The perfect keto friendly meatloaf recipe is packed with protein and bursting with flavors, which is exactly what this recipe is. This recipe is a low carb version of your favorite comfort food, yet it’s just as good as the original recipe, especially when you add pizza mozzarella and serve it with a tasty low carb salad or cauliflower rice.
It’s highly recommended that you use very lean beef mince for this low carb meatloaf recipe by chef Mark Brereton of the Keto Fitness Club. This means mince that has no more than 5% fat in every 100g portion.
For a meat loaf recipe using higher fat mince try this tasty Low Carb Meatloaf Recipe.
The reason for this is that if you use a higher fat content mince a lot of liquid will come out of it during cooking. You will end up with the cooked meat loaf in the middle of the pan with a lot of fatty liquid surrounding it.
And, of course, it’s best if you use grass-fed and pastured beef if you want to follow the keto diet properly. In fact, grass-fed meat is the healthiest meat to eat whatever your diet. It has more nutrients and a better ratio of omega 6 to omega 3 fats than commercially produced meat.
Mark uses Worcestershire sauce in this recipe which imparts a sort of umami flavor. The sauce was first made by Lea & Perrins, a company based in Worcestershire, England hence it’s name.
Its depth of flavor comes from many different ingredients that have been individually fermented and blended, and fermented again. There are different versions of the original and I believe that the Lea & Perrins Worcestershire sauce that is available in the US has a slightly different recipe.
Worcestershire sauce ingredients
The ingredients in most varieties contain vinegars, fermented onions, fermented garlic, molasses, tamarind paste, salt, sugar and cured anchovies. Seasoning that are added can include coriander, mustard seed, cloves, pepper, and citrus peel.
Obviously with molasses and sugar in it it is not exactly keto-friendly but Mark only uses 10ml of it for the whole recipe. If you are not comfortable with using it then you could use coconut aminos instead.
You can optionally add mozzarella to the loaf to add extra fat as the meat is lean. Mark mentions the name of two UK supermarkets in the video in connection with the mozzarella. Simply use your favorite mozzarella but it’s best for cutting the strips if it’s a block shape.
Mozzarella was traditionally made from the milk of water buffalos and originated in the south of Italy. But, because of the demand for the cheese, it is now mostly made from cow’s milk. It is milder tasting than the cheese made from buffalo milk.
The cheese is soft and not aged as other cheeses. It contains probiotics which are good for your digestive system and can help to boost your immune system..
It is low in carbs, calories and sodium compared with other cheeses so is keto friendly. It’s a very nutritious and mineral rich dairy product. It contains the fat soluble vitamins A, D and E as well as B vitamins and the minerals zinc and calcium.
Keto Friendly Meatloaf Recipe
Serves 4 – 6
- 750 grams beef mince
- 75 – 100 g low carb bread crumbs (from any low-carb bread)
- 1 large organic/pastured egg
- 100g diced shallots
- 1 tsp dried thyme
- 100g low carb tomato passata or homemade tomato sauce
- 1 tsp garlic powder or 2 to 3 cloves of finely chopped garlic
- 10ml Worcestershire sauce
- Redmond Real salt and freshy ground black pepper for seasoning
- 100g Pizza Mozzarella in a block, sliced into thin strips (optional)
1. Preheat oven to 356°F/180°C.
2. Line a 8.5” x 4” (21.59 x 11.43 cm) loaf pan with non-bleached parchment paper.
3. Add the beef mince to a large bowl and knead for about a minute with your hands.
4. Create a well in the middle of the meat, then add the rest of the ingredients into it, except for 25g of passata and the mozzarella if you’re using it.
5. Combine all the ingredients well using your hands. If not using the mozzarella place the mixture in the loaf tin and press down firmly.
6. If you’re using mozzarella, divide the meat in half. Press half into the bottom of the pan, then layer with the mozzarella strips, before pressing the rest of the meat on top.
7. Bake in the pre-heated oven for 30 minutes.
8. Spoon the remaining passata over the loaf and put it back into the oven. Bake for 10 to 15 min more.
9. Leave the meatloaf to rest for 10 to 15 minutes before slicing into portions. Enjoy!
Check out Mark’s video demo to guide you into making this low carb meatloaf recipe.
Meatloaf image by Kitchen Life of a Navy Wife