Keto Italian Meatloaf with Mozzarella – The Only Recipe You Need

Alright, let’s talk meatloaf. But not just any meatloaf, this is Keto Italian Meatloaf stuffed with gooey mozzarella and packed with all the flavors of a classic Italian dish. If you love comfort food but don’t want the carbs, you’re in the right place.

This isn’t some dry, flavorless brick of meat. We’re making something juicy, cheesy, and downright irresistible. And don’t worry, I’ll walk you through every step like we’re cooking together in the same kitchen.

Why You’ll Love This Keto Meatloaf

• Low-Carb & High-Flavor – No breadcrumbs, no nonsense. Just good ingredients that taste amazing.
• Super Easy – If you can mix and shape meat, you can make this. No fancy techniques.
• Cheese Inside! – That’s right. When you slice into it, there’s a melty mozzarella surprise waiting for you.
• Leftovers Are Even Better – Perfect for meal prep. The flavors get even better the next day.

Ingredients

We’re keeping it simple, but still making it taste like something you’d get from an Italian restaurant.

For the Meatloaf:

• 2 lbs ground beef (80/20 for best flavor)
• 1 cup shredded Parmesan cheese (this replaces breadcrumbs!)
• 1/4 cup almond flour (helps with texture)
• 2 eggs
• 3 cloves garlic, minced
• 1/2 small onion, finely chopped
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional, but adds a little kick)
• 1/4 cup fresh parsley, chopped
• 1 tbsp Worcestershire sauce (adds amazing depth)

For the Cheese Filling:

• 6 oz mozzarella cheese, cut into thick strips

For the Sauce Topping:

• 1 ½ cups low-carb marinara sauce (Rao’s is a great option)
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

For Garnish (Optional, But Tasty):

• More fresh parsley
• A sprinkle of extra Parmesan

Step-by-Step Instructions

1. Preheat & Prep

First things first, set your oven to 375°F (190°C). While it’s heating up, grab a baking sheet and line it with parchment paper or aluminum foil (easy cleanup).

2. Mix the Meatloaf Ingredients

In a large mixing bowl, throw in the ground beef, Parmesan, almond flour, eggs, garlic, onion, Italian seasoning, salt, pepper, red pepper flakes, parsley, and Worcestershire sauce.

Now, here’s the key, don’t overmix. Use your hands and gently mix everything just until combined. If you press and mix too much, the meatloaf will be dense instead of tender.

3. Shape & Stuff with Cheese

Take half of your meat mixture and shape it into a loaf base on your baking sheet. Make a little trench in the middle (this is where the cheese goes).

Lay your mozzarella strips in the trench, but don’t go all the way to the edges, you want to seal the cheese inside.

Now, take the other half of your meat mixture and place it on top, sealing the edges well. Make sure no cheese is peeking out or it’ll ooze out while baking.

4. Add the Sauce on Top

In a small bowl, mix your marinara sauce, olive oil, oregano, garlic powder, salt, and pepper. Spoon half of it over the top of the meatloaf. Save the rest for later.

5. Bake!

Pop it into the oven and bake for 45 minutes. After that, take it out and spoon on the remaining sauce. Bake for another 15 minutes or until the internal temperature reaches 160°F (71°C).

If you want a little more color on top, switch your oven to broil for the last 2-3 minutes. Keep an eye on it—it can go from perfect to burnt fast.

6. Rest & Serve

Now, I know it smells amazing, but let it rest for 10 minutes before slicing. This helps keep the juices inside instead of running all over the plate.

Slice it up and sprinkle on some extra Parmesan and fresh parsley.

What to Serve with Keto Meatloaf

This dish is so packed with flavor, you don’t need much on the side. But if you want a full meal, here are some keto-friendly ideas:

• Roasted Garlic Cauliflower Mash – Just like mashed potatoes but without the carbs.
• Zucchini Noodles – Toss them with olive oil and a little Parmesan.
• Sautéed Spinach with Garlic – Quick and adds a fresh touch.

Storing & Reheating Tips

This meatloaf makes amazing leftovers. Here’s how to store it:

• Fridge: Wrap tightly or store in an airtight container for up to 4 days.
• Freezer: Slice and freeze in an airtight bag for up to 3 months.
• Reheat: For best results, warm in the oven at 350°F (175°C) for 10-15 minutes. If microwaving, cover with a damp paper towel so it doesn’t dry out.

Tips for the Best Keto Meatloaf

• Use Ground Beef with Some Fat – 80/20 is ideal. Too lean, and it’ll be dry.
• Let It Rest – This keeps the meatloaf juicy.
• Check the Temperature – Use a meat thermometer to make sure it hits 160°F.
• Don’t Skip the Cheese – The mozzarella makes this next-level good.

Conclusion

This Keto Italian Meatloaf is comfort food done right—flavorful, cheesy, and super satisfying. Whether it’s for a weeknight dinner, meal prep, or impressing your family, this recipe has you covered.

Give it a shot, and when you cut into that melty mozzarella center, you’ll see why this is a keeper. Happy cooking!

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