I have been making this meatloaf recipe as long as I can remember. My mom is Italian and I learned a lot about cooking by watching her and my Noni cook everything with an Italian spin. Naturally, the meatloaf would be inspired as well with it’s rich notes of Marsala wine, the trinity (onion, celery, and carrot -which I replaced with a pepper instead), and Parmesan cheese.
Prepare this recipe up ahead of time and just stick it in the oven when it’s time to cook. Reheat and recreate other recipes using the leftover meatloaf too! I love to make meatloaf croutons and put them over a salad of mixed greens. Seriously, it’s amazing!
You’ll want to saute the diced peppers, onion, & celery up ahead of time so that they are not crunchy in your meatloaf. My kids won’t eat their meatloaf if they see chunks of peppers and onions, despite the fact that they absolutely love raw peppers with ranch as a snack. So I always cook them first so they are soft but full of flavor in my keto meatloaf. You will also want to make my sugar free keto ketchup for this recipe.
Once the veggies have sauted in butter, hit them with a splash of Marsala wine and render. Add the veggie medley to the rest of the recipe and mix well. Place on a baking pan and top with ketchup. Bake at 400 degrees for 30 mins, or until the center is 160 degrees.
- 1 large green pepper, diced
- 1 medium onion, diced
- 2 large celery ribs/stalk
- 2 pounds ground chuck (or ground turkey)
- 1 egg
- 1 tablespoon butter
- 2 tablespoons Marsala wine (optional)
- 1/2 cup Parmesan cheese
- 1/4 cup almond flour (finely ground)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- 1-1/2 teaspoons pink salt
- 1/2 teaspoon black pepper
- 2 tablespoons sugar free ketchup