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Cheesy Low-Carb Meatloaf

4.6 stars, average of 17 ratings

Cheesy Low-Carb MeatloafPin itFollow us 136.0k

Here's a classic meatloaf with a delicious cheesy surprise inside. It's an easy low-carb and keto meal ideal for batch cooking and lunch boxes. All you need is just a few simple ingredients including aromatics and spices, mozzarella, mayonnaise and bell peppers.

Meatloaves are the perfect keto dinner to prepare on a Sunday and use throughout the week to build lunch boxes, or to make quick OMAD power bowls after a long day at work. You can serve this meatloaf with any salads, roasted vegetables or even cauli-mash for the ultimate low-carb comfort food.

A delicious meatloaf with an oozing melted cheese filling. Who could ever say no to that?

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Hands-on Overall

Serving size 2 slices

Allergy information for Cheesy Low-Carb Meatloaf

✔  Gluten free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Shellfish free
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Nutritional values (per serving, 2 slices)

Net carbs2.2 grams
Protein26.7 grams
Fat30.2 grams
Calories395 kcal

Calories from carbs 2%, protein 28%, fat 70%

Total carbs2.9 gramsFiber0.7 gramsSugars1.4 gramsSaturated fat12.3 gramsSodium645 mg(28% RDA)Magnesium31 mg(8% RDA)Potassium389 mg(19% EMR)

Ingredients (makes 6 servings)

  • 1 tsp ghee or duck fat for greasing
  • 680 g ground beef (1.5 lbs)
  • 1 small yellow onion (70 g/ 2.5 oz)
  • 1 tsp dried tarragon
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp ground paprika
  • Optional: 1/4 tsp saffron
  • 1 tbsp paleo mayonnaise (15 g/ 0.5 oz) - you can make your own mayo
  • 170 g fresh mozzarella, sliced (6 oz)
  • 1/2 medium green bell pepper, sliced (60 g/ 2.1 oz)


  1. Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper. Lightly grease ghee or duck fat.
  2. Grate the onion and squeeze fully so the juice is all out. Discard the juice.
  3. Put ground beef in a bowl, add grated onion, mayonnaise and spiced to it. Mix and knead very well. If not using immediately, you can store the meat in the fridge for up to a day. Cheesy Low-Carb Meatloaf
  4. When ready to bake, shape the meat mixture into the rectangle on a baking sheet.
  5. Put sliced cheese and sliced bell pepper on the meat, leaving a 2 1/2 cm/ 1" border around the edges.
    Cheesy Low-Carb Meatloaf
  6. Roll up to wrap and close the filling and form a pinwheel loaf. Pinch the loaf in on both ends so that the cheese won't leak out.
    Cheesy Low-Carb Meatloaf
  7. Bake in the preheated oven 30 minutes, or until internal temperature reaches 70 °C/ 160 °F (you can use an instant read thermometer). Let it rest 5 to 10 minutes before serving.
    Cheesy Low-Carb Meatloaf
  8. You can slice it and dip on your favorite sugar-free ketchup (or make your own low-carb ketchup in just 15 minutes!) and enjoy. Store in the fridge for up to 4 days, or freeze for up to 3 months. Cheesy Low-Carb Meatloaf

Ingredient nutritional breakdown (per serving, 2 slices)

Net carbsProteinFatCalories
0 g0 g0.8 g8 kcal
Beef, minced (ground), raw, grass-fed
0 g19.5 g22.7 g288 kcal
Onion, brown (yellow), raw
0.7 g0.1 g0 g4 kcal
Spices, tarragon, dried
0.1 g0.1 g0 g1 kcal
Oregano, dried
0.1 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Paprika, spices
0.1 g0.1 g0 g1 kcal
0 g0 g2.1 g19 kcal
Mozzarella cheese, fresh (for salads)
0.8 g6.9 g4.5 g72 kcal
Peppers, green bell, fresh
0.3 g0.1 g0 g2 kcal
Total per serving, 2 slices
2.2 g26.7 g30.2 g395 kcal

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Leili Malakooti
Graphic designer and Creative Foodie

Leili Malakooti

Leili is a Graphic designer and Creative Foodie! She is passionate about recipe development, food photography and food styling.

Leili is Persian and her creations are inspired by the rich, delicious and healthy recipes from her culture and birth country, Iran. She dropped 100 lbs eating keto and has been in ketosis for almost 4 years.

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Comments (4)

What fat % is the “ground beef” there are so many ... 90/10? 80/20...? it will affect the nutrient value.  Also, what is the weight of each “slice”?  without a weight (even approximate weight after cooking) how do we know the correct portion size?  People ‘slice’ different sizes.


Hi Debi, I used 80% lean beef (20% fat) for this calculation but any ground beef will work. If you use a different type of beef and are using our app, you can clone this recipe and swap the ground beef with another option.
I have not weighed the cooked meatloaf, I just cut it in half, and then each half in half so it's easier to make even slices. A serving can be 2-3 slices depending on the thickness. I hope this helps!


I have a question about the onion being grated and the juice squeezed out. Is this a technique that improves the texture, done to reduce carbs, or some other reason? I’ve seen this in a couple recipes on your site am curious about this method.


Hi Kim, this is done for the texture and mild taste but you can definitely leave it in. Very finely chopped onion will be just as good - all carbs from the onion are counted in the nutrition facts.