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Keto Homestyle Meatloaf Recipe

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When I determine how good I think a restaurant is, one dish that heavily influences my decision is their meatloaf. I love the stuff, so it has to be right to satisfy my tastes.

That means I’m a pretty picky meatloafer! The problem with meatloaf on Keto, though, is that most recipes call for carb-laden fillers like bread crumbs, crackers, of even croutons. That’s not to mention the sugary ketchup-based sauce that’s typically poured on top.

For a long time after we started Keto, I was resigned only to have meatloaf for the occasional cheat meal. That was until we ran across a recipe for Keto meatloaf on Pinterest.

Rebecca and I both were excited to try it, but we weren’t entirely happy with that recipe.

Meatloaf has to have a good, crumbly texture, but still hold together. It also has to be meaty and yummy with a touch of caramelized sweetness from the sauce that should be lightly crusted on top.

To be ok for Keto, it also has to substitute the carby bread crumbs inside with another filler that will act as a binder as well as a moisture-soaking agent.

With these requirements in mind, Rebecca and I set out to create our own Keto Meatloaf recipe.  In addition to the other requisites I mentioned, we wanted a recipe that we enjoy eating, and that we’re proud enough of to share with our readers.

After a few weeks of trial and error, we’ve landed on a keto meat loaf recipe that we really like and we’re excited to share it with you. We hope you enjoy it as much as we do.

Ingredient Notes

Ground Beef:

For this recipe, I used the 73% / 27% lean / fat ground round. For Keto, you can’t beat the extra fat. And the dry ingredients we’re going to use will soak up the fat as the meatloaf cooks and give the dish a good texture. It won’t come out greasy, and there won’t be as much run off on the pan as you might think.

Ketchup:

I used my Keto Ketchup recipe, linked here, for the Ketchup in this meatloaf recipe, but you can use any low carb ketchup you like.

Keto Ketchup Recipe

Our Keto Ketchup is sweet, slightly spicy, easy to make and low carb. So you can enjoy the King of Condiments on Keto!

The Dry Ingredients

This one gets its own heading because it’s important.

To stand in for the usual, bread-like fillers that normally go into a meatloaf, we turned to three Keto Kitchen Staples that are pretty easy to get, especially online. Using these, we put together a dry combination that works well.

Almond Flour:

Almond Flour adds filling and texture, helping to soak up some of the moisture from the meat.

Fairly neutral in flavor, this ingredient’s primary purpose is for texture.

The cheapest place to find Almond Flour is Sam’s, but they don’t always carry it. We usually end up ordering it from Amazon.

Bob’s Red Mill is our prefered brand, but there are other good ones out there, like Anthony’s. 

Ground Flaxseed:

Ground Flaxseed adds a warm, earthy bit of flavor, similar to what crackers or croutons might add. It also helps to soak up a bit of moisture, getting a bit closer to that texture we’re looking for.

It doesn’t just taste good. Flaxseed packs a nutritional punch, being rich in Omega 3s among other things, while adding a big fat ZERO to your net carbs.

We’re a fan of Bob’s Red Mill for this, but a close second is Spenctrum Organic Flaxseed (affiliate link)

Nutritional Yeast:

Nutritional Yeast adds umami; a savory flavor that’s almost like cheese.

In fact, you could substitute grated Parmesan cheese for this ingredient, but you would miss out on the fantastic health benefits that come with Nutritional Yeast.

If you’ve never tried this ingredient, I can’t recommend it enough. It’s wonderful in different Keto Breads and baked dishes.

Watch this blog for more on this because I intend to post more recipes that feature Nutritional Yeast. It’s THAT good!

The rest of the ingredients for this recipe are pretty straight forward and fairly traditional.

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Notes on the Method

Mixing the Ingredients

There’s nothing fancy about this. You put all the ingredients in a large bowl and mix them together.

Let me encourage you not to get in there with your hands and just squeeze and squish things together. The warmth of your hands, an agitating the meat too much will cause weird things to happen with its proteins. It will get tacky and the end product will turn out a bit dense. You’ll lose that bit of crumbly texture that meatloaf should have.

It’s best to mix everything with a metal spoon. And only mix until everything is well combined. Try not to over mixture in order to prevent that tacky texture.

Meatloaf never looks very appealing at this stage. But from humble beginnings often come great things!

Forming the Loaf:

There are a couple ways to do this.

  1. Dump the meat mixture out onto a foil-lined baking sheet and form it into a loaf with your hands. You could also form it into a football if you’re serving this for game day. Or form it into anything. The sky’s the limit!
  2. My preferred method is to lubricate a bread loaf pan using butter, lard, or non stick spray, and dump the meat mixture into it. Press the meat into all the corners and edges and smooth out the top. This method suites my OCD because I won’t stand there for 20 minutes trying to get the thing into the perfect loaf shape.

Pro Tip: You still don’t want to over work the meat here. Just like with mixing, make sure to minimize how much you agitate the meat, especially with your warm hands.

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Cooking

This is easy. Bake your meatloaf in a 350 F degree oven for 40 minutes. An instant read thermometer inserted into the center of the loaf should read pretty close to 160 at this point.

Brush the top and sides of the meatloaf with your keto ketchup to make a glaze and put it back in the oven for 10 – 15 more minutes. Keep an eye on it after 10 minutes to make sure the glaze doesn’t get done past what you like. The meatloaf is done when your instant read thermometer reads 165+.

NOTE: I’ve accidentally let my meatloaf get as hot as 180 F before. That won’t really hurt it, especially using a higher fat meat. Your glaze will get pretty dark though.

 

Serving

IMPORTANT NOTE: This is meat. Let is rest for at least 5-10 minutes before you serve it. The juices inside the loaf need to settle in and the proteins need to relax a bit. If you eat it right out of the oven, you’ll not only burn your mouth, your loaf will fall apart, and you won’t get that texture you’ve been working so hard to get.

Thanks for Reading

We hope you enjoy our Keto Homestyle Meatloaf Recipe. If you give this recipe a try, please let us know how it works out for you. Please drop us a line in the comments below, send us an email at info@ketoginger.com or join us on our Facebook Page where we share and discuss Keto recipes all the time.

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Keto Homestyle Meatloaf Recipe

by | Apr 7, 2019 | Meat, Recipe | 0 comments

Ingredients

  • 1-1/2 pounds Ground Beef (73% / 27% lean/fat)
  • 3/4 cup Keto ketchup, divided
  • 1/2 cup minced onion
  • 1/4 cup Almond Flour
  • 1/4 cup Ground Flaxseed
  • 1/4 cup Nutritional Yeast
  • 2 eggs
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teasoon paprika
  • 1/2 teaspoon cumin

Instructions

Preheat Oven to 350 degrees F.

 

  1. Set aside 1/4 cup of ketchup
  2. Combine the rest of the ingredients in a large mixing bowl.
  3. Using a metal spoon, combine the ingredients until mixed well.
    Do NOT  over mix. This prevents the meat from getting a tacky texture.
  4. Shape the meatloaf onto a foiled-lined sheet pan. Do this free form OR use a loaf pan prepared with nonstick spray; then turn the formed loaf out onto the foil-lined sheet pan.
  5. Bake for 40 minutes.
  6. Check temperature with a meat thermometer; meatloaf should be about 155-160F degrees.
  7. Brush the top and sides of the meatloaf with the reserved 1/4 cup of ketchup.
  8. Put back in oven and bake at 350 for 10 more minutes.
  9. Meatloaf is done at 165F degees.
  10. Remove from oven and let rest for at least 10 minutes before cutting to serve.

Macros

Servings: 8 slices. Approx. 5.5 oz each.
These calculations are per slice and based on cutting 8 slices from the loaf.

Calories: 352.9

Fat: 27 (69%)

Net Carbs: 5.3 (6%)

Protein: 18.8 (21%)

Welcome to Keto Ginger; a blog about our journey along the Keto Road. We hope our research, experience, and recipes will help others who have started down the same path, or who are simply Keto curious.

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