Best Gluten Free Keto Meatloaf Recipes

PERFECT KETO MEATLOAF

Steps:

• Preheat your oven to 350° F. Line a rimmed sheet pan with foil.
• In a large bowl, whisk together the egg, salt, pepper, garlic powder, onion powder, and thyme.
• Add the ground beef, almond flour, and Parmesan. Gently mix, just until uniform.
• Shape the mixture into a rectangular loaf (as shown in the video) and place it on the prepared baking sheet. Brush the loaf with ketchup.
• Bake the meatloaf until the center of the loaf registers 160° F, 50-60 minutes.
• Rest the meat for 15 minutes before slicing and serving.

GLUTEN-FREE KETO MEATLOAF

Steps:

• Preheat the oven to 375 degrees F. Grease the bottom of a rimmed baking sheet with 1 tablespoon of the olive oil. Set aside.
• Put the mushrooms in a food processor and pulse until finely chopped but not mushy and blended, about 10 times.
• Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring occasionally, until softened, about 1 minute. Stir in the mushrooms and cook until lightly browned, about 3 minutes; some liquid will be released but should evaporate while cooking. Add the tomato paste and cook 1 minute, stirring to coat the mushrooms. Transfer the mushroom mixture to a large bowl and set aside.
• Add the red peppers and remaining 1 tablespoon olive oil to the same skillet over medium heat. Cook, stirring occasionally, until light brown and well caramelized, about 10 minutes. If the bottom of the skillet starts browning too quickly, add 1 teaspoon of water and scrape with a wooden spoon. Add the red peppers to the mushroom mixture. Add the ground chuck, ground pork, Cheddar, parsley, Parmesan, almond flour, thyme, egg, 1 teaspoon salt and 1/2 teaspoon pepper and mix to combine.
• Transfer the meatloaf mix to the prepared baking sheet and form into a loaf. Arrange the strips of bacon over top in a single layer. Bake until an instant-read thermometer inserted in the middle of the loaf registers 165 degrees F, 50 to 60 minutes. Let rest for 10 minutes before serving.