Baked Cheddar Meatloaf with Roasted Cauliflower

· 45 min · Beef · gluten-free, keto, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1 lb Ground beef, 90% lean
• 1 large Egg
• 1/4 cup Almond flour
• 1/4 cup Cheddar cheese, shredded
• 3/4 tbsp Worcestershire sauce
• 1/2 tsp Kosher salt
• 1/4 tsp Black pepper
• 1 medium head (about 1 1/2 lb) Cauliflower florets
• 3/4 tbsp Olive oil
• 1/4 tsp Garlic powder

Method (tap to check — screen stays awake)

1. Heat the oven to 425°F and line a rimmed sheet pan with foil or parchment.
2. Cut the cauliflower into bite-size florets and toss with the olive oil and garlic powder on one side of the pan.
3. In a bowl, gently mix the ground beef, egg, almond flour, cheddar, Worcestershire sauce, salt, and pepper until just combined; overmixing can make meatloaf dense.
4. Shape the mixture into a 7-by-4-inch loaf and set it on the open side of the pan. Bake at 425°F for 25–30 minutes, stirring the cauliflower once halfway through.
5. Check the loaf in its center with a thermometer; when it reaches 160°F and the cauliflower is fork-tender with browned edges, remove the pan. If the cauliflower needs more time, move the loaf to a plate and roast the vegetables for another 5 minutes.
6. Rest the meatloaf for 5 minutes so it slices cleanly, then cut into three portions and serve with the cauliflower.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook