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





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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!
Keto Recipe for Mexican Meatloaf
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Rating: 0
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Rate this recipe!
Course Main Dish
Cuisine Keto, Mexican
Prep Time 20 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Keto, Mexican
Prep Time 20 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Keto Recipe for Mexican Meatloaf
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Lightly oil a baking pan. Preheat oven to 350 degrees.
    Keto Mexican Meatloaf Recipe
  2. 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.
  3. 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
  4. 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
  5. 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.
  6. Bake the loaf for 45 minutes, or until the beef reaches an internal temperature of 160 degrees.
  7. 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.
  8. Let your meatloaf rest for 10 minutes. Slice and serve!
Recipe Notes

Nutrition Facts
Keto Mexican Meatloaf
Amount Per Serving
Calories 365 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 11g 55%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 116mg 39%
Sodium 547mg 23%
Potassium 88mg 3%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Sugars 0.3g
Protein 35g 70%
Vitamin A 14%
Vitamin C 2%
Calcium 23%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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