Low-Carb Meatloaf/Meatballs

After suffering from a heart attack and being diagnosed with type 2 diabetes, one viewer Anne decided it was time to change up her diet. If you're craving meatloaf or meatballs but want to enjoy it without all the carbs, this lightened-up recipe is a perfect choice. Heart-healthy and diabetes-friendly, this dish tastes just as good as the original comfort food, but you can enjoy it without any of the guilt.

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1 pound chopped meat (beef or turkey)
1 egg (extra large)
1 medium zucchini, shredded
1 tsp garlic and onion powder
2 tbsp low-sugar/sugar-free ketchup or tomato sauce
1/2 cup Parmesan cheese
1/4 cup parsley flakes (fresh or dried)
1/2 tsp pepper
1/2 tsp dried oregano (optional)

1. Preheat oven or toaster oven to 425° for meatballs or 375° for meatloaf.


2. Line a small pan with foil.


3. Squeeze out moisture from zucchini in a cloth or simply with your hands.


4. Mix chopped meat with all the ingredients.


5. For meatloaf: Put meat mixture into meatloaf pan or form into a rectangle about 8” long by 3” high. Brush with some extra low sugar or sugar-free ketchup. Bake until internal temperature is 160°, about 35 minutes.


6. Let it sit at least 10 - 15 minutes before slicing, otherwise, the meatloaf will crumble.


7. To reheat, melt butter or coconut oil (or use no-stick spray) in a small fry pan over medium heat. When the butter or oil starts to sizzle, place a slice of meatloaf in the pan, and cover. When the meatloaf is lightly browned/crispy and heated through, turn over and continue to heat without the lid, until the second side is browned.


8. For meatballs: Form 20 small meatballs – place on rack and bake for 20 minutes.


9. Put into saucepan with your favorite low-carb sauce (6 carbs with 2 grams of fiber is a good choice).


10. Simmer on low for about 15 minutes so meatballs absorb the flavor.


11. Serve them with zoodles, Shirataki noodles, or cauliflower rice.


12. Sprinkle Parmesan cheese on top.