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Low Carb Pan Fried Meatloaf

Before I discuss Low Carb Pan Fried Meatloaf, we need to discuss my scale victory! This week my weigh in called for a huge celebration as I am officially down 9.2 pounds since beginning my POP Weight Loss journey on January 1st. I think adding in some extra movement this week has definitely helped tip the scale in the right direction. Instead of waiting around and chasing my son around while my daughter is at soccer practice, I decided to strap him in the jogger stroller and get some steps around the indoor facility she practices at. He loves to be on the move and I love being able to get my 10,000 steps in!

The other part of my success has come from creating and eating food that fuels me throughout the day. I am going to post this week about snacks that I have found that I love, a sample day of what I eat, and ways that I incorporate movement throughout my busy week! Sharing tips and tricks is something I am passionate about. The blog world is full of people I have learned a lot from and I would like to be able to do the same.

The Recipe:

Before I was a mom of 4, I watched a lot of show on the Food Network. Secretly my dream job would be to have my own show on some network that would allow me to develop and show off my self-taught cooking skills. One of the shows that I sometimes watched was Cooking for Real with Sunny Anderson. Sunny is hit or miss with me, but this particular recipe is one that I can change based upon my flavor preferences of the day. Pan Fried Meatloaf in Tri-Color Peppers can be stuffed with ground turkey, beef, or pork.

Yields 4-6 Servings

Serves 2 Pepper Rings

Low Carb Pan Fried Meatloaf

The inside of these peppers can be stuffed with any meatloaf recipe that you love. I like this recipe because it is simple and tasty. By substituting almond flour for the bread, a simple low carb dinner is created.

15 minPrep Time

45 minCook Time

1 hrTotal Time

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Recipe Image


  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/2 pound ground beef
  • 1/2 pound ground turkey
  • 1/2 cup Almond Flour
  • 1 (28-ounce) can crushed tomatoes with basil
  • 2 cloves garlic, minced
  • 1 egg
  • 1 small onion, chopped
  • A few dashes coconut aminos
  • A few dashes hot sauce
  • Salt and freshly ground black pepper
  • Avocado oil, for frying


  1. Preheat oven to 400 degrees F.
  2. Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper.
  3. In a large bowl mix together beef, turkey, almond flour, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, coconut aminos, hot sauce, and season with salt and pepper.
  4. Press meatloaf mixture evenly into pepper rings.
  5. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side.
  6. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes.


Calories: 301 Total Fat: 19g Saturated Fat: 5g Carbohydrates: 8g Fiber: 2g Sugar: 3g Protein: 26g

Adapted from: Sunny Anderson

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