No other meal is as traditional as meatloaf! Here is why. The recipe we are sharing is quite simple and delicious and it is low in carbohydrates and free of gluten. Need I say more?
Follow our step-by-step guide to make this classic meal.
Keto Chicken Parmesan Mini Meatloaves
These mouthwatering keto chicken parmesan mini meatloaves are perfect for everyone.
Enjoy this recipe with us as we put a twist on this popular classic dish. It is juicy and packed with so much flavor without the breadcrumbs and other ingredients high in carbs.
With school about to be in session, we thought about a perfect meal that is keto-friendly but can also be shared during the family night or a night with friends.
We know it’s yummy comfort food, but lucky for you, great meatloaf can be keto-friendly. That means low carb, keto-friendly meal for the whole family.
You will love every single bite because, unlike some other recipes, it’s not just ketchup on top of the meat.
On the contrary, this meal has savory mushrooms and cheese which add a remarkable depth of flavor. Need I say more?
1 1/2 lbs ground chicken
3/4 finely cut mushrooms
1/2 cup finely grated parmesan cheese (you can also use nutritional yeast but has to be dairy-free)
1/4 cup marinara sauce. (extra for garnish)
12 cup finely cut fresh basil leaves (leave extra for garnish)
1 tsp Italian seasoning
1 tsp dried oregano seasoning
1 garlic clove, minced like a paste
1 1/2 cups grated dairy-free mozzarella cheese, and save extra for the top of the meatloaf
Start by preheating your oven to 350 F. Next we work on greasing our mini loaf pans or one big glass container where you will shape your mini loaves. Whichever you prefer.
In a large container, add your ground chicken, chopped mushrooms, parmesan cheese, marinara sauce, and your fresh-cut basil and mix well.
Continue by adding the Italian seasoning, oregano, and garlic and keep blending all the ingredients. Finally, add the shredded mozzarella cheese and continue mixing until all ingredients have come together.
Transfer and press the meatloaf mixture into our greased loaf tins and bake in the oven for about 20 -25 minutes. If using a meat thermometer, the internal temperature should be 160 F.
Next, we will remove our mini meatloaves from the oven and top them with the rest of our shredded cheese, and put them back in the oven for a few minutes until the cheese has melted. This shouldn’t be more than 2 minutes
Tip: When ready to serve, top with the leftover marinara sauce and use the fresh basil leaves as garnish.
Are you ready for another twist? This classic meal makes for great leftovers the next day…or days. All you need to do is store our keto chicken parmesan mini meatloaf in an air-tight container in the fridge for up to 3 days.
And it can be reheated in an ovenproof container using parchment paper or you can also use a baking sheet at 350 F for about 5 minutes to 7 minutes.
Nutritional Info (per slice)
Net Carbs: 1 g
Protein: 27 g
Finally, this meatloaf recipe requires no different cooking steps than any other meatloaf recipe and, as you can see, the ingredients aren’t much different either.
This recipe can be prepared ahead of time for any busy moms trying to stay fit.
When the mix is prepared, store it in the fridge and an hour before dinner you can pop it in the oven until ready to serve.
Though the preparation is quite simple, its culinary impact is nothing short of spectacular for Sunday dinner. So get ready to be asked for seconds by everyone.
Good Luck making it!
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