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Keto Meatloaf Stuffed with Cheese Flavorful chorizo mixed with ground beef makes this cheese stuffed keto meatloaf taste amazing! A perfect low carb dinner recipe!

cheese stuffed meatloaf on a sheet pan with salsa

This Keto Meatloaf Stuffed with Cheese will knock your tastebuds out with its amazing flavor! Using budget friendly chorizo with the beef really packs a flavor punch!

I have to say, I squealed when I cut into this cheese stuffed meatloaf.  The melty cheese immediately started oozing out and just looked absolutely amazing!

Meatloaf is that classic American dinner that is so comforting and homey.  I can’t imagine a kid not growing up with memories of mom bringing meatloaf to the table with a big pile of mashed potatoes!  Use cauliflower mash now, of course.

This cheese stuffed meatloaf though.  It is to. die. for. and so easy on your wallet!  By using chorizo as half of the meat instead of all ground beef, we have brought down the cost a bit.  I’m all for that!

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This keto meatloaf recipe was really the brainchild of having some chorizo in the fridge that needed to be used.  I had bought ground beef for meatloaf, but it wasn’t going to be this amazing meatloaf.  It was going to be boring meatloaf.  I am so glad I had that chorizo because this is seriously amazing and a new favorite!

 

meatloaf ingredients in a glass bowl

 

Meatloaf needs a binder, and in most meatloaf recipes that would be breadcrumbs.  Luckily, coconut flour or almond flour resemble fine breadcrumbs and are the perfect binders for this keto meatloaf recipe.

Let’s talk a minute about coconut flour.  I am trying to use it in recipes instead of almond flour because almond flour is so freaking expensive!  It is almost double the cost of coconut flour, plus, you use much less coconut flour in a recipe than you would almond flour.  I would encourage anyone to add a bag to their pantry.  It really goes a long way!

But for this keto meatloaf recipe, you can use either almond or coconut flour as a binder.

I stuffed this meatloaf with cheddar cheese which ads to the wow factor when you cut into it!  After I pressed half of the meatloaf mixture into the pan, I used a block of mild cheddar cheese and I cut 6 ounces of it into chunks and put it down the middle leaving about an inch on each side.

Then I put the rest of the meatloaf mixture on top and pressed it down.

 

a picture of how to stuff cheese in a meatloaf

 

Just look at that amazing cheese!  After the meatloaf came out of the oven, I let it rest for about 10 minutes, then I served it with jarred salsa.

 

cheese stuffed meatloaf on a sheet pan with salsa

 

If you are looking for something in and out of the oven a little quicker than this keto meatloaf, check out my recipe for Egg Roll in a Bowl with Shrimp and Pork or my low carb pizza using fathead dough.

HOW TO MAKE KETO MEATLOAF STUFFED WITH CHEESE (VIDEO):

5 from 2 votes
cheese stuffed meatloaf on a sheet pan with salsa
Keto Meatloaf Stuffed with Cheese
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 
This Keto meatloaf stuffed with cheese uses chorizo and Mexican spices that will knock your tastebuds out with its amazing flavor! Using budget friendly chorizo with the beef really packs a flavor punch!

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Course: dinner, Main Course
Cuisine: American
Servings: 6
Calories: 532 kcal
Ingredients
  • 1 lb Ground beef (I used 80/20)
  • 1 lb Ground Chorizo
  • 1 Egg
  • 1/2 cup Coconut flour or 1 cup Almond flour
  • 1/4 Red onion, minced (optional)
  • 2 Garlic cloves, minced
  • 1/2 tablespoon Garlic powder
  • 1/2 tablespoon Onion powder
  • 1/2 tablespoon Smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 oz Mild or sharp cheddar cheese block, cut into chunks
  • 1/2 cup Salsa
Instructions
  1. pre-heat oven to 350F

  2. Mix all ingredients, except cheese, together in a large bowl

  3. add half of the meatloaf mixture to a loaf pan and press into the bottom (if you don't have a loaf pan big enough, then you can form the mixture into a loaf shape on a sheet pan)

  4. Place the cheese into the center of the loaf pan, leaving about an inch on all sides.

  5. add the rest of the meatloaf to the pan and press it down to compress it slightly.

  6. Bake in the oven for 45 minutes or until an internal thermometer reads 165F

  7. Remove from oven and let sit for 10 minutes.  Serve with salsa.

Recipe Notes

for 1/6th of recipe: 532 calories / 38.9g fat / 7.4 carbs / .8g fiber / 36.2g protein

  1. If you are not too keen on chorizo, just use more ground beef or even ground pork!
  2. You could use mild cheddar, sharp cheddar, or medium cheddar.  Whichever you prefer
  3. Don't over work the meatloaf mixture or your meatloaf will be dense.  
  4. Using a loaf pan helps the meatloaf keep its shape.  You could also form it into a loaf shape on a foil lined sheet pan.  

⭐ Did you make this Keto Meatloaf recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

 

Flavorful chorizo mixed with ground beef makes this cheese stuffed keto meatloaf taste amazing! A perfect low carb dinner recipe! #LOWCARBMEALS #KETOMEALS #KETOGENICDIET #PALEORECIPES

 

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  1. Reply

    I love that you used coconut flour and look at that oozing cheese! Sounds like a dinner my kids would go crazy for!

      • jenniferbanz
      • December 5, 2017
      Reply

      My kids love it!

      • Nicole
      • January 23, 2018
      Reply

      So let me start out with this is totally my fault , but the meatloaf was an epic fail. I decided to do a double batch so we would have leftovers. I doubled everything including the coconut flour. It was so hard to mix all that meat, spices and coconut flour. I thought I mixed it well enough…unfortunately the loaf was really dry with big chunks of spice and totally inedible. I’m wondering if doubling all the dry ingredients was the problem. My husband wants me to make it again next week as a single batch. Should I lighten up on the coconut flour? Ill let you know how it goes. Thanks for advice inadvance.

        • jenniferbanz
        • January 23, 2018
        Reply

        If you couldn’t get everything mixed up because of the double batch, I would just do a single batch and just make it twice.

  2. Reply

    I bet my kids would go nuts over the gooey cheese middle of this meatloaf!

      • jenniferbanz
      • December 5, 2017
      Reply

      Yep, my husband did too!

    • Mary
    • June 26, 2017
    Reply

    My husband is OBSESSED with chorizo, so he is going to love this recipe!

      • jenniferbanz
      • December 5, 2017
      Reply

      It adds so much flavor!

  3. Reply

    Loving that cheesy center! This looks wonderful!

      • jenniferbanz
      • December 5, 2017
      Reply

      Thank you!

  4. Reply

    Meatloaf stuffed with cheese is a dream come true!
    Thanks for posting this!

      • jenniferbanz
      • December 5, 2017
      Reply

      I agree!

  5. Reply

    Pinning! And drooling…. <3

    -Clarissa @ The View From Here

      • jenniferbanz
      • December 5, 2017
      Reply

      Thank you!

    • Jess
    • January 4, 2018
    Reply

    So I didn’t read everything just had ingredients and went to town, mixed in the 1/2cup salsa into the meatloaf… now I’m looking at that thinking oops the 1/2c salsa was intended for the meatloaf to be served with…oh well we will find out soon if this was a good or bad mistake!

      • jenniferbanz
      • January 4, 2018
      Reply

      I bet it will still be yummy!

    • Amanda
    • January 15, 2018
    Reply

    I’m using crushed pork rinds for my binder ! Will update on how that turns out ! And I added jalapeños in the center Bc we love spice !

      • jenniferbanz
      • January 16, 2018
      Reply

      Sounds good!

    • Megan
    • February 26, 2018
    Reply

    Followed the instructions to the letter, but the meat mixture was very crumbly. I decided to add an extra egg to help bind it all together. However, it still feel completely apart when pulling out the servings from the loaf pan. It didn’t stop us from enjoying it as it was very tasty, but wondering how I can keep it all together!

    • Kaylee Warren
    • March 13, 2018
    Reply

    This was beyond amazing! We don’t care for onions so I used some dried onions instead just for flavor and I also added finely chopped jalapeños and it turned out sooo good! It held together really well and the flavor was exceptional!

      • jenniferbanz
      • March 14, 2018
      Reply

      I’m so glad you liked the recipe!

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