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.
Ingredients
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
Instructions
Meatloaf and tomatoes
- Preheat oven to 350°F (177°C). Cover a baking sheet with parchment paper.
- In a large bowl, mix together the ground beef, egg, and seasonings.
- 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.
- Bake in the oven for 20 minutes.
- 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).
- 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
- Combine the mayonnaise and pesto, in a small bowl. Taste, and season with salt and pepper if needed.