Introduction
Meatloaf has been a beloved American dinner table staple since the 1930s, originally gaining popularity as a way to stretch protein during the Great Depression. This keto adaptation maintains all the comfort and satisfaction of the classic version while aligning with modern low-carb lifestyles. The addition of cheese not only enhances the flavor but also adds the perfect amount of fat needed for keto macros, making it a favorite among health-conscious home cooks. The dish has become a standout star in the keto community, proving that dietary restrictions don't mean sacrificing the foods we love.
Ingredients
• 2 pounds ground beef (80/20 lean-to-fat ratio)
• 1 pound ground pork
• 2 cups shredded mozzarella cheese
• 1 cup crushed pork rinds
• 3 large eggs, beaten
• 1/2 cup diced yellow onion
• 4 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons fresh parsley, finely chopped
• 2 teaspoons dried Italian seasoning
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/4 cup olive oil
• 1/2 cup sugar-free ketchup (optional, for topping)
Step 1:
Preheat oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan with olive oil.
Step 2:
In a food processor, pulse pork rinds until finely crushed to breadcrumb consistency.
Step 3:
In a large mixing bowl, combine ground beef, ground pork, crushed pork rinds, beaten eggs, diced onion, minced garlic, Worcestershire sauce, parsley, Italian seasoning, salt, pepper, and smoked paprika.
Step 4:
Add 1.5 cups of the shredded mozzarella to the meat mixture. Mix thoroughly with clean hands until all ingredients are well combined, but avoid overmixing.
Step 5:
Transfer mixture to the prepared loaf pan, pressing down gently to remove air pockets. Shape into a uniform loaf.
Step 6:
If using sugar-free ketchup, spread it evenly over the top of the meatloaf.
Step 7:
Bake for 60 minutes, then top with remaining mozzarella cheese. Return to oven for 10 minutes or until cheese is melted and internal temperature reaches 160°F (71°C).
Step 8:
Let rest for 10-15 minutes before slicing and serving.
Q: Can I make this meatloaf ahead of time?
A: Yes, you can prepare the mixture up to 24 hours in advance and store in the refrigerator before baking.
Q: Why use pork rinds instead of breadcrumbs?
A: Pork rinds are a zero-carb alternative to breadcrumbs, making this recipe keto-friendly while maintaining proper texture.
Q: Can I freeze this meatloaf?
A: Yes, wrap cooled meatloaf tightly in freezer paper or aluminum foil and freeze for up to 3 months.
• Ground turkey can be substituted for ground pork, though it will result in a leaner meatloaf.
• Almond flour can replace pork rinds as a binding agent (use 3/4 cup).
• Choose high-quality, fresh ground meats for best results.
• Contains eggs and dairy (cheese) - not suitable for those with these allergies.
• Ensure Worcestershire sauce is gluten-free if needed.
• All cheese should be full-fat for best keto macros.
Slice into 8 equal portions and serve hot. Garnish with additional fresh parsley if desired.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.
Prep all ingredients before mixing to ensure even distribution. Allow meat to come to room temperature 30 minutes before cooking for even baking.
- Don't overmix the meat mixture as it can result in a dense, tough meatloaf
- Use a meat thermometer to ensure proper doneness without overcooking
- Let the meatloaf rest before slicing to retain juices
Try adding diced bell peppers or mushrooms for extra vegetables, or wrap the entire loaf in bacon for added flavor and fat content.
Serve with cauliflower mash or roasted low-carb vegetables. Pair with a dry red wine or sparkling water with lemon.
Year-round
Contains: Eggs, Dairy (cheese). May contain gluten from Worcestershire sauce (check label).
