Ingredients:
For the Meatloaf:
- 1 lb ground beef (or a mix of ground beef and pork for extra flavor)
- 1/4 cup almond flour (or coconut flour for a nut-free option)
- 2 large eggs (one for the meat mixture, one for stuffing)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped onion (optional, for flavor)
- 2 cloves garlic, minced
- 2 tbsp sugar-free ketchup (optional, for added moisture and flavor)
- 1 tbsp Worcestershire sauce (make sure it’s sugar-free)
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Stuffing:
- 4 large eggs (hard-boiled)
- 1 tbsp butter (for greasing or brushing the meatloaf)
Optional Topping:
- 2 tbsp sugar-free ketchup or sugar-free BBQ sauce
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a loaf pan with butter or line it with parchment paper.
2. Prepare the Meatloaf Mixture:
- In a large mixing bowl, combine the ground beef, almond flour, 1 egg, Parmesan cheese, onion, garlic, sugar-free ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper.
- Mix everything together until well combined. You can use your hands or a spoon, but be sure not to overmix, as it could make the meatloaf tough.
3. Prepare the Egg Stuffing:
- Hard-boil the 4 eggs. Once boiled and cooled, peel the eggs and set them aside.
4. Assemble the Meatloaf:
- Place half of the meat mixture into the bottom of the loaf pan, spreading it out evenly.
- Place the 4 hard-boiled eggs in the center of the meat mixture, and gently press them into the meat.
- Cover the eggs with the remaining meat mixture, making sure the eggs are fully encased.
- Smooth the top of the meatloaf with a spatula or spoon.
5. Bake the Meatloaf:
- Place the loaf pan in the preheated oven and bake for 40-50 minutes, or until the meatloaf is fully cooked and reaches an internal temperature of 160°F (71°C).
- Optional: During the last 10 minutes of baking, brush the top with sugar-free ketchup or BBQ sauce for added flavor and a glossy finish.
6. Rest the Meatloaf:
- Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and makes slicing easier.
7. Serve:
- Slice the meatloaf and serve it with your favorite keto-friendly side dishes, such as roasted vegetables, cauliflower mash, or a fresh green salad.
Tips:
- Add Vegetables: You can mix in some finely grated zucchini or mushrooms into the meat mixture for extra moisture and nutrients.
- Flavor Variations: For a different flavor profile, you can use ground turkey or chicken instead of beef. Adding herbs like thyme, rosemary, or parsley will also elevate the taste.
- Moisture: If you find the meatloaf mixture too dry, add a little more ketchup or a splash of almond milk to achieve the right consistency.
- Freezing: You can make this meatloaf ahead of time and freeze it. To freeze, bake as usual, let it cool, and then wrap it tightly. Reheat by baking at 350°F (175°C) until warmed through.
Storage:
- Store leftover Keto Egg Stuffed Meatloaf in an airtight container in the refrigerator for up to 4-5 days.
- You can also freeze the leftovers for up to 3 months. Simply thaw in the refrigerator overnight and reheat in the oven or microwave.
Serving Suggestions:
- Serve the meatloaf with a side of mashed cauliflower, roasted brussels sprouts, or a simple green salad for a satisfying keto meal.
- You can even slice it cold and use it as a protein-packed filling for lettuce wraps.
This Keto Egg Stuffed Meatloaf is a flavorful and filling dish, perfect for meal prepping or serving at family dinners. The creamy hard-boiled eggs inside add a unique twist, making it even more enjoyable!
