Mama’s Meatloaf

This is my rendition of my Mom’s Meatloaf. I like to serve this with Cauliflower Mash and a simple Arugula Salad.

This recipe uses Pork Rind Dust as a binder. *Notes: I place a bag of Pork Rinds into food processor and pulse into a fine powder. I always keep a bag in the cabinet for recipes.

Makes 5 Mini Meatloaves


2 Lbs. Ground Beef ( I get the 85% Lean)

1/4 Cup Grated Parmesan Cheese

1/4 Cup Pork Rind Dust*

2 Tbls. Unsweetened Almond Milk

2 Large Eggs


1/2 Cup GHughes SF Hickory BBQ Sauce

1/8 Cup Trappey’s Hot Sauce

1 Tbls. Grainy Mustard

Additional ingredients

Avocado Oil


1. Heat oven to 350

2. Grease the bottom of a 9 x 13.5 Pyrex with Avocado Oil.

3. In a small bowl add 2 Tbls. Almond Milk to 1/4 Cup Pork Rind Dust. Then add everything into a large bowl, and mix Meatloaf ingredients until well combined.

4. Shape into 5 mini loaves.

5. Bake for 30 minutes.

6. Prepare sauce while Meatloaf is baking.

7. After baking brush 1/2 the sauce onto Meatloaves. Bake for an additional 10 minutes. Use the leftover sauce to add more on top when they come out of the oven.

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