Cheese-Stuffed Keto Meatloaf (Print Version)
# Ingredients:
→ Meat & Cheese
01 -
8 ounces fresh mozzarella cheese
02 -
2 pounds lean ground beef, pork, or a blend
→ Binders & Seasonings
03 -
2 large eggs
04 -
1 cup almond flour
05 -
2 tablespoons Worcestershire sauce
06 -
2 teaspoons onion powder
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon freshly ground black pepper
# Instructions:
01 -
Arrange a rack in the middle of the oven and heat to 350°F (175°C). Line a rimmed baking sheet with aluminum foil.
02 -
Dice the fresh mozzarella cheese and refrigerate while preparing the meat mixture.
03 -
Whisk eggs in a large bowl. Add almond flour, Worcestershire sauce, onion powder, kosher salt, garlic powder, and black pepper, stirring to combine. Add ground meat and mix with hands until just combined, being careful not to overwork the mixture.
04 -
Place about two-thirds of the meat mixture on the prepared baking sheet and shape into a rough 9x5-inch loaf. Create a 7x3-inch well in the center, leaving a 1-inch border of meat around the edges.
05 -
Place the diced mozzarella in an even layer in the well. Cover with the remaining meat mixture, pressing to create an even layer and completely seal in the cheese.
06 -
Bake until well browned all over and the center registers at least 165°F (74°C) on an instant-read thermometer, 55 to 60 minutes.
07 -
Let rest for 15 minutes before slicing to allow juices to redistribute and cheese to set slightly.
# Notes:
01 -
This cheese-stuffed meatloaf creates an impressive presentation when sliced, revealing a molten cheese center.
02 -
The almond flour keeps this meatloaf keto-friendly while helping to bind the ingredients together.