Mozzarella-Stuffed Keto Meatloaf

This keto-friendly meatloaf recipe offers a delicious twist on a classic comfort food dish. The juicy meatloaf stuffed with melty mozzarella cheese creates a gooey, cheesy center that's sure to impress your family while keeping carbs low. Perfect for those following a ketogenic diet who still crave hearty, satisfying meals.

I developed this recipe during my first month of keto eating when I was desperately missing comfort food. The melty cheese center transformed what could be an ordinary meatloaf into something my entire family requests regularly even though they're not following keto.

Ingredients

• Fresh mozzarella cheese: Provides that gooey melted center and adds richness to every bite. Choose a high quality fresh mozzarella for the best texture and flavor.
• Large eggs: Work as the binding agent that holds everything together without needing breadcrumbs. Farm fresh eggs give the best flavor if available.
• Almond flour: Replaces traditional breadcrumbs while keeping the carb count low and adding a subtle nutty flavor. Select fine blanched almond flour for the best texture.
• Worcestershire sauce: Delivers umami depth and tangy flavor that enhances the meat. Look for a brand without added sugars to keep it keto friendly.
• Onion powder: Gives you onion flavor without the carbs or moisture of fresh onions that can make your meatloaf soggy.
• Kosher salt: Enhances all the flavors in the meatloaf. The coarser texture allows for better distribution throughout the meat mixture.
• Garlic powder: Adds aromatic flavor without the hassle of mincing fresh garlic. Always check for freshness as old garlic powder loses potency.
• Black pepper: Brings a slight heat and complexity to the overall flavor profile. Freshly ground provides the best flavor.
• Ground meat blend: Creates the perfect base. I recommend using 80/20 beef for flavor or a beef/pork blend for extra richness and moisture.

Step-by-Step Instructions

Prepare Your Oven:

Arrange your oven rack centrally to ensure even heat distribution throughout the cooking process. Preheat to 350°F which provides the perfect temperature to cook the meat thoroughly without drying it out. Line your baking sheet with aluminum foil to prevent sticking and make cleanup significantly easier after baking.

Prepare The Cheese Filling:

Dice the fresh mozzarella into small cubes approximately 1/2 inch in size. The smaller pieces will distribute more evenly within the well of the meatloaf, creating pockets of melty goodness throughout each slice. Place the diced cheese in the refrigerator while preparing the meat mixture to keep it firm for easier handling during assembly.

Make The Meat Mixture:

Begin by whisking the eggs thoroughly in a large bowl until the whites and yolks are completely combined. This creates a consistent binding agent throughout the meatloaf. Add the almond flour, Worcestershire sauce, and all seasonings to the beaten eggs and stir until you have a uniform paste. Add the ground meat to this mixture and use your hands to combine everything thoroughly but gently. Overmixing will result in a dense, tough meatloaf, so stop once all ingredients are just incorporated.

Form The Meatloaf:

Take approximately two thirds of your meat mixture and form it into a rough 9x5 inch loaf shape on your prepared baking sheet. Using your fingers or the back of a spoon, create a well in the center measuring about 7x3 inches, leaving a consistent 1 inch border of meat mixture around all edges. Distribute your chilled diced mozzarella evenly throughout this well, keeping the cheese within the borders you created. Cover the cheese completely with the remaining meat mixture, sealing the edges thoroughly by pressing and pinching to ensure no cheese escapes during baking.

Bake To Perfection:

Place your assembled meatloaf in the preheated oven and bake until the exterior develops a rich brown crust and the internal temperature reaches at least 165°F when measured with an instant read thermometer inserted into the center of the meat portion. This typically takes 55 to 60 minutes depending on your oven. Allow the meatloaf to rest for a full 15 minutes before slicing. This crucial resting period allows the juices to redistribute throughout the meat and gives the melted cheese time to set slightly, resulting in cleaner slices with less cheese runout.

Pin it

The versatility of this recipe is what makes it a staple in my household. My absolute favorite ingredient in this meatloaf is the fresh mozzarella cheese. The first time I served this to my skeptical father in law, he took one bite, saw the cheese pull, and immediately asked for the recipe. Now he makes it regularly for his poker nights and no one believes it's keto friendly.

Storage And Reheating

This keto meatloaf stores exceptionally well in the refrigerator for up to 4 days in an airtight container. The flavors actually develop and improve overnight, making leftovers even more delicious than the first serving. For longer storage, slice the cooled meatloaf and freeze individual portions wrapped tightly in plastic wrap, then stored in freezer bags for up to 3 months.

Variations And Substitutions

While the classic recipe is perfect as is, there are several delicious variations you can try. For an Italian twist, add 2 tablespoons of Italian seasoning to the meat mixture and use provolone instead of mozzarella. For a Mexican inspired version, substitute the Worcestershire sauce with 2 tablespoons of taco seasoning and use pepper jack cheese for the filling.

Serving Suggestions

This keto meatloaf pairs wonderfully with several low carb side dishes. My family particularly enjoys it alongside mashed cauliflower with butter and chives which mimics the classic mashed potato pairing. A simple side salad with a high fat dressing makes for a complete meal with balanced macros.

Pin it

Enjoy this hearty and cheesy keto meatloaf. It’s as satisfying as it is low in carbs!

Frequently Asked Questions

→ How do I know when the keto meatloaf is fully cooked?

The meatloaf is fully cooked when it's well-browned all over and the center registers at least 165°F on an instant-read thermometer. This typically takes 55-60 minutes at 350°F. Always let it rest for 15 minutes before slicing to allow the juices to redistribute and the cheese to set slightly.

→ Can I use a different type of cheese for this meatloaf?

Yes, while fresh mozzarella creates that classic gooey center, you can substitute other cheeses that melt well, such as cheddar, provolone, or fontina. For a more intense flavor, try using smoked mozzarella or a mixture of cheeses.

→ What can I serve with keto meatloaf?

This meatloaf pairs wonderfully with keto-friendly sides like cauliflower mash, roasted non-starchy vegetables (broccoli, asparagus, or zucchini), a side salad with olive oil dressing, or sautéed greens like spinach or kale.

→ Can I make this meatloaf ahead of time?

Yes, you can prepare the meatloaf up to a day ahead, keep it refrigerated and unbaked. Alternatively, bake it completely, let it cool, then refrigerate for up to 3 days. Reheat slices in a 350°F oven until warmed through, about 10-15 minutes.

→ What's the best meat to use for keto meatloaf?

A blend of ground beef and pork creates excellent flavor and moisture. Using meat with moderate fat content (80-85% lean) helps keep the meatloaf juicy while providing good keto macros. If using very lean meat, consider adding a tablespoon of olive oil to the mix for added moisture.

→ Can I freeze this keto meatloaf?

Yes, this meatloaf freezes well. You can freeze it either before or after baking. To freeze before baking, shape the meatloaf on a baking sheet, freeze until solid, then wrap tightly and store for up to 3 months. Thaw completely before baking. For cooked meatloaf, cool completely, slice, and freeze portions wrapped individually for easy reheating.