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Low Carb Crockpot Meatloaf & Rainbow Carrots

I am a HUGE fan of the crockpot. If I can toss dinner in there and go about my day, it's the best thing ever!

Meatloaf Ingredients

2 pounds ground chuck

1/2 medium yellow onion, finely chopped

3 cloves fresh garlic

1/2 cup pork rinds, ground fine in a food processor.

1/4 cup mayonnaise

2 teaspoons pink Himalayan salt

2 teaspoons cracked black pepper

1/2 tablespoon cajun seasoning

2 sprigs fresh thyme

Carrot prep

1 pound rainbow carrots, washed and peeled

2 tablespoons unsalted butter

1 teaspoon pink Himalayan salt

1 teaspoon garlic powder

Pinch of fresh thyme

Tools Needed:

6 quart crock pot

Cooking spray

Aluminum Foil

2 tablespoons water


In a food processor, combine the kimchi, mayo, green onions, and garlic. Process until it becomes a smooth paste. In a bowl, mix the ground chuck, pork rinds, salt, pepper, and cajun seasoning together. Pour in the mayo and combine well. Tear off a piece of foil large enough to completely enclose the meat. Spray the foil with cooking spray, then center the meat and shape into a traditional meatloaf style. Place down in the crockpot and add the 2 tablespoons of water.

Slice the carrots into quarters, and place them in a separate piece of foil that you can also completely enclose them in. Place them in the middle, top with the butter, salt, thyme , and garlic powder.

Wrap and place on top of the meatloaf.

Cook on low for 8 hours.

Remove carefully with tongs. Top the meatloaf with the thyme and enjoy with the carrots!

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