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KETO Chicken Meatloaf

 This has to be the BEST Keto meatloaf! It is bursting with flavour and is perfect for anyone wanting to try a Keto diet!


Well we are still smack dab in the middle of the Covid-19 pandemic. As a high school cafeteria manager, I've been out of work since March. With everything closed for months and now finally starting to slowly reopen, we stayed home quite a bit. That means that we put on a few pounds. As summer started I decided it had sat around enough, and decided to exercise at home and start watching what I ate. It's so easy to stuff myself with chips and junk food while binge watching Netflix. So I stopped buying junk and filled the house with healthy alternatives.



Last Summer the health food store I had been working at, rolled out a ton of KETO products and we were asked to make Keto meal options for our hot table. For those of you who aren't familiar with a KETO diet, it is when you eat very low carb, adequate protein and high fat meals. The result is that the body burns fat, rather than carbohydrates. I never really jumped onto the KETO train, but since I have friends following the Keto diet, I've been browsing recipes and doing research. We do not always eat Keto, as I do have to watch my fat intake. But when I came across a few recipes for Keto meatloaf, I thought it would be something my family would enjoy. The cheeses add great moisture to the lean ground chicken and the meatloaf is bursting with flavour.


KETO Chicken Meatloaf

2 lbs ground chicken

1 C 1% cottage cheese

2 C mozzarella, cut into small cubes

½ C Parmesan cheese, grated

⅓ C basil pesto

2 eggs

3 Tbs almond flour

1 tsp basil

1 tsp oregano

1 tsp garlic powder

¼ tsp sea salt

¼ tsp black pepper

1 packet of bacon


Preheat oven to 375 degrees F.

Place bacon horizontally on a baking sheet, so that two slices touch each other in the center. Bake for 15 minutes and remove from oven.

While bacon is cooking, in a large bowl mix the ground chicken, cottage cheese, Parmesan cheese, pesto and eggs; until well combined. Season with basil, oregano, garlic powder, sea salt and pepper. Add in the almond flour and mozzarella cheese and mix well to ensure seasoning is evenly distributed. 

Place down the center on the baking sheet, on top of partially cooked bacon, leaving 2 inches of bacon sticking our from each side of the meat. Fold bacon oven the meat and place back into the oven for 45 minutes, or until a thermometer inserted in the center reads at least 165 degrees F.

Remove from even and let rest for 10 minutes before slicing.


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