11 Jul Keto Mexican Meatloaf – Low Carb Meatloaf
This keto Mexican meatloaf is a perfect family weeknight dinner. Full of tasty, healthy ingredients like a whole container of the freshest, juiciest salsa, black olives, crumbled queso fresco, cilantro, a little coconut flour, and a couple pantry staples, this isn’t your grandma’s meatloaf.
Meatloaf Monday, meet Taco Tuesday!
Is Meatloaf Monday a thing? If not, it should be as long as this Mexican meatloaf is what’s on the menu.
This Keto Mexican Meatloaf isn’t actually authentic Mexican cuisine, believe it or not. 😂 Maybe “Mexican-Inspired meatloaf” is a more accurate description. With a full container of the freshest, juiciest salsa, black olives, crumbled queso fresco, cilantro, a little coconut flour, and a couple pantry staples, this isn’t your grandma’s meatloaf.
The reason I’m calling this meatloaf keto and low carb is because it uses coconut flour in place of more traditional crackers or bread crumbs and doesn’t have any sugar-laden ketchup or BBQ sauce. If you aren’t following a low carb, gluten-free, or grain-free diet, you can certainly make a substitution for the coconut flour.
You can purchase Sam’s Fresh Salsas at ShopRite, Acme, and Safeway.
If they are not in your local store, ask them to carry Sam’s Fresh Salsa products. If you can’t find them, you can get away with a fresh, cantina-style salsa, but I love that Sam’s Fresh Salsas are made with just a few fresh ingredients. I was given several salsas to try, but am not compensated for recommending them. If you haven’t heard of Sam’s Fresh Salsas, you can check them out on Facebook and Instagram.
Keto Mexican Meatloaf - Low Carb Meatloaf
- 3 lb 80/20 ground beef
- 3.8 oz can sliced black olives drained
- 12 oz Sam's Cantina Style Salsa (reserve 1/4 for serving; see notes)
- 12 oz queso fresco (Mexican crumbling cheese) crumbled
- 2 lg eggs
- 1/3 c coconut flour
- small handful fresh cilantro chopped
- 1 tbsp garlic powder
- 1 tbsp paprika
- 2 tsp kosher salt (see notes)
- Preheat oven to 350°F.
- In a large mixing bowl, mix all ingredients well. Use your hands and don't overmix.
- Form into a loaf on a rack placed over a roasting pan. See photo in blog post below this recipe for an example. Mine was approx. 12.5"x5.5"x2".
- Bake until the ground beef is cooked through to 160°F at the center of the thickest interior point. Ours took 1 hour.