This is the meatloaf that will make you forget your eating keto. All the flavor, meaty goodness and sweet ketchup glaze without the carbs. This easy recipe will feed the family and keep everyone satisfied. Keto comfort food at it’s finest and I even threw in some fried Parmesan brussel sprouts.
Meatloaf has gotten a bad wrap over the years. Notorious for being a giant flavorless brick of meat that’s made with sawdust breadcrumbs. Well I’m here to fix this, I created a recipe that’s light tender and juicy without any bread at all. Substituting Pork King Good Breadcrumbs made of 100% Pork skins gives the meatloaf perfect texture while helping to hold the mixture together.
My second secret ingredient is Ricotta Cheese. Not only does it add a creamy texture but it also acts as a natural binder for the recipe. Make sure to buy whole milk ricotta for the lowest carb count. I also use Ricotta in my Low Carb Meatball Marinara Recipe. Both of these recipes are fantastic for meal prep or an easy weeknight dinner.
Another common mistake in meatloaf is over mixing. I recommend making the mixture in two steps. First I combine my eggs, cheese and pork skins then add my seasoning and whisk. After the mixture is combined I add the meat and fold just long enough to evenly combine. Over mixing can give your meatloaf a tough texture so don’t over do it.
I prefer a combination of beef and pork in my meatloaf and meatballs. Italian sausage just brings so much added flavor to the recipe. Beef is the body and structure whereas pork brings the fat and flavor. You can also look for a trio mix at your local grocery store that’s a combination of beef, pork and veal.
For the glaze on top I prefer something sweet. Since this is an Italian meatloaf you might think toppings it with marinara which you’re welcome to use. I will say that Alternasweets Ketchup combined with balsamic vinegar gives you that classic tomato flavor but also achieves that sweetness that I want in my meatloaf.
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As if you needed another reason to love this meatloaf recipe, its also the perfect meal prep. I recommend placing a sheet of parchment paper in the loaf plan so the meatloaf can be removed and sliced after cooling. Once the meatloaf is cold it slices easily and can be heated up in a pan along with the brussel sprouts. Meatloaf is often even better the second or third day after it was originally prepared.
I wanted to not only add some veggies to go along with my meatloaf but also some color. Parmesan fried brussel sprouts are easy to prepare and go great with this Italian masterpiece. I simply fry them in a pan with ghee, Parmesan salt and pepper. Things that every kitchen should have on hand. No more mushy microwave brussel sprouts. These tasty morsels have texture, flavor and make for a beautiful presentation.
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