Bison is one of the best meats to incorporate into a keto-friendly diet. In fact, bison meat has more protein and less fat than other red meats meaning it will leave you feeling fulfilled rather than sluggish after your meal.
This meatloaf recipe is packed with hidden veggies and topped with a homemade keto ketchup sweetened with dried dates. If you are looking to pump up the savory flavor of your meatloaf, unsweetened cocoa powder is a great way to add some depth to your dish.
- 2 lbs Great Range Premium Ground Bison
- 2-3 button mushrooms
- 1/2 cup sweet onion
- 1/4 cup carrots
- 1/3 cup parmesan cheese - grated
- 1/2 cup almond flour
- 3 eggs
- 1 tablespoon garlic - minced
- 1 tablespoon thyme
- 1 tablespoon unsweetened cocoa powder - optional
- 3 tablespoons fresh parsley + more for garnishing
For Keto Ketchup Sauce:
- 4 oz tomato paste
- 8-10 medjool dates - roughly chopped
- 1/2 cup apple cider vinegar
- 1/2 lemon, juiced (2 tablespoons lemon juice)
- 1/2 teaspoon Himalayan salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coconut aminos
- 1 tablespoon garlic chili paste - optional
- 1 cup water
In a sauce pot over medium high heat, add the chopped dates and water. Bring to a simmer to soften the dates, about 5-10 minutes or until the water reaches a rolling bubble.
Stir in tomato paste. When most of the water has been absorbed or evaporated, whisk in the apple cider vinegar, lemon juice, coconut aminos and garlic chili paste. Stir in the garlic and onion powders. Simmer 5-10 minutes.
Reduce the heat and use an immersion blender OR carefully transfer to a stand blender. Blend until smooth. Then transfer the ketchup to a large heat proof bowl and cool for at least 30 minutes or while you prepare the meatloaf. Keto ketchup can be stored in the fridge in an airtight container for up to 48 hours prior to making the meatloaf.
Preheat the oven to 375°F. Use a food processor to finely chop the onions, mushrooms, carrots and garlic. In a large bowl, combine the ground bison meat with the chopped veggies, parmesan cheese, almond flour, eggs, thyme, parsley and cocoa powder. Season with salt and pepper. Use a meat spatula or your hands to mix until well combined.
Lightly grease a loaf pan with cooking spray (optional). Transfer the meat mixture to the pan and use a spatula to shape the top of the meat into a loaf shape.
Spread half of the keto ketchup on top of the meatloaf. Bake uncovered for 30 minutes.
At 30 minutes, remove the meatloaf from the oven. If there is excess liquid bubbling around the edges, it can be carefully poured off the sides into a sink or heat proof bowl to be discarded (optional).
Spread the remaining keto ketchup on top of the meatloaf. Return to the oven and continue to bake for an additional 10-15 minutes or until the internal temperature of the meatloaf reaches 165°F. Sprinkle on fresh parsley for garnish.
For best results, cool the meatloaf for at least 30 minutes prior to cutting. This will allow the meatloaf to set properly to hold shape when cut. For even better results, cook the meatloaf the day before and chill overnight before slicing. Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy!