Easy Keto Meals for Busy Nights – Chicken Fried Steak, Meatloaf & Enchiladas

Sometimes there are days when I do not have energy, even to think for an hour in the kitchen about dinner preparation. Work, shopping, and organizing various things consume all my energy, so I cannot spend it on preparing such complex meals. They should also be quick to prepare and tasty. And this is why I began to cook these fast,t low-carb dinner recipes.

I think the best thing about this set of dinner ideas is that it can be used for almost a whole week in advance. Crispy keto chicken steak is a kind of comfort food for me; the sheet pan meatloaf takes less cooking time than the usual meatloaf, and the buffalo chicken enchiladas are so yummy and freezer-friendly. Thanks to these keto ideas for dinner, I could save time in preparing filling meals without damaging my carbohydrate budget at all.

These meals are yummy, full of flavor, low-carb, and completely realistic as weekly dishes. Now, I would like to explain how I cook them without spending extra evenings.

List of Ingredients Used

Keto Chicken Steak

• 4 cube steaks (1.5 lb / 680 g)
• 1 tsp salt (6 g)
• 1/2 tsp black pepper (1 g)
• 1 c almond flour (96 g)
• 2 eggs
• 2 tbsp water (30 ml)
• 1.5 cups pork panko or crushed pork rinds (90 g)
• 1 tsp garlic powder (3 g)
• 2 tbsp butter (28 g)

Keto Gravy

• 1/2 c heavy cream (120 ml)
• 1/2 – 1 c chicken stock (120-240 ml)
• 1/2 – 1 tsp arrowroot starch (2-4 g), optional

A small amount of arrowroot starch makes the sauce quite thick and deliciously smooth. Be careful adding the starch since it is highly concentrated and thickens the sauce easily.

Sheet Pan Keto Meatloaf

• 1.5 lbs ground beef (680 g)
• 1.5 lbs ground pork (680 g)
• 2 cloves garlic, minced
• 1/4 c onion, grated (40 g)
• 1/4 c unsweetened ketchup (60 g)
• 1 c pork panko or pork rinds, ground (60 g)
• 1/3 c grated parmesan cheese (35 g)
• 1/2 c heavy cream (120 ml)
• 2 eggs
• 1/4 c fresh parsley, chopped (15 g)
• 2 tbsp Worcestershire sauce (30 ml)
• 1 tsp salt (6 g)
• 1/2 tsp black pepper (1 g)

Meatloaf Sauce

• 1/2 c tomato sauce (120 ml)
• 1/4 c unsweetened ketchup (60 g)
• 1 tbsp monk fruit sweetener (12 g)
• 1 tbsp apple cider vinegar (15 ml)
• 1 tsp chili powder (2 g)

A bit of monk fruit sweetener helps to provide good acidity in this keto sauce recipe, avoiding the addition of any carbohydrates.

I prefer to use golden monk fruit, as it is the most similar to the taste of brown sugar.

For the Keto Buffalo Chicken Enchiladas

• 2 tablespoons butter (28 grams)
• 2 cups cooked chicken, shredded (280 grams)
• 1/2 cup buffalo sauce (120 ml)
• 1/2 teaspoon lemon juice (2 ml)
• 1/4 cup sour cream (60 grams)
• 4 ounces of cream cheese, softened (113 grams)

For the Buffalo Sauce

• 1/2 cup buffalo sauce (120 ml)
• 3 tablespoons water (45 ml)
• 2 tablespoons melted butter (28 grams)

For Assembly

• 8 to 10 thin slices of chicken, turkey, or ham
• 1 cup of shredded cheese (113 grams)
• 1/4 cup blue cheese, crumbled (28 grams)

The use of deli meat instead of tortillas reduces the number of carbohydrates drastically. I had my doubts the first time I prepared these keto enchiladas, but later understood that it is possible to make tasty meals with them.

Prepare the Keto Chicken Steak

Sprinkle both sides of the cube steak with salt and pepper. Prepare three small dishes for coating: almond flour in the first bowl, eggs mixed with water in the second bowl, and pork panko with garlic powder in the third bowl.

First, you should coat the steak with the almond flour. Then dip it in eggs and coat with pork panko generously.

Immediately after putting pork panko onto the steak, it will acquire a breading-like texture. I really like this crispy crusteven thought there is no wheat flour here.

The first time I prepared such steaks, I cooked them in an overloaded skillet. This was a big mistake. Instead of getting crispy crusts, the steaks steamed and were very soft near the edges. Since then, I prepare no more than two pieces at a time to achieve that perfect crunchy texture.

Tip: Wait for 5 minutes before frying your steaks. This waiting time helps the coating to stick perfectly.

Fry the Steak

Melt butter in a large skillet over medium heat. When the foam starts to appear and nutty aromas start to emanate, add breaded steaks to the skillet.

Crisp your steaks, frying them on both sides for 3 to 5 minutes. You will hear sizzling sounds throughout the frying process. In case you notice silence, turn up the heat a bit.

Ready steaks must have a crusty, bumpy structure and a soft inner part.

Take the steaks out of the skillet and start preparing the gravy immediately.

Prepare the Keto Gravy

Do not discard any drippings and browned parts from the steak in the skillet. It is here that all the flavors hide!

Pour chicken broth and heavy cream into the skillet, stirring continuously. Allow the sauce to reduce for a minute or two.

Your keto gravy must be slightly thick and have a nice aroma and consistency. In case you need to thicken it a bit more, add a small amount of arrowroot powder.

Tip: Stir constantly and let it simmer gently without boiling.

Serve your steaks with green vegetables, like green beans, or mashed cauliflower, and pour the warm gravy over them.

Prepare the Sheet Pan Meatloaf

Combine ground beef, ground pork, garlic, onion, ketchup, pork panko, parmesan cheese, heavy cream, eggs, parsley, Worcestershire sauce, salt, and pepper in a large mixing bowl.

Stir until all the ingredients are distributed evenly in the bowl.

The mixture must be a little wet but should stick together. Onion provides additional moisture to the mixture and gives a distinctive smell to the meatloaf.

Once I overworked this meat mixture, thinking that the components should be well-mixed. The result of my effort was a dense meatloaf without tenderness. After that experience, I stopped mixing the ingredients after their combination.

Shape and Bake

Cover a sheet pan with parchment paper and lay out the meat mixture to get an even layer.

Sheet pan meatloaf saves cooking time compared to traditional meatloaf made in a loaf pan. Besides, a thin shape provides more caramelized crust, which is my absolute favorite in this dish.

Preheat the oven to 375°F (190°C) and bake your meatloaf for 20 minutes.

While the meatloaf is baking, prepare your meatloaf sauce by mixing all its components.

Apply sauce to your meatloaf.

The aroma of the sauce with meat is incredible! This mixture is tangy, spicy, and sweet simultaneously.

Broil for More Flavor

Place your meatloaf under the broiler in order to provide it with a crispy crust.

Watch the process carefully. In case the sauce overheats, it will burn rather quickly.

Tip: Turn the pan to the other side when you see that one side is already nicely browned. The broiler in the center of the oven is hotter than in other places.

Wait 10 minutes for the meatloaf to rest and cool slightly.

Prepare the Buffalo Chicken Filling

Prepare the sauce for buffalo chicken enchiladas by melting butter in the skillet and adding shredded chicken and buffalo sauce.

Allow these ingredients to cook until they become thoroughly heated and bubbly.

This process fills the kitchen with incredible aromas – spicy, tangy, and buttery.

Turn off the heat and add lemon juice, sour cream, and cream cheese to the mixture. Stir it to get a smooth texture.

Your sauce should become creamy and velvety, with absolutely no traces of cream cheese.

Tip: Warm your cream cheese in the microwave until it softens.

Assemble Your Enchiladas

Prepare the sauce for enchiladas by mixing water, buffalo sauce, and melted butter in a small bowl.

Spoon some of this sauce on the bottom of your baking dish.

Now lay out your thin strips of deli meat and fill them with the prepared filling.

To my surprise, the thin strips of meat are really suitable for enchiladas despite all doubts I had at first. Just do not overfill your rolls.

Pour the rest of the buffalo sauce on the rolls and cover them with shredded cheese and crumbled blue cheese.

Cheese should melt and form a golden, crispy crust.

Preheat your oven to 400°F (200°C) and bake the buffalo chicken enchiladas for 12 minutes.

Common Mistakes

Overloading the skillet while frying steak

You may try to cook these steaks faster,r but it leads to the opposite effect. The crust is softer and not crispy at all. Fry the steaks in small batches to preserve the crunchy crust.

Overworking meatloaf

Overworking leads to a dense texture and tough meatloaf. Work with the meat only until it blends evenly.

Using cold cream cheese in your sauce for enchiladas

If you use cream cheese directly from the fridge, it will take ages to get your sauce. Therefore, warm it in advance.

Adding too much arrowroot powder

This ingredient thickens the sauce quickly. Start with a small amount and adjust as needed.

Not using the broiler to brown the top layer of the meatloaf

Without broiling, the top layer of meatloaf remains soft and pale.

Ways to Change It

Use different proteins

Try to use ground turkey in meatloaf if you want it to be lighter. Just remember to add a little more cream to it.

Use alternative ingredients

Cabbage or turkey slices can be used instead of tortillas in enchiladas. They provide a slightly different flavor and additional crunchiness.

Increase the spiciness

Add diced jalapeños to the filling or cayenne to the sauce.

Tips on How to Store Your Meals

Keto chicken steak is stored in the refrigerator for up to 3 days. I prefer to reheat it in the air fryer.

Keep the meatloaf in the refrigerator for 4 days and freeze it for up to 3 months. Slice it in advance to be able to defrost portions easily.

Buffalo chicken enchiladas can be frozen before baking. Store them for up to 1 month. Defrost them in the refrigerator for about 24 hours or freeze them directly. Frozen enchiladas may take a little longer to bake.

I believe that the meatloaf tastes better after the second day due to more pronounced flavors. In addition, it can be used to make sandwiches using keto rolls.

All these dinner ideas are the most practical for me because they can be easily prepared during a busy week.