Meatloaf is a classic in many households. Some people love it, and some people hate it. For those of us who love it, meatloaf is a comfort food. Leftover meatloaf makes an even more delicious meatloaf sandwich that I will post on another day. Generally, I like to make my meatloaf as my mother did, with oats, but on a Keto diet, finding an alternative binding agent in place of the oats without sacrificing the flavor and texture is challenging. I think I’ve figured out the formula for a Keto meatloaf that tastes almost like what my mother used to make.
Ingredients
2 lbs. ground beef
1 large onion, chopped fine
2 eggs
1 cup Keto bread cubes (or oats)
2 8-ounce cans tomato sauce
1 Tbsp. dried parsley
Salt and pepper to taste
Ketchup
Instructions
In a large mixing bowl, combine all the ingredients except the ketchup.
Remove any jewelry you might be wearing because you are about to get messy! Using your hands, mix the ingredients until well combined. Place the meat mixture in a prepared loaf pan and chill for about 20 minutes in the refrigerator. Alternatively at this point, you could wrap and freeze in the loaf pan.
Remove the meatloaf from the refrigerator and run a table knife around the edges. Invert the meatloaf into a prepared casserole dish. I like to do it this way because the loaf pan shapes the meatloaf. Drizzle ketchup over the top of the meatloaf.
Bake at 375 degrees for 30 minutes. Check to make sure the meatloaf reaches an internal temperature of 160 degrees.
Remove from the oven and slice for serving. On this day, I served the meatloaf with some of my Sesame Beans and Cabbage.
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