I love meat loaf, and haven't found a good low-carb, no-wheat meatloaf recipe, until now.
I bought some coconut flour to experiment with, and found a meatloaf recipe using coconut flour, and adapted it to my own meatloaf recipe. I was skeptical about using so many eggs, but it worked out really well.
1.25 lbs of ground beef
1/3 cup coconut flour
1 cup finely chopped onion
1/2 cup finely chopped bell pepper
1 tsp garlic powder
6 ounces tomato sauce (from a 15 ounce can - the rest will go on top).
1/2 tsp salt
2 tablespoons dijon mustard
mix and form a loaf in a glass or aluminum baking pan
Add a tablespoon of Splenda (or a quarter cup of low-carb ketchup or barbecue sauce) to the remaining tomato paste and pour over the top of the meatloaf.
Bake 1 hour at 350 degrees
I was really amazed at how moist the meatloaf was. And the test of all good meatloaves - it even was good cold.