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We often develop diet-specific recipes that end up as tasty (sometimes tastier) than the original "classic" versions we start with. Case in point: our bacon-wrapped meatloaf. That’s right: in addition to being a great keto-friendly dinner, Supraketo Official this revamped meatloaf will be a huge hit with everyone, carb-eating or not. The bacon adds savory saltiness and crunch on top, the almond flour acts as a perfect nutty binder, and as for the soy sauce? Well, let’s just say it packs a punch of umami you never knew meatloaf could have. With all this fantastic flavor already at the party, you won’t think twice about the bread crumbs or the ketchup. Read on for our top tips on making this super simple, super-delicious weeknight dinner. If you’re looking for other keto-friendly meals, try out our keto fried chicken. I’m not a fan of cheddar. What other cheese can I use? If you want to switch it up, we recommend using another hard cheese that melts well, such as Provolone, Swiss, or Monterey Jack.
You could even use pepper jack if you want to add some extra kick to your meatloaf. Can I skip the soy sauce? Sure, but we don't recommend it. Soy sauce is one of those magical condiments that adds intense depth of flavor to anything it goes in, no matter the cuisine. In this case, it adds tons of umami to our meatloaf. How do I know if my meatloaf is properly seasoned before I bake it? I can’t taste it. But you can! We’re not suggesting you taste raw beef. But you can absolutely fry off a little bit of the meatloaf mixture in a pan on the stove, and then taste it. In fact, we’d highly recommend that you do just that. That way you can make sure it’s seasoned to your liking. What if my bacon starts to get crispy before the middle of my meatloaf is cooked through? If your bacon is browning too much before the interior of your meatloaf is done, feel free to cover your meatloaf with foil. Just make sure to remove the foil a few minutes before you take the meatloaf out, so you can ensure that your bacon is crispy and not soggy.
If you need a weeknight meal when you’re short on time but still want something healthy and tasty, toss your taco shells and Supraketo.org make low carb keto taco casserole! It’s a little bit like slow cooker keto chili, but with zesty taco flavor infused in every bite. And since it’s a Crock Pot taco casserole, the slow cooker does all the work - but I have an option for the oven below if you prefer to make it last-minute. If you like quick and easy casseroles as much as I do, don’t forget to try my easy Big Mac casserole or Philly cheesesteak casserole next! Here I explain the best ingredients for my low carb taco casserole recipe, what each one does, and substitution options. For measurements, see the recipe card. Avocado Oil - For frying ground beef. Use any neutral cooking oil you like. Ground Beef - I typically use 85/15 grass-fed ground beef, but any kind will do. If you’re not a fan of ground beef, you can easily substitute with ground turkey, ground chicken, or even Mexican chorizo.
Taco Seasoning - Can’t have a keto taco casserole without the taco meat, and that means taco seasoning! I make my own taco seasoning blend, but you could use store bought mixes as well. Note that my seasoning contains salt, but if yours does not, add 1 1/2 to 2 teaspoons of salt. Bell Peppers - Use orange, yellow, or red bell peppers for color variety. Onion - I used a yellow onion, but white or red onions work as well. Diced Tomatoes With Green Chilies - Chilies add a bit of heat. If you prefer a more mild keto Mexican casserole, replace one or both cans with plain diced tomatoes instead. Just watch the size - the ones with chiles are 10 ounces each but the ones without are usually 14.5 ounces, http://81.69.57.215:3000/adahirth61328 and you want 20 ounces total for the recipe regardless of whether you use the ones with or without the chiles. Cheddar Cheese - Use a good melting cheese for the perfect finish.
You could substitute with Mexican cheese blend, mozzarella, Colby jack, or Monterey jack if you prefer. I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Brown the meat. In a large saute pan or large skillet, heat avocado oil over medium heat. Add the ground beef. Cook, breaking apart with a spatula, until browned. Add the water and taco seasoning. Bring to a boil, then simmer until it thickens and taco meat forms. Assemble the casserole. Add the ground beef mixture to a slow cooker, along with the diced peppers, onions, and drained diced tomatoes with green chilies. TIP: Drain tomatoes and chilies well. Otherwise, the casserole may be watery when it’s done cooking. If that happens, Supraketo Fat Burner you can just use a large serving spoon or ladle to remove extra liquid before adding the cheese. Slow cook. Cover with the lid and cook on Low. Melt cheese. Set the slow cooker to High and sprinkle shredded cheese on top.