It’s one of my favorite comfort foods and reminds me of my childhood. Who doesn’t love meatloaf? My mom’s was famous (well it was to me), and so I wanted to create it in a low carb meatloaf for my family to enjoy. A cheese stuffed meatloaf sounds good, huh? Now we just have to make it without breadcrumbs or oats!
Since we’re doing this grain-free, we need a meatloaf binder. I’ve used almond flour with the eggs to help keep it all together. You can consider another low carb option too. The sauteed onions are the real winner in this recipe and are what made my mom’s so, so good.
You’ll love every cheesy bite, but note that this low carb meatloaf is not your typical ketchup on top meatloaf. The provolone is the perfect mild cheese to compliment the ground beef taste. Also did I mention there’s cheese?
Keto Stuffed Meatloaf Ingredients
It’s a good idea to get your hands messy with this keto stuffed meatloaf when you mix the ingredients. I try to avoid over-kneading it. Mix it just enough to work the eggs through the whole thing. Pro-tip – make sure you have the sink water warm and some dish washing soap at the ready to clean your meaty greasy hands.
Time for the Cheese!
Line about 2/3 – 3/4 of the beef in a loaf pan. Flatten it up the sides and make sure there’s a decent size cavity in the middle. As you can see in the next slide, we’re bringing in the cheese!! I’ve used provolone and a little left over gouda. You can use whatever works for you.
Cover with the remaining beef and top with 4-5 slices of cheese. Sprinkle with more parsley and bake at 400 for about an hour. I did cover the stuffed meatloaf with foil and remove the foil to let the cheese brown about 10 minutes before it was done.
Yes, it’s this cheesy. And not Micheal Scott cheesy – this is the real deal.
I did syringe the fat out of the pan before lifting the loaf out. I wanted to make sure the grease didn’t go everywhere, and also ensure that the keto stuffed meatloaf had a chance to cool a bit and settle.
These were the MOST AMAZING LEFTOVERS. I ate it at work for several days.
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- 2 lbs ground beef
- 1/2 cup almond flour
- 2 large eggs
- 1/2 large onion, chopped and sauteed
- 8 oz sliced provolone cheese
- salt and pepper to taste
- chopped parsley (we use these herb shears)
- Chop and sautee onion with a little oil. Set aside to cool.
- In a large bowl (OXO makes the best bowl set) mix ground beef, almond flour, eggs, chopped parsley
- Add the onions and mix again
- With about 2/3 - 3/4 of the meat mixture, line a glass loaf pan, forming a cavity in the middle. Try to keep the edges even.
- Line the cavity with half the cheese slices (4-6)
- Top with the remaining meat mixture to cover the cavity / cheese
- Add the remaining cheese slices to the top.
- Cover with foil and bake at 400 degrees for 50 minutes
- Take off the foil top and bake for another 10 minutes until the cheese is melted and the edges brown.
- Drain excess grease in pan before removing the meatloaf.
- Let cool slightly before slicing and serving
Ingredients are calculated based on the information provided and are an estimate. Use an app like My Fitness Pro to calculate nutritional information for your specific ingredients.
Nutrition InformationYield 8 Serving Size 1 slice
Amount Per Serving Calories 471 Total Fat 32g Saturated Fat 13g Trans Fat 1g Unsaturated Fat 15g Cholesterol 167mg Sodium 407mg Carbohydrates 3g Fiber 1g Sugar 1g Protein 41g