Simple Carnivore Meatloaf: No Fillers, Just Pure Meat

Introduction

There’s something about meatloaf that just feels like home, isn’t there? Growing up in my mom’s kitchen, meatloaf night was always something to look forward to – that savory, hearty dish that filled the whole house with the most mouthwatering aroma.

Have you ever wondered if you can make a perfect, juicy meatloaf without all those fillers? Let me tell you, I tried this carnivore meatloaf recipe 7 times before getting it just right! The result? A pure, protein-rich carnivore meatloaf that’s actually more flavorful than the traditional version.

Ingredients List

For this carnivore meatloaf, simplicity is key. Here’s what you’ll need:

2 pounds ground beef (I prefer 80/20 for the perfect fat content – too lean and your meatloaf will dry out!)
1 pound ground pork (I find this at my local butcher, who grinds it fresh for me every Thursday)
4 large eggs
2 tablespoons beef tallow (I render my own, but store-bought works perfectly too)
2 tablespoons Redmond Real Salt (I discovered this mineral-rich salt at a farmer’s market in Utah last summer)
1 tablespoon black pepper (freshly ground makes all the difference – trust me on this one!)
1 tablespoon garlic powder
1 tablespoon onion powder
Optional: 4 ounces pork rinds, crushed (if you want a bit more structure but still keeping it carnivore-friendly)

When you open that package of freshly ground beef, you’ll notice that rich, mineral scent that signals you’re working with quality protein. That’s exactly what we want for this special meatloaf!

Timing

Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

I usually prep this carnivore meatloaf on Sunday afternoons while my kids are finishing up their homework. This gives me time to clean up the kitchen before the meatloaf is done. Since there’s minimal chopping or complicated prep work involved, this is one of those recipes I can pull together even when I’m short on time or energy. The long baking time gives me a perfect opportunity to help my youngest with her spelling words or just relax with a cup of tea – the oven does all the hard work!

Step-by-Step Instructions

Step 1: Prepare Your Workspace

Preheat your oven to 350°F (175°C). Take out a 9×5 inch loaf pan and lightly grease it with beef tallow. I learned through trial and error that a light coating creates the perfect crust on the outside of your carnivore meatloaf.

Step 2: Combine Your Meats

In a large mixing bowl, combine the ground beef and ground pork. The first time I made this recipe, I just used beef, but the addition of pork brings a richness and complexity to the flavor profile that’s absolutely worth it. Use your hands to mix – I know it feels messy, but trust me, you’ll thank me later for suggesting hand-mixing instead of using utensils. You’ll get a much better feel for when the meats are properly combined.

Step 3: Add the Binders and Seasonings

Add the eggs, salt, pepper, garlic powder, and onion powder to the meat mixture. If you’re using the optional crushed pork rinds, add them now too. The pork rinds are my special trick when I want a carnivore meatloaf with a bit more structure that still stays true to carnivore principles.

Mix everything together thoroughly but gently. One mistake I made in my early batches was overmixing, which resulted in a tough meatloaf. You want to combine everything just until incorporated – about 1-2 minutes of mixing is perfect.

Step 4: Form Your Meatloaf

Transfer the mixture to your prepared loaf pan and shape it into a loaf. I like to create a slight depression down the center of my carnivore meatloaf – this helps it cook more evenly and prevents the dreaded “crack” down the middle that sometimes happens with meatloaf.

Step 5: Bake to Perfection

Place the loaf pan on a baking sheet (to catch any juices that might overflow) and bake for 1 hour and 15 minutes, or until the internal temperature reaches 160°F (71°C). I invested in a good meat thermometer last Christmas, and it’s been a game-changer for recipes like this!

Step 6: Rest Before Serving

This is maybe the most important step that people often skip! Remove your carnivore meatloaf from the oven and let it rest for 10-15 minutes before slicing. The first time I made this, I was so excited that I cut into it immediately, and all those delicious juices ran out, leaving the meatloaf drier than I wanted. Patience here is key – the resting time allows the juices to redistribute throughout the meat.

Nutritional Information

As someone who believes in balanced nutrition while enjoying delicious comfort food, I’m pleased to share that this carnivore meatloaf is protein-packed and perfect for those focusing on low-carb or carnivore eating styles. Here’s the breakdown per serving (assuming 8 servings per loaf):

Calories: 385
Protein: 32g
Fat: 28g
Carbohydrates: 1g (from trace amounts in seasonings)
Fiber: 0g
Sodium: 675mg

This carnivore meatloaf is naturally gluten-free, dairy-free, and contains zero plant ingredients, making it suitable for various specialized diets while delivering complete protein and essential nutrients.

Healthier Alternatives for the Recipe

While this carnivore meatloaf is already a clean, whole-food recipe, there are a few tweaks you might consider:

Looking for a leaner option? You can use 90/10 ground beef instead of 80/20, though you might want to add a bit more tallow to maintain moisture.
For those who aren’t strictly carnivore but still want a clean meatloaf, you can add finely chopped mushrooms (about 8 ounces). When my sister was going through chemotherapy last year, I added mushrooms to boost the nutrition while keeping the texture she loved.
If you’re concerned about sodium, you can reduce the salt to 1 tablespoon without significantly affecting the flavor.
For those tracking macros carefully, using all ground beef (instead of the beef/pork combination) will slightly alter the fat content while maintaining the delicious flavor profile.

Remember, even on specialized diets like carnivore, there’s room for personalization to meet your unique health needs.

Serving Suggestions

This versatile carnivore meatloaf pairs beautifully with so many sides, depending on your dietary preferences:

For strict carnivore eaters: Serve alongside fried eggs for a complete protein-rich meal. This is my husband’s favorite Sunday dinner combination!
For those who include dairy: A dollop of butter on top of a hot slice creates an incredible richness. My youngest daughter calls this “meatloaf with a melty crown.”
For those who include some plant foods: Roasted Brussels sprouts or a simple side salad makes for a beautiful color contrast and nutritional balance. This is how I served it at my mother’s 70th birthday dinner, and even my picky uncle asked for seconds!
Leftover carnivore meatloaf makes exceptional cold sandwiches (if you eat bread) or can be crumbled into a morning scramble. My teenagers actually fight over the leftovers for their lunch boxes!

This dish was the centerpiece of our holiday table last year when we had family members with various dietary restrictions. The carnivore meatloaf satisfied everyone, from my cousin who’s strictly carnivore to my aunt who just loves good comfort food.

Common Mistakes to Avoid

In my journey to perfect this carnivore meatloaf recipe, I’ve made my share of mistakes! Here’s what to watch out for:

Using too lean meat: The first time I made carnivore meatloaf, I used 93/7 ground beef because that’s what I had on hand. Big mistake! It turned out dry and crumbly. The fat content is crucial for juiciness.
Skipping the resting period: As I mentioned earlier, cutting into the meatloaf immediately after baking is tempting but results in juice loss. Those 15 minutes of patience make all the difference!
Over-seasoning: With traditional meatloaf, you need more seasoning to compete with the fillers. With this carnivore version, the meat flavor shines through, so you can actually use a lighter hand with seasonings. My first batch was WAY too salty because I didn’t account for this!
Not using a meat thermometer: I once relied on timing alone and ended up with a meatloaf that was overcooked around the edges but undercooked in the center. A good meat thermometer eliminates the guesswork.
Mixing too vigorously: Treat your meat mixture gently! Over-mixing compacts the proteins too much, resulting in a dense, tough texture rather than the tender bite we’re aiming for.

Storing Tips for the Recipe

This carnivore meatloaf is perfect for meal prep because it stores beautifully! Here’s how I handle leftovers in my household:

Refrigeration: Properly cooled meatloaf will keep in an airtight container in the refrigerator for up to 4 days. I slice the entire loaf before storing it, which makes reheating individual portions much easier.
Freezing: This meatloaf freezes exceptionally well! I wrap individual slices in parchment paper, then place them in a freezer bag. They’ll keep for up to 3 months. On busy weeknights, I can pull out just what I need.
Reheating: For the best texture, reheat slices in a skillet with a touch of beef tallow. Microwaving works in a pinch, but the skillet method maintains the wonderful texture so much better. My husband actually prefers the reheated slices because they develop a slight crust on the outside!
Make-ahead tip: You can mix and shape this meatloaf a day in advance, then cover and refrigerate it overnight. Just let it come to room temperature for about 30 minutes before baking. This is my go-to strategy when hosting dinner parties – more time with my guests, less time in the kitchen!

FAQs

Can I use ground turkey instead of beef and pork for this carnivore meatloaf?

Sarah from Boston asked me this just last week! Yes, you can use ground turkey, but be aware that turkey is leaner, so you’ll want to add about 3-4 tablespoons of beef tallow or another animal fat to maintain moisture. The flavor profile will be milder, but still delicious.

My meatloaf falls apart when slicing. What am I doing wrong?

This is a common question from my blog readers! For carnivore meatloaf specifically, this usually happens when the meatloaf hasn’t rested long enough after baking or when the eggs weren’t fully incorporated into the mixture. Make sure you’re letting it rest for at least 15 minutes, and consider adding the optional crushed pork rinds for more structure.

Is this recipe suitable for meal prep?

Absolutely! As I mentioned in the storage section, this carnivore meatloaf is perfect for meal prep. I often make a double batch on Sundays – one for dinner and one specifically for lunches throughout the week.

Can I make this in my slow cooker?

Yes! Form the meatloaf in a shape that will fit your slow cooker, and cook on low for 6-7 hours or high for 3-4 hours. I like to place a piece of parchment paper under it for easier removal. The texture will be a bit different – more tender but without the nice crust you get from oven baking.

How do I know when the meatloaf is done without a meat thermometer?

While I strongly recommend a meat thermometer for best results, you can also check by inserting a knife into the center – the juices should run clear, not pink. Another test is gently pressing the center – it should feel firm, not soft or mushy.

Conclusion

This simple carnivore meatloaf proves that going back to basics – quality meat, proper seasoning, and careful preparation – can create something truly extraordinary. Without fillers to mask the flavor, the natural richness of the beef and pork takes center stage, resulting in a meatloaf that’s not just satisfying but downright crave-worthy.

I’m eager to hear about your experiences with this recipe! Share your carnivore meatloaf photos with me or leave a comment below. Did you try any variations? Did your family enjoy it as much as mine does? Your feedback and questions always brighten my day!