Easy Keto Easter Egg Meatloaf

If you have to feed a crowd over Easter, it’s best to opt for easy Keto Easter recipes that are quick to prepare and can serve many people. This Easter egg meatloaf is just that, in addition to being festive and delicious. This recipe requires you to dump ingredients in a bowl, mix, then bake for 45 minutes until juicy perfection. You only need 20 minutes of active prepping & cooking time to have a moist meatloaf on your Easter dinner/lunch table. This is one of the best Keto easter recipes in terms of flavor complexity and preparation simplicity.

How to bind this Keto meatloaf?

There is nothing worse than meatloaf that falls apart as soon as you cut through it. With this Keto recipe, you wouldn’t have to worry about that. We have used 2 binding ingredients: eggs and almond flour. The eggs hold everything together as they cook, and the almond flour absorbs excess moisture.

Why use soft-boiled eggs for this recipe?

Since the eggs will cook a second time in the oven, you should have them cooked as little as possible before wrapping with the meat. If you initially hard-boil the eggs, they will be over-cooked by the time the meatloaf is ready. Overcooked eggs have an unpleasant green coating on their yolks and have a rubbery and chalky texture.

Can you prepare this Easter recipe using different proteins?

Absolutely, you can use lamb, chicken, pork, or turkey. You can also use a combination of 2 proteins for a more complex flavor.

Can you add the veggies to the meat mix without cooking them?

We don’t recommend adding raw vegetables to the meat mix. Cooking the veggies helps release moisture and intensifies the flavors. If you add the vegetables without cooking them first, your Keto meatloaf will have too much water and might fall apart.

Net Carbs

2.1 g
Fiber

0.7 g
Total Carbs

2.9 g
Protein

20.3 g
Fats

15.1 g

231 cals

Quantity

Serving Size

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Raw egg

6 large
Extra virgin olive oil

2 tbsp
Onion

0.5 small
Garlic

2 clove
Zucchini

150 g
Ground beef

500 g
Mozzarella cheese, whole milk

0.5 cup, shredded
Parmesan cheese, fresh (hard)

0.25 cup, grated
Almond flour

0.25 cup
Parsley

4 tbsp
Chili Powder

0.5 tsp
Paprika

0.5 tsp
Salt

1 tsp
Black pepper

0.5 tsp
Mustard

1 tsp
Coconut Aminos

1 tbsp
Sugar Free Ketchup

2 tbsp

Step 1

Make soft-boiled eggs by placing 4 eggs in a pot’s base and filling with water until the eggs are just covered. Bring to a boil. Then, take it off the heat and let the eggs sit covered in the water for 3 minutes.
Step 2

Transfer the eggs to an ice bath to cool down. Once cooled, peel the shells away from the eggs. If some of the egg breaks off with the shell, don’t worry.
Step 3

Preheat your oven to 180 C/ 360 F and line a loaf pan with parchment paper or aluminum foil. Add the zucchini, onion, and garlic to the food processor. Pulse until fine.
Step 4

To a nonstick pan over medium heat, add the olive oil. And the vegetables and cook for 8-10 minutes until soft, continuously stirring. Take the pan off the heat and let the vegetables cool.
Step 5

To a large bowl, add the ground beef, mozzarella cheese, parmesan cheese, almond flour, 2 eggs, paprika, chili powder, salt, pepper, mustard, and liquid aminos. Finely chop the parsley and add it in. Once the cooked vegetables have cooled, add them to the bowl.
Step 6

Mix using a spatula or wooden spoon until all the ingredients are fully incorporated. Transfer half of the meatloaf mixture into the prepared loaf pan. Press to get the meat into the corners and smooth the surface.
Step 7

Carefully place the 4 eggs in the center of the meat. Add the remaining meat on top of the eggs, pressing gently to ensure the meatloaf is intact. Transfer to the oven.
Step 8

Bake the meatloaf for 40 minutes. Take the loaf out of the oven, and brush the sugar-free ketchup on the surface of the meat. Turn on the broiler and return the meatloaf to the oven for 5 minutes.
Step 9

Take the meatloaf out and let it rest for 15 minutes before removing it from the pan. Transfer the meatloaf to a serving plate or board and sprinkle some fresh parsley on top. Slice it into 10 pieces and serve immediately.