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 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!
Print
Pin
Rate
Servings: 10 servings
Calories: 386kcal
Ingredients
- 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
Instructions
- Lightly oil a baking pan. Preheat oven to 350 degrees.
- 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.
- 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.
- 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!
Notes
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!
If you like the recipe below, please take a moment to Rate this recipe and Share it. We work so hard on publishing these recipes, and those little acts of kindness mean the world to us.
Thank You,
~ Angela
Share Buttons
0 Comments