Low Carb Roman Meatloaf
Indulge in the hearty flavors of Low Carb Roman Meatloaf, a guilt-free twist on a classic comfort food. This protein-packed dish combines rich ground beef and pork with the nutty essence of almond flour and the savory kick of Parmesan cheese, all elevated by fresh herbs like parsley and basil. Topped with a tangy layer of tomato paste and optional juicy crushed cherry tomatoes, this meatloaf is both flavorful and satisfying. Prepped in just 20 minutes and baked to perfection in under an hour, it's an ideal option for weeknight dinners or meal preps. Plus, it's completely gluten-free and low in carbs, making it the perfect addition to your keto or low-carb lifestyle. Serve alongside a crisp side salad or roasted veggies for a wholesome, healthy meal that doesn’t skimp on taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 lbs Ground beef (85% lean)
- 0.5 lbs Ground pork
- 2 Eggs
- 0.5 cups Almond flour
- 0.5 cups Grated Parmesan cheese
- 3 Crushed garlic cloves
- 0.25 cups Fresh parsley, chopped
- 0.25 cups Fresh basil, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Tomato paste
- 1 tbsp Olive oil
- 0.5 cups Crushed cherry tomatoes (optional for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with olive oil.
In a large mixing bowl, combine the ground beef, ground pork, eggs, almond flour, Parmesan cheese, garlic, parsley, basil, salt, and black pepper.
Mix the ingredients thoroughly with your hands or a large spoon until all the components are evenly distributed. Be careful not to overwork the mixture.
Transfer the meatloaf mixture to the prepared loaf pan. Shape it into a smooth, flat-topped loaf, pressing gently to ensure it holds together.
Spread the tomato paste evenly over the top of the loaf. For an extra burst of flavor and moisture, layer the crushed cherry tomatoes over the tomato paste, if desired.
Place the loaf pan in the preheated oven and bake for 50–55 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).
Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing to ensure it holds its shape.
Slice the meatloaf into thick pieces and serve warm. Pair with a side salad or roasted vegetables for a complete low-carb meal.
Nutrition Facts
Calories |
2788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.0 g | 269% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1074 mg | 358% | |
| Sodium | 3846 mg | 167% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 10.1 g | ||
| Protein | 217.9 g | 436% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1092 mg | 84% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 3128 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
