This past weekend I taught a Low Carb Cooking Class and a sweet lady named Susan emailed me ahead of time and promised a sampling of the best meatloaf I’ve ever had in my life – as well as the recipe. Now, when you consider how long I’ve been eating good food, that is a lofty promise. So I need you to really pay attention to the my next sentence…. She was right. This is the absolute, be all, end all, best meatloaf I have ever tasted in my entire life. I have since made it twice and forced everyone I come into contact with to try it and they have admitted the same thing.
Folks, your life has been missing something and it is this meatloaf. The flavor, tenderness, juiciness, and beauty of it are the stuff of legends. Susan, folks are going to build a statue in your honor one of these days.
Now let’s stop lallygagging and hightail it into the kitchen folks, because there is no time to waste when you have something as delicious as this meatloaf waiting on ya.
You’ll need: Ground Turkey or Chicken*, Ground Beef, Eggs, Pork Rinds (plain)*, Onion Soup Mix, Reduced Sugar Ketchup, and Water.
*Ground WHAT? I was surprised by the turkey/chicken in this recipe. Really surprised. This beefy tasting meatloaf doesn’t give away that half of the meat is poultry but it sure does add a tender texture to it. Note that the original recipe called for chicken but I didn’t see ground chicken at my grocery so I used ground turkey and it tasted the same to me. Also note that I have always disliked biting into something I expected to be beef and finding it is chicken – but this meatloaf recipe forever altered my thinking on that!
This lineup of ingredients looks innocent enough but when combined together they create a kitchen miracle and turn out this mouthwatering meatloaf that I cannot stop thinking about! I have made my mother promise me she will make it this week.
You can use regular ketchup in this if you want but reduced sugar is really going to save you on carbs. I LOVE ketchup so I gladly use the reduced sugar version – so I can have double the amount I might have had otherwise ;). I buy Heinz Reduced Sugar ketchup at Wal Mart.
*We no longer eat pork but I’ve parmesan cheese to be a great substitute that adds flavor and acts as a binder.
Crush your pork rinds. I just put them in this bag and rolled a can of something or another over them. A rolling pin works, too. As would car tires – but I only get that extreme around the holidays*. 🙂
*We have a family tradition of running over large candy canes with our cars to use as toppings on cookies and candies. Don’t worry, we double bag them first and only use licensed drivers ;).
Mix all meatloaf ingredients together using your hands in a large bowl. Mix, mix, mix until it is really well blended. I guess you could use a stand mixer to mix this if you like but I’ve always seen it mixed with hands so I just keep with old habits. If it ain’t broke…
Susan’s recipe calls for taking the end pieces of a loaf of bread and placing them up against each other in the bottom of a 9×13 baking dish. I love that this uses up the part of bread that sometimes gets discarded in houses. I decided to use my little baking dish that I use for rolls. It worked out okay but I recommend going with Susan’s suggestion and using a 9×13 because my pan worked out but a 9×13 is going to give you plenty of room for any grease or liquid to accumulate. Mine almost overflowed the pan a bit because I used a shallow dish.
Turns out, there is something to be said for following a recipe… (I’m not saying a word).
Using your hands (still), form the meat mixture into a loaf on top of the bread in your baking dish. Press it together a bit as you do so. Squiggle a little additional ketchup on top again if you like (this is additional to what the recipe calls for).
Bake this at 350 for an hour.
While that is cooking, this is the perfect time to brew up some Southern Breeze Sweet Tea. This is the sugar free, zero carb sweet tea that is as simple to make as pouring hot water over the bags and letting them steep for a few minutes. This stuff is the real deal, made in Marietta, Georgia.
Let me show you how easy it is to make. I actually brew mine right in the pitcher.
- I pour about an inch of cool water in the bottom of a 2 quart pitcher (one that can handle heat). This is an old habit of mine, you can skip it if you like.
- Bring some water to a boil in my electric kettle (click here to see the one I have), toss two family size tea bags in the pitcher, and pour the boiling water over.
- Let it sit for 3-5 minutes, then remove my bags and fill the pitcher up the rest of the way with water for perfectly sweetened Southern iced tea every time. This photo is just before removing the bags and adding more water.
These three simple steps will yield perfectly sweetened Southern iced tea every time, great with my low carb eating and surviving the month of August in Alabama. Be sure you visit their website for a coupon to use when you go out hunting for it later on today (click here and then choose “sweet deals” at the top of their page)! They also have a tool that will tell you what stores in your area carry their tea.
Click here to find what stores in your area carry Southern Breeze Sweet Tea.
A glass of Southern Breeze Original Sweet Tea is just what this meal needs.
Allow to sit for ten minutes before cutting. After the ten minutes, it cuts beautifully.
Get ready for the most amazing meatloaf I have ever tasted in my life.
Ingredients
- 1 envelope Onion Soup Mix.
- 2 eggs
- 3/4 cup water
- 1/3 cup No Fructose Ketchup I used reduced sugar
- 3/4 cup crushed PORK RINDS crush, then measure *
- 1 lb. ground beef
- 1 lb. ground chicken
Instructions
- Preheat oven to 350°
- Using clean hands, mix together all ingredients in a large bowl until well blended.
- Place two ends from a loaf of bread, end to end, onto the surface of a 9’x13’ baking dish.
- Form the meat mixture into a loaf, on top of the bread slices
- Squeeze a little more ketchup on top of the meatloaf.
- Bake for 1 hour.
- Let stand for 10 minutes, before slicing
Notes
To take this meatloaf over the moon, heat each slice on a sizzling hot cast iron griddle skillet, putting a crusty sear on both sides!
Peel off the bread, from the bottom of each slice of meatloaf, and give it to your 4-legged children. Tails will wag, and they will love you forever!!!
*We no longer eat pork but I've parmesan cheese to be a great substitute that adds flavor and acts as a binder. I add about 1/2 cup.
The only time my prayers are never answered is on the golf course.
~Billy Graham
Special thanks to Southern Breeze Sweet Tea for sponsoring this post and helping me bring this wonderful recipe to you!
Yum 
Sounds awesome. I’ve made meatloaf with crushed pork rinds before, but must try the ground chicken addition too…so glad you shared! YUMMERS! Meatloaf is not only one of my favs, but when my hubby returned home from Vietnam, the first thing he asked his mom to make was meatloaf. We are a match made in meatloaf heaven. =)
Please thank your husband for his service! Greatest respect, M.W. Johnson, USMC 1979-2003.
Col. Johnson,
Thank you for your service as well.
Warm regards,
Jennette Parsons
(Wife of Vietnam Submariner)
Excellent meatloaf thank you
What is the purpose of the bread crusts on bottom?? It seems it would absorb any liquid cooked out from meat.
Keeps the meatloaf from sitting in any resulting grease while cooking. It does NOT make meatloaf any less juicy.
You did me and my recipe proud, Girl Friend!!! Your picture looks like my Meat Loaf. When I first came up with this recipe, I used ground turkey with my ground beef. I happened to see the ground chicken in the WalMart meat display one day; it came in a tray, instead of the plastic tube. It just looked more appealing, so I tried it. I haven’t gone back to turkey, since that first chicken/beef Meat Loaf crossed my lips. I hope your readers enjoy it, as much as I do!!! My husband and I LOVED your cooking class!!!! Susan
I cannot thank you enough for sharing this! I am serious, this is amazing. My husband doesn’t even like meatloaf and he said “MAN that meatloaf is ridiculously good!” and had three helpings!!!!
Sara Jane (daughter’s best friend) had some and took some home. Her mother took one bite and said “Can you just let me have the rest of that?”.
You are a low carb enchantress in the kitchen. I can’t wait to try the other recipes you sent me today. I’m sure you’ll have future posts dedicated to you, too!!!
I am Susan’s next door neighbor and my husband and I are the lucky recipients of many of Susan’s dishes! She is an excellent cook and friend!
Wow how blessed you are! Are there any vacancies in the neighborhood,lol?
I second this! Gmama, let’s rent a moving truck together!
Just made this! So good! I doubled it, and found my hubby had gotten into the pork rinds♀️, so although they aren’t carb free, I crushed up some seasoned croutons to make up the difference. Really good! Also, the bread on the bottom is a life changer! Would’ve never thought of it!
Low Carb or not this Chicken/Beef combo is the best Meatloaf ever. I use Chicken Rinds instead of Pork Rinds. TY Susan and Christy for giving us this recipe.
My husband will love it!
Thank you,
Christy is it me today or are the recipes in both links the same. One states beef,chicken , pork. Other has only beef and chicken. I think I can’t get them side by side and I have not been feeling completely well so maybe I just can’t read today. Sounds like a good recipe. Will have to try.
Hey, I’m not quite sure I’m following. I don’t have a meatloaf recipe that has pork in it. I’m probably missing something, too so holler back! It’s been a very long and somewhat sleepless week 🙂
In the link for Pin for later shows meat- 1lb. ground beef, 1lb ground chicken 3/4 cup pork. I see that is suppose to mean pork rinds now but I thought it was pork to start with because a lot of people use a mixture of pork, beef, turkey to make meatloaf’s. On your site it shows pork rind and ground beef, ground chicken sorry for the mix-up in my head.
OH!!!!! Okay, that is a crazy pinterest thing. Let me see if I can change it, not sure if it will let me though because Pinterest auto populates that. I completely understand your confusion now.
Sounds wonderful! Did I miss number of carbs?
I figure carbs for my own personal use but don’t publish on the site due to all of the variations in ingredients and serving sizes that other folks could potentially use. Myfitnesspal.com is what I use. It’s free and really easy 🙂
You had me at pigskins.
What purpose are the pork rinds? I’ve never used them in a recipe.
Thanks
You usually use something as a binder and to help keep meatloaf moist. Most recipes call for bread crumbs or oats but this one keeps it low carb by using pork rinds. I think they also add to the amazing flavor.
I’ll certainly give it a try. Thanks
Christy, am I assuming correctly that you left the bread on the meatloaf and ate it also or did you remove it? Seems like it would be pretty greasy from the meat drippings.
The bread is used to soak up some of the excess grease. That’s why one of my “Tips” suggests peeling it off and giving it to your dogs. Mine do a Happy Dance every time they get treated with the trimmings, but I have to admit that there have been times when I left it in place and did my own happy dance.
I may or may not have had a personal happy dance myself. The world will never know….
I never would have thought of using beef AND chicken. This sounds so amazing that I can hardly wait to try it. And I know my dog will love the bread too. Now, if only my ground beef will hurry and thaw so I can get started.
Thank you for sharing this recipe :). Yay to another low carb friendly recipe to add to the collection. Clay and I too both enjoyed your cooking class. Thank you Christy
Wow this sounds super interesting with the pork rinds and chicken. I will have to try this! Thanks for sharing!
I must try this. I won’t tell right away what’s in it!
You should try 1lb breakfast sausage plus 2 lbs ground chuck, green pepper, 2 eggs, onion, ketchup and bread crumbs. Bacon on top. Best ever!
Now that would make it a completely different recipe, wouldn’t it?
I have used many of your recipes and they are tasty as as you describe.
I have a question about the meatloaf recipe you have recently shared . My husband is a celiac (food allergy to wheat gluten) and we have not had meatloaf in years . Come to think of it, I don’t think either of my sons have ever eaten meatloaf!
I have adapted some of your recipes so they become gluten free , but. I am hoping you could give me a suggestion as to what to substitute for the pork rinds. I am from Ohio, so I am not familiar with this item. Is it fried with flour? That is a no no for celiacs. I can locate gluten free bread for the recipe, though the bread is much like dry cardboard. Would I need to use bread slices?
I would appreciate any suggestions because I miss meatloaf and I would like my husband to be able to enjoy it as well.
Pork Rinds are usually located in the “Chip” aisle. They come in a bag like chips do. The ones I’ve always seen are pure pork, so you shouldn’t have any problems like with flour. Hope you enjoy!
Pork rinds are just skins fried, no flour, sometimes salt is added, but that is it. This recipe should be good to go for celiacs right now. I hope you get to try it soon! 🙂 You can skip the bread, no prob, there will just a bit more grease in the pan itself.
Don’t use the onion soup mix because it’s loaded with wheat. Instead I would use some dried minced onions and maybe some beef bullion if you can find a celiac compliant one.
I use corn flakes when our gluten free friends come over for meatloaf, but I suppose in this recipe you would lose some of the pork flavor with that substitution. In my meatloaf recipe I usually use crushed ritz crackers and can hardly tell the difference when I switch to crushed corn flakes. I hope this helps for gluten free meatloaf adventures in the future!!
I lived in Ohio for 12 years and found pork rinds everywhere. Walmart, gas stations just about any place you find chips. 🙂
I grew up on meatloaf made with “meatloaf mix” freshly ground from the butcher – it was 1/3 ground beef, 1/3 ground lamb, and 1/3 ground veal. I don’t know if this was a local thing or what back in the 60’s but it made amazing meatloaf. I think the ground chicken would mimic at least the ground veal part. Can’t wait to try this!!!!
MY
Mom made the same recipe and after she passed, I missed everything she cooked- that was in 1994 ( My Daddy passed 6 maths before she did) so, one day 2002 I decided to TRY to make her Meatloaf. She always used Ground round- Ground Pork- ground Veal- My parents were Italian so really this recipe was like making her delicious Meatballs, except for a couple of variations. We mix all the meat together ( depending on the amt I was making) I used a few eggs, Parseley flakes, garlic ( very little) and my Mom would always used day old bread & she would “patiently” pick small pieces of bread ( I have little patience, but I wanted to have my Mom there in spirit & wouldn’t dare divert her recipe, which I didn’t. Almost forgot! in egg mixture add liberal amt of grated cheese, beating the egg mixture & adding this bread to meat mixture and folding everything together, then added egg mixture and continued to ” fold gently & mix well, but don’ t overwork the entire mixture. ( My Mom’s words) last step was 1 can of Hunts sauce ( small) pour 1/2 can in meat mixture, reserving 1/2 can. Make into loaf and make a small dip with hands ( like. Crease) on top. Pour remaining tomato sauce over crease- put a few raw onions on top and put in 350* pre- heated oven. OM MY DEAR LORD! It came out like my Mom was in my body, it tasted exactly like my Moms! Excited, I called my children, her grandchildren told them I had a surprise for them & don’t eat! Well, I had mashed potatoes, green beans ( with the butter like you made it, Chrissy, and we always had a salad w/ vinegar & olive oil- S & P. My kids ( adults w/ they adored their Nana & Grandad & never kissed or disliked anything she made, we’re all hesitant to see if it tasted like Nana’s– WELL, IT DID!! I was so proud, they were thrilled, and I just smiled and said, well Nana help me- she showed up when I was cooking and she was as proud as I was! ( my kids thought I was nuts) I just proudly smiled & Thanked God for letting my Mom come help me! ❤️
This sounds like a good recipe that I want to try.
I have a little idea that I think would make prep even easier. Remember that bag you used to crush those pork rinds? Next, just add all the other ingredients that need to be mixed to the bag, seal bag, and then mix items in bag with your hands on the outside of the bag. Simply dump mixed ingredients in your baking pan, shape meat into a loaf and bake!
Great idea Nancy!! Thanks for sharing!!
I use my food processor to crush the pork rinds by continuing to pulse until it is the texture and size I need for cooking. Works great. I will be making the meatloaf recipe this coming week–I need some ground chicken but have all of the remaining ingredients on hand. Will let you know how we like it. Since this item is just pork rinds and oil, I believe they are gluten free.
Also FYI I buy my crushed peppermint sticks in a bag from the baking section of my grocery store; especially during the Christmas season. No fuss, no muss.
I enjoy your website very much. Thank You for all of your work.
Thank you so much, I am so glad you are enjoying the site!!!!
Christy, thank you for sharing this delicious recipe!! I have been low carbing for the past 3 months and I am always looking for new recipes. Any other low carb recipes you would like to share would be greatly appreciated. Especially recipes as good as this one! Thanks again!!
🙂 I will be sharing more along the way, hope you enjoy the meatloaf!
Lol, I’ve got the pork rinds, but no ground chicken, so I’m going to make another trip to the store tomorrow just so I can try this recipe.. I’m always looking for a better meatloaf recipe and this one looks so simple! I cook for just 2 now and plan to cook half and freeze the other half for a future dinner and leftover meatloaf lunch sandwiches. I’m assuming this will freeze well?
Hi Joyce!! I haven’t tried it but I can’t see why it wouldn’t freeze well. Let me know when you try it!!
You had my attention at “meatloaf” and kept it with “pork rinds” 🙂 I must try the Jordan Method of pulverizing. That sounds like a fun way to mash things! 🙂
🙂 I hope you enjoy the meatloaf Skye!!
Bought Southern Breeze tea at Publix this evening. It was on Clearance! Hope they’ll reconsider. I bought all of it. 8 boxes. I luv tea.
I love it too Phoebe, I hope you will be able to find it again!!
Lipton is making a sweet tea in a bag. I haven’t tried it. But, could n option.
It is not available within 100 miles for me. Bummer! Sounds good
Any ideas on a substitute for the pork rinds?
You can use oats or bread crumbs but then it’s not going to be the same. Will probably still be good but not the same 🙂
Won’t the addition of onion soup mix add carbs and preservatives,any suggestions?
I was thinking same thing. Wonder if dried onions would work ok?
It does add some carbs but not much at all, overall. I’m not sure if the soup mix has preservatives but that wasn’t a concern of mine with this recipe. I think dried onions and some additional seasonings would work fine. 🙂
This meatloaf is very similar to the one I make now since doing low carb. I keep crushed pork skins in a bag in the freezer ready whenever I need them. I use them in place of bread or cracker crumbs on top of casseroles, etc. Instead of ketchup (which I don’t like at all) I use a low carb salsa -usually salsa verde in place of the ketchup.Dollar Tree frequently has a no sugar tomato sauce that is great. Good to see all the low carb recipes coming out.
Great idea Winnie, thank you so much for sharing!!
Pork rinds in meatloaf? Sweet tea with NO calories? I am in southern heaven. Making meat loaf for supper, thanks
🙂 I hope you enjoy the meatloaf!!
I made this meatloaf for dinner last night and just had a leftover piece for lunch. Delicious! I didn’t have any pork rinds or ground turkey in the house, so I made a trip to the store and somehow managed to forget the ground chicken. I had a pound of ground breakfast sausage in the fridge, so I used that instead. I also subbed onion powder for the onion soup mix to cut down on sodium a bit.
I did get the low carb ketchup, which I didn’t even know existed before now!
This recipe was a hit with my extremely picky daughter and her soon-to-be husband also loved it…in fact, I packed up a portion for him to take for lunch today, too. 🙂 I’ll certainly be adding this to my regular meal rotation and I’ll share with my fellow low-carb friends.
Susan, thanks for sharing this recipe with Christy so she could pass it along to us!
I am so glad to hear it was a hit!!!
I’m making it again tonight. I’ve probably made it about every two weeks since finding this recipe in August! Thanks again, Susan and Christy!
Since I live alone, I made half the recipe. Now I wish I had made the whole thing! 🙂 I didn’t low-carb it. I mixed a little catsup and brown sugar to put on top. It is so good!
I am so glad you liked it Sherry!!!
Beef, chicken, pork is the classic meat loaf recipe. Which we never had growing up because it was too expensive. I’ll make this, freeze half, and have, at least, two meals. Thanks!
Wow! Made it tonight and it was absolutely delish. I wasn’t sure about the chicken but it’s a definite plus. Can’t wait for my meatloaf-loving husband to try it!
I tried this with turkey, too. Couldn’t find chicken at Walmart, at least that day. I LOVE meatloaf and this is incredible! And EASY!!! I’m no cook and even I had great success with this. Where can I find the carb count?
Thanks,
No Cook
I used myfitnesspal to calculate the carb count. The low carb diet I’m on counts NET carbs i.e. carbs – fiber. I GUESSED 8 servings and the net carbs per serving was 5 g carb-1 g fiber =4 g net carbs. I am allowed 30 net carbs per day on my diet so this is just fine. Hope this helps.
I don’t have a clue what I did wrong, I followed the recipe exactly as read, when it was done I let it rest a bit, when I took it out of the pan it completely fell apart. Any idea what could have happened? So disappointed.
I never took mine out of the pan, but rather let it sit for the ten minutes suggested and then just sliced it and had no problem. The only think I can think of is maybe it wasn’t pressed tightly enough into a loaf? OR Maybe it smelled so good that trolls sabotaged you in hopes of getting to eat more of your delicious cooking. 🙂