Keto French Onion Meatloaf

If you’re a fan of French onion soup, this Keto French Onion Meatloaf will blow your mind! Imagine the rich, savory flavors of caramelized onions, melted cheese, and a juicy, low-carb meatloaf all in one. It’s a cozy dinner option that’s low in carbs but big on flavor—perfect for family meals or meal prep.

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Why You’ll Love This Recipe:

If you’re a fan of French onion soup, you’ll adore this Keto French Onion Meatloaf. The rich, savory flavors of caramelized onions and melted cheese are perfectly blended into a juicy, tender meatloaf. It’s comfort food with a low-carb twist, making it the perfect dish for family dinners or meal prepping for the week. Plus, the cheesy topping adds an irresistible crunch, making every bite a satisfying experience. Whether you’re a meatloaf lover or trying something new, this recipe is sure to become a household favorite!

My Personal Experience

This meatloaf is a household favorite! The caramelized onions bring a delightful sweetness that complements the cheesy topping perfectly. I love how versatile this dish is—you can switch up the cheese or serve it with different keto sides for variety. It’s comfort food at its finest, without the guilt!

Must-Have Equipment for This Keto Recipe

• Large Skillet: I love using a large skillet to sauté the onions and other ingredients before adding them to the meat. It really brings out those deep, savory flavors and gives the base a nice, rich start.
• Mixing Bowl: This is where all the magic happens! I always use a big mixing bowl to combine the ground meat with the seasonings and other ingredients. It makes it so easy to get everything well mixed without any mess.
• Loaf Pan: A good loaf pan is a must for baking the meatloaf evenly. It helps the meatloaf hold its shape while it cooks through, and I love how it makes the entire loaf golden and crispy on the outside.
• Aluminum Foil: I like to cover my meatloaf with aluminum foil for the first part of baking to keep it moist. It’s a simple trick that ensures the meat stays tender and juicy without drying out.
• Basting Brush (Optional): If you’re adding a glaze or sauce, a basting brush is a game-changer. It allows you to spread the sauce evenly across the meatloaf, giving it that glossy, flavorful finish!

Ingredients & Substitutions

For the Meatloaf

• Ground Beef and Pork – The combination ensures a juicy texture. Use all beef or ground turkey if preferred.
• Caramelized Onions – Adds sweetness and depth. Shallots can be a substitute for a more delicate flavor.
• Mozzarella Cheese – Brings a gooey texture. Gruyère or Swiss can elevate the French onion flavor.
• Parmesan Cheese – Adds savory notes. Substitute with Pecorino Romano for a sharper taste.
• Almond Flour – Keeps it keto-friendly. Crushed pork rinds work well as an alternative.
• Worcestershire Sauce – Check for low-carb options. Soy sauce or coconut aminos can be substituted.

For the Topping

• Mozzarella Cheese – Enhances the cheesy crust.

Fresh Parsley – Optional garnish for color and freshness.

Cooking Instructions: From Prep to Plate

1. Caramelize the Onions
   • Heat olive oil in a large skillet over medium heat. Add the sliced onions, and cook slowly for 15-20 minutes until golden and caramelized, stirring occasionally. Set aside to cool.
2. Preheat the Oven
   • Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with cooking spray or oil.
3. Prepare the Meatloaf Mixture
   • In a large mixing bowl, combine the ground beef, ground pork, caramelized onions (saving a few for topping), shredded mozzarella, Parmesan, almond flour, eggs, Worcestershire sauce, salt, and pepper. Mix everything together until well incorporated, but don’t over-mix, or the meatloaf may become dense.
4. Shape the Meatloaf
   • Press the meatloaf mixture into the prepared loaf pan, smoothing the top with a spoon. Place a few reserved caramelized onions on top for extra flavor.
5. Bake
   • Cover the meatloaf loosely with aluminum foil and bake in the preheated oven for about 45 minutes. Remove the foil, top with additional mozzarella cheese, and bake for another 10-15 minutes, or until the cheese is melted and the meatloaf reaches an internal temperature of 160°F (70°C).
6. Rest and Serve
   • Let the meatloaf rest for about 10 minutes before slicing. Garnish with chopped parsley, if desired.

Expert Tips for Making This Dish Even Better

• Onion Caramelization: Caramelizing onions takes time, so be patient! Slow cooking releases the natural sweetness, which adds a lot to the dish.
• Cheese Alternatives: Feel free to swap mozzarella with Gruyère or Swiss for a more authentic “French onion” flavor.
• Serve with a Side: Pair with mashed cauliflower or a simple green salad for a complete keto meal.

Preserving Your Dish: Storage Guidelines

• Refrigeration: Store leftover meatloaf in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to a month. Reheat in the oven or microwave.

Common Questions and Helpful Answers

1. Can I make this meatloaf without almond flour?
Yes, you can use ground pork rinds or even a small amount of coconut flour as a binder.

2. What’s the best way to caramelize onions?
Cook them low and slow over medium heat with a bit of salt to bring out the natural sugars. Avoid turning up the heat to rush it, as this can burn them.

3. How do I know when the meatloaf is done?
Check the internal temperature with a meat thermometer—it should be at least 160°F (70°C).

Nutrition Information (per serving, based on 8 servings)

• Calories: 290
• Fat: 20g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 22g

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