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The Best Keto Meatloaf
The Best Keto Meatloaf
"You either loved it or hated as a kid, but we can almost guarantee this keto meatloaf recipe will become a favorite in your keto cooking repertoire. The top of this meatloaf is layered with a slightly sweet and tart tomato sauce, while a savory beef flavored with garlic, onion, and mushrooms makes up the base. Traditional meatloaf recipes usually call for breadcrumbs, which makes them a no go for low carb and gluten free diets. Instead, we’ve perfected this meatloaf with almond flour, which makes it entirely low carb, gluten free, and (best of all) keto friendly."
Serves6 Servings
Cooking Time52 min
Ingredients
- 1 pound ground beef
- 2 cage-free eggs
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups mushrooms finely chopped
- 1 teaspoon coconut aminos
- 1 tablespoon tomato paste
- 1 cup unsweetened almond milk
- 1 cup almond flour
- 1 tablespoon dried oregano
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Heat oven to 350°F.
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In a large bowl, combine all the meatloaf ingredients and knead the mixture with your hands until fully combined.
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In a non-stick, 9x5-inch loaf pan, add the meatloaf mixture and press down to fill all the edges of the pan. Set aside.
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In a small pot over low heat, add the tomato sauce ingredients and bring to a simmer. Cook for 2 minutes, stirring occasionally. Remove from the heat.
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Pour the tomato sauce over the meatloaf. (If using, add slices of heirloom tomato to garnish). Place in the oven and cook until the meatloaf is cooked through and no longer pink in the middle, about 50 minutes.
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Remove from the oven and let rest until warm, about 10 minutes. Serve.
