Keto/Low Carb Meat Loaf

Since we've been enjoying a lot of new recipes with the low carb/keto plan, I certainly had been missing one of my comfort food favorites:  meatloaf.  I knew that the traditional bread crumbs (or raw oatmeal, my personal favorite) were no nos on the keto plan, I searched for a substitute so I could surprise Sweet Harold with a comfort food meat loaf.  Finely ground almond flour for the win!  The addition of grated Parmesan cheese (the green can version is fine) adds a nice texture and flavor as well.

1 large egg

1 t. kosher salt

few grinds of black pepper

1 t. granulated garlic

1 t. onion powder

1 t. dried parsley

1 t. Worcestershire sauce

1 1/2 lb. ground chuck (75/15 blend)

3/4 cup finely ground almond flour

3/4 cup finely grated Parmesan cheese

2 T. sugar free ketchup (plus additional for topping)

Preheat oven to 375 degrees F.  

In a medium mix bowl, whisk together egg, salt, peppers, seasonings, and Worcestershire sauce.

Using (very clean) hands, gently mix in the ground chuck, almond flour, Parmesan cheese, and 2 T. ketchup.  Don't overmix because that causes a tough and dense meatloaf.

I like to form the meat mixture into a loaf shape on a foiled lined rimmed baking sheet.  If you want to use a greased loaf pan, that's fine.

Brush additional sugar free ketchup over the top (if using a loaf pan) or over the entire meat loaf if going the free form route.

Bake for 50 - 6o minutes until the internal temperature reaches 160 degrees F.  Let the meatloaf rest for 10 minutes or so before slicing.

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