mushroom soup" last Thanksgiving - it was OUTSTANDING!
Suggestion on "out-panning" your formed meatloaves: put a dish or tray over the top of the meatloaf pan, then flip all of it upside down, rather than _just_ the meatloaf tray. That way you won't lose anything, and _then_ you can add your bacon to the (now) top of the meatloaf. ALSO, if you add a small "open" baking rack to the bottom of your baking pan, the grease will then drip down into the pan and away from your meatloaf.
This is my 1st time watching you. Once was enough to subscribe, which is rare for me. Well presented and it looks absolutely delicious. I'll be trying both recipes, for sure.
Don't worry about the calories! Not a single cell in our body uses calories. Their value are determined by burning food in a lab. Not how we metabolize nutrients at all. Our meatloaf growing up had 2% evaporated milk in it. I started making it with cream. It had a brown sugar, ketchup, dry mustard glaze. It was so yummy.
@@my24soccer mine? Basically 1 1/2lb ground meat, some beef onion soup mix powder, some crushed corn flakes and some evaporated milk. I don’t follow the original recipe anymore, I never have cornflakes but if it’s a bit too damp I’ll crush some of my husband’s raisin bran flakes, or his crackers, or some Panko. I tried crushed pork rinds but kids didn’t like it. Topping was 3tbsp brown sugar and ketchup, and 1/4 tsp dried mustard powder. Put the glaze on in the last 10 minutes
Ok, first time commenting. Been referring people to your videos. I binge watched them during my 14 day water fast. It’s time now to break my fast! I’m doing carnivore now as I find better results than keto but keto is my lifestyle where carnivore is temporary- I highly recommend trying it! Thanks for all you are doing...I need to find that tip jar because you helped me get through the fast 😋
I like taking meatloaf mix, adding seasoning salt, forming hamburger patties, freeze for about 20 minutes then throw on the grill to use as hamburgers.
I made mug bread for the recipe and soaked the bread with plant bases oat milk! I added two eggs grated parmigiano 1/4 tsp of chilli 1/4tsp oregano 1/4 tsp garlic powder! A dash of Worcester mix together with sautéed onion and garlic! Add the turkey and pork mince, mix the contents together, shape the meatloaf, put 3 boiled eggs in the middle of the meatloaf Cover with the rest of the meat! Spoon over the pasta sauce! Bake in the oven for 55 minutes at 160 temperature!
I made the 2nd recipe & all I tasted was oregano!😭WHY??? So I've got this lovely bacon wrapped loaf of meat, and don't want to eat it. So- I'm gna make some kind of tomato sauce to top it with. Because a meatloaf without tomato sauce/ketchup is NO meatloaf to me🥰👌
Thank you for telling your subscribers about Thrive Market's free memberships. You are the only one who I have heard on UA-cam that is sponsored by them that tells people this. I was able to apply and got approved for a free membership. Thank you. You are much appreciated. Thank you Thrive Market too.
Oh I've missed you so! I have been away from the keto lifestyle for almost a year. Our family had a lot of heartache over the past year and I just crawled into my carb induced feels and I didn't just go off the rails, I drove that wagon into the ditch. I decided a few weeks ago that I am done being sad and mad and all of that. SO you are my first stop back in the keto life! Reboot time!
I look forward to seeing you and I miss you when you're away! You are truly a treasure! I just joined Thrive because of you. I'm so glad they endorse you. You can't imagine the things I've bought after watching every single one of your videos...I sincerely wish you got a kickback from each of them. I'm about to become a Patreon sponsor too!! Keep up what you're doing and know that you truly bring joy and a smile to me and others I'm sure. I'm making that bacon meatloaf this week..Thank you so much Wes...I appreciate YOU
If you use a higher content of fat in your beef, you can work it without issue. Grind up a brisket and you have 50/50 yummy ground beef. Try Swiss cheese for an interesting flavor.
I still think my own meatloaf is thee best... I ground 1 jar mushrooms (or 4 oz.) with 1/2 cup mozzarella in a food processor for the bread crumb replacement and it makes thee best, perfect texture, juicy, meatloaf. I also use Mrs. Dash onion and herb seasoning. So good! Try it! I mix it thoroughly and it always comes out perfect.
Wes, your eyes tell the story without you saying a word. When you bit into the one with the bacon, your eyes widened a lot. I knew then that it is great. I sure enjoy watching you!
Took me two years but I made the bacon wrapped version last night. It was a hit! Thanks again for putting all of the work in testing for me! I mean us!
I can’t wait to try this! Have to say though that mushroom duxelles straight up belong in meatloaf. I would never eat mushrooms by themselves but they give good umami.
George Stella's Low Carb and Lovin It is the best meatloaf recipe I've ever had. Literally every person I've ever given it to and made it said its the best ever. The magic is the prosciutto and provolone in the middle.
Love your videos, I haven’t watched them in awhile, but now I will! Forgot what quality content you have :-). Thanks for sharing this info on meatloaf. What I do for my meatloaf is crush (in a gallon Ziploc) 2 oz plain pork rinds with a rolling pin and use that in place of breadcrumbs. I also use shredded romano cheese. I’m encouraged to process my romano more now though and make it more “powdered” so it incorporates better. I also cook my meatloaf on a cookie sheet fitted with a baking rack so it is raised above the juices. My recommendation on making the meatloaf macros more “true”, just use a leaner ground beef or half fatty and half lean or even mix your 1 lb ground beef with 1 lb ground pork. A mixture of meat in meatloaf really enhances it.
Have you tried the recipe Neisha uses? Dr Ken Berry's wife. She uses pork panko crumbs instead of almond flour. And covers it in bacon. You have to make the gravy! I would love to hear about how the gravy is!
I have made the Diet Doctor recipe for Bacon Wrapped meatloaf many times. It is so wonderful. One time I didn’t have bacon so I just basted it with bacon grease...still turned out great!
I found it really interesting to see such different ways to make a meatloaf. I hadn’t heard of people putting glazes or adding dairy to their meat loaves before, I may try out some different sauces for a glaze on my next one (I don’t like ketchup, so it’ll probably be a hot-sauce base). I started to use finely chopped and then seasoned tofu as a binder in my meat loaves a few years ago, and I found that it worked well. The key is to let the tofu dry out a bit before adding in to the loaf so that it doesn’t add too much moisture (this can be done while you let the seasoning absorb into the tofu). I’ve used bacon wraps on my loaves in the past before, and what I found works well is to weave the strips together before lining the pan and extend it to cover 4 of the 6 sides - it keeps the strips together nicely, and it has the added benefit where as it cooks and shrinks, it compresses the loaf together so that the resulting loaf is nice and dense, you just need to make sure to do periodic draining out of the fat because it generates a lot.
So glad you finally did meatloaf. I had been asking for a while now 👍 The Diet Dr recipe has become my go to since reading this. I add keto panko (pork rinds) which helps keep extra moist, sometimes I make a fancy bacon lattice, and frequently cook on the smoker! Outstanding, thanks much.
I really appreciate you washing your hands during the preparation process. So many videos I see people touching raw meat and just wiping their hands on a towel. I wash like you do, every time I handle raw meat before touching clean items.👍
Thank you so much for you link and discount for Thrive. I now order monthly and love it. Commercial shredded cheese has potato starch on it to keep it from sticking. One of those foods that has hidden carbs.
When you really, really LOVE something your face shows it all!! Thanks for the great review..it's Fall weather in Chicago, 42 degrees right now, great for dinner tomorrow
I love your face when you are doing the taste test. I don't worry about carbs in onion because I don't use I don't use a huge quantity. I wondered how the bacon turned out. Sometimes cooking like that makes is too saugy ... not crispy enough. But it must have been ok because you loved it.
Thank you for your review. I am a Diet Doctor fan. I started Keto by way of his 30-day challenge. I lost approximately five inches off of my waist in about eight weeks. Since then, I use his delicious recipes as part of my lifestyle. I am going to make the bacon-wrapped meatloaf this weekend. Thank you for your teaching moment. I did not know that onions and onion powder contained carbohydrates! I will now ease back on the onions. Again, thank you.
Oh Wes... you did it again. This is how we choose to spend our Saturday night-watching you work your magic. Heavy cream in meatloaf?? Who knew?! We will be trying these for sure. I swear.. your faces at the end of your videos SLAY! To be perfectly honest, I have been struggling lately with staying on keto. This looks like a great way to get back on track. Thank you for inspiring us to keep moving forward. The struggle is real, and you just might have woken me up. ❤️👍
I haven't made a meatloaf in 25 years, but am pretty sure I used to form a loaf and baked it on a rack on a sheet pan. Going to find my favorite recipe and try to tweet it to be lower carb. Thank you for posting!
Hi Wes, you can use ground pork rinds instead of bread crumbs. Ground pork rinds work in tuna fish and as a batter for chicken and fish. Also, a great "chip" for guacamole, too. Just make sure rinds are fried in a keto approved oil.
I just found your channel. I would love to subscribe to ThriveMarket but, I checked and they do not have international shipping. But, Thank you. It's so good to have a friend who tests recipes.
My mom always used bread soaked in milk in her meatloaf to keep it moist. I wonder if anyone has tried using any of the zero carb bread out there in that application. I’m thinking it could work but HWC instead of milk. 🤷🏻♀️
I haven’t tried Keto meatloaf yet but I think using leaner beef and coating the loaf pan with olive oil guarantees juicier and moister meatloaf. (Enough oil so it basically fries in it.) Substituting cream and using parmigiana as usual. Can’t wait to try it.
Thank you for the brilliant idea of forming the meatloaf in the loaf pan and then baking it in a separate dish! I'm so excited to try this. I may try reducing the onion from the diet doctor recipe and then adding just a little bit of ketchup or just plain tomato sauce/paste as a glaze. YUM!
Wes, you are adorable. Just FYI, on the second meatloaf, it is best to cool the cooked onions before adding to the meat mixture. I’ve done that for years. 😊 Thanks for comparing these two recipes. I’ve made the more traditional one, like the first one but I’m definitely going to make the bacon wrapped recipe, too. I’m intrigued with the whipping cream addition and I’m sure my bacon loving non keto hubby will like it, too.
That Avocado Oil has a nice "sweep", not a stream. Definitely going to try Diet Dr recipe, and may try the other one too. Its always so fun to watch your videos :) Btw, I usually refrigerate a meatloaf for 15 to 30 min before baking, which re-solidifies the fat in the loaf and makes it a bit hard so when it cooks in the meatloaf its just tender as first love.
Just tried it WITH the gravy. You were right to compare the two meatloafs (meatloaves?) by themselves, but duuuuude--you gotta try the gravy. Takes it to the next level, plus you can put it over the cauliflower it suggests to serve alongside it.
You crack me up with your expressive face and especially your eyes! you don't have to say anything because your face says it all. Thanks for doing these comparisons....I love you doing all the work and then I can try out the "best" one. I also like your suggestions about sometimes melding ingredients from both recipes together.
Your facial expressions are priceless! Question: I have high LDL cholesterol and therefore need to lower the fat in my recipes. Can these recipes be made with turkey burger instead of beef? How about bison burger? These burgers has way less fat.
Wes, some of the grease I The bacon -wrapped is from the BACON! No problem👌 This recipe is very similar to our family's recipe. The only thing I add that is different is a little pork panko and skip the cream. Yes, our eyes roll too! 😋😍
Awesome video! My family recipe always used crackers or dried out bread soaked in milk. I was just trying to engineer an LC version of that when this popped up. The hand rub is always the tell for when something is extra delicious. Going to try the bacon wrapped version glazed with some G. Hughes sweet chili sauce this weekend! Perfect weather for it here in the Midwest! Thanks again!
**Try Thrive Market risk-free by using the link below!**
LINK: thrivemarket.com/highfalutinlowcarb
OFFER: Choose a free gift, up to $24 value, when you join today!
I want to personally thank Thrive Market for partnering with me and sponsoring this video.
Low Carb MEAT LOAF Recipes - The BEST Keto Meatloaf Recipe!
Join us for an epic Low Carb Meatloaf Recipe Battle as we search for the best keto meat loaf recipe on the internet!
---------------
RECIPES WE TESTED
Juicy Keto Meatloaf
by Healthy Recipes Blog
healthyrecipesblogs.com/meatloaf-recipe/
Bacon-Wrapped Keto Meatloaf
by The Diet Doctor
www.dietdoctor.com/recipes/bacon-wrapped-keto-meatloaf
**Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Thrive Market or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.**
--------------
PRODUCTS USED IN THIS VIDEO
OXO Silicone Basting Brush: amzn.to/32J9is0
ProTeak Cutting Board: amzn.to/2Qb2dLX
My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb
(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)
---------------
SIFT Y'ALL MERCHANDISE!
Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb
--------------
MY SOCIAL MEDIA LINKS
Patreon: www.patreon.com/highfalutinlowcarb
Facebook: facebook.com/highfalutinlowcarb
Twitter: twitter.com/hf_lowcarb
Instagram: instagram.com/highfalutinlowcarb
Shirts & Aprons: shop.spreadshirt.com/lowcarb
Amazon Shop: www.amazon.com/shop/highfalutinlowcarb
Email Inquiries: wes (at) highfalutinlowcarb (dot) com
Music by Epidemic Sound.
#meatloaf #lowcarbmeatloaf #ketomeatloaf
Fair warning to those living outside of the contiguous lower 48 states: Thrive doesn't deliver to either Alaska or Hawaii. I was very disappointed.
I find Thrive sooooo expensive-how is it suppose to be cheaper? What am I missing?
Wished they shipped to Canada!
So, you aren't actually toughening the meat when you overmix it, you are melting the fat with the warmth of your hands, making the ground muscle meat pack together more densely, thus, making it a tougher, solid texture. When I worked for a butcher I learned that you add ice instead of just water in the recipe when hand mixing sausage meat, that way the ground fat stays cold and solid and gives you the looser, juicier texture after cooking.
What a GREAT tip!! Thanks for sharing that!
@@HighfalutinLowCarb no prob! I love food science! I'll tell you, though, boy do your fingers ache from the cold!! Be careful if you try it and have some lukewarm water nearby for a plunge if your fingers get too cold!
Very nice. Had no idea as well :)
I mix my meatloaf with a big 2-prong fork. Works great.
Wow! Thanks
I just love your expressions when you really like something.
U know its good when u don't hear anything after his first bite 😆
😂
Lol. I burst out laughing when he didn't speak right away. 🤣🤣🤣I'm making the bacon one tomorrow. 😁😁😁
@@TheTrouserPuppetsOfficial funny, I do the same thing lol.
Oh heck yeah!
I thought the same thing!
LOL! I knew by the first bite of the second meatloaf that was the winner. The way you looked up at the camera was priceless. I love this channel! You're the best!
That is my favorite Wes face! You just know it’s good! Lol!
Made the bacon wrapped meatloaf and didn't use the gravy, but brushed on a little sugar free BBQ sauce for the last 15 min. Delish!
Wes, nobody else has ever mentioned that overworking ground beef makes it tough - thank you for making me smarter!
The number of times i heard the phrase "Lift and separate", I had to make sure i wasn't accidently watching a WonderBra commercial....
Haha! 😜😜😜
Playtex! Playtex!
David Herman haha me too. 😂
Glad I'm not the only one :)
I know right😅
my ketchup glaze is 1/2 cup sugar free ketchup, 1 tablespoon of Worcestershire sauce... then as a substitute for corn syrup (that thickens up as you cook it, also add 1 teaspoon of Allulose, and a little xanthum gum. It is very similar to our family's original glaze (which is something like bbq sauce).
My husband makes a killer Keto meatloaf. He uses not only ground beef but sausage and pork panko, plus he makes a keto-friendly topping. It is so good
I’ve always used lots of finely minced veggies🥕 in my meatloaf. About two to three times veggies as meat by volume not weight . I’ve used crushed (1/2”) pork rinds, dry oats, and cooked brown rice but soaked walnuts was my favorite breadcrumb substitute.( My old go to used to be boxed cornbread stuffing mix) . I put a base of crumpled foil on the bottom of a brownie pan or casserole dish to raise the loaf off of the bottom. I loosely cradle my raw loaf in foil and set atop the base then I poke drainage holes in the four corners and the top stays open for browning. The grease drains out of those holes and the loaf stays moist. I bake at 350 for an hour and then if glazing I add the sauce on top and add 1/2” of hot water to the pan. I add the water to create steam whether glazed or not . Then back in the oven until it looks and feels perfect. Another 30 min to an hour for my preference. If I don’t glaze then I make a separate gravy. Keep in mind my meatloaf is loaf pan size raw about 3”x4” raw size.
A cup of diced onion contains about 12-13 net carbs. When added to a dish like meat loaf, you are only getting maybe 2 carbs per serving from the onion.
I use italian 1# sausage 1# ground beef 1# lamb
1 c crushed spicy pork rinds
3/4 cup bacon bits
2 eggs Beaten
2 cloved minced garlic
1 small onion diced
1/2 diced bell pepper
1cup chopped mushrooms
2 table spoons Worcester sauce. Salt pepper
1 tsp Italian seasoning
1/4 cup heavy cream
I mix with my fingers place in baking dish
Makes 2 loaves
Man you are so entertaining to watch. Love what you do. I really respect how you give the recipe creators all the credit. Keep up the great work!!
Oh lord! That second one is the best meatloaf I have ever tasted. I added 4 cloves of garlic because I love it. I made the gravy too, strained the solid drippings out, sensational. Great work Wes, I know this is an older video but I'm newish to Keto & fully appreciate your efforts. Regards from Australia.
Have made the bacon wrapped recipe twice. Love it! I add a few slices of bacon over the ends of the loaf after I've turned it over into a pan since you have leftover bacon from a 12 oz pkg anyway. The gravy is outstanding as well. I use 2 lbs of ground beef, just because it's easier. Takes about an hour for mine to get done and I broil it on low for 5 min at the end to crisp up the bacon. I heat it in the air fryer.
I made both batches hoping to freeze some, but it hasn't lasted long enough yet... Thank you so much for making this. You have been so helpful to me on my keto/carnivore journey. I'd also note that you are looking so good on recent videos, good for you! Your humorous and positive attitude are infectious.
I think you've earned the right to call it a semi-weekly web series at this point with how much content you've been putting out in the past few months!
Wesley, my favorite thing about your videos. #1, I can listen to your southern twang all day. #2, your face when you have tasted your creation! No poker face for sure. And when you don't like it, we know you don't like it. Thanks for what you do!
I could practically hear you purring as you tasted the bacon wrapped loaf! Think the glazed one would make good sandwiches on low carb bread/wraps.
Just tried the winning meat loaf tonight...we were knocked out by it! Best low carb meat loaf I've tried... wonderful flavor and texture. Can't believe how that heavy cream and just one egg managed to replace bread or cracker crumbs or oatmeal. Doesn't make sense,. It it works. And loved the technique of forming it in the loaf pan with plastic wrap, then bacon strips--flipped out to a baking dish perfectly. If you hadn't demonstrated this recipe I would not have tried it because of the cream. Thanks Wes!!
Wow. I've never heard of heavy cream in a Meatloaf, nor any cheese other than parmasan. So, I'm shocked on this. Will try it the week. I'm a member of Diet Dr and Dr Fung is the King of KETO and intermittent fasting. I use his site for specific things.never really paid much attention to the recipes. Thank you for this presentation. Looking forward to more. I love your channel and have enjoyed it for about 3 years now 😀
Italians have always added a little whole milk to their meatloaf and meatballs to add extra moisture when some of the fat melts away from the meat. They also add actual bread pieces instead of breadcrumbs for softer texture.
Y'all, were making...., come on! Best opening ever :) We are always in for a treat. Thank you. Your videos make my day. I found you through Steve at Serious Keto. Wonderful!
Your reactions when you take the first bite is gold!
I just love it when you're having a food 'moment'.
I'm on Carnivore , and the bacon one is a winner in my book, can't wait to try it.
I'm so glad you did this competition. I had gotten tired of trying to use Pork Panko in my meatloaf and having it dry as a bone! I tried the recipe with the Almond flour, but adding my "goodies" of garlic, parsley and sugar-free ketchup. The flour and parmesan made a perfect consistency - the meatloaf didn't fall apart and they imparted very little "non-meatloaf" flavors.
Like others, I love the fact that your face tells it all when you taste-test the recipes. I always use the ones you like best and they never fail. Thank you, and keep on testing!
BTW, I made a string bean casserole with your home-made "cream of mushroom soup" last Thanksgiving - it was OUTSTANDING!
Suggestion on "out-panning" your formed meatloaves: put a dish or tray over the top of the meatloaf pan, then flip all of it upside down, rather than _just_ the meatloaf tray. That way you won't lose anything, and _then_ you can add your bacon to the (now) top of the meatloaf. ALSO, if you add a small "open" baking rack to the bottom of your baking pan, the grease will then drip down into the pan and away from your meatloaf.
This is my 1st time watching you. Once was enough to subscribe, which is rare for me. Well presented and it looks absolutely delicious. I'll be trying both recipes, for sure.
Thank you so much, Bob! Welcome aboard. 🙂👍🏻
Don't worry about the calories! Not a single cell in our body uses calories. Their value are determined by burning food in a lab. Not how we metabolize nutrients at all.
Our meatloaf growing up had 2% evaporated milk in it. I started making it with cream. It had a brown sugar, ketchup, dry mustard glaze. It was so yummy.
Sounds delish! You can still make the glaze with Brown Swerve, Golden Monkfruit or Sukrin Gold in place of the brown sugar. 😊
Would love your recipe! Sounds pretty easy to ketofy!
@@my24soccer mine? Basically 1 1/2lb ground meat, some beef onion soup mix powder, some crushed corn flakes and some evaporated milk. I don’t follow the original recipe anymore, I never have cornflakes but if it’s a bit too damp I’ll crush some of my husband’s raisin bran flakes, or his crackers, or some Panko. I tried crushed pork rinds but kids didn’t like it. Topping was 3tbsp brown sugar and ketchup, and 1/4 tsp dried mustard powder. Put the glaze on in the last 10 minutes
The one with bacon can be placed in small baking pan that comes with a baking rack; like the ones for turkeys, just a thought
Ok, first time commenting. Been referring people to your videos. I binge watched them during my 14 day water fast. It’s time now to break my fast! I’m doing carnivore now as I find better results than keto but keto is my lifestyle where carnivore is temporary- I highly recommend trying it! Thanks for all you are doing...I need to find that tip jar because you helped me get through the fast 😋
I like taking meatloaf mix, adding seasoning salt, forming hamburger patties, freeze for about 20 minutes then throw on the grill to use as hamburgers.
wow!!! just made the bacon wrapped Meatloaf ! so good its probably illegal lol
I made mug bread for the recipe and soaked the bread with plant bases oat milk! I added two eggs grated
parmigiano 1/4 tsp of chilli 1/4tsp oregano 1/4 tsp garlic powder!
A dash of Worcester mix together with sautéed onion and garlic! Add the turkey and pork mince, mix the contents together,
shape the meatloaf, put 3 boiled eggs in the middle of the meatloaf
Cover with the rest of the meat! Spoon over the pasta sauce! Bake in the oven for 55 minutes at 160 temperature!
You need to let the meat loaf stand for 15 minutes before carving!
I’m going to try the bacon wrapped version, but glaze with ketchup! Got to have that ketchup on my meatloaf!
I added a little when I reheated it for leftovers. Can confirm it’s great! (I want to try the gravy as well!) 🙂🙂
I made the 2nd recipe & all I tasted was oregano!😭WHY??? So I've got this lovely bacon wrapped loaf of meat, and don't want to eat it. So- I'm gna make some kind of tomato sauce to top it with. Because a meatloaf without tomato sauce/ketchup is NO meatloaf to me🥰👌
Thank you for telling your subscribers about Thrive Market's free memberships. You are the only one who I have heard on UA-cam that is sponsored by them that tells people this. I was able to apply and got approved for a free membership. Thank you. You are much appreciated. Thank you Thrive Market too.
Oh I've missed you so! I have been away from the keto lifestyle for almost a year. Our family had a lot of heartache over the past year and I just crawled into my carb induced feels and I didn't just go off the rails, I drove that wagon into the ditch. I decided a few weeks ago that I am done being sad and mad and all of that. SO you are my first stop back in the keto life! Reboot time!
Love the bacon wrapped meatloaf. I added just a little sugar free baby’s rays bbq sause on top. So so good
Great job as always. Way to help us all stay honest with the journey - so good journey to you all.
Thank you, Lee! 🙂🙂
I look forward to seeing you and I miss you when you're away! You are truly a treasure! I just joined Thrive because of you. I'm so glad they endorse you. You can't imagine the things I've bought after watching every single one of your videos...I sincerely wish you got a kickback from each of them. I'm about to become a Patreon sponsor too!! Keep up what you're doing and know that you truly bring joy and a smile to me and others I'm sure. I'm making that bacon meatloaf this week..Thank you so much Wes...I appreciate YOU
Had to make this again.
I made thar gravy but cooked Brussel sprouts in it.
Woooooow
Omiword , if you broiled them to carmelize them first?! Thank you for this idea!
If you use a higher content of fat in your beef, you can work it without issue. Grind up a brisket and you have 50/50 yummy ground beef. Try Swiss cheese for an interesting flavor.
I still think my own meatloaf is thee best... I ground 1 jar mushrooms (or 4 oz.) with 1/2 cup mozzarella in a food processor for the bread crumb replacement and it makes thee best, perfect texture, juicy, meatloaf. I also use Mrs. Dash onion and herb seasoning. So good! Try it! I mix it thoroughly and it always comes out perfect.
Yum, I'll be trying the bacon wrapped meatloaf today! Thank you!
Wes, your eyes tell the story without you saying a word. When you bit into the one with the bacon, your eyes widened a lot. I knew then that it is great. I sure enjoy watching you!
Took me two years but I made the bacon wrapped version last night. It was a hit! Thanks again for putting all of the work in testing for me! I mean us!
Highly recommend the interviews on Diet Doctor.
I can’t wait to try this! Have to say though that mushroom duxelles straight up belong in meatloaf. I would never eat mushrooms by themselves but they give good umami.
George Stella's Low Carb and Lovin It is the best meatloaf recipe I've ever had. Literally every person I've ever given it to and made it said its the best ever. The magic is the prosciutto and provolone in the middle.
Love your videos, I haven’t watched them in awhile, but now I will! Forgot what quality content you have :-). Thanks for sharing this info on meatloaf.
What I do for my meatloaf is crush (in a gallon Ziploc) 2 oz plain pork rinds with a rolling pin and use that in place of breadcrumbs.
I also use shredded romano cheese. I’m encouraged to process my romano more now though and make it more “powdered” so it incorporates better.
I also cook my meatloaf on a cookie sheet fitted with a baking rack so it is raised above the juices.
My recommendation on making the meatloaf macros more “true”, just use a leaner ground beef or half fatty and half lean or even mix your 1 lb ground beef with 1 lb ground pork. A mixture of meat in meatloaf really enhances it.
Have you tried the recipe Neisha uses? Dr Ken Berry's wife. She uses pork panko crumbs instead of almond flour. And covers it in bacon. You have to make the gravy! I would love to hear about how the gravy is!
Made the bacon wrapped version - yep dang delicious. I used your forming method too and that works quite well. Thanks!
I have made the Diet Doctor recipe for Bacon Wrapped meatloaf many times. It is so wonderful. One time I didn’t have bacon so I just basted it with bacon grease...still turned out great!
Thank you for pointing out the possibility of discrepancies regarding fat and serving sizes.
One trick to not over-mix the meat is to mix all other ingredients *before* you add the meat to the bowl.
Good tip! Get the “small stuff” mixed before adding to the meat. :-)
I found it really interesting to see such different ways to make a meatloaf. I hadn’t heard of people putting glazes or adding dairy to their meat loaves before, I may try out some different sauces for a glaze on my next one (I don’t like ketchup, so it’ll probably be a hot-sauce base). I started to use finely chopped and then seasoned tofu as a binder in my meat loaves a few years ago, and I found that it worked well. The key is to let the tofu dry out a bit before adding in to the loaf so that it doesn’t add too much moisture (this can be done while you let the seasoning absorb into the tofu). I’ve used bacon wraps on my loaves in the past before, and what I found works well is to weave the strips together before lining the pan and extend it to cover 4 of the 6 sides - it keeps the strips together nicely, and it has the added benefit where as it cooks and shrinks, it compresses the loaf together so that the resulting loaf is nice and dense, you just need to make sure to do periodic draining out of the fat because it generates a lot.
So glad you finally did meatloaf. I had been asking for a while now 👍 The Diet Dr recipe has become my go to since reading this. I add keto panko (pork rinds) which helps keep extra moist, sometimes I make a fancy bacon lattice, and frequently cook on the smoker! Outstanding, thanks much.
You are my favorite person to watch on You Tube. Gonna try both styles of meatloaf.
I really appreciate you washing your hands during the preparation process. So many videos I see people touching raw meat and just wiping their hands on a towel. I wash like you do, every time I handle raw meat before touching clean items.👍
Thank you so much for you link and discount for Thrive. I now order monthly and love it.
Commercial shredded cheese has potato starch on it to keep it from sticking. One of those foods that has hidden carbs.
Excellent presentation
I’m so ready to make the bacon wrapped meatloaf with the gravy and some cauliflower mash
Thank you Wes
When you really, really LOVE something your face shows it all!! Thanks for the great review..it's Fall weather in Chicago, 42 degrees right now, great for dinner tomorrow
Can’t wait to try both meatloaf recipes,! They both look yummy!
Made a combination of both tonight...bacon one with no bacon but sugar free ketchup on top and it was soooo good! Thank you !
I love your face when you are doing the taste test.
I don't worry about carbs in onion because I don't use I don't use a huge quantity.
I wondered how the bacon turned out. Sometimes cooking like that makes is too saugy ... not crispy enough. But it must have been ok because you loved it.
Your eyes give you away. My husband absolutely loved this, and he is not a lover of meatloaf.
I appreciate your honesty. It's rare these days.
DUDE! I just made the second meatloaf...
O M G!!! I made garlic roasted Brussel sprouts to go with it.... YUMMILICIOUS!
YAY! (Save some for meeee!) 🙂
Thank you for your review. I am a Diet Doctor fan. I started Keto by way of his 30-day challenge. I lost approximately five inches off of my waist in about eight weeks. Since then, I use his delicious recipes as part of my lifestyle. I am going to make the bacon-wrapped meatloaf this weekend. Thank you for your teaching moment. I did not know that onions and onion powder contained carbohydrates! I will now ease back on the onions. Again, thank you.
Oh Wes... you did it again. This is how we choose to spend our Saturday night-watching you work your magic. Heavy cream in meatloaf?? Who knew?! We will be trying these for sure. I swear.. your faces at the end of your videos SLAY! To be perfectly honest, I have been struggling lately with staying on keto. This looks like a great way to get back on track. Thank you for inspiring us to keep moving forward. The struggle is real, and you just might have woken me up. ❤️👍
I haven't made a meatloaf in 25 years, but am pretty sure I used to form a loaf and baked it on a rack on a sheet pan. Going to find my favorite recipe and try to tweet it to be lower carb. Thank you for posting!
I agree catsup on the meatloaf and in your salmon patties my grandma always had mashed potatoes and peas it must be a southern thing.
That bougie spatula though.. I love it!
Haha! On clearance at Target! 😜🙂
Yum, can't wait to try these. Thanks Wesley. Love your videos.
Hi Wes, you can use ground pork rinds instead of bread crumbs. Ground pork rinds work in tuna fish and as a batter for chicken and fish. Also, a great "chip" for guacamole, too. Just make sure rinds are fried in a keto approved oil.
Yummm! To both! Your face after taking a bite of the second loaf said it all😋🥰❣️
I just found your channel. I would love to subscribe to ThriveMarket but, I checked and they do not have international shipping. But, Thank you. It's so good to have a friend who tests recipes.
I just made a keto meat loaf! I put three boiled eggs in the middle. It's baking in the oven, baking for 55 mins!
My mouth was watering by the end of that video, that’s dinner sorted for tomorrow. Thanks for the share, you make my keto journey so much easier.
My mom always used bread soaked in milk in her meatloaf to keep it moist. I wonder if anyone has tried using any of the zero carb bread out there in that application. I’m thinking it could work but HWC instead of milk. 🤷🏻♀️
glad you're safe from the hurricanes! was thinking of you. always good to see you and your videos!!
Love watching your videos! I can’t wait to try the bacon wrapped meatloaf! I love your tasting expressions and enjoy your humor!
I hope you do a follow up vid with the second meatloaf WITH the gravy this time.
Right? I think we need it in our lives!
I forgot I used whipping cream before because I saw milk added before & thats what I had.It adds moisture.It was good.
I haven’t tried Keto meatloaf yet but I think using leaner beef and coating the loaf pan with olive oil guarantees juicier and moister meatloaf. (Enough oil so it basically fries in it.) Substituting cream and using parmigiana as usual. Can’t wait to try it.
Try using cocktail sauce instead of ketchup... yum.
Thank you for the brilliant idea of forming the meatloaf in the loaf pan and then baking it in a separate dish! I'm so excited to try this. I may try reducing the onion from the diet doctor recipe and then adding just a little bit of ketchup or just plain tomato sauce/paste as a glaze. YUM!
Wes, you are adorable. Just FYI, on the second meatloaf, it is best to cool the cooked onions before adding to the meat mixture. I’ve done that for years. 😊 Thanks for comparing these two recipes. I’ve made the more traditional one, like the first one but I’m definitely going to make the bacon wrapped recipe, too. I’m intrigued with the whipping cream addition and I’m sure my bacon loving non keto hubby will like it, too.
I was going to say that- don’t mix hot onions with raw meat
It’s so entertaining to watch you cook and taste these recipes. You make it fun! Great video once again.
I love your facial expressions when you try something really good! Great video. :)
That Avocado Oil has a nice "sweep", not a stream. Definitely going to try Diet Dr recipe, and may try the other one too. Its always so fun to watch your videos :) Btw, I usually refrigerate a meatloaf for 15 to 30 min before baking, which re-solidifies the fat in the loaf and makes it a bit hard so when it cooks in the meatloaf its just tender as first love.
I love how your eyes get big when your eating something good..
Love your show
Just tried it WITH the gravy. You were right to compare the two meatloafs (meatloaves?) by themselves, but duuuuude--you gotta try the gravy. Takes it to the next level, plus you can put it over the cauliflower it suggests to serve alongside it.
I love your cookbook collection in the back there!!! You could always do head to head "Vs recipes" with those 😋
You crack me up with your expressive face and especially your eyes! you don't have to say anything because your face says it all. Thanks for doing these comparisons....I love you doing all the work and then I can try out the "best" one. I also like your suggestions about sometimes melding ingredients from both recipes together.
Your facial expressions are priceless! Question: I have high LDL cholesterol and therefore need to lower the fat in my recipes. Can these recipes be made with turkey burger instead of beef? How about bison burger? These burgers has way less fat.
I use ground pork rinds and finely grated parmesan cheese in my meatloaf. I some times put the bacon on top of it to add fat and flavor.
Wes, some of the grease I The bacon -wrapped is from the BACON! No problem👌 This recipe is very similar to our family's recipe. The only thing I add that is different is a little pork panko and skip the cream. Yes, our eyes roll too! 😋😍
Awesome video! My family recipe always used crackers or dried out bread soaked in milk. I was just trying to engineer an LC version of that when this popped up. The hand rub is always the tell for when something is extra delicious.
Going to try the bacon wrapped version glazed with some G. Hughes sweet chili sauce this weekend! Perfect weather for it here in the Midwest! Thanks again!
You are the best. KEEP SAYING Y'ALL. MAKES ME SMILE