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
