Ingredients:

  • 2 lbs lean ground beef (90/10)
  • 1 cup carrots, finely grated
  • 1 cup zucchini, finely grated and squeezed dry
  • 1/2 cup almond flour
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 cup low-sugar ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp apple cider vinegar
  • 1/2 tsp smoked paprika

Instructions:

  1. Grate carrots and zucchini using the fine side of a box grater. Place the grated zucchini in a paper towel and squeeze out the excess water to prevent the meatloaf from becoming soggy.
  2. In a large bowl, combine the ground beef, grated carrots, squeezed zucchini, almond flour, beaten eggs, minced garlic, salt, black pepper, and dried oregano. Mix with hands until just combined, avoiding over-mixing.
  3. Lightly grease the inside of a 6-quart slow cooker or line it with parchment paper. Shape the meat mixture into an oval loaf and pat it into the center of the pot.
  4. Whisk together the low-sugar ketchup, Worcestershire sauce, apple cider vinegar, and smoked paprika. Spread the glaze evenly over the top of the loaf.
  5. Cover and cook on Low for 4 hours, or until the internal temperature reaches 160°F (71°C).
  6. For a caramelized crust, carefully transfer the loaf to a baking sheet and broil in the oven for 3–5 minutes until the glaze bubbles and browns.