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!
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!
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Keto 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.
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.
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. You will also love my Pressure Cooker Pot Roast!
HOW TO MAKE KETO MEATLOAF STUFFED WITH CHEESE (VIDEO):
Keto Meatloaf Stuffed with Cheese
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
- pre-heat oven to 350F
- Mix all ingredients, except cheese and salsa, together in a large bowl
- 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)
- Place the cheese into the center of the loaf pan, leaving about an inch on all sides.
- add the rest of the meatloaf to the pan and press it down to compress it slightly.
- Bake in the oven for 45 minutes or until an internal thermometer reads 165F
- Remove from oven and let sit for 10 minutes. Serve with salsa.
Watch How to Make It!
Notes
- If you are not too keen on chorizo, just use more ground beef or even ground pork!
- You could use mild cheddar, sharp cheddar, or medium cheddar. Whichever you prefer
- Don't over work the meatloaf mixture or your meatloaf will be dense.
- 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.
Nutrition
⭐ Did you make this Keto Meatloaf recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
I made it. I did use crushed pork rinds as a binder. After 30 minutes I changed the temperature to 375 and cooked for an additional 45 minutes. I believe the extra cooking time may be due to high altitudes here in Colorado. Perhaps the other commenter lives in an area similar to mine. I read that you are in Arkansas, I imagine that explains the time difference. I used Kroger brand Swiss cheese triangles similar to Laughing Cow in the middle. Personally I will try kicking it up with some additional spices but for families with kids, it’s great as is.
Would I easily be able to substitute ground turkey burger meat for half of the recipe as that is what I have on hand? Thanks in advance.
Yes, that should work perfectly!
Made this tonight, but I did not have chorizo. It needed it for flavor since it was lacking my usual non-keto-friendly Sweet Baby Rays BBQ sauce ;). I also did not have salsa to put on it. And, in case anyone is wondering, shredded cheese doesn’t work as well as I’m sure sliced/chunks would. Could not even tell cheese was in it. So, moral….next time I’ll make it exactly according to directions, but for my first keto meatloaf it was at least edible! 🙂
I made this today but I had no chorizo.. I actually had to Google it to see what it was lol but I did have mild hot Italian sausage and used that in place of the chorizo and it turned out delicious! Definitely a keeper in my recipe book! I did add one extra egg because it seemed a little dry mixing it up.
YES!!!!YESS!!!&YES!!!!! Thank you Jennifer for this AWWWWWESOME recipe. I didn’t skimp and went with the Almond flour as a binder. Just an over all great recipe with a kick from the chorizo. I’m in the middle of an 8 week challenge(down 11 pounds of my 15 goal) and was running low on new and different recipes. So so glad I clicked on your link in my google search. Thank you again, Jennifer
PS I’m already sharing your link around with my foody friends 🙂
So delicious! I’m not usually a meatloaf fan but my fiancé is. I had some leftover venison burger and spicy sausage that was gonna spoil if I didn’t use it fast, so I substituted those in for the beef and chorizo. Cook time was a little longer too, but that’s to be expected with my hand-me-down pans and old oven. This did come out a bit denser than normal meatloaf, but that didn’t draw away from how great this tasted! I actually preferred the texture, myself. I will definitely be making this again.
There is a very simple rule about recipes , read it all the way through…not just the ingredients and then start cooking. The instructions are as important to making a great dish as the list. I had homemade salsa on the side for dipping. I subbed ground pork rinds for the coconut flour. Awesome taste, texture and presentation. Thank you for sharing.
I just cooked this recipe and followed the directions exactly (used coconut flour). There is no way 2 lb of beef and chorizo was going to cook in 45 minutes. Mine has now been in the oven for 65 minutes and is not yet fully cooked. The cheese added to the middle increases cook time substantially as it keeps the meat at the center abnormally cool throughout the cooking process, due to the cheese being the last to reach temperature. The recipe and photos are very misleading. The meatloaf photographed is dry and yet the cooking time is only 45 minutes…I have suspicions that it is not the full 2 lb the recipe calls for.
Your suspicions are wrong. I have made this recipe several times and so have many others. No one has ever commented that the cooking time is off.
It doesn’t call for 2 lbs of ground beef and 1 lb of chorizo. It calls for 1 lb of each
OMG delicious! This is the best recipe I’ve found for meatloaf. It’s the first of many that didn’t fall to pieces when I cut into it. I’ve made it twice, original recipe and tweaked using Italian seasoning, mozzarella, parmesan and a sugar free spaghetti sauce. This is a kepper!
That’s so awesome! I think I will try your Italian version too!
Loved this recipe! I’m in the induction phase of a keto lifestyle and so I made this recipe omitting any flour (almond or coconut) and hope for the best. Turns out no binder was needed and the meatloaf was delicious!! I also used mozz cheese and so it was some ooey gooey goodness in the middle! Serving with homemade salsa was the perfect touch! Thanks so much for such a great recipe!
Sounds so good!
I made an earlier comment on this and meant to also note that I added Parmesan and mozzarella instead of cheddar!
Fantastic recipe! I added 3 eggs, about 3 tablespoons of heavy whipping cream, jalopenos, crushed red pepper, a little more beef than chorizo and it’s flavor is amazing!! Thank you for the recipe!!
I love it. I changed the recipe just a bit. I mixed the shredded cheese into the burger. I added 1 more egg, added tbsp. of heavy cream and put mozzarella cheese in the middle. I topped it with Everything bagel topping mixture on the top. Thank you for sharing.
Could some of carbs be if you eat salsa …..mine is 2 tbsp a serving, 2 carbs….I just went without.
Sounds really good. Can it be made one day and baked the next day.
I think that would work perfectly
This is the best meatloaf I have ever tried or made! That was my husband’s words exactly. My husband and teenage boys each had seconds. I did add a second egg but followed the rest to a tee. Thank you so much for the recipe!!
So all the carbs are in the chorizo. For low carb, all beef will be best. Or is there another reason the carbs are at 7.6? The cheese is at .p3%, so that is part of it, but definitely not enough. 7.6 is pretty high. Especially per slice.
Almond flour?
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!
I’m so glad you liked the recipe!
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!
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 !
Sounds good!
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!
I bet it will still be yummy!
Pinning! And drooling…. <3
-Clarissa @ The View From Here
Thank you!
Meatloaf stuffed with cheese is a dream come true!
Thanks for posting this!
I agree!
Loving that cheesy center! This looks wonderful!
Thank you!
My husband is OBSESSED with chorizo, so he is going to love this recipe!
It adds so much flavor!
I bet my kids would go nuts over the gooey cheese middle of this meatloaf!
Yep, my husband did too!
I love that you used coconut flour and look at that oozing cheese! Sounds like a dinner my kids would go crazy for!
My kids love it!
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.
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.
It said to include all the ingredients except the cheese which is what I did I put the salsa in the mixture and at the end is said serve with salsa also.. I didn’t know, b/c it said to include all ingredients. NEEDS TO BE MORE CLEAR.
Sorry about that, I will update the recipe.