Ingredients:
- 1 1/2 lbs ground beef (80/20 for a juicy meatloaf, or leaner if preferred)
- 1/2 cup almond flour (or ground flaxseed for a more grainy texture)
- 2 large eggs
- 1/2 cup shredded mozzarella cheese (optional for a cheesier texture)
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce (make sure it’s sugar-free)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional, for extra flavor)
Topping:
- 1/2 cup sugar-free ketchup (or make your own low-carb ketchup with tomato paste and sweetener)
- 1 tbsp Dijon mustard (optional, for tanginess)
- 1 tbsp apple cider vinegar (optional, for added flavor)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet or loaf pan with parchment paper for easy cleanup.
2. Mix the Meatloaf Ingredients:
- In a large bowl, combine the ground beef, almond flour, eggs, mozzarella cheese, Parmesan cheese, heavy cream, onion, garlic, Worcestershire sauce, oregano, basil, salt, pepper, and smoked paprika.
- Mix everything together using your hands or a spoon until well combined, but don’t overmix to keep the texture light.
3. Shape the Meatloaf:
- Transfer the meat mixture to a lined baking sheet or loaf pan. Shape it into a loaf shape if using a baking sheet or just press it evenly into the loaf pan.
4. Prepare the Topping:
- In a small bowl, mix together the sugar-free ketchup, Dijon mustard, and apple cider vinegar (if using) until smooth.
- Spread the topping evenly over the top of the meatloaf.
5. Bake the Meatloaf:
- Bake in the preheated oven for 45-60 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C). The top should be nicely browned, and the meatloaf should be firm to the touch.
6. Rest Before Slicing:
- Once the meatloaf is done, remove it from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute and makes it easier to slice without falling apart.
7. Serve:
- Slice and serve the Keto Meatloaf with your favorite keto sides, such as mashed cauliflower, roasted Brussels sprouts, or a green salad.
Tips:
- Meat Choice: You can use a combination of ground beef and ground pork or ground turkey if you prefer a leaner meatloaf.
- Make it Spicy: For a little heat, add some red pepper flakes to the meat mixture or your ketchup topping.
- Cheese Options: Feel free to use different cheeses like cheddar, cream cheese, or even a mix of your favorites to alter the flavor.
- Make Ahead: You can prepare the meatloaf and store it in the fridge for up to 2 days before baking, or freeze it uncooked for up to 3 months. To bake from frozen, allow extra time, about 1 hour, and check the internal temperature.
Storage:
- Refrigeration: Leftover meatloaf can be stored in the fridge for 3-4 days in an airtight container.
- Freezing: You can freeze individual slices of Keto Meatloaf for up to 3 months. Just wrap each slice tightly in plastic wrap and foil or place them in a freezer-safe bag.
Serving Suggestions:
- Pair the Keto Meatloaf with zucchini noodles, cauliflower rice, or a side of roasted vegetables for a full keto meal.
- You can also serve it with a side of avocado or a dollop of sour cream for added richness.
This Keto Meatloaf is a comforting, satisfying, and low-carb meal that’s perfect for family dinners or meal prep. Enjoy the classic flavors with a keto twist!
