Juicy Carnivore Meatloaf Recipe with 5 Simple Ingredients

Meatloaf gets a bad rap sometimes, but trust me – this carnivore meatloaf recipe will completely change your mind. I grew up thinking meatloaf was that dry, sad dish smothered in ketchup, until I discovered the magic of keeping it simple with just meat, eggs, and seasoning. No breadcrumbs, no fillers, just pure meaty goodness that comes out juicy and packed with flavor every single time. It’s become my go-to weeknight dinner because it’s so easy to throw together, and even my picky kids gobble it up. If you’re looking for a high-protein, no-nonsense meal that delivers on taste without the fuss, this carnivore meatloaf recipe is your new best friend.

Why You’ll Love This Carnivore Meatloaf Recipe

This isn’t your grandma’s meatloaf – it’s better. Here’s why:

• Pure protein power: Just meat and eggs means every bite packs a serious protein punch
• Keto’s best friend: Zero carbs makes this perfect for low-carb lifestyles
• Five ingredients: You probably have everything in your kitchen right now
• Weeknight magic: Mix it in one bowl, pop it in the oven, and dinner’s done
• Juicy every time: The combo of beef and pork keeps it moist without any fillers

Seriously – if you’re craving something hearty that won’t complicate your life, this is it.

Carnivore Meatloaf Recipe Ingredients

This recipe keeps it gloriously simple – just six ingredients that work magic together. Here’s what you’ll need:

• 2 lbs ground beef (80/20 fat ratio) – The fat keeps it juicy!
• 1 lb ground pork – Adds richness and perfect texture
• 2 large eggs – Our natural binder
• 1 tbsp salt – Brings out all the meaty flavors
• 1 tsp black pepper – Just enough bite
• 1 tsp garlic powder – My secret flavor booster

That’s it – no fillers, no fluff. Just pure carnivore goodness waiting to happen.

How to Make Carnivore Meatloaf

Don’t let anyone tell you meatloaf is complicated – this carnivore version is foolproof. Here’s how I make it perfect every single time:

Mixing the Meatloaf

The secret? Use your hands! Dump everything into a big bowl and gently mix until just combined. Overworking the meat makes it tough, so stop when you no longer see streaks of egg. It should feel slightly sticky but hold together when you press it – that’s how you know it’s ready.

Baking the Carnivore Meatloaf

Shape your mixture into a loaf (I like mine about 9×5 inches) and pop it in a standard baking dish. Bake on the middle rack at 375°F for about 55 minutes. The real test? A meat thermometer should read 160°F in the thickest part. Let it rest 10 minutes before slicing – this keeps all those delicious juices inside where they belong!

Tips for the Best Carnivore Meatloaf

After making this carnivore meatloaf more times than I can count, here are my foolproof secrets:

• Fat = flavor: Don’t skimp on the 80/20 ground beef – that fat keeps every bite moist and delicious
• Trust the thermometer: That 160°F internal temp isn’t just a suggestion – it’s your ticket to perfect doneness
• Let it be! Those 10 minutes of resting time? Non-negotiable unless you want all the juices on your cutting board
• Cold hands help: If the mixture feels too sticky, run your hands under cold water before shaping – works like a charm

Follow these simple tricks and you’ll have carnivore meatloaf perfection every single time!

Carnivore Meatloaf Variations

Once you’ve mastered the basic recipe, try these fun twists – my family goes crazy for them! Wrap your loaf in bacon before baking for extra crispy goodness. Or surprise everyone with a melty cheese center – just press a block of cheddar into the middle before shaping. Want some heat? Mix in a teaspoon of cayenne pepper with your seasonings. The best part? These variations keep it 100% carnivore while adding exciting new flavors!

Serving Suggestions

This carnivore meatloaf shines all on its own, but if you want to round out the meal, keep it simple! My go-to’s are roasted Brussels sprouts with crispy edges or a quick side salad with a tangy vinaigrette to cut through the richness. Sometimes we just slice it thick and eat it straight off the cutting board – no shame in that game!

Storing and Reheating Carnivore Meatloaf

Leftovers? No problem! This meatloaf keeps beautifully in the fridge for up to 3 days – just wrap it tightly. When reheating, I always use the oven (350°F for 10-15 minutes) to keep that perfect texture. Microwaving works in a pinch, but you’ll lose some of that amazing juiciness!

Carnivore Meatloaf Recipe Nutrition

Now, let’s talk about what makes this carnivore meatloaf such a nutritional powerhouse! Packed with high-quality protein and healthy fats, this recipe keeps you satisfied without any unnecessary carbs or fillers. The exact numbers will vary depending on your specific meat choices (grass-fed vs conventional, exact fat percentages, etc.), but here’s the beautiful thing – you’re getting pure, clean fuel from quality animal products.

Nutritional values are estimates and vary based on ingredients/brands used. That said, when you’re eating something made with just meat, eggs, and simple seasonings, you can feel good knowing exactly what’s going into your body – no hidden sugars, no mystery ingredients, just real food that nourishes you from the inside out.

Carnivore Meatloaf Recipe FAQs

I get asked about this recipe all the time – here are the questions that pop up most often:

Can I make this with just ground beef?
Absolutely! While I love the pork-beef combo for richness, 100% beef works great. Just bump up to 3 lbs of ground beef and maybe add an extra egg yolk to keep it extra juicy.

Why does my meatloaf turn out dry?
Two culprits: overcooking or lean meat. Always use 80/20 beef, pull it at 160°F (not higher!), and let it rest. That fat and resting time make all the difference between dry and divine.

Can I freeze carnivore meatloaf?
You bet! Wrap cooled slices tightly in plastic, then foil. They’ll keep for 2-3 months. Thaw in the fridge overnight and reheat in a 350°F oven for best texture.

What if I don’t have garlic powder?
No sweat – this recipe shines with just salt and pepper too. If you want extra flavor, try a pinch of smoked paprika or onion powder instead.

Try this recipe and tag me with your results – I love seeing your carnivore creations!

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