Big Mac Keto Meatloaf
Big Mac Keto Meatloaf is made with pork rinds and ground beef, stuffed with cheese, and topped with Big Mac sauce for the best low carb meatloaf recipe EVER.
Big Mac Keto Meatloaf
Big Mac Keto Meatloaf is a delicious low carb twist on a classic comfort food. Tender, juicy, meatloaf made with pork rinds as the binder instead of eggs makes this a gluten-free, keto friendly recipe. Add a topping of Big Mac sauce and you’ve got a great recipe that the whole family will love.
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What is in Big Mac Keto Meatloaf?
- Ground beef
- Pork rinds
- Egg
- Worcestershire sauce
- Onion powder
- Garlic powder
- American Cheese
Is American Cheese Keto?
That depends on how you define keto. Some people may be strict about processed foods others are only worried about whether or not a food fits within their keto macros for the day. Either keto philosophy work with this recipe it’s just a matter of which kind of American cheese you use.
Many people think of those blocks of cheese labeled “cheese product” (Velveeta) when they think of American cheese. You can use that (that is what we have used in the nutrition calculation below) or you can purchase REAL American cheese at the deli counter (Boar’s Head makes a great American cheese). If you want to double-check just ask to see the label before purchasing.
How to Make Big Mac Keto Meatloaf:
- Preheat oven to 350 degrees F.
- In a large bowl combine ground beef, pork rinds, egg, Worcestershire sauce, onion powder, salt, and garlic powder. Mix ingredients until fully combined.
- Press ½ of the ground beef mixture into the bottom of a parchment paper lined loaf pan. Make a slight indentation in the center of the ground beef leaving a 1 inch edge.
- Place cubed American cheese into indentation and the cover with the remaining ground beef mixture pressing it into the bottom half so the meatloaf is sealed.
- Bake for 60-70 minutes.
- While the meatloaf bakes whisk all of the Big Mac sauce ingredients together in a bowl. Set aside.
- When done baking remove the meatloaf from the oven and let rest for 10 minutes.
- Remove the meatloaf from the pan and then top with Big Mac sauce.
What you end up with is the ultimate comfort food. A tender, juicy keto meatloaf recipe that is oozing cheese. Make sure you get a little of that Big Mac sauce on every bite it takes this cheese stuffed meatloaf to the next level!
Looking for More Keto Recipes?
- Big Mac Bites
- Low Carb Big Mac Bowls
- Instant Pot Big Mac Soup
- Low Carb Meatloaf
- Keto Buffalo Chicken Cauliflower Casserole
- Philly Cheesesteak Stuffed Peppers
- Keto Tacos
- Taco Zucchini Boats
- More Keto Recipes…
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Big Mac Keto Meatloaf
Ingredients
Keto Meatloaf:
- 2 pounds Ground beef
- 2 cup Pork rinds, finely crushed
- 1 Egg
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Onion powder
- 1 teaspoon Salt
- ½ teaspoon Garlic powder
- 8 ounces American Cheese
Big Mac Sauce:
- 1/4 cup Mayonnaise
- 2 tablespoon Dill pickle relish
- 1 tablespoon Yellow mustard
- ½ teaspoon White wine vinegar
- 1/2 teaspoon Paprika
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl combine ground beef, pork rinds, egg, Worcestershire sauce, onion powder, salt, and garlic powder. Mix ingredients until fully combined.
- Press ½ of the ground beef mixture into the bottom of a parchment paper lined loaf pan. Make a slight indentation in the center of the ground beef leaving a 1 inch edge.
- Place cubed American cheese into indentation and the cover with the remaining ground beef mixture pressing it into the bottom half so the meatloaf is sealed.
- Bake for 60-70 minutes.
- While the meatloaf bakes whisk all of the Big Mac sauce ingredients together in a bowl. Set aside.
- When done baking remove the meatloaf from the oven and let rest for 10 minutes.
- Remove the meatloaf from the pan and then top with Big Mac sauce.
- Enjoy!
If you dont use the big mac sauce what would the net carbs be per slice. Please and thank you
This looks amazing! We have been making your big mac bites and bowls for a while now. Did you go to the deli and get really thick slices of American cheese or did you get a brick of velvetta? I cannot wait to make this!!
I’ve done the cheese both ways. I prefer the deli cheese and you don’t even have to get it in really thick slices you can just get sliced deli cheese and then chop it up so it fits into the meatloaf. In the end everything melts smoothly together. I’m not afraid of a little Velveeta cheese so I’ve grabbed that and used it to. Both work great.
Looks great! Quick question. When I measure the 2 cups of pork rinds, is it before or after smashing them?
After crushing them!
Don’t have pork rinds. Can I use the crunchy onion sticks instead and take out onion powder?
You can try! Are they keto?
Wondering if anyone has tried freezing this…without the sauce on top?
Thanks
Yes, I have. I even make them in muffin tins so I can freeze individual portions.
I tried this and the kids and husband loved this. I will definitely make this again. It tastes just like a burger.
I’m going to make this tonight but I was wondering is the calorie count for the entire loaf or is it per piece ??
It’s per serving.
What’s serving size, a cup? Thank you
I’d say so.
We cut it into 8 even slices so a serving size is one slice.
I’ve made this recipe two times now and both times the family has enjoyed it! Easy to make! Now a go to recipe to make.
I’m making this tomorrow! What are some good keto sides to make with this???
You could do roasted asparagus or broccoli or if you want the ultimate comfort food try our cauliflower mash https://www.homemadeinterest.com/the-best-cauliflower-mash-keto/
I used more relish and didn’t measure anything but the paprika which I used smoked cause it’s all we had and no also used minced onion cause it’s in the sauce and I measured the vinager too
tried it, was super greasy. the fat seperated and the oil was like water. I don’t know what happened. i live in canada and i could not find ‘american cheese’, but i got velveeta. was too salty, maybe by the added salt or i think also the cheese, and the cheese disintegrated. the cheese was barely present and was wet soggy, it did not ooze out. and also as a note, i used lean ground beef and washed all the blood out, this causes it not to have a dark brown colour.
Yum, yum yum!!!! Just made this and WOW does it taste just like a Big Mac. Thanks so much for this NOW staple recipe!
Thought I was at The Golden Arches. Wow!