Ingredients

The following ingredients have 4 Servings
  • 2 lb 85/15 ground beef (907 grams)
  • 1/2 cup onion, finely chopped
  • 1 tbsp olive oil
  • 1/2 cup zucchini (grated)
  • 2 oz mushrooms, finely chopped (about 2 large)
  • 4 cloves garlic (minced)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp apple cider vinegar
  • 1/2 tsp mustard powder
  • 2 large eggs
  • 1/4 cup low carb ketchup

Instruction

  • Scroll up to watch the short recipe video first.
  • Preheat your oven to 350°F
  • Finely chop the onions and mushrooms.
  • Grate the zucchini, then squeeze it in a sieve over a bowl, or by hand, to remove excess moisture.
  • Saute the onions in the oil until the onions are soft but not browned, about five minutes.
  • Break the two eggs into a bowl and whisk together with a fork.
  • Crumble the ground beef into the bowl along with the cooked onions, mushrooms, zucchini, garlic, tomato paste, Worcestershire sauce, salt, pepper, oregano, thyme, mustard powder, apple cider vinegar, and add the beaten eggs. Mix the keto meatloaf mixture really thoroughly until well combined
  • Put the mixture into a loaf pan and spread it out evenly. If you are using low carb ketchup you can apply that over the top of the meatloaf. Alternatively you can shape it into a loaf and place it directly on a foil or parchment lined sheet pan.
  • Put the loaf pan onto a sheet pan (in case any juices come over the sides) and bake for about 1hr - 1hr 15 mins.
  • Let the meatloaf cool in the loaf pan for 15 minutes and then remove it. I like to put it on paper towels to absorb any excess fat.