Keto Meatloaf
This juicy keto meatloaf is packed with flavor, low in carbs, and incredibly easy to make. Perfect for weeknight dinners, meal prep, or a comforting family meal without the extra carbohydrates.
Ingredients
Meatloaf
- 2 lbs ground beef 80/20 preferred
- 2 large eggs
- ½ cup almond flour or crushed pork rinds
- ⅓ cup grated parmesan cheese
- ½ small onion finely diced
- 3 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil optional, for moisture
Keto Glaze
- ⅓ cup sugar-free ketchup
- 1 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 1 tsp low-carb sweetener optional
- 1 tsp mustard optional
Instructions
Preheat oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
Mix the meat mixture
- In a large bowl, combine ground beef, eggs, almond flour, parmesan cheese, onion, garlic, Worcestershire sauce, salt, pepper, and Italian seasoning. Mix gently until just combined. Avoid overmixing.
Shape the meatloaf
- Form the mixture into a loaf shape and place it on the prepared baking sheet or into a loaf pan.
Prepare the glaze
- In a small bowl, whisk together sugar-free ketchup, tomato paste, apple cider vinegar, sweetener, and mustard.
Add glaze
- Spread the glaze evenly over the top of the meatloaf.
Bake
- Bake for 50–60 minutes, or until the internal temperature reaches 160°F (71°C).
Rest before slicing
- Remove from the oven and let the meatloaf rest for 10 minutes before slicing to retain juices.
Notes
- Use ground beef with some fat (80/20) for the juiciest results.
- Do not overmix the meat mixture to prevent dense texture.
- Almond flour and pork rinds are both excellent low-carb binders.
- Letting the meatloaf rest before slicing improves texture and moisture.
Nutrition
Calories: 380kcalCarbohydrates: 4gProtein: 28gFat: 27gFiber: 1g
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