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Stuffed Meatloaf – Keto / Low Carb Recipe

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4.2 from 3 reviews

This Stuffed Meatloaf recipe is a keto-friendly, low-carb twist on a classic comfort food. Ground beef is mixed with almond flour, eggs, sautéed onions, and fresh parsley, then stuffed with creamy provolone cheese. Baked until golden and juicy, this meatloaf offers a flavorful, protein-packed meal perfect for those following a ketogenic or low-carb diet.

Ingredients

Meatloaf Mixture

  • 2 lbs ground beef
  • 1/2 cup almond flour
  • 2 large eggs
  • 1/2 large onion, chopped and sautéed
  • Chopped parsley (about 2 tablespoons)
  • Salt and pepper to taste

Cheese Filling

  • 8 oz sliced provolone cheese (approximately 8-12 slices)

Instructions

  1. Prepare the onions: Chop half of a large onion finely and sauté it with a little oil until translucent and soft. Set the cooked onions aside to cool before mixing into the meat.
  2. Mix the meatloaf ingredients: In a large bowl, combine the ground beef, almond flour, eggs, chopped parsley, sautéed onions, salt, and pepper. Mix thoroughly but gently to evenly distribute all ingredients without overworking the meat.
  3. Form the base layer: Take about two-thirds to three-quarters of the meat mixture and press it evenly into a glass loaf pan, forming a cavity or well down the center while keeping the edges even and high enough to hold the stuffing.
  4. Add the cheese filling: Line the cavity formed in the meat with half of the provolone cheese slices, spreading them out evenly to cover the bottom and sides of the well.
  5. Top with remaining meat: Carefully cover the cheese-filled cavity with the remaining meat mixture. Press the mixture gently to seal the cheese in the center, smoothing the top evenly.
  6. Add final cheese layer: Place the remaining provolone slices on top of the meatloaf, spreading them evenly for a cheesy crust once baked.
  7. Bake the meatloaf: Cover the loaf pan with aluminum foil and bake in a preheated oven at 400°F (204°C) for 1 hour to 1 hour and 15 minutes.
  8. Brown the top: Remove the foil and continue baking for an additional 10 minutes to melt the cheese on top and brown the edges nicely.
  9. Drain and rest: Carefully drain any excess grease from the pan, then allow the meatloaf to cool slightly before slicing and serving.

Notes

  • Ingredients quantities are estimated; nutritional values can vary. Use an app like My Fitness Pro to calculate nutrition for your specific brands and portions.
  • Make sure to let the meatloaf rest briefly after baking to allow juices to redistribute for easier slicing.
  • You can swap provolone for other types of cheese like mozzarella or cheddar as preferred.
  • Use fresh parsley or dried parsley flakes, adjusting quantity according to taste.
  • For a spicier kick, add crushed red pepper flakes or your preferred seasoning to the meat mixture.

Find it online: https://flavorspath.com/stuffed-meatloaf-keto-low-carb-recipe/