Meatloaf ( keto- low carb)

This keto meatloaf is moist, extra juicy, and topped with a sweet and tangy glaze! Made with simple ingredients, it's eazy and delicious

Ingredients

For the meatloaf

2 lbs ground beef 80/20 * See notes

1 medium onion grated/finely chopped

2 cloves garlic minced

2 large eggs

1/4 cup sugar free ketchup

1/4 cup + 1 tablespoon milk of choice I used unsweetened coconut milk

2 tablespoon parsley freshly chopped

3/4 cup keto bread crumbs

1 teaspoon salt

1/2 teaspoon pepper

For the meatloaf glaze

3/4 cup sugar free ketchup

1 1/2 teaspoon white vinegar

2 1/2 tablespoon brown sugar substitute

Instructions

Preheat the oven to 190C/375F. Line and grease a 9 x5-inch pan and set aside.

In a large mixing bowl, add all the meatloaf ingredients and mix well. Add the meatloaf to the greased pan and shape it into the loaf shape.

Transfer the meatloaf into the oven and bake for 40 minutes. While it is baking, prepare the glaze by whisking together all the ingredients until combined.

After 40 minutes, remove the meatloaf and spread with the glaze on top. Bake for a further 15-20 minutes.

Remove the meatloaf from the oven and let it rest for 10 minutes, before slicing. Drizzle with baking juices from the pan. Sprinkle with extra parsley.

Notes

* Also known as 3 star mince. Avoid using extra lean beef mince or else you risk the meatloaf drying out.

TO STORE: Meatloaf can be stored in the refrigerator, covered, for up to 1 week.

TO FREEZE: Place leftover meatloaf in a shallow container and store it in the freezer for up to 6 months.

REHEATING: Either microwave the meatloaf for a minute or reheat in a preheated oven for 5-6 minutes. Be sure to brush the exterior with some water to ensure it doesn't dry out.