Keto Chipotle Meatloaf with Roasted Vegetables is the perfect recipe if you are watching your carbs. It’s just like your grandmother’s meatloaf but instead of breadcrumbs I am going to add minced onions and mushrooms which keeps the meatloaf moist. Other than that, this recipe is fairly conventional and I like that it’s a one pan dinner with an easy cleanup.
Keeping it Keto
The hubs and I splurge occasionally on desserts but for the most part we try to watch our carbs. He is gluten free these days. I posted a pic of this meatloaf as I made it for our lunch. The response was enthusiastic, so here it is!
The problem with being on a diet is that I always feel cheated out of a hearty meal. However, that is not the case with Keto Chipotle Meatloaf with Roasted Vegetables. If you have non-keto people at the table, you can add some mashed potatoes to your menu. But if you are that keto person, you won’t miss the carbs at all. This is a great meal that checks all the boxes.
Mushrooms and Onions for moisture
Use a food processor to mince the onions and mushrooms finely. Both of these ingredients will keep your meatloaf moist and delicious. Also, the fresh tomato chipotle sauce is very low carb and very high flavor.
You will notice that I do not cover the meatloaf with aluminum foil. I love that firm roasted crust on the outside of the meatloaf and roasted vegetables. If you want more tender vegetables and meatloaf, simply cover with aluminum foil before you roast. Easy enough!
You can change the type of vegetables added to your baking dish – Cauliflower, Brussels sprouts, and squash are wonderful but you could also add tomatoes, mushrooms, celery or green beans, whatever you prefer. Drizzle with a tiny bit of olive oil before you add them to your roasting pan.Print
Keto Chipotle Meatloaf is excellent for any diet
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
1 onion, finely chopped
8oz. mushrooms finely chopped (250g)
2lbs ground beef chuck (1kg)
1/2 cup milk or unsweetened almond milk (120ml)
Salt and pepper to taste
4 fresh tomatoes, seeded and cut into quarters
1 clove garlic
3.5oz can chile chipotle in adobo sauce (99g)
Salt and pepper to taste
1/4 cup olive oil (60ml)
1 head cauliflower, cut into florets
1lb Brussels sprouts, trimmed (500g)
Heat your oven to 400°F (204°C). Combine the onion, mushrooms, ground beef, eggs and milk in a large mixing bowl. Season with salt and pepper. Mix until well combined. Pour the mixture into an 12″ x 18″ (30.48cm x 45.72cm) baking pan and shape into a loaf. Bake for 30 minutes.
Meanwhile prepare the sauce. Add the tomatoes, garlic and chile chipotle to a glass measuring cup. Using a hand blender, puree until smooth. Season with salt and pepper. Stir in the olive oil.
Remove the meatloaf from the oven and arrange the cauliflower florets and Brussels sprouts around the meat loaf in the baking pan. Pour about 1 cup (240ml) of the chipotle sauce over the meatloaf. (Reserve the remainder of the sauce to serve on the side with the meatloaf.) Return the baking pan to the oven and bake for another 30 minutes.
Remove the baking pan from the oven and serve immediately.
Line the baking pan with parchment paper for easier clean up. Substitute 1 cup of breadcrumbs (125g) for 8oz. (250g) mushrooms. If you use breadcrumbs, decrease the number of eggs used from 2 eggs to 1 egg.