Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare your carnivore meatloaf mixture. This ensures even cooking from the moment the meatloaf enters the oven.

In a large mixing bowl, crack the 4 eggs and whisk them together with the 1/2 cup heavy cream until well blended. This creates the moisture base for your carnivore diet meatloaf.

To the egg mixture, add the crushed pork rinds, Worcestershire sauce, salt, black pepper, garlic powder, and onion powder. Stir these ingredients together so the pork rinds begin absorbing the liquid, creating a binding paste.

Add the 2 lbs of ground beef to the bowl. Using your hands or a large spoon, gently mix all ingredients together until just combined. Avoid overmixing, as this can make your carnivore meat loaf tough and dense. Mix only until you no longer see streaks of egg or dry pork rinds.

Transfer the mixture to either a loaf pan or a parchment-lined baking sheet. If using a loaf pan, press the mixture evenly into the pan. If free-forming on a baking sheet, shape it into a loaf approximately 9 inches long and 4 inches wide, smoothing the top and sides for even cooking.

Place the carnivore meatloaf in the preheated oven and bake for 45-60 minutes. The exact time depends on your oven and the thickness of your loaf. The meatloaf is done when an internal temperature of 160°F (71°C) is reached at the center. Check the temperature at the 45-minute mark to avoid overcooking.

Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist and doesn’t fall apart.