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Keto Italian Meatloaf

Keto Italian Meatloaf Recipe

Keto Italian Meatloaf

Categories: Dinner, Italian

Keto Italian Meatloaf

Recipe by Keto Flavor FixCourse: Dinner, Meatloaf, KetoCuisine: ItalianDifficulty: Medium
Servings

5

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

580

kcal
Total time

1

hour 

15

minutes

Ingredients

  • 2 & 1/2 LBS Grass-Fed 85% Lean Ground Beef

  • 2 Large Eggs

  • 1/2 Zucchini

  • 4 Cloves Garlic

  • 1 Whole Shallot

  • 1 Bunch Fresh Parsley

  • 1 & 1/2 Teaspoon Dry Thyme

  • 1 Teaspoon Salt

  • 1 Teaspoon Black Pepper

  • 1/4 Cup Grated Romano Cheese

  • 1/2 Cup Marinara Sauce

  • 4 Bunches Large Radishes

  • 3 TBSP Olive Oil

  • 2 Teaspoons Dry Rosemary

Directions

  • Preheat the Oven to 350*F.
  • In a Food Processor Shred the 1/2 Zucchini, and then chop with the 4 Cloves Garlic, Shallot, and Parsley. Then Season with Salt, Pepper, and Dry Thyme.
  • Grate approximately 1/4 Cup of Fresh Romano Cheese into the Zucchini mixture. And Set the mixture aside.
  • In a large mixing bowl place the Ground Beef and 2 Large Eggs, and add the Zucchini mixture to it. Stir by hand until evenly mixed, but be sure not to over stir the meat or it may lose some tenderness. Try just folding the ingredients together by hand and mushing it up a little.
  • Place the Mixture into a Dark Loaf Pan, and coat with 1/4 Cup of marinara sauce. You can either add the entire 1/2 cup on top now, or save the other half to add on top of the Meatloaf after it comes out of the oven.
  • In a Colander rinse off the 4 Bunches of Large Radishes and then cut the tops and roots off of them, cut them in half, and set them in a Medium Mixing Bowl.
  • Drizzle the Radishes with 3 TBSP olive oil, sprinkle with Salt and Pepper, and 2 Teaspoons of Dry Rosemary. Toss By hand.
  • Spread the radishes out on a large baking sheet covered in parchment paper.
  • Bake the Meatloaf for 60 Minutes and the Radishes for 45 Minutes uncovered at 350*F. (You Can Drain the excess fat from the Meatloaf Pan every 20 minutes if you wish for a leaner or dryer meatloaf)

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