If you’ve never been a fan of meatloaf, this recipe just might change your mind. While some people grew up with dry or bland versions, a well-made meatloaf is one of the ultimate comfort foods; it’s tender, juicy, and packed with flavor. My mom made a delicious traditional meatloaf that I always looked forward to, but after adopting a low-carb lifestyle, I swapped the oats she used for keto-friendly breadcrumbs without sacrificing the texture I loved.
This Vegetable-Stuffed Meatloaf takes the classic family favorite to the next level by layering a colorful mixture of tender vegetables and melty cheese right in the center. Every slice is filled with savory flavor, making it a fun surprise that even self-proclaimed meatloaf skeptics may find hard to resist.
Perfect for busy weeknights or a comforting Sunday dinner, this hearty meatloaf is finished with a sweet and smoky sugar-free barbecue glaze that caramelizes beautifully as it bakes. Pair it with your favorite low-carb side dishes for a satisfying meal that’s wholesome, flavorful, and sure to earn a spot in your regular dinner rotation.
Ingredients
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
2 tsp. smoked paprika
1-1/2 tsp. thyme leaf
1-1/2 tsp dry basil
1 tsp. onion powder
1 tsp. ancho chile powder
1/2 tsp. dry parsley
1/2 tsp. dry oregano
2 lb. ground beef
1/2 cup Keto breadcrumbs
1 egg
1/4 cup red onion
3 cloves garlic, minced
1 cup spinach, rough chopped
1/2 cup provolone
1/2 cup cheddar
1/2 cup tomatoes, chopped
1 cup red pepper, chopped fine
1 bottle sugar-free BBQ sauce
Instructions
In a small bowl, mix salt, pepper, garlic powder, smoked paprika, thyme, basil, onion powder, ancho chile powder, parsley and oregano.
In a large mixing bowl, mix ground beef, breadcrumbs, egg, red onion, garlic and spice mix. Mix well. Divide the meat mixture in half.
In a medium bowl, mix spinach, cheeses, tomatoes and red pepper.
In a loaf pan, press in half the meat mixture. Top with the vegetable mixture. Top with the remaining beef mixture, then seal the sides.
Top with the BBQ sauce.
Bake 45 minutes at 375 degrees.
If you like this recipe, you may also like the following recipes:
Not Ya’ Mama’s Leftover Meatloaf Sandwich
Vegetable Stuffed Meatloaf
Equipment
- Measuring spoons
- 1 measuring cup
- 1 knife
- 1 Small bowl
- 1 medium bowl
- 1 large bowl
- 1 loaf pan
- 1 medium spoon
Ingredients
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. garlic powder
- 2 tsp. smoked paprika
- 1-1/2 tsp. thyme leaf
- 1-1/2 tsp dry basil
- 1 tsp. onion powder
- 1 tsp. ancho chile powder
- 1/2 tsp. dry parsley
- 1/2 tsp. dry oregano
- 2 lb. ground beef
- 1/2 cup Keto breadcrumbs
- 1 egg
- 1/4 cup red onion
- 3 cloves garlic minced
- 1 cup frozen spinach squeezed dry and rough chopped
- 1/2 cup provolone
- 1/2 cup cheddar
- 1/2 cup tomatoes chopped
- 1 cup red pepper chopped fine
- 1 bottle sugar free BBQ sauce
Instructions
- In a small bowl, mix salt, pepper, garlic powder, smoked paprika, thyme, basil, onion powder, ancho chile powder, parsley and oregano.
- In a large mixing bowl, mix ground beef, breadcrumbs, egg, red onion, garlic and spice mix.
- Mix well.
- Divide the meat mixture in half.
- In a medium bowl, mix spinach, cheeses, tomatoes and red pepper.
- In a loaf pan, press in half the meat mixture.
- Top with the vegetable mixture.
- Top with the remaining beef mixture and seal on the sides.
- Top with the BBQ sauce.
- Bake 45 minutes at 375 degrees.
