Easy Meatloaf Recipe – Stuffed with feta cheese and topped with a delicious sweet and tangy glaze, this is the absolutely best meatloaf recipe that comes together in just a few quick and easy steps.
This Meatloaf Recipe is my family’s favorite and it’s SO incredibly easy to make. Moist, tender, and packed with flavor, but also low carb and keto friendly! AND, there’s cheese in it!
I think most people have had either really good experiences with meatloaf OR really bad ones. There’s no in between. As a child, I hated that big lump of beef that looked like a loaf of bread. But with time I realized that meatloaf is so much more than just ground beef topped with ketchup.
It can just as well be delicious Quick Mini Meatloaves OR a wonderful Turkey Meatloaf Wellington. LAH.VING.IT!
Good meatloaf, when done right, is about as comforting as comfort food gets. Also? The more you make it your own, the better it will turn out.
See what I mean
The first thing I learned about myself regarding meatloaf? The KETCHUP glaze. I dunno, friends… without it, I ain’t touchin’ that chunk of beef. The ketchup-glaze creates a creamy, tangy glaze that pairs perfectly with meatloaf.
HOW DO YOU MAKE MEATLOAF GLAZE
To make our meatloaf glaze keto-friendly, I made a from-scratch keto ketchup glaze that I HOPE you will love. It includes:
tomato paste,
white vinegar,
some spices and seasonings,
and NO sugar.
Secondly, I like cheese. Feta, to be exact. Thus, I include it in my meatloaf. Why the heck not?! It may not be a classic meatloaf recipe, but it sure is a darn delicious meatloaf recipe.
HOW DO YOU MAKE MEATLOAF
It’s all about throwing a bunch of delicious things in a big bowl and mixing them together.
- First, we will start with ground chuck. Make sure you get ground chuck, please. Ground Chuck contains enough fat to add flavor and juiciness, and it’s always the best choice for meatloaves and hamburgers.
- To that we will add eggs, feta cheese, shredded onions, garlic, tomato paste, a bit of heavy cream, seasonings, and almond meal. Don’t worry – it won’t taste like almond. Not one bit. It’s just what we need to use in place of bread crumbs.
- You’ll mix all of that up and shape it into a loaf. I like to use my loaf pan for this part. I just put the entire thing in there, pack it up real well, and then invert it onto a rimmed baking sheet.
- Before baking, we will smother some of that homemade ketchup all over the top, then bake our meatloaf for about 45 minutes.
- Top the meatloaf with the rest of the glaze and bake for 15 more minutes, or until internal temperature reaches 155F.
- Remove from oven and let sit for 10 to 15 minutes. Important! You don’t want to lose all that juice.
- Cut and serve.
HOW TO MAKE AHEAD MEATLOAF
- Prepare the meatloaf, invert it onto a baking sheet or baking dish, cover, and set in the fridge up to 1 day ahead.
- Let stand at room temperature for 20 minutes before baking.
I find the best results when you freeze meatloaf uncooked, and then fully thaw it before baking.
When ready to use, just set it in the fridge overnight to thaw, then let sit 20 minutes on your countertop before baking.
HOW TO STORE AND FREEZE MEATLOAF
Meatloaf makes great leftovers – just keep it in the fridge and reheat as needed.
- Stored in airtight containers, cooked meatloaf will last for 4 days in the refrigerator.
- To further extend the shelf life of cooked meatloaf, cut into slices and freeze it in covered airtight containers OR heavy-duty freezer bags.
- You can also wrap it tightly with heavy-duty aluminum foil.
MORE GROUND BEEF RECIPES
- Pineapple Barbecue Sauce Glazed Meatballs
- Tex Mex Cheesy Beef Quiche
- Stuffed Pepper Soup
- Instant Pot Beef Burritos
- Beef Empanadas
ENJOY!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Easy Meatloaf Recipe
Stuffed with feta cheese and topped with a delicious sweet and tangy glaze, this is the absolutely best meatloaf recipe that comes together in just a few quick and easy steps.
FOR THE MEATLOAF
- 2 pounds ground beef chuck
- 1/2 cup almond meal
- 1 large sweet onion (like Vidalia), (shredded (use the large holes on a cheese grater to shred the onions))
- 4 cloves garlic, (minced)
- 1 cup crumbled feta cheese
- 2 large eggs, (beaten)
- 1/2 cup heavy cream
- 2 tablespoons tomato paste
- 2 teaspoons tamari soy sauce, ((optional))
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- fresh ground pepper, (to taste)
FOR THE GLAZE
- 4 tablespoons tomato paste
- 1/4 cup water
- 2 tablespoons white vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon mustard powder
- 1/8 teaspoon cayenne pepper
- salt and fresh ground black pepper, (to taste)
FOR THE MEATLOAF
- Preheat oven to 350F.
- Line a rimmed baking sheet or a baking dish with aluminum foil. Set aside.
- Lightly grease a 9×5 loaf pan with cooking spray and set aside.
- Place ground meat in a large bowl.
- Add in almond meal, shredded onions, minced garlic, feta cheese, eggs, heavy cream, tomato paste, tamari (if using), parsley, thyme, oregano, salt, and pepper; mix it all together with your hands until everything is thoroughly combined.
- Transfer the ground meat mixture into previously prepared loaf pan; pressing the meat down to form into a loaf shape.
- Invert it onto previously prepared baking sheet and set aside.
MAKE THE GLAZE
- In a small mixing bowl, combine tomato paste, water, vinegar, onion powder, garlic powder, mustard powder, cayenne pepper, salt, and black pepper; whisk to combine.
- If you want a thicker consistency, add more tomato paste.
- To thin it out, add more water, 1/2 tablespoon at a time.
- Spread half of the prepared ketchup over the top of the meatloaf; reserve remaining ketchup for later.
- Bake the meatloaf for 45 minutes.
- Remove from oven and spread remaining ketchup over the meatloaf.
- Bake for an additional 10 to 15 minutes, or until the middle of the meatloaf reaches 155F on a meat thermometer.
- Remove meatloaf from oven and let stand for 15 minutes.
- Cut and serve.
HOW TO MAKE AHEAD MEATLOAF
- Prepare the meatloaf, invert it onto a baking sheet or baking dish, cover, and set in the fridge up to 1 day ahead.
- Let stand at room temperature for 20 minutes before baking.
HOW TO STORE AND FREEZE MEATLOAF
- Stored in airtight containers, cooked meatloaf will last for 4 days in the refrigerator.
- To further extend the shelf life of cooked meatloaf, cut into slices and freeze it in covered airtight containers OR heavy-duty freezer bags.
- You can also wrap it tightly with heavy-duty aluminum foil.
WW FREESTYLE POINTS: 12
To reduce the WW points down to only 2 points, use 99% lean ground turkey meat, fat-free half & half in place of heavy cream, and fat-free crumbled feta cheese.
The post Easy Meatloaf Recipe (Low Carb + Keto) appeared first on Diethood.
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