Low Carb Taco Meatloaf

Taco meatloaf on a white serving platter with two slices cut from the loaf

Traditional meatloaf gets a boost of Mexican-inspired flavor in this delicious low carb taco meatloaf recipe! Taco seasoning and salsa give it just the right kick.

Course Main Course

Cuisine American, Mexican

Keyword Keto meatloaf, low carb, meatloaf

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Cooling Time 10 minutes

Total Time 1 hour 50 minutes

Servings

Calories 217kcal

Author Christel Oerum

Ingredients

2 pounds ground beef
2 large eggs
½ cup almond flour
16 ounces salsa
1 tablespoon olive oil
2 tablespoons green onions (chopped)
2-3 tablespoons taco seasoning
½ teaspoon salt
½ teaspoon pepper
1 avocado (for serving)
1 tablespoon cilantro (chopped - for serving)

US Customary - Metric

Instructions

Preheat your oven to 400 F (200 C) and line a loaf pan with baking paper. Set aside.
In a large mixing bowl, add the ground beef, eggs, almond flour, and 1½ cups of salsa. Mix well.
Add the olive oil, green onions, taco seasoning, salt, and pepper. Mix until completely incorporated and the spice mix is dispersed throughout the mixture.
Spoon the mixture into your prepared loaf pan. Use a wooden spoon to smooth the top over.
Top the loaf with the rest of the salsa in an even layer.
Place in the oven and bake for 1 ½ hours until cooked through.
Remove from the oven and allow to cool for 10 minutes.

Notes

This recipe is for 10 servings of meatloaf. If you cut the loaf into 10 slices, each slice will be 1 serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition