I dont put any filler in my meatloaf.  Chopped onions, a couple raw eggs and
3 pounds of hamburger.  Smash together and bake untill done.
For the top, I used brown sugar twin mixed with LC ketchup (very small
amounts) Smeared it on top and baked a few mins longer.  It was good, hubby
approved too.
~*~Pie~*~

Just go to http://www.lowcarbcafe.com/index.htm and click on cookbook.
Refine your search for meatloaf.  There are lots of recipes here.
Tonia

Low Carb Swiss Loaf
Dana Carpender's 500 Low-Carb Recipes - If you don't have it - get it!

2.5 lbs of ground beef
5 oz. of Swiss Cheese, grated
2 eggs, beaten
1 med. onion, chopped
1 green pepper, chopped
1 small celery, chopped
1 tsp of salt or Vege-Sal
1/2 tsp pepper
1/2 tsp paprika

Preheat oven to 350*
Mix ingredients together and bake - 1 1/2 hrs to 1 3/4 hrs for a large loaf,
1 1/4 hrs for two smaller pans.

I cut the recipe in half and used a bread pan. It was perfect for me to
divide up for lunches as the hubby does not like meat loaf. I did not eat it
fresh out of the oven, but had it today for lunch warmed up and it was good.
Not dry, just yummy.

I use textured vegetable protein run (TVP) through the blender to turn it
into fine breadcrumbs. I use about 100 grams of TVP for 400 grams of meat
but I also add egg, heavy cream or yogurt, onion, parsley, dill, some olive
oil (if the meat is very lean), and plenty of black pepper. Finely grated
cheese of some kind is also a nice addition. If you don't have so many
liquidy ingredients you could reduce the amount of TVP. Knead well, wrap in
foil, and let rest in the refrigerator for at least two hours. Shape into a
loaf not quite as high as it is wide, score the top, salt lightly, and bake
in a lightly oiled glass dish in a 175 C (350 F) oven until done--about an
hour or so.

--
Bob
Kanyak's Doghouse
http://kanyak.com