Keto meatloaf with tangy tomato glaze
A juicy, tender beef meatloaf held together with almond flour, parmesan and eggs, kept moist with finely chopped mushrooms and onion. A sweet-sharp tomato glaze goes on before baking and again at the end, so it comes out shiny and sticky. Lovely cold in tomorrow's lunch.
- Time
- 100 min (20 prep + 80 cook)
- Servings
- 6
- Per serving
- 384 kcal
- Protein
- 40 g
Ingredients
- 2 tsp olive oil
- 1 small onion, very finely chopped
- 8 oz mushrooms, very finely chopped
- 3 cloves garlic, grated
- 2 large eggs
- 2/3 cup almond flour
- 1/3 cup grated parmesan (refrigerated)
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1/4 cup chopped fresh parsley
- 1 1/3 tsp salt
- 1/2 tsp black pepper
Tangy glaze
- 1/4 cup tomato paste
- 1 tbsp apple cider vinegar
- 1 1/2 tbsp erythritol
- 1 tsp yellow mustard
- 2 tbsp water
Steps
- Heat the oven to 350°F and line a sheet pan with parchment. Warm the oil in a skillet over medium heat and cook the onion and mushrooms for 8–10 minutes, until soft and the pan is dry. Add the garlic for 30 seconds, then let it cool for a few minutes.
- In a large bowl, mix the beef, eggs, almond flour, parmesan, Worcestershire, Dijon, thyme, parsley, salt, pepper and the cooled vegetables gently with your hands until just combined. Shape it into a loaf about 23 × 12 cm (9 × 5 inches) on the pan.
- Stir the glaze ingredients together until smooth and spread half of it over the loaf.
- Bake 50–60 minutes, spreading on the rest of the glaze for the last 10 minutes. Take it out as soon as it reads 160°F in the centre; a lean loaf dries quickly past that.
- Rest 10 minutes before slicing. It keeps 4 days in the fridge and freezes 3 months in slices; reheat covered in the microwave, or eat it cold.
Good to know
Can I use a lighter hand with the sweetener?
Yes, the glaze works with as little as a teaspoon if you like it sharp. There is no need to change anything else.
Can I use richer beef?
Yes, 85 % lean gives a softer loaf, at about 46 instead of 57.
Per
- Calories
- 180
- Protein
- (42%)
- 19 g
- Fat
- (49%)
- 10 g
- Carbohydrates
- (10%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 351 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2306 kcal goes into the pot and 1607 g of ingredients comes out as about 1282 g of food: 180 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.