The Best Keto Meatloaf
By: Kettle and Fire
Published: Tuesday, August 22, 2017 - 5:30am

Ingredients




1 ½ pounds ground beef
2 cage-free eggs
1 small onion diced
2 garlic cloves minced
2 cups mushrooms finely chopped
1 teaspoon coconut aminos
1 tablespoon tomato paste
¼ cup unsweetened almond milk
¼ cup almond flour
1 tablespoon  dried oregano
1 teaspoon Himalayan pink salt
1 teaspoon ground black pepper
1 cup tomatoes diced
½ teaspoon Himalayan pink salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried parsley
1 heirloom tomato sliced, (optional)

Preparation

1 Heat oven to 350°F. 2 In a large bowl, combine all the meatloaf ingredients and knead the mixture with your hands until fully combined. 3 In a non-stick, 9x5-inch loaf pan, add the meatloaf mixture and press down to fill all the edges of the pan. Set aside. 4 In a small pot over low heat, add the tomato sauce ingredients and bring to a simmer. Cook for 2 minutes, stirring occasionally. Remove from the heat. 5 Pour the tomato sauce over the meatloaf. (If using, add slices of heirloom tomato to garnish). Place in the oven and cook until the meatloaf is cooked through and no longer pink in the middle, about 50 minutes. 6 Remove from the oven and let rest until warm, about 10 minutes. Serve.

About

A juicy, flavor-packed keto meatloaf topped with a tangy and sweet tomato sauce that is gluten free and low carb to meet your keto diet needs.