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Keto Meatloaf Recipe

Louise Hendon | January 29
Keto Meatloaf #keto https://ketosummit.com/keto-meatloaf-recipe

Just wait until you get a taste of this comfort food classic. It’s a great family meal that satisfies even finicky palates without compromising your healthy eating plan.

To be honest, meatloaf still makes me uneasy. As a kid, I was completely turned off of the dry, suspicious looking mound of meat I was served alongside bland mashed potatoes. I had serious meatloaf loathe.

Even as an adult, I vowed never to let it cross my plate again – until I thought it might be a nice dish to serve for company. I decided to give it another shot, created this keto meatloaf recipe and I’m so thankful.

This is not the meatloaf I remember. It’s moist, flavorful, and something to look forward to. I can honestly say I love this loaf. And so will you.

For more meaty inspiration, take a look at this list.

How to Make a Moist Meatloaf

This recipe relies on mushrooms to help prevent the dry meatloaf of my nightmares. Mushrooms are nearly all water – and they release water as they cook.

Because of this, it’s important to cook the mushrooms ahead of mixing them into the meat. You want them to shed the majority of their moisture before they join forces with the beef and head to the oven.

While we’re definitely out to avoid dry meatloaf, this recipe can sometimes create the opposite issue – too much moisture. Besides cooking your mushrooms ahead, you can carefully spoon out any excess moisture after serving.


You’ll also want to let your keto meatloaf to sit and rest for about 10 minutes or so before you cut and serve. If you slice the loaf immediately after it comes out of the oven the juices can run out and make for a drier result.

If you do need a more traditional meatloaf than our keto meatloaf recipe, then take a look here.

Keto Meatloaf #keto https://ketosummit.com/keto-meatloaf-recipe

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Keto Meatloaf

Keto Meatloaf


  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner, Lunch
  • Cuisine: German

Ingredients

  • 2 Tablespoons of avocado oil (30 ml), to cook with
  • 2 Tablespoons of chia seeds (24 g)
  • 20 white button mushrooms (200 g), finely chopped
  • 1 lb of ground beef (450 g)
  • 1 Tablespoon of onion powder (7 g)
  • 1 Tablespoon of garlic powder (10 g)
  • 1 Tablespoon of dried rosemary (3 g) (or use 3 Tablespoons of fresh rosemary)
  • Salt and pepper, to taste
  • 12 slices of bacon (336 g)

Instructions

  1. Preheat the oven to 350°F / 180°C.
  2. In a small bowl or ramekin, combine the chia seeds and water and set aside.
  3. In a pan on the stovetop, heat the avocado oil and fry the finely chopped mushrooms until caramelised. Cook the mushrooms so that as much moisture as possible is removed. Place the mushrooms on a paper towel to cool for a bit after they’re cooked.
  4. In a large mixing bowl, combine the mushrooms, ground beef, onion and garlic powders, as well as the dried rosemary. Add the chia mixture you made earlier and season the beef mixture with salt and freshly ground black pepper.
  5. Prepare a small bread loaf tin lined with parchment paper. Take the strips of bacon and stretch them before laying them inside the tin. They should be long enough to generously overlap the sides as they will need to cover the top of the mixture once its added into the tin. Tip in the beef mixture into the tin and use a spatula or egg-lifter to press down and compress the mixture down to compact it as much as possible. Use the bacon strips to cover the meatloaf in a decorative pattern.
  6. Bake in the oven for 50 minutes, then remove and set aside to cool for a few minutes before slicing and serving.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g

Nutrition

  • Calories: 530
  • Sugar: 1 g
  • Fat: 48 g
  • Carbohydrates: 5 g
  • Fiber: 2 g
  • Protein: 21 g

Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.