Easy, Cheesy Keto Meatloaf

updated Jan 29, 2020
Keto Meatloaf

This low-carb, keto-friendly meatloaf is stuffed with fresh mozzarella cheese.

Serves6 to 8

Prep15 minutes

Cook55 minutes to 1 hour

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Credit: Joe Lingeman

This tender, juicy meatloaf is low-carb and keto-friendly (it’s made with almond flour instead of all-purpose), but most importantly it’s downright delicious. In addition to having a crisp, well-browned exterior and tons of savory flavor, what takes it over the top is the pool of melty mozzarella that greets you when you slice into it.

The Best Way to Make Cheese-Stuffed Meatloaf

You’ll start by making a well in the center of the meatloaf, which ensures the cheese doesn’t ooze out during cooking. Shape about two-thirds of the meat mixture into a 9×5-inch rectangle, then push the meat away from the center to form a one-inch-deep well, leaving at least a one-inch border around the edges. After stuffing the cheese into the well, you’ll top the loaf with the remainder of the meat and seal the edges tightly. Baking it on a rimmed baking sheet, rather than in a loaf pan, is the key to that gorgeous crisp crust.

Let the meatloaf rest for about 15 minutes after it comes out of the oven, which will help the cheese firm up just enough so that it doesn’t all come spilling out when you slice into the loaf.

Keto Meatloaf

This low-carb, keto-friendly meatloaf is stuffed with fresh mozzarella cheese.

Prep time 15 minutes

Cook time 55 minutes to 1 hour

Serves 6 to 8

Nutritional Info

Ingredients

  • 8 ounces

    fresh mozzarella cheese

  • 2

    large eggs

  • 1 cup

    almond flour

  • 2 tablespoons

    Worcestershire sauce

  • 2 teaspoons

    onion powder

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    garlic powder

  • 1/2 teaspoon

    freshly ground black pepper

  • 2 pounds

    lean ground beef, pork, or a blend

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350℉. Line a rimmed baking sheet with aluminum foil.

  2. Dice 8 ounces fresh mozzarella cheese. Refrigerate while you prepare the meat.

  3. Place 2 large eggs in a large bowl and whisk with a fork to break up. Add 1 cup almond flour, 2 tablespoons Worcestershire sauce, 2 teaspoons onion powder, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper, and stir to combine. Add 2 pounds ground meat and mix with your hands until combined (don’t overwork the mixture).

  4. Place about two-thirds of the meat mixture on the baking sheet and shape into a rough 9x5-inch loaf. Make a rough 7x3-inch well in the loaf, leaving a 1-inch border. Place the diced mozzarella cheese in an even layer in the well. Place the remaining meat mixture over the cheese and press into an even layer, completely sealing in the mozzarella.

  5. Bake until well browned all over and the center of the loaf registers at least 165°F on an instant-read thermometer, 55 to 60 minutes. Let rest 15 minutes before slicing.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Credit: Kitchn