Name: Keto Meatloaf Recipe
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Ingredients: 1 large egg; 2 tsp kosher salt; 1 tsp black pepper; 2 tsp garlic powder; 2 tsp onion powder (diced); 1 tsp dried thyme; 2 tbsp garlic cloves (minced); 1/2 cup blanched finely ground almond flour; 3/4 cup parmesan cheese (grated); 2 lbs lean ground beef (90% lean 10% fat); 1/4 cup ketchup (unsweetened or sugar-free); 2 tbsp parsley (finely chopped for garnish)

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Hey there! Anne here from BeyondTheBayouBlog. Today I’m sharing one of my favorite keto-friendly recipes that’s been a total lifesaver for me – My Keto Meatloaf. I know meatloaf might not sound like the most exciting dish, but trust me, this one packs a flavor punch!

Ever since I started watching my carb intake a few years ago, finding satisfying meals that keep me feeling full has been a challenge. That’s why I was so pumped when I perfected this keto meatloaf recipe. It’s packed with protein from the ground beef and holds its shape beautifully thanks to some smart keto-approved ingredient swaps.

I love that this dish makes enough for leftovers too. I’ll reheat some with a side salad or veggie sautÃ© for an easy, nutritious lunch or dinner later in the week. Letting you in on little gems like this keto meatloaf is exactly why I started my blog! Let’s get into the recipe.

Why You Will Love This Recipe?

Moist, Tender Texture: Every bite is soft, velvety, and juicy. Itâ€™s so tender that it almost falls apart, but Iâ€™ll take that over a tough, dry meatloaf any day. If you prefer it firmer, Iâ€™ve got some tips below for that, too.
Cozy, Savory Flavor: This meatloaf is rich and meaty with delicious undertones of garlic, onions, dried herbs, and tomatoes. Itâ€™s everything a meatloaf should be. I rotate it with my low-carb soups and keto casseroles to satisfy my comfort food cravings.
Easy to Make: Besides almond flour, all you need are common grocery store staples to whip up this low-carb meatloaf. The prep is quick, taking about 10 minutes.
Keto-Friendly and Gluten-Free: With only 3g net carbs per slice, this meatloaf is perfect for a keto diet. I only use clean, unprocessed ingredients.
Family-Friendly: Even though itâ€™s a keto meatloaf, everyone in your family will love it, regardless of their diet. I serve it with cauliflower mashed potatoes for my husband and me, and regular potatoes for the kids. Check out my other serving ideas below!

Overview: How To Make Keto Meatloaf?

This keto meatloaf recipe is perfect for anyone following a keto diet but still craving the classic taste of traditional meatloaf. Itâ€™s a delicious, low-carb twist on a family favorite, ensuring you can enjoy hearty comfort food without compromising your dietary goals. With a prep time of just 10 minutes and a cook time of about an hour, this meatloaf is not only tasty but also convenient for weeknight dinners.

To make this meatloaf, youâ€™ll need a few basic kitchen tools: a large mixing bowl, a small mixing bowl, a meat thermometer, and either a rimmed baking sheet lined with foil or a greased loaf pan. The ingredients are simple and keto-friendly, including lean ground beef, almond flour, parmesan cheese, and a mix of flavorful spices like garlic and onion powder, dried thyme, and kosher salt.

Start by preheating your oven to 350Â°F. In a large mixing bowl, whisk together the spices, then add the ground beef, almond flour, and parmesan cheese. Mix everything together with your hands or a silicone spatula until just combined. Shape the mixture into a loaf on a foil-lined baking sheet or press it into a prepared loaf pan. Brush the top with unsweetened or sugar-free ketchup for that classic meatloaf glaze.

Bake the meatloaf for about an hour, or until the internal temperature reaches 160Â°F. Let it rest for about 15 minutes before slicing to allow the juices to redistribute, ensuring every bite is juicy and flavorful. Garnish with finely chopped parsley before serving for a touch of freshness and color. Enjoy your satisfying and keto-friendly meatloaf with your favorite low-carb sides!

Tips For Making Keto Meatloaf!

Handle the Mixture Lightly: To keep your keto meatloaf tender and fluffy, mix the ingredients gently. Over-mixing can make the meatloaf dense. When shaping it into a loaf, be gentle to maintain its airy texture.
Fat Content Matters: Avoid using extra-lean ground beef. Opt for an 80/20 blend or, at minimum, an 85/15 blend to ensure your meatloaf remains juicy and flavorful. The fat content is crucial for taste and moisture.
Ditch the Loaf Pan: Instead of using a loaf pan, bake your meatloaf on a large, rimmed baking sheet. This allows the outside to crisp up nicely, giving you a delicious crust. A loaf pan traps juices, preventing this crispiness.
Foil Over Parchment: Line your baking sheet with foil rather than parchment paper. Foil provides better heat distribution, leading to a more evenly cooked meatloaf with a superior texture.
Rest Before Slicing: Let the meatloaf rest for about 15 minutes after taking it out of the oven. This resting period allows the juices to redistribute, making each slice juicier and more flavorful. Cutting it too soon can cause the juices to run out, leaving your meatloaf dry.

What To Serve With Keto Meatloaf?

Flavor And Recipe Variations!

Bacon-Wrapped Meatloaf: Wrap the uncooked meatloaf with bacon strips, securing them with toothpicks. As it bakes, the bacon will turn extra crispy and keep the meatloaf wonderfully moist.
Turkey Meatloaf: Swap out the ground beef for ground turkey. Just like with the beef, avoid using extra lean turkey to keep the meatloaf juicy.
Chicken Meatloaf: Use ground chicken instead of beef. I usually do this by processing skinless chicken thighs in my food processor to get the right texture.
Meatloaf Muffins: Instead of a traditional loaf, bake the meatloaf mixture in a muffin tin. This reduces the cooking time to about 20 minutes. Make sure to cover the muffin tin after adding the glaze for even cooking.
Stuffed Meatloaf: For a delicious twist, layer half of the meatloaf mixture into the pan, add a filling of diced bacon and slices of mozzarella cheese, then top with the remaining meatloaf mixture. This creates a flavorful, cheesy center.

Storage Instructions For Keto Meatloaf

Make Ahead: You can prepare the keto meatloaf 1-2 days in advance without cooking it. Cover the surface tightly with plastic wrap to keep air out and store it in the fridge.
Store After Cooking: Keep any leftovers in an airtight container in the fridge for up to 2-3 days.
Meal Prep: For easy, ready-to-heat lunches, portion out slices into individual serving containers along with some mashed cauliflower.
Reheat: You can reheat slices in the microwave or use the oven at 350Â°F until warmed through.
Freeze: The entire loaf can be frozen, either before or after baking, for up to 3-4 months. Wrap it tightly to prevent freezer burn. For convenience, you can also wrap individual slices to grab as needed.

What Can I Use For Keto Breadcrumbs?

The cracker crumbs from Real Phat Foods work really well as a binder for keto recipes. They are harder than almond flour or crushed pork rinds, so they soak in the moisture of the meat and eggs a little more during cooking. But any of these options work well and result in juicy keto meatloaf.

What Is A Good Substitute For Breadcrumbs?

I use almond flour instead of the traditional breadcrumbs. While not as absorbent as breadcrumbs, almond flour does work well to absorb the juices, keeping them inside the meatloaf. I also add grated parmesan, which helps absorb juices and adds great flavor.