Low-Carb/ Low Glycemic Meatloaf


I know that you’re probably saying, “How can that be good?”  I promise you, that it is.  I give this recipe a “very good” for taste and outcome.  I give it a “fairly easy” rating for preparation and cooking.

This low-carb meat loaf recipe is similar to the one from my childhood, but without the bread crumbs.


  • 2 lbs. ground meat — 85% to 90% lean works well. I’ve used beef, turkey, and combinations.
  • 1 cup rolled oatmeal
  • ¼ cup finely chopped onion or 1 Tbsp dehydrated onion flakes
  • 2 cloves garlic, minced, or 1 teaspoon garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • ½ tsp black pepper
  • 2 tsp salt
  • 2 Tbsp Worcestershire sauce
  • 2 tsp salt
  • 1 egg
  • ¼ cup water or milk (it’s better with milk)


Mix all ingredients together in a bowl. Using your hands is easiest, but don’t overmix. Bake in a loaf pan, several small loaf pans, or make ones. Bake at 350 F for about 1 hour for a large loaf. (If you bake it longer at 325 F, the meatloaf comes out a little more dense and the texture is more like a standard meatloaf.) Muffin-cup meatloaf cook in about 15 to 20 minutes.



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