Low-Carb Meatloaf with Pork Rinds

Loved the pork rind option! Made it the first time with the ratios above and found it a bit dense. Second time I added twice the onion and added diced green peppers too. Increased the pork rinds to deal with the extra moisture. Also used cilantro instead of parsley to give it a bit more flavor.

It was incredible instead of parsley I used fresh chives since it’s a substitute and it was awesome. Paired it with cauliflower mashed potatoes and green beans and it will be a dinner my family will want over and over again. Also as soon as meatloaf came out I drained all the grease.

I don't have meatloaf often because I'm really picky about my meatloaf, and dislike most recipes since they call for ketchup or a sugary sauce/topping. This recipe, however, had none of that! Yay! I made it exactly as written, except in place of plain tomato sauce, I used Rao's marinara sauce. The only change I'd suggest is to start checking the doneness at around 45 minutes, as that's when mine was done. The Parmesan gives it a wonderful flavor and the house smelled amazing while it was cooking. Served with mashed cauliflower, it makes a perfect low-carb/keto meal.