We've turned an American classic into a low-carb dish! This Keto meatloaf is packed with meaty goodness and keto-friendly vegetables.
You can still enjoy traditional meatloaf, even on keto, with just a couple of substitutions
For the beef, aim for an 80-20 ratio, which means 80% lean meat and 20% fat. If you plan to use something like chicken, which is often lean, then it cooks much faster than beef or pork. So keep that in mind.
I was quite generous with the vegetables in this dish. If you want to reduce the carbs, you can use half the amount of onions, mushrooms, and peppers.
If you prefer a more carnivorous dish, you can skip the vegetables entirely. I use them because they add moisture to the meatloaf and prevent it from tasting like a solid block of meat.
Keto Meatloaf
Ingredients:
2 pounds of ground beef/pork/chicken
¾ cup almond flour
½ cup Parmesan cheese
1 (1-ounce) Original Ranch Seasoning, Salad Dressing
2 large eggs
¼ cup unsweetened ketchup (optional)
Directions:
Preheat the oven to 350°F.
In a large bowl, combine all ingredients except ketchup until well blended, taking care not to overmix. Transfer the mixture to the loaf pan.
Bake for 40 minutes. If using ketchup, spread it on top and bake for another 20 minutes until the internal temperature reaches 160°F. If not using ketchup, bake for 60 minutes total.
Let rest for at least 10 minutes before slicing.
Keto meatloaf without almond flour or pork rinds?
Yes! For those allergic to almond flour or who dislike pork rinds, keto bread is a perfect replacement. You can even make breadcrumbs from toasted keto bread!
Comments