Keto Ham Loaf - High Protein, Gluten-free

Have a little too much leftover ham on your hands? This keto ham loaf is the perfect recipe to use up any leftover Easter or Christmas ham! Only a 7 basic ingredients, this keto ham loaf is easy to make - you can even make this into individual loaves and stash them in the freezer for a quick and easy dinner.

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Low Carb Groundhog Day Recipe

Do you get the "Groundhog" day part?:-) This easy meatloaf recipe is packed with ground ham and pork (which is why it is perfect for "Groundhog Day!") a couple of eggs, an onion, some homemade Parmesan crumbs and some seasoning which all come together in under 5 minutes! Then, all you have to do is make a simple glaze as the ham meatloaf bakes, glaze it and last but not least, enjoy!

I have made Easy Keto Ham and Cheese Soufflé, Keto Creamy Ham Soup - Dairy-Free and Whole30 Leftover Ham Bone Soup in the past but this year, I wanted something a little "outside the box" type of recipe.

Unique and different, this recipe was adapted from America's Test Kitchen Ham Loaf Recipe. With a couple of easy substitutions, I was able to take the fundamental parts of their recipe and adapt it to a keto ham loaf that was perfect for using up leftover ham!

And that's when I stumbled upon this ham meatloaf recipe by America's Test Kitchen. With a couple of easy substitutions, I was able to take the fundamental parts of their recipe and adapt it to a keto ham loaf that was perfect for a low carb groundhog day recipe.

Easy Meatloaf

All you need to make this recipe is a large bowl and 7 basic ingredients. I suggest using your hands to incorporate all the ingredients, but you can use a large wooden spoon if you prefer.

To make the ham meatloaf, saute onion and then add all the ingredients into a large bowl. Mix together and form in the shape of loaf.

As for the glaze, simply add all the ingredients in a medium-sized microwave bowl. Microwave on high for 3-5 minutes, stirring after each minute. Tip - make sure you use a large enough bowl as the mixture will boil and you do NOT want it to overflow!

You do not need to place this keto ham loaf in a baking dish as it sticks together perfectly! This allows for the edges to crisp and to get a nice crust on top of the meatloaf! Absolutely DIVINE!!!

Ideas for this Keto Ham Loaf recipe

I have made this recipe several times and always like to throw a "twist" to this ham meatloaf:

• Type of ham - If you do not have any leftover ham, you can always buy cubed ham or a ham steak. My favourite brand is Greenfield. This company originated in Canada and has some very strict guidelines such as:
  • no artificial ingredients or preservatives
  • never use meat from animals treated with antibiotics or growth hormones
  • their sows are not confined to gestation crates, and are free to roam, play & socialize.
  • their animals are 100% vegetarian grain-fed
• Ground Pork - I used plain ground pork but you could always use beef or seasoned ground pork. Just be careful if you are using seasoned ground pork as it may have added salt and flavours that will not work well with the glaze.
• Adding olives - We love adding some sliced green olives - it adds a slight tang to the ham meatloaf as well as colour and moisture
• Add herbs and spices- You can go with a combination of cinnamon, allspice, cloves, and nutmeg or something more savoury such as parsley, rosemary and thyme. You could also add some chopped garlic or spice the loaf up a little with some cayenne pepper or hot sauce.
• Change the glaze - The glaze on this keto ham loaf is more traditional in the sense that it use a sweet tomato base. However, you could use Keto Creamy Mustard Sauce, a Keto Chimichurri Sauce - without cilantro! or even Creamy Keto Chipotle Sauce

Tips for keeping this Keto Ham Loaf moist

1. Use a mix of meats: Combining ground pork with ground lean ham adds fat and moisture, preventing the meatloaf from drying out.
2. Add moisture-rich ingredients: Incorporating ingredients like onions, (or other grated vegetables such as carrots or zucchini), helps to add moisture to the meatloaf. You can also double the glaze and add incoporate half of the glaze into the meatloaf.
3. Don’t overmix: Mixing the meatloaf ingredients too much can cause the meat to become dense and dry. Gently combine everything until just mixed.
4. Bake with a cover: You can always start with baking your meatloaf covered and then halfway through the baking time, remove the covering and baste the meatloaf with the glaze.
5. Baste the meatloaf: Instead of adding all the glaze at the beginning of the baking time, add ⅓rd of the glaze at the beginning and repeat halfway through and near the end. This will help to seal the moisture and prevent the meatloaf from drying out.
6. Don’t overcook: Overcooking will dry out your meatloaf. Use a meat thermometer to ensure it reaches an internal temperature of 155°F (71°C), then let it rest for about 10 minutes. As the meatloaf sits untouched for 10 minutes, it will continue to cook to the required 160-degree temperature.
7. Let it rest: Tent the meatloaf with aluminum foil for about 10 minutes before slicing. This allows the juices to be redistributed.

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