Keto Italian meatloaf with baked tomatoes and pesto mayo

Keto Italian meatloaf with baked tomatoes and pesto mayo

Maximum taste with minimum amount of effort – just the way we like it. This rustic and healthy one-sheet keto meal with only a hand full of ingredients is perfect for busy weeknights.

Keto Italian meatloaf with baked tomatoes and pesto mayo

Maximum taste with minimum amount of effort – just the way we like it. This rustic and healthy one-sheet keto meal with only a hand full of ingredients is perfect for busy weeknights.
USMetric
4 servingservings

Ingredients

Meatloaf and tomatoes
  • 1½ lbs 650 g ground beef, or ground turkey
  • 1 1 large egglarge eggs
  • 1½ tsp 1½ tsp salt
  • 1½ tbsp 1½ tbsp unsalted Italian seasoning
  • 4 4 small tomato (about 4 oz/ 120 g each), cut in halfsmall tomatoes (about 4 oz/ 120 g each), cut in half
  • 1 tbsp 1 tbsp olive oil
Pesto mayonnaise
  • ¾ cup 175 ml mayonnaise
  • 1½ tbsp 1½ tbsp green pesto
Serving suggestion
  • 2 oz. 50 g leafy greens
  • 1 tbsp 1 tbsp olive oil

Instructions

Instructions are for 4 servings. Please modify as needed.

Meatloaf and tomatoes

  1. Preheat oven to 350°F (177°C). Cover a baking sheet with parchment paper.
  2. In a large bowl, mix together the ground beef, egg, and seasonings.
  3. Form the meat mixture into a loaf, about 9 x 5 inches (23 x 12 cm), and place in the middle of the parchment paper. Drizzle with olive oil and sprinkle with some extra Italian seasoning. Bake in the oven for 20 minutes.
  4. Season the tomatoes with salt and pepper, and place them around the meatloaf, cut side up. Bake for an additional 15-20 minutes, or until the meatloaf reaches an internal temperature of 160°F (72°C).
  5. Cool for about 10 minutes before slicing. Serve the meatloaf with a dollop of pesto mayonnaise, leafy greens drizzled with olive oil and a couple of baked tomato halves.

Pesto mayonnaise

  1. Combine the mayonnaise and pesto, in a small bowl. Taste, and season with salt and pepper if needed.

Tips

Do you love cheese? Make a trench in the center of the unbaked meatloaf and fill it with mozzarella cheese. Smooth the meat up, around and over the cheese. Drizzle with olive oil and sprinkle with some extra Italian seasoning before putting it in the oven.

Top with some fresh basil leafs when serving for extra flavor.

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