100% Carnivore Meatloaf has been one of my staple foods for the last 6 months or so. A meatloaf is really convenient to make, and leftovers are easy to pack and eat at work for lunch the next morning.
In my months of practicing this recipe, I’ve learned a few things.
- 1.5 pounds of beef works just as fine as 2.0 pounds. 2.5 pounds works just fine too. The only thing that really needs adjusting if you do this is the cooking time.
- That said, don’t overcook this. Ground meat is never great when you overcook it. If you look in the over and can tell it’s close but not quite done (such as when there are little pools of semi-opaque juices on the top but its starting to brown around the edges), turn off the oven but let the meatloaf rest in the oven for a few minutes. This technique lets the cooking coast to a stop in a highly heated environment without overheating it.
- Speaking of resting, I typically let my meatloaf rest out of the oven a couple minutes before I slice it. Is this strictly necessary? I have no idea.
- THIS IS THE MOST IMPORTANT THING: unless you legitimately want a “marbled” beef/pork combo, use a light touch when mixing your meat. The more you tighten your grip, the more starsystems will slip through your fingers. Seriously though, mix it gently, thinking “light and fluffy” thoughts, and you will have a much more cohesive end product even after you squish the mixture down into the pan.
- THIS IS THE MOST USEFUL TIP: buy foodsafe prep gloves. They are the best thing ever. I just use one, mix up my meatloaf, and then I don’t have to scrub raw meat out from under my fingernails. Gamechanger.
- If you need to switch up your meatloaf game, one easy way to do so is with different types of salt. Hawaiian red sea salt is good for a bit of variety, or smoked salt. This meatloaf is also good with a bit of butter melted on top, if you’re into that.
Overall though, this recipe is easy to make and endlessly iterable.
I highly recommend.
(But of course I wrote it. What else am I gonna say?)