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Keto Meatloaf

  • U Serves 4 People
  • P Prep: 00:12
  • P Cook: 01:15
  • U 2 People Have Rated This Recipe
Keto Meatloaf

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)


Amount Per Serving


Calories 299

Calories from Fat 170


% Daily Values*


Total Fat 18.84

28.98%


Saturated Fat 6.33

31.65%


Polyunsaturated Fat 0.88


Monounsaturated Fat 9.09


Cholesterol 89.00

29.67%


Sodium 449.00

18.71%


Potassium 432.25


Total Carbohydrate 3.74

1.25%


Dietary Fiber 0.60

2.40%


Sugars 1.54


Protein 27.48


Vitamin A 1.50%

Vitamin C 6.00%


Calcium 2.50%

Iron 15.75%


* Nutritional Values are estimated and may vary

³ Description

This meatloaf is delicious and Keto friendly to boot! Great for lunches

² Ingredients

  •  400 g Extra Lean Ground Beef
  •  1 medium (2-1/2" dia) Onions
  •  1 serving (serving = 1 tbsp) Walden Farms Calorie Free Tomato Ketchup
  •  1 large Egg White
  •  1 tbsp Parsley
  •  1 clove Garlic
  •  1 cup, pieces or slices Mushrooms
  •  1 dash Salt
  •  1 dash Black Pepper
  •  1 tablespoon Extra Virgin Olive Oil

q Directions

1. Chop Garlic, Onion and Mushrooms.

2. Add Garlic, onion, mushrooms and 1 tsp of salt to a pan and sautee on medium heat until onions are soft.

3. Mix in the parsley, 1 tsp salt, pepper and eggs as well as the onion mixture in a large mixing bowl.

4. Spray down a loaf pan with cooking spray and firmly press in the mixture.

5. Pour tomato sauce on top ensuring you spread evenly.

6. Bake at 350 degrees for 1 hour 15 minutes, or until the internal temperature reaches 130 degrees.

7. Mix in the parsley, 1 tsp salt, pepper and eggs as well as the onion mixture in a large mixing bowl.

8. Spray down a loaf pan with cooking spray and firmly press in the mixture.

9. Pour tomato sauce on top ensuring you spread evenly.

10. Bake at 350 degrees for 1 hour 15 minutes, or until the internal temperature reaches 130 degrees.

Note: I used Walden Farms Tomato & Basil sauce since it's 0 calories, if you prefer you can use regular tomato sauce.

Recipe Submitted by Chris BEach

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