Keto Meatloaf

I like Keto meatloaf but decided I wanted it lighter so amended this recipe by using turkey mince. It was tender and the Italian flavour was wonderful. I criss-crossed bacon strips across the top and the sides which helped with both flavour and tenderness. I had meatloaf with broccoli and salad but I was so eager to eat it, I forgot to take the final photo! I also had it in a Keto roll with mayo for lunch the next day…and the day after, sliced thinly and piled onto the roll. Try it and enjoy!

Prep time: 10 mins | Cook time: 1 hour| Servings: 12 slices (3/4 inch thick)

Ingredients:

1/2 cup Almond Flour
1/2 large onion, diced
8 cloves garlic, minced
3 oz tomato paste
2 tbsp worcestershire sauce
2 large eggs
1 tbsp Italian seasoning
2 tsp sea salt
1/2 tsp black pepper
2 lb mince beef (I used turkey mince instead)
1/2 cup sugar-free tomato sauce (optional)

Method:

Preheat the oven to 350 degrees F (177 degrees C).
In a large bowl, combine all ingredients except the mince and tomato sauce (if using).
Once combined, add the mince and mix until fully incorporated. Note: Avoid overmixing.

Next, transfer the mixture into an oven-proof dish and form into a loaf shape.
Note: I layered the top of my meatloaf with slices of bacon.
Bake for around 30 minutes.
Next, if using spread the tomato sauce on top of the meatloaf.

Return to the oven and bake for 25-45 more minutes, or until cooked through and internal temperature reaches 160 degrees F (71 degrees C). (Time will vary depending on thickness of the loaf.)
Once cooked, allow to rest for 10 minutes before slicing.
Cut carefully into slices using a serrated bread knife.