Beef and Pork Meatloaf (Carnivore Style) - For the Carnivore Diet

An all-animal, tender meatloaf bound with pork rinds and eggs, optionally topped with bacon. Simple, juicy, and totally plant-free.

This meatloaf leans on ground beef and pork for deep flavor and juiciness, with finely crushed pork rinds and eggs as the binder so you get a sliceable loaf without any breadcrumbs. A touch of beef tallow boosts richness, and bone broth keeps everything moist.

Keep seasonings simple—salt is all you need on a strict carnivore approach. Optional add-ins like grated aged cheese or a little minced beef liver can amplify flavor and nutrients without introducing plants. A bacon top helps baste the loaf as it cooks and adds a crisp, smoky finish.

Shape the mixture gently so it stays tender, bake until the center reaches 160°F, then rest before slicing. If you like a crusty edge, quickly sear slices in a hot skillet with tallow just before serving.

Leftovers keep well and are great cold, reheated in a skillet with tallow, or topped with a spoon of warm beef drippings or reduced bone broth.

Ingredients

• 1 lb (450 g) ground beef, 80/20
• 1 lb (450 g) ground pork
• 2 large eggs
• 1 cup (about 2 oz/56 g) finely crushed pork rinds
• 1/4 cup (60 ml) beef bone broth
• 2 tbsp beef tallow, plus more for brushing
• 1 to 1.5 tsp fine salt, to taste
• 6 slices bacon (optional, for topping)
• 1/2 cup (40 g) finely grated aged cheese like Parmesan (optional)
• 4 oz (115 g) beef liver, very finely minced (optional, nutrient boost)

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan with beef tallow or line a sheet pan with a rack for a free-form loaf.
2. In a large bowl, whisk eggs, bone broth, and salt until smooth. Stir in crushed pork rinds to hydrate for 2 minutes.
3. Add ground beef and ground pork (plus optional grated cheese and/or minced liver). Add 2 tbsp melted tallow.
4. Mix gently with your hands just until combined—do not overwork.
5. Shape into a tight loaf (about 8 x 4 inches) in the prepared pan or on the rack. Smooth the surface.
6. If using bacon, lay slices over the top, slightly overlapping. Brush the top with a little tallow.
7. Bake 60–70 minutes, until an instant-read thermometer in the center reads 160°F (71°C).
8. Rest 10 minutes to set juices. Carefully lift out and tilt to drain any excess fat if desired.
9. Slice thickly. Optional: sear slices in a hot skillet with a spoon of tallow for 30–60 seconds per side for a crisp edge.

Time: Prep 15 min • Cook 60–70 min • Rest 10 min • Total 1 hr 25 min Servings: