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Jun 17, 2016

Cheeseburger Meatloaf (Keto/Low Carb)


Would you like to hear what I discovered yesterday? Well, I realized I had accidentally turned off comments on the blog for the past two months. Yikes!

About two months ago I was getting hit with a spam comment barrage so I had turned off comments for the evening, fully planning on turning them back on the next day. Whoops! Apparently I totally forgot. My apologies.


Onto the meatloaf. You get a pretty substantial serving here at only two carbs, leaving you lots of room for vegetables on the side to make up the majority of the carb count in your meal.

Of course, it doesn't have the exact texture of a traditional meatloaf, but I found it to be a great substitute. It is not tough and the diced onion lends some added texture, flavor and moisture. I would recommend going for a fresh onion for this as opposed to onion powder for this reason.


I had this with a sugar free ketchup. Tasty and even the kids loved it, onions and all. Enjoy!

Cheeseburger Keto Meatloaf
Makes 8 servings
Per serving: 2 carbs, 25g protein

Ingredients:
  • 2 pounds raw ground beef 80/20
  • 2 eggs
  • 1/2 cup grated Parmesan (I use the kind in the green can)
  • 1 small diced onion
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 cup cheddar cheese, cut into cubes
Directions:
  1. Mix all of the ingredients except the cheddar cheese. Be careful not to over mix as this can make the meatloaf tough. Mix in the cheese cubes. 
  2. Place mixture into a lightly sprayed large oven safe dish. Form into a meatloaf shape. 
  3. Bake at 350-f for 1 hour, until cooked through and browned on top.
  4. Optional: garnish with sugar free ketchup.

Recipe by Jam Hands.





51 comments:

  1. Ha! I was wondering what was going on with the comments! This looks good too. I don't think to make meatloaf often. I need to make one soon!

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    1. Thanks for coming back even though comments were off for so long Carlee :)

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    2. Made it today so amazing with grass fed ground beef

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  2. This looks so good!

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  3. I'm going to make this tonight, sans ketchup! This looks amazing!

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  4. This is in the oven baking, now. I'm interested to see how it comes out considering I totally thought it only needed 1 lb of beef! HA! I'm sure made as directed, it would be lovely.

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  5. Could you add some diced dill pickles?

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  6. I made this with ground turkey still amazing. Yummy

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    Replies
    1. Thank you for the feedback :) Glad it turned out great with turkey.

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  7. Replies
    1. You probably could. I would recommend the cheese cubes because they are more substantial in size. I feel like the shredded cheese is so small it might get kinda lost / melt away. But if you try it please let us know how it turns out. I've very curious to know :)

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    2. Jean ShinabargerJuly 20, 2017 at 6:24 AM

      I have made meatloaf with shredded cheese only once, b/c as predicted, the cheese disappears and melts away. I'd stick to cubes.

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  8. Is there a recipe for 4 people?

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    1. She stated in the recipe above this would serve 8 people all you would need to do to serve 4 people is to cut the recipe in half.

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    2. Make it as is, people will come back for seconds or pile their plates. I found this recipe is good for 4. I added diced bacon to it

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  9. This was delicious! Only thing was that the cheddar cheese seeped out, not sure what to do about that. I layed a few pieces of bacon over the top, then put it under the broiler at the end. Yummy

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  10. I'm on ketos diet so I made 4 servings in a crock pot on high 2 1/2 hours used preggo pizza sauce 1/4 only 6 grams of carbs. Use cup extra Sharp cheese and cup Italian cheese blend thank you for the recipe

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  11. This looks awesome! What I like to do to make it more individualized servings, instead of a meatloaf pan, use muffin cups. After mixing, take about a palm-sized chunk, add a couple of cheese cubes, and shape it into a kind of ball. Flatten the top a bit before baking.

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    Replies
    1. What temp did you cook it on and how long? That's a great suggestion

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  12. Hi, I have 3lbs ground beef. How should I adjust the cooking time? Thank you. =)

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    1. Hi Kristin, I haven't cooked this as a 3lb meatloaf, but it would depend on how you shape your loaf. You might consider making two smaller sized meatloaves between the 3lbs of meat and reducing the baking time by a few minutes and checking to see how they are cooked through.

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  13. How many servings to one meatloaf?

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  14. I'm going to add about 3/4 cup pork rind crumbs. Since most meat loaves have some binding ingredients. I will let you know how it works

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  15. just fyi, if you sauté the onions first, let them cool down and then mix them into the meat. It gave extra moisture to the loaf. Love the recipe, plan to make tomorrow.

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    1. Such a great idea... I'm making this tonight n wrapping it in tinfoil an baking it comes out so juicy

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  16. Anyone tried to freeze to warm up later? Just wondering if it freezes well.

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    1. I haven't tried this so I can't provide any info on how it reheats after freezing, sorry!

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  17. How lean was the ground beef ?

    Thanks!

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    1. Sorry for missing this comment. The beef was 80/20. I'll update the recipe to indicate that.

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  18. Looks delicious! Delicious with the onions I'm sure!

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  19. Making it now!!! Can not wait!!! I got tired of eating chicken and beef! Something different for a change! I’m making loaded cauliflower as a side!!! Yum!

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  20. This will be my third time making this my daughter absolutely love it and I do too! We use ground turkey meat and it turns out pretty yummy.

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  21. How did it taste with the pork rinds? Sounds like a great idea!

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  22. Just made this for our family and it was a huge hit!! We'll definitely be making it again at some point!

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  23. This was pretty yummy, definitely needs more seasoning and some almond flour or more parmesan to make it more loaf like. Overall it was a hit with my 8 year old, onions and all!

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  24. This was amazing! I added a little extra cheese and wrapped the loaf in bacon. Delish!

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  25. Have made this 3 times and it's been great each time

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  26. I made this tonight and it was really good. I cut the recipe in 2, except for the onion - I used 1 cup of frozen. The only thing I added was crushed low-carb poppers (1/4 cup). Cooked for 35 minutes. Served with garlic dill pickles on the side. Good for two. My DH (not keto) loved it so it's a keeper. Nicole (Canada)

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  27. This is the second time I made this. The first time I made it with pork rinds,it was good. Tonight I made it without the pork rinds. Hope it’s just as good!

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  28. Why not provide an answer to the question regarding the Ground Beef ingredient of your recipe? Several reviewers have asked and you keep ignoring them. Here it is again- what per cent of lean did you use? Thank you!

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    1. The ground beef was 80/20 and that was what I used in the food calculator to determine the calories. I'll be sure to update the recipe to indicate that.

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  29. Mine is in the oven! I sauteed the onions before adding them and added bacon to my mixture for extra flavor. Excited to try it tonight.

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    1. Great idea on the onions and bacon. Hope you enjoy!

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  30. If you want to hold it together a bit better, use ground pork rinds. I cannot stand eating pork rinds, but when you add them to a recipe it takes the flavor of the dish and is delicious!

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  31. I made this for the family and it was amazing. I followed directions except for some extra cheese, a thin layer of spaghetti sauce on top, and like another review said bacon followed by broiling. My husband and kids loved it. Thank you.

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