Keto Italian meatloaf with baked tomatoes and pesto mayo

Keto Italian meatloaf with baked tomatoes and pesto mayo

Maximum taste with minimal effort – just the way we like it. This rustic and healthy one-sheet keto meal with only a handful of ingredients is perfect for busy weeknights. Editor's note: In 2020, this recipe was one of the top 10 most popular Diet Doctor recipes. We hope you love it as well!

Keto Italian meatloaf with baked tomatoes and pesto mayo

Maximum taste with minimal effort – just the way we like it. This rustic and healthy one-sheet keto meal with only a handful of ingredients is perfect for busy weeknights. Editor's note: In 2020, this recipe was one of the top 10 most popular Diet Doctor recipes. We hope you love it as well!
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 (1 lb) 4 (450 g) 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
Serving suggestion
  • 2 oz. (1 cup) 55 g (230 ml) leafy greens
  • 1 tbsp 1 tbsp olive oil
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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" (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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If you want to lose weight while still enjoying amazing food, we’ve got the perfect meal plan for you.

To help turn you into a fat-burning machine, we’ve decided to employ intermittent fasting (16:8) in this week’s meal plan. This means your first meal will be at lunch — but feel free to drink coffee, tea, and of course, water throughout the day.

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7 comments

  1. Gentiann
    I have been making keto meatloaf with beef in the past but they tend to be on the dry side.
    I have had better results mixing fatty pork and beef and adding shredded zucchini or mushrooms to replace the breadcrumbs of the traditional recipe.
    Reply: #2
  2. Kerry Merritt Team Diet Doctor

    I have been making keto meatloaf with beef in the past but they tend to be on the dry side.
    I have had better results mixing fatty pork and beef and adding shredded zucchini or mushrooms to replace the breadcrumbs of the traditional recipe.

    Sounds great!

  3. Jordana
    I was nervous because this was my first keto meatloaf and it turned out moist and delicious. I added some shredded mozzarella to the ground beef mix. I preferred the tomato mayo on the side to the pesto mayo. I will make this again this week!
  4. Alexandra
    This was a delicious meal. I reduced the salt by half. Easy to make!
    Reply: #6
  5. Melody Wollen
    I started the challenge last Sunday. The 1st 3 days were great. On Thursday afternoon I was very hungry. The pizza tasted wonderful but I was not full after the 2 pieces. Today I am very hungry. I have been 16: 8 fasting for several months now, while attempting to drop my carbs and increasing fats. I have continued to fast but am wondering if I should eat breakfast. Can I eat breakfast at lunchtime in addition to the lunch meal plan. I am very comfortable fasting and would prefer to continue.
    Thank you,
    Melody
    Reply: #7
  6. Kerry Merritt Team Diet Doctor

    This was a delicious meal. I reduced the salt by half. Easy to make!

    So glad you enjoyed it!

  7. Kerry Merritt Team Diet Doctor

    I started the challenge last Sunday. The 1st 3 days were great. On Thursday afternoon I was very hungry. The pizza tasted wonderful but I was not full after the 2 pieces. Today I am very hungry. I have been 16: 8 fasting for several months now, while attempting to drop my carbs and increasing fats. I have continued to fast but am wondering if I should eat breakfast. Can I eat breakfast at lunchtime in addition to the lunch meal plan. I am very comfortable fasting and would prefer to continue.
    Thank you,
    Melody

    Hi, Melody! If you find yourself hungry soon after a meal, you can try adding more fat to your meals. We generally recommend not worrying about trying to fast when first starting out, though. We recommend eating to hunger. (It's OK to eat 3 meals a day if that's what your body needs!) Usually, fasting will come naturally later on in the process, so for now, listen to your hunger signals and don't force fasting when your body is telling you it's hungry.

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