Keto italian meatloaf with baked tomatoes and pesto mayo

Keto Italian Meatloaf with Baked Tomatoes and Pesto Mayo

Ingredients

• 1 lb Ground Beef
• 1/2 cup Almond Flour
• 1/2 cup Grated Parmesan Cheese
• 1 Egg
• 1/2 cup Pesto
• 1/2 cup Mayonnaise
• 1 cup Cherry Tomatoes
• Salt and Pepper to taste

Instructions

1. Preheat your oven to 375 degrees Fahrenheit.
2. In a large bowl, combine the ground beef, almond flour, grated Parmesan cheese, and egg. Season with salt and pepper.
3. Form the mixture into a loaf shape and place it on a baking sheet.
4. Bake the meatloaf in the preheated oven for about 45 minutes, or until it's cooked through.
5. While the meatloaf is baking, combine the pesto and mayonnaise in a small bowl to make the pesto mayo.
6. Cut the cherry tomatoes in half and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper.
7. Bake the tomatoes in the oven for about 15 minutes, or until they're soft and slightly caramelized.
8. Serve the meatloaf with the baked tomatoes and a dollop of pesto mayo on top.

Time

• Preparation Time: 15 minutes
• Cooking Time: 60 minutes
• Total Time: 75 minutes

Nutritional Information

• Calories: 450
• Fat: 35g
• Carbohydrates: 6g
• Protein: 30g

Recipes (external)

• Diet Doctor recipes on Keto italian meatloaf with baked tomatoes and pesto mayo
• Allrecipes Keto italian meatloaf with baked tomatoes and pesto mayo
• Ruled.me recipes on Keto italian meatloaf with baked tomatoes and pesto mayo
• Food.com recipes on Keto italian meatloaf with baked tomatoes and pesto mayo
• Pinterest recipes on Keto italian meatloaf with baked tomatoes and pesto mayo
• You Tube recipes on Keto italian meatloaf with baked tomatoes and pesto mayo

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