Tried and True: Triple Threat Meatloaf

Even before I went gluten free I was trying to low-carb it, and this meatloaf recipe has become a staple in our household. I got it from the book, The 6-Week Cure for the Middle-Aged Middle, which I don’t necessarily recommend although some of the information is helpful. If you’re interested in reading something by Dr. Eades, I would recommend trying Protein Power instead.

At any rate, because Dr. Eades advocates a low-carb diet with a lot of fat and protein, the 6-Week Cure is chock full of recipes for meat lovers.  This is one of them.

Even though it’s called Triple Threat Meatloaf due to the 3 kinds of meat (and perhaps the 3 kinds of peppers), I tend to use whatever I have on hand.  This time I used a pound of ground beef and a pound of ground veal along with a half a red pepper. It’s better, though, with some green pepper too. The green has a stronger flavor than red and yellow that adds a nice zip to the dish.

You start by browning the onions and peppers and garlic in oil. I used lard because that’s how I roll.

Once the veggies are soft, set them aside to cool.

In a mixing bowl, you mix the rest of the ingredients lightly, add the veggies, and then pat into a loaf pan.

Pop it into the oven for an hour or so at 350 and you have meatloaf without the carbs.

It’s delicious, and it’s great reheated for lunch the next day.

By the way, meatloaf and rutabaga are perfect together. You can also add another mild veggie like green beans if you wanted a third color on your plate. In fact, I’d recommend that. This plate looks incomplete. But we left the table well nourished and satisfied, and that’s what counts, yes?

So in case you want the exact measurements, here you go. 

Triple Threat Meatloaf
Recipe Type: Main Dishes
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 6
This low-carb meatloaf recipe doesn’t skimp on taste!
  • 2 T oil (I use lard)
  • ½ medium onion
  • 2 cloves garlic, minced
  • ¼ yellow bell pepper, seeded and diced
  • ¼ green bell pepper, seeded and diced
  • ¼ red bell pepper, seeded and diced
  • 2 large eggs
  • ¼ cup heavy cream
  • 1 T Worcestershire sauce
  • 1 tsp sea salt
  • ½ tsp back pepper
  • ½ tsp paprika
  • ½ pound ground sirloin
  • ½ pound ground pork
  • ½ pound ground lamb
  1. Heat lard in skillet over medium heat; add onion and saute until translucent. Add the bell peppers and continue to cook, stirring occasionally, until they begin to soften. Add garlic for the last two minutes. Set aside and allow to cool off a bit.
  2. In a large mixing bowl, beat eggs well. Add the remaining ingredients (except meat) and mix well. Then add the meats and lightly combine using fork or fingertips.
  3. Bake in buttered loaf pan for 60 minutes or until the meat is cooked through.

Join The Conversation

12 Responses

  1. I haven’t ventured into making my own lard, and have seen it at the grocery stores (non-organic), but didn’t know if it would be good. I thought maybe I could find some at Whole Foods, but haven’t seen it there either, at least that I remember. Where do you find yours?

    1. I get it from a local farm, where they raise their animals on pasture. I wouldn’t trust it from the store either. You can always use olive oil, just be careful not to heat it too high. It’s not as stable as lard.

  2. I’ve seen rutabagas in the store, but never known what to do with them – I’ll definitely have to try it now! I’m the meal planner for my Mom’s family still (we live on the same property so I help my widowed mom out) and I know the siblings that still remain at home just love all the “adventurous” meals I’ve been buying lately LOL!

  3. My Mom always mashed up turnip with carrots….I think it helped take the bitter taste away…The two of them together are delicious…..I think its one vege all of us still make mainly at a holiday meal…..

  4. A new word for me to add to the list for the same object:
    You learn something every day 🙂

  5. Awesome, awesome, awesome. My mom’s meatloaf recipe uses a can of tomato soup, and although it’s really good, it’s way too much sugar for my liking. All the other recipes for meatloaf I’ve been able to find have had ketchup or some other sugar item added. We haven’t had meatloaf in months, and I have missed it! THANK YOU for posting this! My husband will be thrilled. 🙂

  6. I just had a thought. To make this “Meat Loaf” for a vegetarian, you could use soya mince? or maybe Quorn? or minced mushroom?
    Only, I wonder what is could be called. “Meal Loaf” any suggestions?

  7. Ok, this is a little late; but I just now got around to trying your trick with the mashed Rutabegas –which we love and eat already–but the small bit of sugar made all the difference! It really does cut down on the bitterness! Thank you so much for sharing that tip!

  8. Both look yummy! I will have to give the rutabaga a try. What brand lard do you use? Is there a brand that’s not hydrogenated?

    1. I get it from a local farmer. Sorry, I know that’s not particularly helpful. You can order good quality beef tallow from U.S. Wellness Meats – perhaps that’s an option for you.

  9. Do you have a copy of Protein Power on hand? I can’t find mine and may not “own” it any longer due to divorce. I cooked several recipes from it and we followed the principles around the years 1999-2000? That book’s meatloaf recipe had a stinky cheese in it but I cannot remember if it was Gruyere, so this is just me asking for curiosity’s sake, which cheese? I had never had it and upon buying and smelling it decided not to put it in the meatloaf, and gave it to somebody who could appreciate it. With all the expense that went into making the meatloaf I didn’t want to potentially ruin it with a stinky cheese.

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