Keto Italian meatloaf with baked tomatoes and pesto mayo

Recipe by Cross GymCourse: Keto Recipes


Prep time


Cooking time





Maximum flavour with minimal effort — just how we like it. This rustic and healthful one-sheet keto meal with just a hand full of components is ideal for busy weeknights.


  • Meatloaf and tomatoes
  • 650 g ground beef, or ground turkey

  • 1 large egg

  • 1½ tsp salt

  • 1½ tbsp unsalted Italian seasoning

  • 4 small tomatoes (about 4 oz/ 120 g each), cut in half

  • 1 tbsp olive oil

  • Pesto mayonnaise
  • 175 ml mayonnaise

  • 1½ tbsp green pesto

  • Serving suggestion
  • 50 g leafy greens

  • 1 tbsp olive oil


  • Meatloaf and tomatoes
  • Preheat oven to 350°F (177°C). Cover a baking sheet with parchment paper.
  • In a large bowl, mix together the ground beef, egg, and seasonings.
  • Form the meat mixture into a loaf, about 9 x 5 inches (23 x 12 cm), and place in the middle of the parchment paper. Drizzle with olive oil and sprinkle with some extra Italian seasoning. Bake in the oven for 20 minutes.
  • Season the tomatoes with salt and pepper, and place them around the meatloaf, cut side up. Bake for an additional 15-20 minutes, or until the meatloaf reaches an internal temperature of 160°F (72°C).
  • Cool for about 10 minutes before slicing. Serve the meatloaf with a dollop of pesto mayonnaise, leafy greens drizzled with olive oil and a couple of baked tomato halves.
  • Pesto mayonnaise
  • Combine the mayonnaise and pesto, in a small bowl. Taste, and season with salt and pepper if needed.


  • Would you love cheese? Create a trench at the middle of this unbaked meatloaf and fill it with mozzarella cheese. Smooth up the meat, around and above the cheese. Drizzle with olive oil and sprinkle with a few additional Italian seasoning prior to placing it in the oven.
  • Top with a few fresh basil leafs when serving for additional taste.

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