What’s the secret to a quick, hearty dinner that isn’t overloaded with carbs? A pie plate. Baking a meat “pie” instead of a meatloaf will shave 20 minutes off cooking time, and the buttery cauliflower “mashed potatoes” have a nice tangy taste that cuts through the bitterness of the tender, moist meat. The ketchup glaze on top makes for the perfect bite. 

Nicole McLaughlin
Recipe by Well Done


Read the full recipe after the video.

Recipe Summary test

20 mins
1 hr
Serves 8 (serving size: 1 slice)




Instructions Checklist
  • Prepare the Meatloaf: Preheat oven to 375°F. Stir together bell pepper, onion, milk, mustard, parsley, Worcestershire, thyme, eggs, garlic, and 2 tablespoons of the ketchup in a medium bowl. Add meat, and sprinkle with salt and pepper; mix to combine. Add Parmesan and almond flour, and mix until well combined. 

  • Press meat mixture into a 9-inch pie plate coated with cooking spray. Stir together vinegar and remaining 2 tablespoons ketchup in a small bowl. Spread vinegar mixture evenly over meatloaf, and bake in preheated oven until golden and cooked through, 25 to 30 minutes. 

  • While meatloaf bakes, prepare Cauliflower Puree: Place cauliflower in a microwavable bowl, and cover with plastic wrap. Microwave on high until very tender, about 5 minutes. Drain cauliflower on paper towels. Place steamed cauliflower in a food processor, and pulse until finely chopped. Add Cheddar, Parmesan, cream, salt, pepper, and 2 tablespoons of the butter, and process until smooth and creamy. 

  • When meatloaf is cooked through, remove from oven, and carefully drain any excess liquid from bottom of pie plate. Turn oven broiler to low broil. Spread cauliflower mixture evenly over meatloaf, and dot with remaining 1 tablespoon butter. Broil on low until lightly golden, about 10 minutes. Let stand 5 to 10 minutes. Sprinkle with parsley, and serve.