Easy Keto Meatloaf Food

THE BEST LOW CARB KETO MEATLOAF RECIPE (EASY)

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• In a large bowl, combine all ingredients except meat and ketchup, and mix. Then add meat and mix until fully incorporated. Avoid overmixing.
• Transfer the mixture into a baking dish and form into a loaf shape. Bake for 30 minutes.
• Spread the ketchup on top of the meatloaf (if using). Return to the oven and bake for 25-45 more minutes, until cooked through and internal temperature reaches 160 degrees F (71 degrees C). (Time will vary depending on thickness of the loaf.) For best results, use a probe thermometer, which will beep when it's done so you don't have to keep checking.
• Rest for 10 minutes before slicing. Cut carefully using a serrated bread knife (not a chef's knife).

KETO MEATLOAF | THE BEST, EASY, LOW CARB MEATLOAF RECIPE YOU'LL MAKE

Steps:

• Preheat oven to 400°F.
• Grease a 9x5 loaf pan with cooking spray and set it aside.
• In a large skillet over medium heat, add and heat the Macadamia Nut Oil.
• Now, add the onion & celery and cook until soft and translucent.
• Next, add the garlic, oregano, and chili powder, and Italian seasoning and cook until fragrant. Once fragrant, let the mixture cool.
• Now, when the mixture cools, use a large bowl to add and combine all of the ingredients - except for the ketchup.
• Shape meat mixture into the size of a large loaf, and add it to the pan. *If using bacon, wrap it in bacon before adding the meatloaf to the pan.
• Cook for 40 minutes, remove, and cover with ketchup (if using)
• Return to oven and cook for another 15-20 minutes (once the internal temp gets to 165°F).
• Let it rest 10-15 minutes before cutting into it.
• Garnish with fresh oregano, or more Italian seasoning.

EASY KETO MEATLOAF

Steps:

• Preheat the oven to 375°F degrees and grease a loaf pan (if using).
• Add all meatloaf ingredients to a large bowl. Using your hands, combine well. Form the mixture into a loaf shape and place on a greased baking dish or press into your greased loaf pan and flip out on the baking sheet.
• Bake for 20 minutes.
• While the meatloaf is baking, add all topping ingredients to a small bowl and whisk together.
• Remove meatloaf from oven and top with the ketchup mixture. Bake for an additional 10-15 minutes or until the meatloaf reaches 165°F.
• Remove from the oven and allow to rest for 15 minutes to let the juices settle before slicing and serving.
• Best stored in an air tight container in the fridge up to 5 days.

GLUTEN-FREE KETO MEATLOAF

Steps:

• Preheat the oven to 375 degrees F. Grease the bottom of a rimmed baking sheet with 1 tablespoon of the olive oil. Set aside.
• Put the mushrooms in a food processor and pulse until finely chopped but not mushy and blended, about 10 times.
• Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring occasionally, until softened, about 1 minute. Stir in the mushrooms and cook until lightly browned, about 3 minutes; some liquid will be released but should evaporate while cooking. Add the tomato paste and cook 1 minute, stirring to coat the mushrooms. Transfer the mushroom mixture to a large bowl and set aside.
• Add the red peppers and remaining 1 tablespoon olive oil to the same skillet over medium heat. Cook, stirring occasionally, until light brown and well caramelized, about 10 minutes. If the bottom of the skillet starts browning too quickly, add 1 teaspoon of water and scrape with a wooden spoon. Add the red peppers to the mushroom mixture. Add the ground chuck, ground pork, Cheddar, parsley, Parmesan, almond flour, thyme, egg, 1 teaspoon salt and 1/2 teaspoon pepper and mix to combine.
• Transfer the meatloaf mix to the prepared baking sheet and form into a loaf. Arrange the strips of bacon over top in a single layer. Bake until an instant-read thermometer inserted in the middle of the loaf registers 165 degrees F, 50 to 60 minutes. Let rest for 10 minutes before serving.