Time: 1 hour 35 minutes
Complexity: easily
Servings: 6 - 8

With a few simple substitutions, a traditional meatloaf becomes a delicious and moist keto-friendly meatloaf. Roasted peppers add a sweetness in place of ketchup and balance the rich flavor of the tomato paste and Parmesan. Almond flour instead of breadcrumbs, along with an egg, perfectly binds the pork and beef mixture with the other ingredients, resulting in a meatloaf that's dense but not dry, and easy to slice into neat, crispy slices. Perhaps the most delicious part of this meatloaf is the bacon. Top the meatloaf with it, and as it bakes, it will crisp up and infuse the loaf with its delicious flavor.

Ingredients:

• 450 g of minced pork
• 450 g of ground beef neck
• 4 tbsp. l. olive oil
• 220 g of champignons
• 2 green onions, finely chopped
• 1/4 cup tomato paste
• 200g canned roasted sweet peppers, patted dry and thinly sliced
• 0.5 cups grated sharp cheddar (about 55 g)
• 0.5 cup fresh parsley, coarsely chopped
• 1/4 cup grated Parmesan (about 30 g)
• 1/4 cup almond flour
• 1 tbsp fresh thyme leaves, coarsely chopped
• 1 large egg, lightly beaten
• 6 strips of bacon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

minced pork, ground beef, bacon, champignon mushrooms, sweet pepper, cheddar cheese, tomato paste, almond flour, thyme

We recommend

Preparation:

Step 1
• Preheat oven to 190°C. Grease the bottom of a rimmed baking sheet with 1 tablespoon olive oil. Set aside.
Step 2
• Place the mushrooms in a food processor and pulse until finely chopped but not pasty, about 10 pulses.
Step 3
• Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the green onions and cook, stirring occasionally, until softened, about 1 minute. Stir in the mushrooms and cook until lightly browned, about 3 minutes; any liquid released should evaporate. Add the tomato paste and cook for 1 minute, stirring to coat the mushrooms. Transfer the mushroom mixture to a large bowl and set aside.
Step 4
• Add the roasted peppers and the remaining 1 tablespoon olive oil to the same skillet. Cook over medium heat, stirring occasionally, until the peppers are golden brown, about 10 minutes. If the bottom of the pan starts to burn too quickly, add 1 teaspoon water and scrape with a wooden spoon. Stir the peppers into the mushroom mixture. Add the ground beef and pork, cheddar, parsley, Parmesan, almond flour, thyme, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper and stir to combine.
Step 5
• Transfer the mixture to the prepared baking sheet and form into a loaf. Arrange the bacon strips on top in a single layer. Bake until a thermometer inserted into the center of the loaf reaches 165°F (74°C), 50-60 minutes. Let rest for 10 minutes and serve.

Votes: 4