Low Carb Meatloaf [recipe]

Before trying out this recipe I had never had meatloaf before in my life!

I have been reading Tim Ferriss’ Four Hour Chef (excellent read) and came across this recipe that I just had to try. This low carb meatloaf was an absolutely delicious introduction for me to meatloaf.

I’ve tried it once so far and it turned out great without being difficult to construct. It’s a very forgiving recipe as the flavours are simple, yet together they create an amazing dish.

For those who are opposed to goat’s cheese, I can imagine that full-fat cream cheese would work just as well here. Feel free to add or change ingredients as you feel fit.

I know some people don’t like mushrooms. You can hardly taste them in the final product so I encourage you to try it with them anyway. I would probably put even more in next time and maybe some zucchini as well. My next step will be to experiment with different versions of this recipe.

Enjoy this delicious low carb meatloaf treat!

Prep Time

25 minutes

Cook Time

60 minutes


  • 1 kg (2lbs) free range beef mince

  • 2 large eggs free range

  • 3 scallions (green onions) sliced

  • 1 brown onion

  • 250 g (0,5lbs) portobello mushrooms washed and dried

  • 3 cloves garlic

  • 1 tablespoon cumin powder

  • 1 teaspoon oregano

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon salt

  • 1 large handful baby spinach washed and dried

  • 100 g (3-4oz) chevin goat's milk cheese

  • 100 g (3-4oz) tomato paste

  • 2 sprigs rosemary


  1. Preheat oven to 220ºC (425ºF)Place the beef, eggs and scallions in a large mixing bowl. Don't mix yet.

  2. Roughly chop the onion and place it in a blender together with the garlic gloves. Blend, then add to meat bowl.

  3. Now add the mushrooms to the blender and blend until finely chopped. It's alright if it's a little uneven. Add to meat mixture bowl.

  4. Now we get a little messy! Mix the bowl contents with your hands until combined evenly.

  5. Add the cumin, oregano, cayenne, salt and pepper and mix thoroughly with your hands again.

  6. Roll out about 0,5m (20 inches) plastic wrap on kitchen counter. Place meatloaf mixture on top and flatten it into a long rectangle, making sure to leave at least 1 inch of plastic wrap uncovered on all sides. Mixture should be about 3/4 inch thick.

  7. Make sure spinach is properly dry and place leaves down the middle of the roll.

  8. Spread goat's cheese next to the spinach, making sure to cover the entire length of the roll so that no one missing out in their portion.

  9. Using the plastic wrap to help you, lift the right side of the roll up and roll it over to meet the end of the spinach. Roll the left side over to meet the right edge. You now have a meatloaf roll. Carefully take it off the plastic and place on a baking tray (grease before if needed). If it falls apart don't stress, it will still taste great.

  10. Spread tomato paste all over the top of the meatloaf and place rosemary on top for seasoning and decoration (either whole sprigs or sprinkle leaves).

  11. Bake for 50-60 minutes. Let cool for 5 minutes before slicing up and enjoying!

Let me know how your low carb meatloaf turns out and if you come up with any creative varieties!

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