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Keto Meatloaf with Cheese

Keto Meatloaf with Cheese

A cheesy, hearty, low-carb meatloaf packed with flavor and perfect for keto diets. Simple to make, family-friendly, and rich in protein.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 Persons
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground beef (80/20 for juiciness)
  • 1 cup shredded cheddar cheese (plus extra for topping)
  • ½ cup almond flour or crushed pork rinds
  • 2 large eggs
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp Worcestershire sauce (sugar-free)
  • 2 tbsp unsweetened ketchup (or sugar-free tomato paste)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning

Equipment

  • 1 Mixing Bowl
  • 1 Baking dish or loaf pan
  • 1 Whisk
  • 1 Knife & chopping board
  • 1 Measuring Cups & Spoons

Method
 

  1. Mix the Mixture: In a large bowl, stir together the beef, almond flour (or pork rinds), eggs, onion, garlic, Worcestershire sauce, and seasonings. Carefully combine the two to prevent the meat being overworked.
  2. Add Cheese: Mix in shredded cheddar cheese, so it’s well-distributed for a cheesy bit in each slice
  3. Form the Loaf: Place the mixture into a greased loaf pan. Smooth press flat and lightly to make it even. Top with sugar-free ketchup or tomato paste.
  4. Bake the Meatloaf: Transfer the pan to the preheated 375°F (190°C) oven. Bake for 45-50 minutes or until the internal temperature is 160°F (70°C).
  5. Relax and Serve: Take out of the oven, toss on a little extra cheese and let it melt; let your pork loin rest for 10 minutes, then slice and serve.

Notes

  • Be careful not to over-mix the meat, which can lead to a too-dense loaf.
  • Use ground beef that is not necessarily 90% lean, so your meatballs don't dry out.
  • Then line with parchment for easy loaf extraction.
  • Also, consider combining cheeses to achieve more flavour.
  • Allowing it to rest and slicing while warm allows the juices to escape.