Meatloaf is a favorite comfort food. One thing I love about low carb eating is that your favorite comfort recipes are easy to adapt. So Meatloaf Monday – meet Taco Tuesday for this delicious cheese stuffed taco meatloaf. And when I say stuffed, I mean STUFFED! Check out the cheese ooze below in this keto taco meatloaf :)
Making a taco meatloaf
You start with a basic meatloaf recipe, but to make it low carb or keto, you have to replace the breadcrumbs or oats. We’ve used almond flour, but you could try crushed pork rinds too – I’ve seen some recipes that use that, but I have not tried it for my keto taco meatloaf. Also, you may want to make your own taco seasoning to control the amount of salt in the dish. I love keeping my own blend around and find I can vary the amount of spice and salt appropriately.
We wanted our loaf extra cheesy because – well, do we need a reason? So we made the boat, layered some cheese, added more meat and layered more cheese, repeat it all again until we’d filled the loaf pan. Cheese me please! This cheese stuffed taco meatloaf is just that – cheesy and stuffed.
We sprinkled a few tablespoons of Rotel Tomatoes on top, but you could add some salsa instead. Whatever you have that adds to the mexican meatloaf flavor. If you wanted to go spicier, add more green chilies – they are an awesome flavor to add to beef dishes. Tomatoes will add some carbs, so make sure when you add them, you’re keeping your totals within your low carb limits.
Make sure you bake the cheese stuffed taco meatloaf – or any meatloaf – thoroughly. I always use a meat thermometer to make sure my loaf is at about 160 degrees in the center. Since this meatloaf has a fair amount of taco seasoning, it may dry out quicker than other meatloafs. Watch the temp so it doesn’t dry out too much. If your seasoning is super salty, you may want to add a little water. However, I find it’s just fine the way it is.
Have you tried out other Cheese Stuffed Meatloaf? It’s one of our most popular recipes on Linneyville! And to keep the meatloaf grease under control, I recommend the following pan:Try this custom pan with a lift up tray – makes it super easy to lift and serve your meatloaf! (affiliate)
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- 2 lbs ground beef
- 2 eggs
- 2 Tbs taco seasoning
- 1/2 cup almond flour
- 1 cup mexican blend cheese
- 2 Tbs Rotel Tomatoes and Chilies
- Mix the ground beef, eggs, taco seasoning and almond flour in a large bowl.
- Place about 2/3 of the meat mixture in a loaf pan and create a pool, lining the bottoms and sides.
- Sprinkle cheese, cover with a thin layer of the beef mixture, add more cheese and beef to top.
- Sprinkle the remaining cheese on top and add the tomatoes.
- Tent with foil and bake for 45 minutes at 350 degrees.
- Remove foil and bake for another 14 minutes, or until a meat thermometer inserted reaches 160 degrees.
- Let sit for 10-15 minutes before removing from the pan.
- Slice and serve!
Nutrition InformationYield 6 Serving Size 1 slice
Amount Per Serving Calories 569 Total Fat 38g Saturated Fat 14g Trans Fat 1g Unsaturated Fat 19g Cholesterol 214mg Sodium 450mg Carbohydrates 5g Fiber 2g Sugar 1g Protein 50g