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–+ servings
side view of bowl with 3 slices of keto meatloaf topped with cooked bacon and fresh chopped parsley, two silver forks on the right side, yellow cloth in the background

RECIPE FOR KETO MEATLOAF

You had me at bacon and cheese.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 Servings

Ingredients

  • 2 pounds Ground Meat*
  • 7 slices Bacon
  • 1 cup Cheddar Cheese grated
  • 1 Onion diced
  • 1 cup Celery diced
  • ½ cup Almond Flour
  • ¼ cup Fresh Parsley chopped
  • ¼ cup Parmesan Cheese
  • ¼ cup Ketchup (sugar-free)
  • 2 Cloves Garlic minced
  • 2 Eggs
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Italian Seasoning
  • ½ tsp Salt
  • ½ tsp Black Pepper

Instructions

  • Preheat the oven to 375°F.
  • Add the olive oil to a large non-stick skillet over medium heat. Once hot, add the diced onion and celery and sautée until soft, about 5 minutes.
    skillet with diced onions and diced celery
  • Add the minced garlic and sautée until fragrant, an additional minute, stirring frequently. Remove from heat and allow to cool slightly.
    skillet with minced garlic, diced onions and diced celery
  • In a large bowl, add the ground meat.
    bowl with ground pork, ground veal and ground beef
  • Add the worcestershire sauce, spices, parmesan cheese, cheddar cheese, almond flour, chopped parsley, ketchup, and eggs to the bowl.
    bowl of ingredients for keto meatloaf before mixing - you can see 2 eggs, grated cheddar cheese, parsley and parmesan cheese
  • Add the cooled vegetables.
    bowl of ingredients for keto meatloaf before mixing - you can see sauteed onions and celery, an egg and grated cheddar cheese
  • Using your hands, carefully mix the meat until just combined. Do not overwork!
    bowl of ground meat mixed with other ingredients such as grated cheddar cheese and celery
  • Gently but firmly press the mixture into a loaf pan lined with plastic wrap (to prevent sticking).
    loaf pan with plastic wrap and an uncooked meatloaf inside
  • Carefully turn it out onto a parchment lined baking sheet. Alternatively, you can skip this step and just use your hands to freely shape the meat into a loaf on a parchment lined baking sheet.
    sheet pan with parchment paper with an uncooked meatloaf
  • Arrange bacon slices over the meatloaf, lengthwise, overlapping them slightly and tucking them underneath to prevent curling. The entire meatloaf should be covered in bacon.
    sheet pan with parchment paper with an uncooked meatloaf wrapped in raw bacon on top
  • Bake for 55-60 minutes or until an instant read thermometer reads 160°F. If you notice the baking cooking too quickly, cover the meatloaf with aluminum foil to prevent burning.
    sheet pan with parchment paper with a cooked meatloaf wrapped in crispy bacon on top
  • Let rest for about 15 minutes before slicing and serving. Enjoy!
    side view of bowl with 3 slices of keto meatloaf topped with cooked bacon and fresh chopped parsley, two silver forks on the right side, yellow cloth in the background

Notes

I used equal parts ground veal, pork, and beef (and swear by it for maximum flavour) but you could use just one or two of these, if preferred.

Nutrition

Serving: 1Serving | Calories: 715kcal | Carbohydrates: 8g | Protein: 39g | Fat: 58g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.04g | Cholesterol: 202mg | Sodium: 712mg | Potassium: 647mg | Fiber: 2g | Sugar: 2g | Vitamin A: 624IU | Vitamin C: 7mg | Calcium: 266mg | Iron: 3mg
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