Friday, January 24, 2020

The Best Keto Meatloaf

The Best Keto Meatloaf

Seems like the keto (low carb) diet is all the rage today. Well here's a juicy, flavor-packed keto meatloaf topped with a tangy and sweet tomato sauce that is gluten-free and low carb to meet your keto diet needs. (Recipe credit adapted with Watkins spices of course).


For the meatloaf:

  • 1 ½ pounds ground beef
  • 2 large cage-free eggs
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups mushrooms finely chopped
  • 1 teaspoon coconut aminos
  • 1 tablespoon tomato paste
  • ¼ cup unsweetened almond milk
  • ¼ cup almond flour
  • 1 tablespoon Watkins Organic Oregano
  • 1 teaspoon Watkins Fine Himalayan Pink Salt
  • 1 teaspoon Watkins Organic Ground Black Pepper
For the tomato sauce:
  • 1 cup tomatoes diced
  • ½ teaspoon Watkins Fine Himalayan Pink Salt
  • ½ teaspoon Watkins Organic Ground Black Pepper
  • ½ teaspoon Watkins Organic Oregano
  • ½ teaspoon Watkins Organic Parsley
  • 1 heirloom tomato sliced, (optional)

Heat oven to 350°F. In a large bowl, combine all the meatloaf ingredients and knead the mixture with your hands until fully combined. In a non-stick, 9x5-inch loaf pan, add the meatloaf mixture and press down to fill all the edges of the pan. Set aside. In a small pot over low heat, add the tomato sauce ingredients and bring to a simmer. Cook for 2 minutes, stirring occasionally. Remove from the heat. Pour the tomato sauce over the meatloaf. (If using, add slices of heirloom tomato to garnish). Place in the oven and cook until the meatloaf is cooked through and no longer pink in the middle, about 50 minutes. Remove from the oven and let rest until warm, about 10 minutes. Serve.

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