We gave classic meatloaf a keto-friendly upgrade. We caramelized the roasted red peppers to add a layer of sweetness — without ketchup — that balances the deep flavors of tomato paste and Parmesan. The almond flour and egg help the meatloaf hold together and slice beautifully without drying it out, and the bacon renders over top to add further flavor.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons olive oil
- 8 ounces cremini mushrooms
- 2 scallions, whites and greens, minced
- 1/4 cup gluten-free tomato paste
- 7 ounces jarred roasted red peppers, drained and thinly sliced
- 1 pound ground beef chuck
- 1 pound ground pork
- 1/2 cup shredded sharp Cheddar (about 2 ounces)
- 1/2 cup fresh parsley, roughly chopped
- 1/4 cup grated Parmesan (about 1 ounce)
- 1/4 cup almond flour
- 1 tablespoon fresh thyme leaves, roughly chopped
- 1 large egg, lightly beaten
- Kosher salt and freshly ground black pepper
- 6 strips bacon
Instructions
- 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.
Nutrition Facts
| Calories | 590 |
| Total Fat | 47 grams |
| Saturated Fat | 16 grams |
| Cholesterol | 145 milligrams |
| Sodium | 600 milligrams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 2 grams |
| Protein | 33 grams |
| Sugar | 3 grams |
Reviews
This is absolutely ridiculous! SO FREAKIN’ GOOD!!
This is my new favorite go to for meatloaf! I was worried going gluten free would be a tasteless world, but this recipe has proven me wrong!
This Meatloaf is truly delicious. Well Played FN.