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Pork Rind Meatloaf

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Meatloaf does double duty. Good for an easy tasty dinner, better the next day as a sandwich. So versatile, so delicious. And then we thought, well clearly we need to make it tastier. Introducing the Pork Panko Meatloaf-- no fancy extra ingredients here, just a classic recipe like your grandmother used to make it, with one key change.

Adding more chicken broth will give this dish a breadier texture, while adding less will give your Pork clouds an addicting chewiness. You'll want to make this all the time. We've already got another in the oven.


Yields one loaf, 5-7 servings

  • 1 1/2 package lean ground beef
  • 1 small onion, chopped
  • 1/2 tsp ground ginger
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup milk
  • 3/4 cup Pork Panko
  • 1 egg
  • 1/4 cup shredded cheese (optional)
  • 1/2 cup ketchup
  • 2 tbsp mustard
  • 1/4 cup brown sugar (use less if you want a less sweet glaze)


Step 1

Preheat the oven to 350F. In a separate bowl, mix together ketchup, mustard, and brown sugar.

Step 2

Pour the ketchup mixture in the bottom of a 9x13 loaf pan.

Step 3

In a mixing bowl, combine the rest of the ingredients (yes, all of the rest of them). Shape it into a loaf and place it into the pan.

Step 4

Allow to sit for 5 minutes to allow the Pork Panko to soak up the milk. Bake in the oven for 1 hr or until the juices run clear.

Step 5


Pork Rind Breaded Chicken

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