Stuffed Italian Meatloaf Recipe | Keto Meatloaf, is a melt in your mouth recipe stuffed with salami, melted cheese, and spinach. So good it is destined to be a new family favorite! A new spin on traditional meatloaf that everyone will love. This recipe is also low carb and keto-friendly – but you’ll never know it.
Stuffed Italian Meatloaf Recipe | Keto Meatloaf
Mouthwatering keto meatloaf your family will LOVE. This Stuffed meatloaf is the perfect comfort food you crave. Easy to make, you’ll be surprised! Perfect make ahead and meal prep recipe! #keto #lowcarb #ketogenic #ketorecipes #lowcarbrecipes #italian #meatloaf #seekinggoodeats
The Best Italian Meatloaf Recipe!
This is by far my favorite meatloaf. It’s juicy and has a ton of flavor – and I love the melted cheese, salami, and spinach together. While it looks hard, it is actually super easy! It’s so fun to make and I end of feeling like a gourmet cook – even though I’m not! 🙂
| It’s An Easy Meatloaf Recipe
No chopping required – this is an easy meatloaf recipe. You just dump the ingredients in a bowl and mix. On parchment, press the meatloaf mixture into a rectangle and top with salami, cheese, and spinach. Roll up and place in pan and bake.
| The Perfect Comfort Food Recipe
To me, meatloaf is the quintessential comfort food recipe. How perfect is it that you can have a meatloaf that is low carb and keto and it still tastes fantastic? Love that!
| A Great Make-Ahead Dinner Recipe
This Italian Meatloaf recipe is the perfect make-ahead dinner recipe. You can make it ahead and bake when you are ready.
Or, you can make it and bake it, then pack up for some great leftover lunches.
This recipe also freezes well!
| Low Carb and Keto Meatloaf
This is a great low carb and keto meatloaf. The nutritional analysis is below in the recipe, but here is a summary. With only 6.3 g of net carbs and 24.9g of fat, this Italian Stuffed Meatloaf is keto-friendly and definitely low in carbs!
net carbs 6.3 g | protein 34.3 g | fat 24.9 g
More Comfort Food Recipes (Healthy Comfort Food)
- Instant Pot Low Carb and Keto Chicken Soup
- Keto Broccoli Cheese Soup with Beer Brats (Keto Instant Pot Recipe)
- Slow Cooker Sloppy Joes (Low Carb Sloppy Joes)
- Quick Low Carb Slow Cooker Beef Stroganoff
More Italian Recipes (Keto and Low Carb Italian Recipes)
- Easy Low Carb Eggplant Parmesan (Eggplant Gratin)
- Low Carb Pepperoni Pizza (Egg Pizza Recipe)
- Keto and Low Carb Chicken in Tomato Basil Cream Sauce
What You’ll Need To Make Italian Stuffed Meatloaf
- large mixing bowl
- measuring spoons
- measuring cups
- bread loaf pan
- parchment paper
- ground beef
- nutritional yeast (or breadcrumbs if not on a low carb diet)
- onion powder
- Italian seasoning
- garlic cloves
- tomato paste
- ketchup (keto-approved)
- frozen spinach
- salami (pepperoni works too)
- mozzarella cheese
How To Make Keto Stuffed Meatloaf
Preheat oven to 350° F. Spray your bread loaf pan with nonstick spray.
Drain spinach and squeeze until you’ve gotten most of the water out of it.
In a large mixing bowl add ground beef, nutritional yeast, ketchup, tomato paste, garlic, Italian seasoning, salt, pepper, and eggs.
Using your hands or a spoon, mix ingredients until all ingredients are incorporated.
On a large piece of parchment (20″ long), press the meatloaf into a rectangle that is as wide as your pan (around 8″ to 9″ is standard), and at least 10″ to 14″ long.
Take care to make sure the meatloaf mixture is pressed together really well.
Layer salami, then cheese, then spinach on top…
Lift on end of the parchment paper, carefully rolling the meatloaf, pressing and tucking as tightly as possible as you go (without losing ingredients).
Tip: leave the meatloaf on the parchment paper and lift the meatloaf into the pan with the parchment. Gently pull the parchment out from under the meatloaf. See picture below…
Carefully place the meatloaf in the pan, seam side down. Remove parchment paper. Voila! You did it! Good job!
Bake for 1 hour or until meatloaf reaches 160° F temperature in the center.
Remove from oven and let sit for 10 to 15 minutes.
Take the meatloaf out of the pan and serve in slices.
Serve with a side of marinara and enjoy!
Meal tip: Italian meatloaf pairs really well with broccoli or cauliflower (or pasta for non-low carb people)
| Should I Cover My Meatloaf In The Oven?
You do not need to cover your meatloaf in the oven.
| How Long Should Meatloaf Rest?
Meatloaf should rest between 10 and 15 minutes before slicing.
| How Do I Know If My Meatloaf Is Done?
Check the temperature in the middle with an instant-read thermometer. It should be at 160° F.
| Why Is My Meatloaf Dry?
The most common reasons for meatloaf being dry is overcooking.
Not enough fat or moisture from other meatloaf ingredients can also cause dryness. Be sure to use ground beef that is 80% lean/20% fat in this recipe. Bake only until the temperature reaches 160°F, which usually takes 1 hour.
| What Can I Eat With Meatloaf?
It depends if you have any dietary restrictions. If you are following a low carb or keto diet you should serve this Italian Meatloaf with vegetables topped with a sugar-free or keto-approved marinara sauce. If you are not following a low carb diet you could serve it with pasta and any other marinara sauce of your choosing.
| How Long Will Meatloaf Last In The Fridge?
3 to 4 days. Store in an airtight container. If you can’t eat within 3 to 4 days, slice it and put it in a freezer-safe bag or container. This freezes well!
| Can I Make Meatloaf The Night Before?
Yes. You can even make it a few days before. It is a great make-ahead, meal prep recipe.
| Can I Freeze Meatloaf?
Yes. You can freeze meatloaf. Place cooked meatloaf in a freezer-safe plastic bag, pushing air out. Label the bag (and date it) and then use it within 3 months. You may be able to keep it longer, but I prefer it to be fresher. Plus, it’s just too good not to eat! 🙂
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- 2 lb ground beef, 80/20 ground chuck
- 1/4 cup nutritional yeast (substitute bread crumbs if not following a low carb diet)
- 1/2 tsp onion powder
- 1 tablespoon Italian seasoning
- 2 garlic cloves
- 2 tsp salt
- 1/2 tsp pepper
- 2 eggs
- 1 Tbsp tomato paste
- 1/3 cup ketchup (use keto friendly ketchup)
- 6 oz mozzarella, grated
- 3 oz salami, thinly sliced
- 8 oz frozen spinach, thawed and squeeze dried
- Preheat oven to 350° F. Spray a standard size bread loaf pan with nonstick spray.
- Drain spinach and squeeze until you’ve gotten most of the water out of it.
- In a large mixing bowl add ground beef, nutritional yeast, ketchup, tomato paste, garlic, Italian seasoning, onion powder, salt, pepper, and eggs.
- Using your hands or a spoon, mix ingredients until they are well incorporated.
- On a long piece of parchment (approx. 18″ to 20″). Press the meatloaf into a rectangle that is as wide as your pan (around 8″ to 9″ is standard), and at least 10″ to 13″ long. Take care to make sure the meatloaf mixture is pressed together really well.
- Layer salami, then cheese, then spinach on top. Lift one end of the parchment paper, carefully roll the meatloaf lengthwise, pressing and tucking as tightly as possible as you go (without losing ingredients).
- Using parchment paper to help you lift, carefully place the meatloaf in the pan with the seam side down.
- Bake for 1 hour or until meatloaf is 160° F temperature in the center. Remove from oven and let sit for 10 to 15 minutes. Take meatloaf out of pan and slice. Serve with a side of marinara and enjoy!
Keywords: keto meatloaf, italian meatloaf recipe