Keto Mexican Meatloaf

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Keto Recipe for Mexican Meatloaf

Having a craving for Mexican food but want to stay low carb? This Mexican Meatloaf Keto Recipe is just the ticket. Full of Mexican flavors from the tomatoes and green chilies, chili powder, cumin, oregano, and cilantro, the taste is similar to tacos.

We’ve even taken the carbs out from inside the loaf. We don’t use bread crumbs for the binder. We use pork rinds. Because keto is awesome.

Keto Meatloaf Recipe

Easy Low Carb Recipe

Ketogenic Mexican Meatloaf Recipe

Keto Mexican Meatloaf

This keto meatloaf combines the zip of tomatoes with green chiles, the robust earthy flavor of grass-fed beef, the kick of Mexican spices and it’s all topped with shredded Mexican cheese. Ole!
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Course: Main Dish
Cuisine: Keto, Mexican
Keyword: Keto Recipe, Primal Recipe
Prep Time: 20 minutes
Cook Time: 50 minutes
Resting Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 10 servings
Calories: 386kcal
Author: Angela Davis


  • 3 pounds grass-fed ground beef
  • 1 ounce pork rinds crushed
  • 1 10 ounce can tomatoes with green chilies
  • 2 large pastured eggs
  • 1 tsp onion powder
  • 1 tbsp Chili powder
  • 1 tbsp Cilantro dried
  • 1 tbsp Cumin
  • 1 tsp garlic powder
  • 1 tsp Oregano
  • 1 tsp pink sea salt
  • 1 cup bone broth
  • 1 cup colby-jack cheese shredded


  • Lightly oil a baking pan. Preheat oven to 350 degrees.
    Keto Mexican Meatloaf Recipe
  • Crush pork rinds in food processor. Alternatively, you can place them in a zip top bag and roll them with a rolling pin or the unopened can of tomatoes. You want the consistency to be pretty fine.
  • Place the pork rinds in a large mixing bowl and add the tomatoes with green chilis, including the juice. Let soak for 10 minutes.
    Keto Meatloaf Recipe
  • Add the beef, eggs, cheese and spices. Mix with your hands until everything is incorporated. If the mixture is dry and doesn’t hold it’s shape when you press it, add the beef broth.
    Keto Recipe for Mexican Meatloaf
  • Place the mixture in the prepared baking pan, shaping into a loaf. To make a nice, smooth top, place a little water in the empty mixing bowl. Wet your hands and lightly rub the top, smoothing out any rough spots.
  • Bake the loaf for 45 minutes, or until the beef reaches an internal temperature of 160 degrees.
  • If desired, top with additional cheese and switch your oven to broil. Place the loaf under the broiler for 3 minutes, or until cheese is melted and starts to turn golden brown.
  • Let your meatloaf rest for 10 minutes. Slice and serve!


The food processor that we use for small jobs like this is the Bullet.  It’s the right size, takes up little counter space, and is a breeze to clean up. I also use it to mix my bullet proof coffee in the morning.  Then I just put a squirt of dish soap and hot water in it before one last ‘blend’.  Then rinse and put it in the dish rack to be ready for tomorrow morning.  Here is an affiliate link to the Bullet Food Processor on Amazon.


Nutrition – Not laboratory tested.

Nutrition Facts
Keto Mexican Meatloaf
Amount Per Serving
Calories 386 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 11g55%
Cholesterol 150mg50%
Sodium 494mg21%
Potassium 464mg13%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 33g66%
Vitamin A 437IU9%
Calcium 127mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Love this recipe?Please give it a rating in the comments below!

Angela Davis

I'm Angela Davis, Co-Founder of Advantage Meals. I have a Bachelors in Anthropology and Masters in Holistic Nutrition. My passion is Ancestral Nutrition and for over a decade I've been helping Keto Diet beginners and those looking for their Primal Diet. "There is no one right way." Below are the most recent articles I've written for

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