I’ve made various keto and low-carb meat loafs over the years. This recipe represents a combination of my favorite elements of the many recipes I’ve tried. Bacon topped? Fresh mozzarella stuffed? Yes and yes, please! Sauteed mushrooms and shallots help keep the loaf moist. Give it a try and let me know how you like it!
Ingredients
1 teaspoon olive oil
1 cup diced mushrooms (white or baby bella)
2 medium shallots, diced
1 tablespoon diced garlic
3/4 pound 85% lean ground beef
3/4 pound ground sausage (spicy, if you like!)
3/4 cup low-carb flour (I use: Bob’s Red Mill Paleo Flour)
1/2 cup grated fresh Parmesan cheese
2 teaspoons dried Italian seasoning (or make your own mix with of some or all of the following: dried basil, oregano, parsley, rosemary, thyme, sage)
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
2 tablespoons Worcestershire sauce
8 oz. package fresh buffalo mozzarella cheese (I use: BelGioioso Cheese Mozzarella Fresh Sliced)
12 oz. package center cut bacon
Sugar Free Marinara Sauce
How to Make It
Preheat oven to 350 degrees. Lightly grease a 8x8 baking dish.
Saute mushrooms, shallots and garlic until soft (5-8 minutes).
Mix together the ground beef, pork, Parmesan cheese and dry ingredients. Use your hands — they really are the best tool for this step!
Mix in the eggs and Worcestershire sauce.
Layer as follows into a meatloaf pan or 9x9 baking dish: spread half the meat mixture in the pan, add a layer of sliced mozzarella, cover the cheese with remaining meat mixture, and top with a layer of sliced bacon.
Bake, uncovered, at 350 degrees for 70-80 minutes or until a thermometer reads 160 degrees.
Warm marinara sauce (microwave or stove top) while loaf cools for five minutes.
Cut the loaf into 6 or 9 servings, depending how hungry ya’ll are. And pour sauce over. Enjoy!
