Keto Italian meatloaf with baked tomatoes and pesto mayo


Keto Italian meatloaf with baked tomatoes and pesto mayo

Maximum taste with minimal effort – just the way we like it. This rustic and healthy one-sheet keto meal with only a handful of ingredients is perfect for busy weeknights.


Meatloaf and tomatoes

  • 650 g ground beef, or ground turkey
  • 1 large egg
  • 1½ tsp salt
  • 1½ tbsp unsalted Italian seasoning
  • 4 small tomatoes (about 4 oz/ 120 g each), cut in half
  • 1 tbsp olive oil

Pesto mayonnaise

  • 175 ml mayonnaise
  • 1½ tbsp green pesto
  • Serving suggestion
  • 50 g leafy greens
  • 1 tbsp olive oil


Meatloaf and tomatoes

  1. Preheat oven to 350°F (177°C). Cover a baking sheet with parchment paper.
  2. In a large bowl, mix together the ground beef, egg, and seasonings.
  3. Form the meat mixture into a loaf, about 9 x 5 inches (23 x 12 cm), and place in the middle of the parchment paper. Drizzle with olive oil and sprinkle with some extra Italian seasoning.
  4. Bake in the oven for 20 minutes.
  5. Season the tomatoes with salt and pepper, and place them around the meatloaf, cut side up. Bake for an additional 15-20 minutes, or until the meatloaf reaches an internal temperature of 160°F (72°C).
  6. Cool for about 10 minutes before slicing. Serve the meatloaf with a dollop of pesto mayonnaise, leafy greens drizzled with olive oil and a couple of baked tomato halves.

Pesto mayonnaise

  1. Combine the mayonnaise and pesto, in a small bowl. Taste, and season with salt and pepper if needed.
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