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carnivore meatloaf recipe
- Total Time: 105 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This carnivore meatloaf recipe features crispy edges, a savory umami glaze, and a surprise layer of tender caramelized onions inside every slice. Designed for busy weeknights, it’s a family-friendly meal that can be prepped ahead and ensures a moist, flavorful result every time.
Ingredients
- 900 g (2 lbs) ground beef, 80/20 blend
- 1 large egg
- 120 g (1 cup) plain breadcrumbs
- 30 ml (2 tablespoons) olive oil
- 2 large yellow onions, thinly sliced
- 60 ml (1/4 cup) tomato paste
- 45 ml (3 tablespoons) soy sauce
- 45 ml (3 tablespoons) light brown sugar, packed
- 15 ml (1 tablespoon) apple cider vinegar
- 10 ml (2 teaspoons) smoked paprika
- 5 ml (1 teaspoon) dried thyme
- 5 ml (1 teaspoon) garlic powder
- 7.5 ml (1 1/2 teaspoons) sea salt
- 2.5 ml (1/2 teaspoon) black pepper
- 15 ml (1 tablespoon) alcohol-free liquid smoke (optional)
- 15 g (1/4 cup) fresh flat-leaf parsley, finely chopped, for garnish
Instructions
- Preheat Oven and Prep Pan: Set the oven to 375°F (190°C) with a rack in the center. Line a large baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Caramelize Onions for Filling: Heat the olive oil in a skillet over medium-low heat. Add the thinly sliced onions and cook slowly for 20-25 minutes, stirring occasionally, until they are deeply golden brown and very soft.
- Prepare Smoky Umami Glaze: In a small bowl, whisk together the tomato paste, soy sauce, brown sugar, apple cider vinegar, and smoked paprika until smooth. Reserve 1/4 cup (60 ml) of the glaze to brush on the meatloaf later.
- Mix Filling and Meat Mixture: Add the caramelized onions to the remaining large portion of the glaze and mix well. In a separate large bowl, gently combine the ground beef, breadcrumbs, egg, liquid smoke (optional), thyme, garlic powder, salt, and pepper. Avoid overmixing, as this can lead to a dense texture.
- Assemble Layered Meatloaf: Divide the meat mixture into two equal halves. Form the first half into a rectangular loaf shape (approx. 8 x 4 inches) directly on the prepared baking sheet. Spread the onion and glaze mixture evenly over the base, leaving a 1/2 inch border. Carefully place the second half of the meat mixture on top and gently seal the edges.
- Bake and Glaze: Bake for 45 minutes at 375°F (190°C). Remove from the oven, brush the reserved glaze over the top and sides, and return to the oven for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is bubbly.
- Rest Before Serving: Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist result. Slice thick pieces to reveal the beautiful caramelized onion layer inside.
- Garnish: Arrange sliced pieces on a platter and scatter the fresh parsley over the top for a final garnish.
Notes
To avoid a dense texture, mix the meatloaf ingredients gently with your hands until just combined. The meatloaf can be assembled up to 24 hours in advance and refrigerated; add 10-15 minutes to the initial baking time if baking from cold. Rest the meatloaf for at least 10 minutes before slicing to keep the juices locked in.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 85 mg