Gluten-Free Keto Meatloaf

Ingredients

• 4 tablespoons olive oil

• 8 ounces cremini mushrooms

• 2 scallions, minced

• 1/4 cup gluten-free tomato paste

• 7 ounces roasted red peppers, drained and thinly sliced

• 1 pound ground beef chuck

• 1 pound ground pork

• 1/2 cup shredded sharp Cheddar

• 1/2 cup fresh parsley, chopped

• 1/4 cup grated Parmesan

• 1/4 cup almond flour

• 1 tablespoon fresh thyme leaves

• 1 large egg, lightly beaten

• Kosher salt and black pepper

• 6 strips bacon

Directions

1. Preheat the oven to 375°F and grease a baking sheet with 1 tablespoon olive oil.

2. Pulse the mushrooms in a food processor until finely chopped.

3. Heat 2 tablespoons olive oil in a skillet over medium heat. Add scallions and cook for about 1 minute. Add mushrooms and cook until lightly browned. Stir in the tomato paste and cook for another minute. Transfer to a large bowl.

4. In the same skillet, cook the red peppers with the remaining olive oil over medium heat until lightly browned and caramelized. Add them to the bowl with the mushroom mixture.

5. Add ground beef, ground pork, Cheddar, parsley, Parmesan, almond flour, thyme, egg, salt, and pepper. Mix well to combine.

6. Transfer the mixture to the prepared baking sheet and shape into a loaf. Place bacon strips over the top.

7. Bake for 50–60 minutes, until the center reaches 165°F.

8. Let rest for 10 minutes before slicing and serving.