Pepperoni Pizza Meatloaf

Meatloaf plus pizza equals winning, if you ask me! This is one of those recipes that nobody will guess is keto, and they won’t notice that you used almond flour instead of breadcrumbs in the mix. That being said, if someone in your group has a nut allergy, you can replace the almond flour with crushed pork rinds and get a similar result.

◆ Yield: 8 servings ◆ Prep Time: 10 minutes ◆ Cook Time: 1 hour

• 2 pounds ground beef (80/20)
• ⅓ cup superfine blanched almond flour
• ¼ cup grated Parmesan cheese
• 1 tablespoon dried parsley
• 1 tablespoon dried onion flakes
• 1 teaspoon kosher salt
• ½ teaspoon dried oregano leaves
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
• 2 large eggs
• 1 cup marinara sauce, store-bought or homemade (here), plus more for serving if desired
• 2 cups shredded whole-milk mozzarella cheese
• 4 ounces thinly sliced pepperoni
• Chopped fresh parsley, for garnish (optional)

1. Preheat the oven to 375°F. Line a 9 by 5-inch loaf pan with foil, leaving 2 inches of foil folded over the outside edges of the pan. The extra foil will make it easier to lift the cooked meatloaf out of the pan.

2. Place the ground beef, almond flour, Parmesan cheese, parsley, onion flakes, salt, oregano, garlic powder, pepper, and eggs in a large bowl and mix well by hand until the texture is uniform.

3. Press the meatloaf mixture into the prepared loaf pan and flatten it out. Spoon the marinara evenly over the top and then sprinkle with the mozzarella cheese. Layer the pepperoni slices on top. Bake, uncovered, for 1 hour, or until a meat thermometer inserted in the center reads 160°F.

4. Remove the meatloaf from the oven and let cool for at least 10 minutes in the pan to allow it to firm up before slicing.

5. Carefully remove the meatloaf from the pan using the foil as handles. Place on a cutting board and remove the foil. You can then cut it into slices and serve on individual plates, or, to dress it up a bit, spread some warm marinara sauce on the bottom of a serving platter, then place the loaf on top of the sauce and garnish with fresh parsley, as shown. Family-Friendly 

Tip: This is a fun recipe to get the kids involved in. They can put the mozzarella cheese and pepperoni slices on before cooking. To make it even more kid approved, you can make eight mini meatloaves or even bake them as meatloaf cupcakes. Serve with pasta for nonketo family members and Basic Zucchini Noodles (here) or Cheesy Cauliflower Puree (here) for you.

Calories: 439 | Fat: 31g | Protein: 33g | Carbs: 3.5g | Fiber: 1g Net Carbs: 2.5g