Keto Meatloaf with Bacon (and cheese)

I had a yearning for an American meatloaf especially as we have just had a delivery of grass-fed beef. We buy it from here; the minced steak is particularly good. The original recipe came from the ‘greenandketo’ website but I modified it slightly, to have a cheese burger flavour. I also brushed the top with the last of the keto BBQ sauce watered down. The recipe serves 8; 1 slice is approx, 3 carbs.

Ingredients:

  • 2 lb of ground beef (80% lean:20% fat), or a mix of ground beef and pork
  • 1/2 small onion, finely chopped – about 1/2 cup
  • 4 oz button or crimini mushrooms, chopped finely – about 1/2 cup
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tsp Italian herbs
  • 1 1/2 cups of finely grated cheese; approx. 7 oz; I used lactose free mature cheddar
  • 2 eggs
  • 1/3 cup almond flour
  • 6 strips of bacon. I used a whole pack of Marks and Spencer nitrite-free bacon.
  • 1/4 cup keto-friendly ketchup or BBQ sauce, optional.

Method

Preheat oven to 350F ( 180C/160C fan assisted). Prepare a rimmed sheet pan with tinfoil. The original recipe suggests lining a 9×5 inch pan with clingfilm, to use as a mould. I did mine free form.

Prepare the vegetables. I used a food processor, to chop the onion and mushrooms, into small pieces. Place the veg into a large mixing bowl.

Add the ground meat, eggs, garlic powder, herbs, salt, pepper, almond flour and grated cheese. Use your clean hands to gently mix the ingredients together, until combined.

Shape the meatloaf: use your hands to shape the mixture into a loaf on the prepared baking sheet. This was easier for me. You can put the mixture into the prepared 9×5 loaf pan and then turn it out onto the prepared baking sheet. You can also just bake it in the tin (minus the clingfilm, or plastic wrap in USA).

Cover the top of the meatloaf with streaky bacon slices. Bake for 45 minutes (this was accurate at 160C in a fan-assisted oven). Then take it out and brush with ketchup or BBQ sauce (optional). Bake for about 10 minutes more, or until the internal temperature registers 150 F on an instant-read thermometer. I used our meat thermometer and it registered the right temperature for beef. Let it rest for at least 10-15 minutes before serving. Cut into thick slices and serve.

Cooked and cooled meatloaf can be stored covered in the fridge for a couple of days or freeze it in slices. Personally, I rarely want the same meal for more than one day. Mac and cheese being the exception. I am not Keto, as I eat some carbs, but I try to make healthy choices because of my IBS.

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