This meatloaf is made from ground beef bound with almond flour instead of breadcrumbs, and it has a mozzarella center that melts as it bakes. The top gets a layer of sugar-free ketchup. A slice has 3 grams of carbohydrates, and the recipe makes 6 slices.
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Prep takes 15 minutes and baking takes 45-55 minutes. With the 10-minute rest before slicing, plan on 1 hour 10 minutes in total.
What Goes in the Loaf
The recipe card at the bottom has the amounts. Here is what each ingredient does.
- Ground beef, 80/20 (1 pound): a juicy, flavorful base.
- Almond flour (1/2 cup): the low-carb binder in place of breadcrumbs.
- Mozzarella (1/2 cup, shredded) and Parmesan (1/4 cup, grated): Parmesan adds a nutty flavor to the meat. The mozzarella is split, with part mixed into the meat and the rest forming the gooey center.
- Onion (1/4 cup, chopped) and garlic (2 cloves, minced): savory depth and aroma.
- Egg (1 large): holds the meatloaf together.
- Worcestershire sauce (2 tablespoons): a savory, umami note.
- Dried Italian herbs (1 teaspoon), salt (1 teaspoon) and black pepper (1/2 teaspoon): the seasoning.
- Sugar-free ketchup (1/2 cup): spread on top for a tangy sweetness without the sugar.
Shaping the Stuffed Loaf
Mix the beef with the almond flour, cheeses, onion, garlic, egg, Worcestershire sauce, herbs, salt and pepper by hand until well combined.
On a parchment-lined baking sheet, shape half of the mixture into a rectangle about 1 inch thick. Make a well in the center and fill it with the remaining mozzarella. Cover the cheese with the rest of the meat and seal the edges well so the cheese does not leak out during baking.
Spread the ketchup evenly over the top. Bake at 350°F for 45-55 minutes, until the internal temperature reaches 160°F, then rest it for 10 minutes before slicing. The rest lets the juices redistribute, so the slices stay moist.
Doneness and Equipment
- Use a meat thermometer. It is the best check for doneness. Insert it in the center and look for 160°F.
- No thermometer? Cut into the center and check that there is no pink left.
- Baking sheet. A glass or ceramic baking dish works if you do not have one.
- Parchment. It prevents sticking and makes cleanup easy. Lightly greasing the sheet also works.
- Mixing bowl. A deep pot will do if your bowl is too small.
Ways to Change It
- Different cheeses: cheddar, gouda or spicy pepper jack in the center.
- Leaner meat: ground turkey or chicken instead of beef, which also lowers the fat.
- Vegetables: finely chopped spinach, zucchini, bell peppers or mushrooms mixed into the meat add moisture and texture.
- Herbs and spices: fresh basil or parsley, or a pinch of smoked paprika or cayenne pepper for a little heat.
What to Serve With It
Cauliflower mash is a low-carb stand-in for mashed potatoes, and its buttery flavor suits the savory meat. Steamed broccoli or asparagus with salt and pepper give a crisp contrast. A side salad of mixed greens, cucumbers and cherry tomatoes with an olive oil dressing keeps the plate light. For a drink, sparkling water with lemon or herbal tea works well.
Nutrition per Slice
A slice has approximately 320 calories, 22 grams of fat, 3 grams of carbohydrates, 0 grams of fiber, 0 grams of sugar and 28 grams of protein. Saturated fat and sodium vary with the brands you use.
FAQ
Can I freeze leftovers?
Yes. Slice the meatloaf into portions, wrap each tightly in plastic wrap, and store them in an airtight container. Thaw overnight in the refrigerator and reheat in the oven.
How can you tell it is done?
Use a meat thermometer. It should read 160°F in the center. Without one, cut into it and make sure there is no pink.
Which flour can replace almond flour?
Coconut flour, using about 1/4 of the almond flour amount. Crushed pork rinds are another option and add their own flavor and texture.
Is it good for meal prep?
Yes. Make it ahead, portion it and keep it in the refrigerator for quick meals through the week.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Meatloaf Stuffed with Cheese: A Savory Delight Awaits!
Ingredients
Instructions
Preheat the oven to 350°F.
In a large bowl, combine ground beef, almond flour, mozzarella cheese, Parmesan cheese, onion, garlic, egg, Worcestershire sauce, Italian herbs, salt, and black pepper. Mix until well combined.
On a parchment-lined baking sheet, shape half of the meat mixture into a rectangle about 1 inch thick.
Create a well in the center and fill it with the remaining mozzarella cheese.
Cover the cheese with the remaining meat mixture, sealing the edges to prevent the cheese from leaking out.
Spread the sugar-free ketchup evenly over the top of the meatloaf.
Bake for 45-55 minutes, or until the internal temperature reaches 160°F.
Let it rest for 10 minutes before slicing.
Notes
For added flavor, consider mixing in chopped bell peppers or mushrooms into the meat mixture.
You can also substitute ground turkey or chicken for a leaner option.
Nutrition
| Serving Size | 1 slice |
|---|---|
| Calories | 320 calories |
| Sugar Content | 0g |
| Sodium Content | varies |
| Fat Content | 22g |
| Saturated Fat Content | varies |
| Unsaturated Fat Content | varies |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 0g |
| Protein Content | 28g |
| Cholesterol Content | varies |