Keto Mexican Meatloaf Recipe

Gluten Free
Lunch
Main Dishes
4.5/5
(1111 reviews)
Keto Mexican Meatloaf
Zylo Recipes

Description

Imagine a savory, deeply satisfying meatloaf, reimagined with the vibrant flavors of Mexico. This isn't your grandmother's meatloaf; it's a hearty and flavorful dish that brings a spark of Southwestern zest to your dinner table. We've taken the familiar comfort of meatloaf and infused it with a medley of colorful vegetables, melted cheese, and a gently spiced tomato sauce.

Forget dry, bland meatloaf. This version is incredibly moist and tender, thanks to a carefully balanced combination of ground meat, binding ingredients, and juicy vegetables. Finely diced bell peppers and tomatoes add a touch of sweetness and a delightful textural contrast to the rich meat.

Baby spinach, wilted during baking, provides a subtle earthy note and a boost of nutrients. The cheddar cheese, generously distributed throughout the meatloaf, melts into gooey pockets of deliciousness, adding a creamy and sharp counterpoint to the savory meat and vegetables. The magic continues with the topping: a spicy tomato sauce that's both tangy and slightly sweet, with a gentle kick of chili.

As the meatloaf bakes, the sauce caramelizes slightly, creating a beautiful glaze that enhances the overall flavor profile. The aroma that fills your kitchen as this meatloaf cooks is simply irresistible, a tantalizing blend of savory meat, roasted vegetables, and warming spices. Each slice is a satisfying combination of textures and tastes.

The meat is tender and juicy, the vegetables are slightly softened but still retain their bite, and the melted cheese adds a luxurious creaminess. The spicy tomato sauce ties everything together, adding a final layer of flavor that will leave you wanting more. This meatloaf is perfect for a weekend dinner, a casual gathering with friends, or even a satisfying weekday meal.

Serve it with your favorite Mexican-inspired sides, such as a vibrant guacamole, a zesty cauliflower rice, or a refreshing garden salad. Steamed green beans or broccoli also make excellent accompaniments. Prepare for a truly satisfying experience.

This recipe yields approximately six generous slices, perfect for sharing or for enjoying leftovers the next day. It reheats beautifully, making it a great option for meal prepping.

Preparation Time

Prep Time
35 min
Cook Time
45 min
Total Time
1 h 20 min

Nutrition Information

Per 1 slices serving
C
Calories
470 Kcal

C
Carbs
7 g
Fi
Fiber
2 g
Sugar
4 g

P
Protein
32 g

C
Fats
35 g
Saturated Fats 15 g
Unsaturated Fats 17 g

Cholestrol 200 mg
Sodium 650 mg
Potassium 500 mg
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Ingredients

    1.
    Hamburger Or Ground Beef, 90% Lean
    Hamburger Or Ground Beef, 90% Lean
    17-½ ounce
    2.
    Raw Egg
    Raw Egg
    1 large
    3.
    Oregano, Dried
    Oregano, Dried
    1 teaspoon
    4.
    Cilantro
    Cilantro
    1 tablespoon
    5.
    Onion Powder
    Onion Powder
    1 teaspoon
    6.
    Manchego Cheese
    Manchego Cheese
    1 x 1 tablespoon
    7.
    Baby Spinach
    Baby Spinach
    1 cup
    8.
    Tomato
    Tomato
    1 small - 2 2/5" diameter
    9.
    Tomato Sauce
    Tomato Sauce
    1 cup
    10.
    Paprika
    Paprika
    1 teaspoon
    11.
    Salt, Sea Salt
    Salt, Sea Salt
    ½ teaspoon
    12.
    Garlic Powder
    Garlic Powder
    ½ teaspoon
    13.
    Cheddar Cheese
    Cheddar Cheese
    ½ cup, grated
    14.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    ½ small
    15.
    Yellow Bell Peppers, Raw
    Yellow Bell Peppers, Raw
    ½ small
    16.
    Cumin, Ground
    Cumin, Ground
    ½ teaspoon
    17.
    Coriander Leaf, Dried
    Coriander Leaf, Dried
    ½ teaspoon
    18.
    Chili Powder
    Chili Powder
    ½ teaspoon
    19.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Add the ground beef, manchego cheese, onion powder, garlic powder, oregano, salt, and pepper to a large mixing bowl. Crack the egg into the bowl. Use your hands to thoroughly mix all the ingredients together until well combined.
    2.
    Cut a large square of plastic wrap and arrange on a clean work surface. Turn the beef mixture out onto the plastic wrap. Using your hands, press the beef mixture into an even rectangular shape, roughly 1/2 inch thick. Ensure that there is at least two inches of plastic wrap clear around the edges of the beef.
    3.
    Finely dice the tomato and bell peppers. Arrange the baby spinach leaves in the center of the rectangle of beef, leaving roughly a 1 inch border clear at the edges. Scatter the grated cheese evenly over the spinach. Scatter the diced bell pepper and tomato over the grated cheese and spinach.
    4.
    Carefully use one of the long edges of plastic wrap to roll the beef up and over the filling, meeting the other side. Use the plastic wrap to pull both sides together tightly so that the edges of the beef overlap and seal together. Wrap the plastic wrap tightly around the beef creating a log shape. The filling should be sealed securely inside. Transfer the wrapped meatloaf to the fridge for 20 minutes to firm.
    5.
    Preheat the oven to 350 degrees Fahrenheit and select a large loaf tin or rectangular oven dish. Carefully remove the meatloaf from the plastic wrap ensuring that the filling remains inside, and place in the loaf tin/dish. Add the passata (tomato sauce) to a small bowl along with the paprika, chili powder, cumin, coriander and a good pinch of salt and pepper. Stir well to combine. Feel free to adjust the level of spices to suit your own personal taste. Be sure to adjust your macros accordingly.
    6.
    Spoon the spicy tomato sauce evenly over the meatloaf. Transfer to the oven to bake for 30 minutes. Increase the temperature to 400 degrees and bake for 15 minutes more. The meatloaf should be piping hot throughout and the sauce bubbling. Finely chop the fresh cilantro and scatter over the meatloaf to serve.