Keto Meatloaf
A meatloaf made with onion and bacon and baked on a tray instead of a loaf pan.
Servings 5
Calories 481.2kcal
Ingredients
- 1 kg beef mince/ground beef
- 6 slices streaky bacon, diced diced
- 1 onion, diced diced
- 2 tbsp butter sub with ghee or coconut oil for paleo/dairy free
- 2 eggs
- salt
- pepper
- 3 tbsp tomato paste
Instructions
- Heat butter in a frying pan over high heat until foaming. Add onion and bacon. Sauté until onion is golden and softened and bacon is crispy. Remove from the heat and set aside to cool.
- Place beef in a large bowl. Add eggs and season with salt and pepper. Add onion and bacon. Mix with your hands until well combined.
- Line a deep baking tray with baking paper. Turn out mince mixture onto the tray. Use your hands to shape the beef mixture into an even, oblong shape. Make sure the meatloaf isn’t too high or it might not cook through.
- Top and spread over tomato paste to cover all the top and sides of the meatloaf. Bake in a preheated oven at 200°C/390°F for approximately one hour. The tomato paste will colour and darken quite a lot but if you want to prevent it getting too dark or looking burnt, you can tent with foil after about 45 minutes.
- Slice into thick slices and serve. Cauliflower mash would be a great option with this meatloaf.
Notes
Net Carbs - 4.5g
Although I actually think the meatloaf tastes good with the tomato paste darkening, if you want to achieve the nice red colour on the outside of your meatloaf like in the recipe photo, make sure to tent it with foil as in the instructions.
Nutrition
Calories: 481.2kcal | Carbohydrates: 5.2g | Protein: 43.1g | Fat: 31.9g | Fiber: 0.7g | Sugar: 3.1g