Keto Egg Stuffed Meatloaf
This keto-friendly meatloaf is stuffed with hard-boiled eggs, cheese and ham for a satisfying and protein-packed meal. It’s low-carb, gluten-free and easy to make. You can use almond flour instead of breadcrumbs to bind the meat mixture.
Ingredients:

  • 1 1/2 pounds of ground beef (680 g)
  • 5 hard-boiled eggs, peeled
  • 8 slices of ham
  • 1/4 cup of almond flour (28 g)
  • 1/4 cup of grated parmesan cheese (20 g)
  • 6 slices of cheese (such as cheddar or mozzarella)
  • 2 teaspoons of chopped parsley (5 g)
  • 1/2 teaspoon of nutmeg
  • Salt and pepper to taste
  • Instructions:
  1. Preheat oven to 400°F (200°C). In a large bowl, mix the ground beef with salt, pepper, parsley, almond flour and parmesan cheese.
  2. Lay out a sheet of parchment paper brushed with olive oil. Spread the meat on the sheet of parchment paper, forming a rectangle.
  3. Layer sliced cheese and ham on top of the meat.
  4. Place 5 hard-boiled eggs in a line in the middle of the cheese and ham layer.
  5. Use the parchment paper to firmly roll up the meatloaf, enclosing the eggs. Pinch the two edges together to seal the meatloaf.
  6. Transfer the meatloaf to a baking dish and bake for 40 minutes or until cooked through and browned. To check if the meatloaf is done and safe, test the temperature with a thermometer. It should read 160°F (71°C).
  7. Remove from the oven and let it rest for 10 minutes. Slice, serve and enjoy!
    Nutrition Facts:
    Serving size: 1 slice (1/8 of the loaf)
    Calories: 387 kcal
    Fat: 27 g
    Carbohydrates: 3 g
    Fiber: 1 g
    Net Carbs: 2 g
    Protein: 32 g