Invisible Keto

Making real food for real people.

Meat → Beef →

Meatloaf

Meatloaf is the not just a meal, it's a general purpose hunger solver that tastes even better as leftovers. Crumble some into an omelette or warm up a slice, throw it on a plate with some mayo and a slice of American cheese and you are good to go.

Meatloaf is an interesting challenge for the low-carb chef. On the one hand, as the name says, it's meat. That's good.

On the other hand, it tends to require high-carb breadcrumbs for binding. That's bad, and has led to many inferior solutions.

We tackle this head-on to provide a completely legitimate meatloaf with no compromises.

I strongly recommend making this a day ahead. After refrigerating overnight it firms up and becomes a true meatloaf.

Meatloaf is part of the Invisible Keto System.

Ingredients

Mushroom Mixture

  • 40g mushrooms (1/2 cup)
  • 25g red onion (1/4 small onion)

Cream Mixture

  • 3 tbsp heavy cream
  • 1 tsp powdered gelatin, in place of collagen
  • 1 large egg, as a binder
  • 1/4 cup finely Pork Rinds: Finely Ground, for breadcrumb texture

Remaining

  • 1/4 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp Worcestershire sauce
  • Small handful of garlic powder
  • Small handful of dried parsley
  • 1/2 tsp MSG (see link for MSG concerns)

Meat

See Grinding Meat for advice on grinding your own meat.

  • Classic: 1 lb 80/20 ground beef, 1/4 lb ground pork, for traditional meatloaf flavor with good moisture and a firm slice.
  • Rich: 3/4 lb ground chuck, 1/2 lb ground pork shoulder. The higher fat content makes the loaf more tender and flavorful. This is an excellent option when grinding your own meat.
  • Butcher's Blend: 12 oz ground chuck, 4 oz ground short rib, 4 oz ground pork shoulder, for strong beef flavor, luxurious fat, and a stable loaf structure.

Method

Prep

  1. Preheat oven to 350°F (175°C) and line a sheet pan with parchment.
  2. Prepare the BBQ Glaze.

Mushroom Mixture

  1. Finely dice mushrooms and red onion (a blender is convenient for this)
  2. Heat butter or oil in a small pan over medium heat. Add the minced onion and mushrooms and cook until soft and translucent without browning. Allow to cool.

Cream Mixture

  1. Bloom gelatin in 1 tbsp cold water.
  2. Beat the egg, then mix egg, cream and gelatin in a small bowl.
  3. Add pork rinds to the bowl, mix and let hydrate.

Form the Loaf

  1. In a large bowl combine meat, mixtures, and all other ingredients (except BBQ Glaze).
  2. Mix gently just until the ingredients are combined. Avoid over-mixing to keep the loaf tender.
  3. Shape the mixture into an approximately 8×4 inch free form loaf (not in a loaf pan) and place it on the prepared sheet pan.

Not using a loaf pan here improves browning and glaze development, and makes for firmer structure for freezing.

Bake

  1. Bake for 30 minutes.
  2. Remove the meatloaf from the oven and brush with a thin coat of BBQ glaze. Return to the oven for about 5 minutes so the glaze begins to set.
  3. Apply a second, slightly heavier coat of glaze and return to the oven for 5–10 minutes more until the internal temperature reaches 160–165°F and the glaze forms a glossy surface.
  4. Rest the meatloaf 10–15 minutes before slicing.

Serve immediately for a more crumbly experience, or (highly recommended) refrigerate from 2 hours to overnight for a solid meatloaf that slices cleanly.

Storage

  • Refrigeration: Store in the refrigerator up to 5 days.
  • Freezing: Cool completely, slice, and freeze portions in sealed containers like Kitchen Essentials: Souper Cubes for up to 2 months.
  • Reheating: Microwave in short intervals (30–60 seconds) until warmed through, or reheat gently in a 300–325°F oven or air fryer.

Inspirations