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.
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