Carnivore meatloaf
A free-form loaf of lean beef bound with egg and parmesan, with a spoonful of gelatin melted into broth to keep it juicy and a deep brown crust all over. It slices cleanly once rested, and it is at least as good cold the next day.
- Time
- 90 min (20 prep + 70 cook)
- Servings
- 4
- Per serving
- 390 kcal
- Protein
- 44 g
Ingredients
- 1/4 cup beef broth
- 1 tsp gelatin, unflavored
- 2 large eggs
- 1/2 cup grated parmesan (refrigerated), finely grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder (optional)
- 1 tsp onion powder (optional)
- 1 3/4 lb ground beef (90% lean)
Steps
- Heat the oven to 350°F and line a rimmed baking tray with baking paper.
- Pour the broth into a large bowl, sprinkle over the gelatin and let it stand 5 minutes. Whisk in the eggs, parmesan, salt, pepper and, if using, the garlic and onion powders. Add the beef and mix gently with your hands for about a minute, just until everything is evenly combined. Overmixing makes a dense loaf.
- Tip the mixture onto the tray and shape it into a free-form loaf about 20 cm long, 10 cm wide and 7 cm high (8 x 4 x 3 inches). Smooth the top and sides with wet hands so it browns evenly.
- Bake for 50–60 minutes, until the outside is deep brown and a thermometer in the center reads 160°F.
- Rest the loaf on the tray for 10 minutes so the slices hold together, then slice about 3/4 inch thick. Leftovers keep 4 days in the fridge; warm slices in a covered pan with a spoonful of broth, or eat them cold. Slices freeze for 3 months.
Good to know
Can I use leaner beef?
Yes. 93% lean holds together just as well, at about 69 instead of 61, but the loaf will be noticeably drier. Take it out as soon as it reaches 160°F.
Why gelatin, and no breadcrumbs?
The eggs do the binding and the parmesan gives the mix body, so it holds its shape as long as you let it rest before slicing. Breadcrumbs also hold moisture, which lean beef needs, and the gelatin does that job here by setting the broth inside the meat.
Alternative
Per
- Calories
- 209
- Protein
- (46%)
- 23 g
- Fat
- (52%)
- 12 g
- Carbohydrates
- (2%)
- 1 g
- of which sugar
- <1 g
- Fiber
- <1 g
- Sodium
- 468 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1561 kcal goes into the pot and 1016 g of ingredients comes out as about 746 g of food: 209 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.