Mexican Meatloaf

About

This Mexican inspired Keto meatloaf is loaded with low carb veggies, oozy melted cheese and topped with a spicy tomato sauce. Our Mexican take on this family favorite makes a great Keto dinner option packed with fats and flavor. This makes a wonderful alternative to a classic meatloaf, perfect for weekend dining with family or friends.

Is Meatloaf Keto?

Traditionally meatloaf can be made with non-Keto friendly ingredients such as breadcrumbs and sugary tomato sauces. It is really easy however, to create your own low carb Meatloaf with just a few ingredient swaps. We have added egg and cheese to our ground beef to provide flavor, fats and to help bind the meatloaf in place of breadcrumbs. We have filled the center of the meatloaf with juicy bell pepper and tomatoes, tender baby spinach and tangy grated cheddar. Once the meatloaf is prepared and rolled, it is topped with a spicy tomato sauce before being oven baked until golden.

Serving Suggestions

This deliciously filling meatloaf provides 6 hearty slices. This makes a great main served alongside your favorite Mexican Keto sides or even a hearty garden salad. Why not try with Keto Mexican rice, or guacamole? Alternatively served with a simple side of steamed green beans or broccoli.

Ingredients

17 ½ ounce hamburger or ground beef, 90% lean
1 large raw egg
1 teaspoon oregano, dried
1 tablespoon cilantro
1 teaspoon onion powder
1 1 tablespoon manchego cheese
1 cup baby spinach
1 small – 2 2/5" diameter tomato
1 cup tomato sauce
1 teaspoon paprika
½ teaspoon salt, sea salt
½ teaspoon garlic powder
½ cup, grated cheddar cheese
½ small red bell peppers, raw
½ small yellow bell peppers, raw
½ teaspoon cumin, ground
½ teaspoon coriander leaf, dried
½ teaspoon chili powder
⅛ teaspoon black pepper

Instructions

Add the ground beef, manchego cheese, onion powder, garlic powder, oregano, salt and pepper to a large mixing bowl. Crack the egg into the bowl. Use your hands to thoroughly mix all the ingredients together until well combined.
Cut a large square of plastic wrap and arrange on a clean work surface. Turn the beef mixture out onto the plastic wrap. Using your hands, press the beef mixture into an even rectangular shape, roughly 1/2 inch thick. Ensure that there is at least two inches of plastic wrap clear around the edges of the beef.
Finely dice the tomato and bell peppers. Arrange the baby spinach leaves in the center of the rectangle of beef, leaving roughly a 1 inch border clear at the edges. Scatter the grated cheese evenly over the spinach. Scatter the dice bell pepper and tomato over the grated cheese and spinach.
Carefully use one of the long edges of plastic wrap to roll the beef up and over the filling, meeting the other side. Use the plastic wrap to pull both sides together tightly so that the edges of the beef overlap and seal together. Wrap the plastic wrap tightly around the beef creating a log shape. The filling should be sealed securely inside. Transfer the wrapped meatloaf to the fridge for 20 minutes to firm.
Preheat the oven to 350 degrees Fahrenheit and select a large loaf tin or rectangular oven dish. Carefully remove the meatloaf from the plastic wrap ensuring that the filling remains inside, and place in the loaf tin/dish. Add the passata (tomato sauce) to a small bowl along with the paprika, chili powder, cumin, coriander and a good pinch of salt and pepper. Stir well to combine. Feel free to adjust the level of spices to suit your own personal taste. Be sure to adjust your macros accordingly.
Spoon the spicy tomato sauce evenly over the meatloaf. Transfer to the oven to bake for 30 minutes. Increase the temperature to 400 degrees and bake for 15 minutes more. The meatloaf should be piping hot throughout and the sauce bubbling. Finely chop the fresh cilantro and scatter over the meatloaf to serve.