I remember the first time I roasted a dense, beefy loaf on a quiet Sunday and the whole house smelled like warm iron and bacon fat, that slow, grounded comfort is exactly what I reach for when I want a simple, satisfying dinner and why I now make this Carnivore Meatloaf whenever friends ask for something hearty and unfussy.
Why You’ll Love It
This meatloaf is built for people who love bold animal flavors and want dinner to feel both polished and effortless, it browns beautifully, slices like a dream, and feeds a small family with leftovers that reheat without drying out, making it perfect for a cozy weeknight or a low fuss weekend gathering.
Serves 4
Prep Time: 20 minutes |
Cook Time: 60 minutes |
Total Time: 80 minutes
Ingredients
- 2 lb ground beef 80 20 (900 g)
- 1 lb ground pork (450 g)
- 6 slices bacon about 72 g, divided
- 4 large eggs
- 1 cup crushed pork rinds about 100 g
- 2 tbsp unsalted butter softened
- 2 tbsp heavy cream
- 2 tsp fine sea salt
- 1 tsp black pepper optional
Instructions
- Preheat your oven to 375 F and line a rimmed baking sheet with parchment or lightly oil a loaf pan.
- Cook 4 of the bacon slices in a skillet over medium heat until crisp, reserve the fat and crumble the bacon, set both aside.
- In a large bowl combine the ground beef and ground pork, add eggs, crushed pork rinds, softened butter, heavy cream, salt and pepper if using, pour in 1 tablespoon of the reserved bacon fat.
- Gently mix with your hands or a sturdy spoon until just combined avoid overworking the meat for a tender loaf.
- Shape the mixture into a loaf and place on the prepared baking sheet or into the loaf pan, press the crumbled bacon on top and brush the exterior with remaining bacon fat for a glossy finish.
- Bake on the center rack until the internal temperature reaches 160 F about 55 to 65 minutes, rotate the pan halfway if your oven runs hot.
- Remove from the oven and rest the meatloaf 10 to 15 minutes before slicing to keep juices locked in, serve with the warm au jus from the pan or the reserved ramekin.
Recipe Variations
- All Beef Classic Use 3 lb all ground beef for a firmer, more beef forward loaf and omit pork.
- Liver Boost Add 4 oz finely chopped beef liver for a nutrient dense loaf, mix gently to distribute.
- Cheesy Carnivore Fold 1 cup shredded aged cheddar into the mix for a creamy interior and richer flavor.
- Bacon Wrapped Finish Line Wrap the formed loaf with the remaining two bacon slices and secure with toothpicks for extra crisp top.
Make Ahead: You can mix the meat mixture and form the loaf up to 24 hours ahead, cover tightly and refrigerate, alternatively shape and freeze uncooked for up to 1 month, bake from frozen adding about 20 to 30 minutes to the cook time, cooked leftovers keep in the fridge for 3 to 4 days or freeze slices for up to 2 months.
Frequently Asked Questions
Can I make this meatloaf without pork if I follow a strict all beef plan
Yes swap the ground pork for an equal weight of ground beef and keep the other binders the same for a straightforward all beef loaf
Is pork rinds the best binder for a strict carnivore version
Pork rinds are an excellent grain free binder that adds structure and crunch when toasted, eggs also help bind the loaf together
How do I reheat leftovers without drying them out
Warm slices gently in a low oven at 300 F wrapped loosely in foil for 10 to 15 minutes or reheat in a skillet with a splash of broth or butter to restore moisture
Can I add spices and still call it carnivore
Small amounts of dried ground spices are common but strict carnivore keeps seasonings minimal most people stick to salt pepper and animal derived fats
Carnivore Meatloaf
This meatloaf is built for people who love bold animal flavors and want dinner to feel both polished and effortless, it browns beautifully, slices like a dream, and feeds a small family with leftovers that reheat without drying out, making it perfect for a cozy weeknight or a low fuss weekend gathering.
Ingredients
- 2 lb ground beef 80 20 (900 g)
- 1 lb ground pork (450 g)
- 6 slices bacon about 72 g, divided
- 4 large eggs
- 1 cup crushed pork rinds about 100 g
- 2 tbsp unsalted butter softened
- 2 tbsp heavy cream
- 2 tsp fine sea salt
- 1 tsp black pepper optional
Instructions
- Preheat your oven to 375 F and line a rimmed baking sheet with parchment or lightly oil a loaf pan.
- Cook 4 of the bacon slices in a skillet over medium heat until crisp, reserve the fat and crumble the bacon, set both aside.
- In a large bowl combine the ground beef and ground pork, add eggs, crushed pork rinds, softened butter, heavy cream, salt and pepper if using, pour in 1 tablespoon of the reserved bacon fat.
- Gently mix with your hands or a sturdy spoon until just combined avoid overworking the meat for a tender loaf.
- Shape the mixture into a loaf and place on the prepared baking sheet or into the loaf pan, press the crumbled bacon on top and brush the exterior with remaining bacon fat for a glossy finish.
- Bake on the center rack until the internal temperature reaches 160 F about 55 to 65 minutes, rotate the pan halfway if your oven runs hot.
- Remove from the oven and rest the meatloaf 10 to 15 minutes before slicing to keep juices locked in, serve with the warm au jus from the pan or the reserved ramekin.
Conclusion
This Carnivore Meatloaf is a quiet showstopper that feels both polished and deeply comforting, it is easy to make ahead, slices beautifully for leftovers, and gives you room to tweak proteins or add nutrient dense organ meat without losing the simple, meaty soul of the dish, trust the process, start with the recipe as written, and feel free to adapt small details to match your pantry and appetite.
