In a bustling city known for its diverse culinary scene, there was a chef named Tom who ran a popular keto-friendly restaurant. Tom, a pioneer in innovative keto dishes, sought to create a hearty entrée that would satisfy the craving for comfort food without the carbs.
Drawing inspiration from his garden, brimming with fresh vegetables, and his love for classic American cuisine, Tom decided to reinvent the traditional meatloaf. Thus, the Completely Keto Vegetable Meat Loaf was born.
Combining ground beef with a medley of finely chopped zucchini, Vidalia onion, carrot, portabella mushrooms, broccoli, cauliflower, and celery, Tom crafted a dish that was both nutritious and flavorful. Bound together with almond flour and eggs, and seasoned with kosher salt and black pepper, this meatloaf was a testament to Tom’s creativity and commitment to the keto lifestyle. It quickly became a favorite among his patrons, proving that comfort food could indeed be both delicious and keto-compliant.
Ingredients
- 2 Pounds grounds beef
- 1 Zuchini peeled and coarsely chopped
- 1 Large vidalia onion cut into 1/4
- 1 Carrot peeled and cut into pieces
- 7 Oz portabella mushrooms chopped
- 1/4 Head of broccoli chopped
- 1/4 Head of cauliflower chopped
- 4 stalks celery chopped
- 5 cloves of garlic
- 1/2 Cup Almond flour
- 1 1/2 tsp kosher salt
- 1 Tsp black pepper
- 5 eggs beaten well
Instructions
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Preheat oven to 350
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Using a large mixing bowl, place meat inside and set aside
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Using a food processor on a pulse setting chop all vegetables, including garlic cloves until very small. This step may need to be repeated more than one time, allowing space for all of the vegetables to be properly chopped finely.
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Transfer ground up vegetables to the bowl with meat and add almond flour, salt, pepper and eggs and mix very well
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Separate meat into two parts on a work surface, and create two separate rolls which resemble small log like shapes pressing meat mixture together tightly
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Grease two loaf pans well
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Place rolls of meat into loaf pans
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Bake 1 hour
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Remove from oven and allow to stand a few minutes before slicing
Recipe Notes
Serves 10 Servings
