Keto Kosher Beef and Mushroom Meatloaf Roll

A twist on the classic meatloaf, this Keto kosher meatloaf recipe combines fresh herbs, eggs, almond flour and a few other simple ingredients to make the base of this roll. While a tasty rich mushroom mixture is spread over the surface and rolled into a log shape, a bit like a jelly roll cake. This Keto kosher recipe is a little hands on with a few process steps, but easy enough to make for even a beginner cook. You will need a blender or food processor to blitz the mushroom paste and a loaf tin to make this kosher Keto dish.

Are eggs Kosher?

Eggs are technically ‘parve’ which places them into a category that is neither meat nor dairy and can therefore be enjoyed with either one of them. Other foods which are classed as parve include fish, nuts, fruits, and vegetables.

Are there any ingredient substitutions?

Beef can be substituted for kosher ground chicken or turkey. If you don’t have fresh herbs to hand, you can still use their dried equivalents.

How to store this Keto meatloaf roll?

Keto meatloaf should be stored in the fridge in an airtight container for up to 5 days, or it can be kept in the freezer and consumed within 3 months. If freezing individual portions, slice prior to freezing and cut a piece of baking paper between each slice to prevent freezing together. To reheat, thaw, then place on a baking tray and roast in the oven until heated through.

Net Carbs

1.8 g
Fiber

1 g
Total Carbs

3 g
Protein

20 g
Fats

15.6 g

233 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Olive oil

3 tbsp
Onion, white, yellow or red, raw

0.25 cup
Mushrooms

3 cup, chopped
Garlic, fresh

2 clove
Thyme Fresh Or Raw Herb

1 tbsp
Hamburger or ground beef, 90% lean

500 g
Almond flour

0.33 cup
Raw egg

2 medium
Garlic, powder

1 tsp
Salt, sea salt

0.5 tsp
Black pepper, ground

0.25 tsp

Step 1

Finely dice the onion and finely chop the mushrooms, and set them aside. Heat the olive oil in a large frying pan set over medium-high heat. First add the onion and saute until soft. Add the mushrooms and cook for 8-10 minutes until soft. Mince the garlic and add this to the mixture along with the fresh thyme.
Step 2

Transfer half of the mushroom mixture into a blender or food processor and blitz until a smooth paste. Return the smooth mixture to the pan with the more textured mushrooms and mix through. Set it aside.
Step 3

Preheat the oven to 375F/ 190C. Roughly chop the parsley. In a large bowl place the ground beef, almond flour, 2 eggs, ground almonds, parsley, garlic powder, sea salt, and a good grind of black pepper.
Step 4

Line a baking tray with baking paper. Use your hands to thoroughly combine all the ingredients together. Pat the beef mixture into a rectangular shape, about half an inch in thickness.
Step 5

Grease a loaf tin with olive oil and set it aside. Spread the mushroom paste evenly over the surface. Start from the short length of the rectangle and use the baking paper as a guide. Roll the meat over itself.
Step 6

Transfer the meatloaf roll into the loaf tin. Brush with olive oil and a sprinkle of sea salt. Roast in the center of the oven for 30-35 minutes until browned and cooked through.
Step 7

Remove from the oven and leave to rest for 10 minutes before slicing and serving. Garnish with some fresh sprigs of thyme. Enjoy hot or cold and serve with veggies or salad of choice.