Place ground veal, cheese, onions, egg, dill pickle juice, and ground pork rinds in a mixing bowl.
Mix together with your hands until ingredients are combined.
Transfer meatloaf mixture to a loaf pan. Pat down and flatten top. Set aside.
Mix together sugar free ketchup, Swerve Brown Sweetener, Cider Vinegar OR Pickle Juice and ground mustard.
Spread Sweet and Sour Sauce over top of meatloaf.
Bake for 40-50 minutes, until internal temperature is at 160 degrees.
Remove from oven and let cool for 15 minutes prior to serving.
Alternatively, place the meatloaf mixture in your slow cooker and pat into a loaf shape. Cook on low for 5 hours or until internal temperature is at 160 degrees.
You may notice a lot of juices have accumulated around the meatloaf while baking. This is ok, it is all flavor! Feel free to drain it off before serving if you wish, but be sure to have cooled the meatloaf before doing so. When draining, make sure to watch the sweet and sour sauce topping. It may be warm enough to still want to run off with the juices.