Keto Meatloaf | Keto Recipes | Headbanger's Kitchen

horns up and did you know my brand new keto recipe book called keto life is out now worldwide link to purchase the book is in the video description box just below this video hey guys my name is Sal and while growing up in India if anyone ever said meatloaf to me I would be thinking I will do anything for love but I definitely won't do that but meatloaf is a comfort food for a lot of people and you know come to think of it I actually been making my own version of meatloaf except that I called it the bacon bomb if you haven't seen that recipe click here on the I button and watch it however today we are doing a different kind of meatloaf wedding obviously a keto meatloaf but this is the most simple rustic and homestyle meatloaf and we are going to be making a delicious tomato based sauce to go with it it's kind of like a mix of barbecue and tomato ketchup except that it's easier and simpler to make than my other recipes in fact if you want the slightly more elaborate barbecue sauce click here on the I button and watch my keto barbecue sauce recipe but anyway enough jibber-jabber let's get cooking so the first thing we're going to do is preheat our oven to 200 degrees Celsius the next thing we're going to do is get a pan on the stove because we want to cook our vegetables and into the pan goes a very generous portion of butter oh yeah and just let that butter melt what we're basically going to be doing now is softening the vegetables for our meatloaf yes there are vegetables in the meatloaf once the butter has melted I'm going to add in some chopped onions and then of course I'm going to give it all a good mix and now we're going to cook the onions till they turn nice and translucent and start to soften cook those onions and once they have softened and turned translucent I'm going to add in mushrooms now these are just your standard white mushrooms and don't be alarmed if they look like a lot they are going to release all their water and shrink down of course don't forget to season your mushrooms with salt and pepper and then ladies and gentlemen give it all a good mix and now we're going to cook the mushrooms on a medium to medium-high heat and you're gonna see the mushrooms are going to release all their water and then you're gonna cook it till all that liquid dries up and the mushrooms start to get caramelized and get some color on them so let those mushrooms cook this takes a bit of time and the reason we are cooking the mushrooms is because mushrooms have a lot of water as you saw and if you put them raw in your meatloaf it'll just fall apart because there'll be just so much liquid coming out of these mushrooms anyway cook those mushrooms and once that water has dried up and your mushrooms are ready they're going to add in some freshly chopped garlic yeah baby that's because I like garlic and garlic is such a beautiful taste I love the flavor of garlic anyway give that all a good mix and now we're gonna cook this for about a minute or two till the garlic starts to cook and soften as well now I'm just letting the vegetables cook and soften but if you want to get some extra flavor you can turn the heat up and try and get some more of that brown color on the mushrooms and onions which will give it a more caramelized flavor anyway after about two minutes of cooking that garlic I'm adding in some bell peppers red and yellow bell peppers because I just love the taste of bell peppers and they will go great in our meatloaf so give it all a good mix and once again the whole idea here is just to soften the bell peppers get out some of the liquid that's there in these vegetables so that they don't basically do that in the oven anyway once your bell peppers have been cooking for about a minute or two we're gonna finish this off by adding some cream cheese oh yeah and then I'm just gonna turn the heat off and mix in that cream cheese now I'm not looking to cook the cream cheese but I just wanted to melt and coat all the vegetables and be nice and thick and creamy now the cream cheese is optional you can also use some sour cream or if you want it to be dairy-free just skip the cream cheese altogether anyway now we're just gonna let this vegetable mixture cool down the next thing we're gonna do is get on to the meat of the meatloaf and I'm going to be using some ground beef and some ground pork you can use all beef or all pork or lamb or chicken or any meat that you like to make this meatloaf I'm going to season the meat very generously with some salt some black pepper powder my favorite paprika you can use smoked paprika Hungarian paprika whatever paprika you like some mixed dried hogs this is just a very generic dried herb seasoning probably oregano and some other stuff some fresh herbs with some freshly chopped parsley some Parmesan cheese and if you don't have parmesan you can use whatever cheese you like then in goes the creamy vegetables that we made only after its cooled down ladies and gentlemen don't put it in while it's hot and make sure you use a silicone spatula to scrape out every bit of that delicious creamy goodness and I'm going to crack in two whole eggs and the eggs will help bind everything together and then comes the most important part giving it all a good mix and I had two very precautious Lee mix this because even the biggest bowl in my house was not big enough for this meatloaf so anyway I carefully mixed it all in and I was tempted to use my hands but I just was really feeling lazy and did not want to get my hands dirty so I used that fork and I successfully managed to give it all a good mix then to make the meatloaf I decided to try something brave and use a loaf tin that I had at home so I just gave it a good rinse the water that would be left over in the loaf tin would help it slide easily out of the tin when I turned it over so anyway I fill the tin up with as much of the meat mixture as I could then I got my baking tray and I overturned that loaf tin onto the tray and my meatloaf looked pretty good but since I had a lot more of the meat mixture left I had to do a little bit of editing so to speak so I just plunked it on the size and I just pushed it all together and when I had my meatloaf ready to go into the oven so I did just that I put it in the oven and then let it cook for 45 minutes to an hour now while the meatloaf cooks it's time to make the sauce and we're gonna get our pan on the stove once again and it's gonna start with some butter whoo yeah so put in a generous helping of butter into that pan and let it start to melt once the butter has melted I'm going to add in some tomato puree and this is just some stuff out of a tetrapack but of course you can just freshly puree tomatoes yourself about 200 grams of puree will be enough into that I'm going to add some chicken stock I'm also going to add some Worcestershire sauce I'm also going to add some Dijon mustard but you can add any mustard that you like and I'm going to add a little bit of stevia for some sweetness and I'm gonna season it with some salt and some pepper and I'm gonna give it all a gold mix now and well I'm just going to cover it and let it cook for a good 10 to 15 minutes and of course every once in a while open that lid give it all a good mix to make sure that nothing is sticking or burning you basically want to reduce this down to a nice thick consistency like a syrup almost so anyway I did that once or twice and when it looked like it was ready well I just took that sauce out and put it in a bow and at the end of it I had a delicious quick and easy sort of Quito tomato slash barbecue sauce and halfway through cooking the meatloaf I took it out I put some of that sauce on top I spread it around all over and then I put the meatloaf back in the oven to continue cooking and whoo yeah after 60 minutes of cooking our meatloaf is ready and it looks huge it looks like it could feed a family of 15 at least I don't even know how I'm gonna get it out of that baking tray anyway I'm gonna have to use my double spatula technique and get it out of that roasting tray now don't throw away any of those juices from the resting tray just run it through a strainer and ladies and gentlemen that is liquid gold right there that is a flavor bomb and into that flavor bomb and actually going to put our sauce back into that yes because we want to amp up this barbecue sauce so I'm going to give it all a good mix and now I'm gonna throw it back into the pan just for a few minutes to thicken it up a little bit more and intensify those flavors and ladies and gentlemen the sauce is ready the meatloaf is ready and whoo-hoo yeah anyway I've got to cut into it and show you how delicious it looks and that's it meatloaf with the ultimate cheats tomato slash barbecue sauce is ready anyway enough jibber-jabber let's taste all right ladies and gentlemen it's time to taste the meatloaf and look who's joining us on the tasting today it's my dad Mickey Mejia been a while since I've been on any of his episodes guys but this looks like a feast am a priest let's taste yes and while it is I'm gonna let you know that there's a lot of information I wanted to share with you about this meatloaf and you can go to headbangers kitchen calm and that info the link is in the description box just below this video and while he tells you about his feelings I will taste for starters there's a lot of meat in fact this or will meet it call me love and it's a little chewy but I guess that's what gives it the bite it's not chewy what's right the other bounce to it let's not call it it has texture okay texture chewy evil people will think like it's some horribly overcooked no that's why I said it is bounce bounce a bite yeah that's from like all the it's meat conveyed possessive before my meatloaf I'm sure is he probably take this half back after a cup of this camera I know meatloaf for you if you didn't like it no it's good for my taste it's a little bland but anybody who's into meat he's gonna love it because it's got loads and loads of buy loads and loads of meats that you can taste and I'm sure there's more than one kind of meat inside this thing there's beef and pork ma see that beef and pork so this is the meat lovers dream and it's not bland it just does not have Miss Jean it it's not spicy that's what do you mean this is a very good thing if there's no miss G in the food it's bland bland means has no taste to it when I say bland what I mean is that you taste the meat you don't taste the blends that have gone into making this meat which is ideally what should be done with good meat like for example the stick the less the add-ons to it the more real to me to taste is what I was trying to say okay maybe you figured it out but either way I hope you will make this meatloaf and I hope you will enjoy and if you find it bland please throw a lots of chili flakes in it chop up some green chilies maybe some jalapenos and just blast it with spice so you can taste nothing but the spice anyway enough jibber-jabber from the two of us we'll go back to squabbling off-camera anyway see you on the next episode Cheers and keep cooking I don't think I'll be there in the next episode this one's put the curtains down on my caramel show no dad I love you as I have you on all the shows to taste no matter how bland the food is I would do anything for love I would do anything for love but I won't eat carbs no no no I won't eat carbs but I will do anything for meatloaf here folks if you already bought my book keto life I would be super grateful if you could leave a review of the book on Amazon or whichever other website you purchased it from anyway thanks for watching do it the thumbs up button if you enjoyed the video and click here to watch another headbangers kitchen recipe or click here to listen to some of the music I make yeah I'm a musician 20 years and counting death metal [Music]

Channel: Headbanger's Kitchen

Views: 122,734

Keywords: Keto meatloaf, keto meals, keto meal plan, keto meal prep, keto meatloaf recipe, meatloaf, meatloaf recipe, keto meatloaf recipes ground beef, keto meatloaf no pork rinds, keto meatloaf without pork rinds, easy keto meals, easy keto recipes, headbanger's kitchen

Id: sA_-PCN_BMo

Length: 14min 5sec (845 seconds)

Published: Wed Nov 06 2019