Make this Crock-Pot Low Carb Meatloaf it’s cheesy, savory and gluten free too! A delicious, moist tasty meatloaf that’s easy to make and nutritious.
Slow Cooker Low Carb Meatloaf
We have been making some dietary changes for the adults in my family so I needed to come up with a way to make meatloaf without using grains like bread crumbs or oatmeal as it pushes the carbs too high. This recipe for low carb meatloaf cooked in the slow cooker turned out to be an excellent change and you would never know it’s missing the carbs.
If you are on a gluten free diet this recipe can work for you too. Just be sure to read your labels to make sure there is no hidden gluten. Paying particular attention to your garlic powder and shredded Parmesan if you are buying it pre-shredded. Both of these items can sometimes contain anti-caking products that may contain gluten.
This recipe is basically using the grated Parmesan cheese as a substitute of the normal bread crumbs used in most meatloaf recipes. You can use Parmesan cheese in the plastic tub/containers, fresh shredded or fresh flaked Parmesan. Parmesan gives a fabulous flavor along with the cheddar cheese chunks.
I used 2 pounds of extra lean ground beef but you can also use ground chicken, turkey or sausage or a mix of them. You will either need a loaf pan that can fit in your crock or an aluminum version that will fit.
This will not taste like a diet type food. It was savory and delicious. My family really enjoyed it and I will be making it again. Meatloaf is perfectly made in the slow cooker because it keeps it so moist, versus a tendency to dry out in the oven.
This recipe is easily changed to what your family prefers and enjoy so mix up that meat and cheese to what your family loves.
- 6 Quart Slow Cooker (Or Larger)
- Loaf Pan
- Non-Stick Cooking Spray
- Large Mixing Bowl
- Measuring Cups and Spoons
- Cheese Grater
- Cutting Board
- Aluminum Foil
- Meat Thermometer
Gluten Free | Low Carb | Low Sugar
This recipe for Crock-Pot Low Carb Meatloaf is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
More tasty low carb slow cooker recipes!
- Crock-Pot Crab Rangoon Dip + Video
- Slow Cooker Hot Chicken Salad
- Crock-Pot Lobster Bisque + Video
- Slow Cooker Ranch Mushrooms
- Crock-Pot Pesto Chicken + Video
Crock-Pot Low Carb Meatloaf Recipe
- 2 Pounds Extra Lean Ground Beef (93% Lean Or Leaner)
- 2 Large Eggs
- 1 Cup Crushed Pork Rinds
- ½ Cups Shredded Parmesan Cheese
- 1 Medium Yellow Onion (Diced)
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Garlic Powder
- ½ Cups Diced Cheddar Cheese
For Serving (Optional)
- Prepare a loaf pan that will fit inside a 6 quart or larger oval slow cooker by spraying it with non-stick cooking spray.
- In a large mixing bowl add all ingredients except the cheddar cheese and the ketchup. Carefully mix the ingredients with your hands being careful not to over mix.
- Add the cheddar cheese and carefully mix in.
- Scoop the meatloaf mixture into the loaf pan and shape into a loaf shape.
- Spread the low sugar ketchup evenly over the top of the meatloaf.
- Using aluminum foil… cut long sheets of the foil, fold in half long wise and then crisscross them in the slow cooker insert so when you place the loaf pan in you’ll be able to pull the foil carefully at the ends as a handle to transfer the loaf pan out of the crock.
- Place the loaf pan in, and carefully roll the top of the foil over so it won’t be in the way of the meatloaf.
- Cover and cook on LOW for about 8 hours or 4 to 6 hours on HIGH or until a meat thermometer reads 160° F (72° C).
- Using hot pads, carefully remove the loaf pan from the slow cooker using the foil handles and place on a heatproof surface. All the meatloaf to rest for 10 minutes before slicing and serving.
Wish I could print it!
Lady Heidi says
Hi Cyndy, if you click the printer icon on the recipe box you should be able to print it out. I just tested it and it worked OK for me. But please let me know if you are still having troubles.
Wait… what? I have to fit a loaf dish into my crockpot? Also, the note at the top says this recipe uses crushed up pork rinds but don’t see them in the recipe. Bummer. Next recipe. 😢
Crock-Pot Ladies says
Hi Shap, while this recipe cooks best when cooked in a loaf pan fitted inside your slow cooker it can be cooked just in the slow cooker itself. Just shape the meat into a loaf shape and keep it away from the edges of the slow cooker and it should be fine.
I am not sure what happened to the crushed pork rinds in the ingredient list but I have gone ahead and edited the recipe to put them back in. Those pork rinds are important to replace bread crumbs to make this recipe low-carb. Sorry about that!
David Dee says
Tempting. But I would use almond flour or tapioca starch before I would ever consider pork rinds. Pork rinds are deep fried pig skin, not chicharrones. Chicharrones are deep fried pork meat and fat, like really thick bacon but cut into 1 inch squares.
Crock-Pot Ladies says
You could try making this with almond flour or tapioca starch but I have not tested this recipe using either. Pork rinds and chicharrones are indeed the same thing in many places.
Patrick Haley says
This is the best meatloaf I have ever made. Used Baken-ets Hot and Spicy Pork Rinds and Primal Kitchen Unsweetened Ketchup. This is definitely on my list for MAKE AGAIN. Thank you for the recipe.
Crock-Pot Ladies says
Thank you Patrick for the kind words! I am so happy you have enjoyed this low carb meatloaf recipe!♥♥♥
Im trying this now but I doubled it and made 2 loaves in the crockpot at the same time. It fits fine but how much longer do i have to cook.it now? Thanks
Crock-Pot Ladies says
Sorry Maria that I am just now seeing this comment. Unfortunately we are not able to quickly answer questions in the comments as you are already cooking. Also we have not tested this recipe doubled with 2 loaves of meatloaf in the slow cooker so I am unsure what the cooking time would be. But if I had to take an educated guess it would be that the cooking time would either be the same or you may need to add an hour or two. Without testing it I cannot give a defininitive answer. So your best bet is to cook it, test it and use a meat thermometer to make sure it reaches the proper cooking time internally.