Sweet and Smokey Meatloaf

You don’t need breadcrumbs to hold meatloaf together. This recipe uses an egg instead, which keeps the carbohydrates low while also increasing fat and protein content.

Serves: 4Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 4


  • 2 Tbsp. butter
  • 1 large yellow onion
  • 4 cloves garlic, minced
  • 4 slices cooked sugar-free bacon
  • 1 lb. 85⁄15 lean ground beef
  • 1 large egg
  • 1⁄4 cup golden raisins
  • 1 tsp. dried thyme
  • 1 tsp. dried parsley
  • 1⁄2 tsp. dry mustard
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. black pepper


  • Preheat oven to 350°F.
  • Heat butter in a large skillet over medium-high heat until melted. Add onions and garlic and sauté until softened, 3 to 4 minutes. Remove from heat and set aside to cool.
  • Chop bacon and put in a large mixing bowl. Add ground beef, egg, raisins, herbs, spices, and garlic and onion mixture and mix until evenly incorporated.
  • Transfer meat mixture to a 9-by-5-inch loaf pan. Cook for 1 hour or until a meat thermometer inserted in the center reads 165°F.