We were visiting friends in New Jersey last month and had the most delicious balsamic glazed meatloaf ever at their house. As soon as I tasted this masterpiece I knew I had to create a low carb and gluten free version of it to share with you guys.
Since it also lends itself well to meatballs, this recipe is going to have to count for today’s Meatball Monday recipe too. Win. Win.
Interestingly, the friend who made us the fantastic meatloaf that inspired this recipe expressed that she was nervous about cooking for me, which made me kind of sad.
On behalf of food bloggers everywhere I can assure you unabashedly and wholeheartedly that WE LOVE IT WHEN YOU COOK FOR US.
I don’t care what it is – if someone else is cooking it for me I’m all over it. Extra bonus points if you don’t expect me to do the dishes afterwards. Seriously, I could weep with gratitude – and so could the Hungry dudes.
You see, some people are under the mistaken impression that we food bloggers eat meals that look like the photos you see on our blogs all the time, and it intimidates them because they think if they cook for us everything has to be perfect.
Let me set you straight, at least as it relates to my house. A lot of the recipes you see here were made at about 10 am in the morning. Then I plate them and photograph them which can take only a few minutes, or up to an hour or two depending on the dish and how elaborate the set up is. After that I’ll usually eat some of whatever it is for lunch.
The rest of the family might get it for dinner that night – or a day or two later if I have other stuff in the fridge from earlier that week that needs to get eaten first. Sometimes dinner is a smorgasborg of 3 to 5 recipes I’ve made that day (or week), which may or may not complement each other flavor-wise AT ALL.
In a normal week, most of my meals are eaten cold out of a plastic container – or maybe microwaved if I have an extra few minutes. Mr. Hungry recently
complained mentioned that I never cook anymore.
I cook all the time. He just rarely gets to eat it hot and fresh like when I used to make dinner every night like a normal person.
My fellow bloggers can chime in any time here and back me up – unless they do manage to get a hot fresh dinner on the table every night, in which case you can move along quietly because Mr. Hungry still thinks all food bloggers live like this and I don’t need you disabusing him of that notion.
I’m working on developing a schedule that allows me to cook multiple recipes a day to post here, while also getting hot and healthy meals on the dinner table for the Hungry dudes at night.
If I ever figure it out and publish my findings, I’ll probably get filthy rich from all the other starving blogger families who will buy said book in desperation to start eating hot meals on time again. Then I’ll hire someone to cook all the family meals (and do all the cleaning) and that will be Uh.Ma.Zing.
In the meantime, the Hungry dudes are going to have to keep eating leftovers on a regular basis – and hope that our friends will take pity on them and start inviting us over for dinner more often…
If you have hungry food blogger friends to invite over (like me, definitely me,) consider making them (me again) this balsamic glazed meatloaf.
Both sweet and savory, this low carb meatloaf recipe is super tender thanks to the abundance of minced veggies inside. It’s comforting and homey, but feels fancier than your average meatloaf due to the tangy balsamic glaze.
This meatloaf recipe also makes delicious low carb meatballs, which are the perfect party appetizer if you make them cocktail sized. You can even keep them hot in a crockpot and just leave a dish full of toothpicks or skewers nearby for your guests to fish them out with.
Be sure to make a double batch for a big crowd though because they will go fast!
Whatever form you serve this low carb meatloaf recipe in, it’s bound to be a hit with your family and your grateful guests (hint hint) alike!
- 3 lbs. ground beef (80/20)
- 1 cup white mushrooms, minced
- 2 cloves garlic, minced
- ½ cup onion, finely chopped
- ¼ cup red bell pepper, finely chopped
- 2 Tbsp fresh parsley, finely chopped
- ⅓ cup grated Parmesan cheese
- ½ cup almond flour
- 3 eggs
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- 1 tsp balsamic vinegar
- 2 cups balsamic vinegar (no sugar added)
- 2 Tbsp low sugar or sugar free ketchup
- 1 Tbsp granulated sugar substitute (Swerve, Splenda, Ideal, etc.)
- Combine all of the meatloaf ingredients in a medium bowl and mix thoroughly.
- Form the meat mix into 48 cocktail sized meatballs (approximately 1 inch). Place the meatballs on parchment paper or a greased cookie sheet and bake for 8-10 minutes at 375 degrees (F) or until cooked through. Add the meatballs to the glaze and toss gently to coat. Serve hot.
- Press the meat mixture into two 8-9" loaf pans and bake at 375 degrees for 30 minutes. Remove from the oven and pour off most of the liquid from the two pans. Pour ¼ cup of glaze over each of the meatloaves and return to the oven. Bake for another 20 minutes. Cool for at least 10 minutes before slicing and serving with the remaining glaze.
- Combine the balsamic vinegar, ketchup, and sugar free sweetener in a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes or until reduced by at least half and slightly thickened and shiny. The glaze is ready when it's thick enough to coat the back of a spoon. Refrigerate any extra glaze for future use.
Per 4 meatballs w/ glaze: 264 calories, 17g fat, 6g net carbs, 24g protein
Per 1.5 inch slice of meatloaf: 278 calories, 17g fat, 3g net carbs, 24 g protein
additional 1 Tbsp glaze for serving: 21 calories, 0g fat, 4g net carbs, 0g protein
New to low carb or keto eating and need some help? Try my one of my free menu plans (3 Day Keto Kickstart, 7 Day Egg Fast, or 12 Weeks of Keto Menu and shopping lists) to whip yourself back into shape ASAP!