Sour Cream and Onion Meatloaf

This Sour Cream and Onion Meatloaf is a delicious and keto-friendly main course option, perfect for a flavorful and satisfying meal. Made with 5 common ingredients and mixed in one bowl, this delectable dish is a mouthwatering masterpiece that combines the rich, savory flavors of ground beef, tangy sour cream, and aromatic onion powder.

Let’s dive in and discover how to create a meatloaf that’s sure to please the palates of ketovores and carbivores (!) alike.

FAQ

As you might have some questions and even concerns related to the recipe, let’s handle them first. Again, if I didn’t answer your question here, please ask it in the comments, and I will reply swiftly

What can I use instead of ground beef?

For a ketogenic option, you can substitute ground beef with ground lamb, ground veal, or a combination of ground meats such as beef and pork. However, I recommend ruminant meats because they are the healthiest and the most nutrition-dense.

Can I use fresh onions instead of onion powder?

Yes, you can finely dice fresh onions and use them instead of onion powder. Just to be honest: why would you like to see the trouble of chopping onion and crying your eyes off when you can conveniently and neatly grab some onion powder from a jar or bag in seconds?

That said, if you prefer diced onion, you can use commercial frozen diced onion from a grocery store for an easier option

How can I enhance the flavor of the meatloaf even more?

You can add more tang by incorporating ingredients such as raw apple cider vinegar or lemon juice. For more ideas, check the Tips for Variations section below.

Is there a way to add more texture to the meatloaf?

Of course. You can introduce texture and flavor by adding low-carb ingredients like finely chopped cooked mushrooms or diced zucchini, which can contribute moisture and depth to the meatloaf while keeping it ketogenic and gluten-free. Crushed pork rinds are a fabulous zero-carb option.

What sides would complement this ketogenic and gluten-free meatloaf?

Personally, I don’t eat any sides as I avoid veggies. But if you need something on the side, opt for low-carb and gluten-free sides such as mashed cauliflower, smoky asparagus, or a crisp green salad with a keto-friendly dressing to complete the meal.

For a more carnivorous option, fry a sunny-side-up egg and serve it on a slice of meatloaf.

Can I prepare the meatloaf ahead of time and freeze it?

Sure thing. You can prepare the meatloaf mixture in advance and refrigerate it until you’re ready to bake. However, cook it on the same day as ground meat spoils incredibly fast. Additionally, the cooked meatloaf can be frozen for future consumption, making it convenient for meal planning.

Step-by-Step Instructions on How to Make This 5-Ingredient Meatloaf

Let’s dig deeper into the recipe. I’ll show you how ridiculously easy it is to make!

First, take 1 lb (450 g) ground beef. I use the fattiest ground beef I can get here in Finland with 20% fat.

Next, add the rest of the ingredients to the same bowl: 1/2 cup (120 ml) sour cream…

…1 organic free-range egg…

…2 teaspoons organic onion powder…

…and unrefined sea salt to taste. I use 1 teaspoon salt.

Mix with clean hands (it’s better to wear gloves)…

…until well combined.

Transfer the mixture to a baking dish. Shape into a loaf.

Here we go.

Bake at 350 °F (175 °C) for 40 minutes, or until done (i.e., juices run clear).

Remove from the oven.

Let cool for a few minutes.

Serve the juicy meatloaf as is, or maybe with a sour cream and onion dipping sauce on the side. I would have certainly made dipping sauce, but I was running out of sour cream!

How I Came up with This Incredibly Easy Meatloaf Recipe

This week, I was eager to share a fabulous main course recipe for Christmas, so I jotted down a new idea in my collection of main course recipes.

While going through the file, I unexpectedly stumbled upon the words “Sour Cream and Onion,” even though I hadn’t originally written them. It seems that I may have confused the recipe idea for “Sweet and Sour Shrimp Stir-Fry” with something related to Sour Cream and Onion.

Eureka! What a brilliant idea: a delicious main dish infused with sour cream and onion flavor! Initially, I thought about making Sour Cream and Onion Meatballs, but since I wasn’t in the mood for shaping them, I decided to go for Sour Cream and Onion Meatloaf instead. (Once again, I mistakenly wrote “meatload” at first! It’s a common slip-up!)

Gathering the ingredients was simple, given the nature of the dish — meatloaf. I collected ground beef, sour cream, onion powder, salt, and one egg for binding. While it took a few minutes to consider the measurements, I relied on my instincts to ensure the best ratios.

I took photos while conducting my first experiment. Once I finished capturing the last shots, it was finally time to taste my creation.

The meatloaf was incredibly juicy, with a texture that pleased the palate and a mild yet flavorful taste. Well, I have to admit that I indulged in the entire meatloaf myself. However, I’m sure I’ll be making another batch for my son (and maybe an extra one for myself!).

Here’s the recipe for you to enjoy:

Continue to Content

Sour Cream and Onion Meatloaf

Yield: 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

This Sour Cream and Onion Meatloaf is a delicious and keto-friendly main course option, perfect for a flavorful and satisfying meal. Made with 5 common ingredients and mixed in one bowl, this delectable dish is a mouthwatering masterpiece that combines the rich, savory flavors of ground beef, tangy sour cream, and aromatic onion powder.

Let’s dive in and discover how to create a meatloaf that’s sure to please the palates of ketovores and carbivores alike.

Print

Ingredients

• 1 pound = 450 g ground beef
• 1/2 cup = 120 ml full-fat sour cream
• 1 organic free-range egg
• 2 teaspoons organic onion powder
• unrefined sea salt to taste

Instructions

1. Preheat the oven to 350 °F (175 °C).
2. In a large mixing bowl, combine all ingredients. Mix until well combined.
3. Transfer the mixture to a baking dish. Shape into a loaf with oiled hands.
4. Bake the meatloaf in the preheated oven for 40 minutes, or until cooked through and golden brown.
5. Once the the meatloaf is cooked, remove it from the oven and let cool for a few minutes.
6. Serve the meatloaf as is, with a tasty side, or with sour cream and onion dipping sauce on the side.

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Tips for Variations

Here are some tips for creating low-carb and gluten-free variations on this Sour Cream and Onion Meatloaf:

1. Cheesy Spin: Incorporate 1 cup (240 ml) of shredded cheese, such as mozzarella or cheddar, into the meatloaf mixture for a delightful cheesy twist. This adds richness and depth of flavor while keeping it low in carbs.
2. Herb Infusion: Enhance the flavor profile by adding fresh or dried herbs like oregano, thyme, rosemary, or parsley to the meatloaf mixture. These herbs can contribute aromatic and savory notes without adding many carbs.
3. Vegetable Boost: Introduce finely chopped low-carb vegetables like 1/2 cup (120 ml) green bell peppers, diced or shredded zucchini, or cooked mushrooms into the meatloaf mixture to add texture, moisture, and a flavor boost without compromising its low-carb and gluten-free nature.
4. Bacon Wrapped: For an indulgent touch, consider wrapping the meatloaf with sugar-free bacon slices before baking. This not only adds a savory, smoky flavor but also keeps the meatloaf even more moist and succulent.
5. Spice Infusion: Experiment with adding spices such as paprika, cayenne pepper, or garlic powder to the meatloaf mixture to infuse it with a kick of flavor without increasing the carb content.

With these variations, you can create an array of low-carb Sour Cream and Onion Meatloaf options to suit different preferences and dietary needs.

Don’t forget to check my other meatloaf recipes!

General Prattling

It was another busy but pleasant week. Currently, I’m meeting my old school friends in a small town called Lappeenranta in Eastern Finland, where one of them lives. I haven’t met them for years, and I think it’s at least a decade since I was hanging out with them.

This year — actually during the second half of the year — we all turned 50, so it’s a great excuse to gather together and celebrate.

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