Simple keto meatloaf that actually tastes good. Just 2-3 grams net carbs per serving.
Takes 60 minutes total. 15 minutes prep, then the oven does the work. No breadcrumbs needed. 28g protein and 22g fat per serving makes it perfect for keto.
Works great as basic meatloaf or with cheese stuffed inside. Much easier than you’d think.
Great for families. Even picky eaters won’t notice it’s low-carb.
Essential Ingredients and Tools
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Getting the right ingredients makes all the difference. Simple stuff, but each piece matters.
Ground beef, almond flour, and keto-friendly binders
Use 85/15 ground beef. Not too lean, not too fatty. Leaner meat dries out. Higher fat content makes it greasy.
For binding, skip the breadcrumbs. Blanched almond flour works best. Use about ¼ to ½ cup per pound of meat.
Other binders you can try:
- Crushed pork rinds: Zero carbs, adds flavor. Use same amount as almond flour
- Grated Parmesan cheese: Great taste but makes it dense on its own. Mix with almond flour
- Hemp hearts: Keeps it moist without weird flavor
You need eggs to hold everything together. One or two eggs per two pounds of meat.
Optional add-ins: onion, garlic, herbs
Onion and garlic change everything. Chop the onion fine so it spreads evenly. Fresh garlic beats powder, but powder works if that’s what you have.
Italian herbs go well with beef. Try oregano, chili powder, and salt. Worcestershire sauce adds depth without carbs.
Many people add cheese directly to the mix. Cheddar and Parmesan work great. Makes it richer and helps bind everything.
Tools you’ll need for prep and baking
Keep it simple. Large mixing bowl for combining everything without overworking it. Then either:
- Loaf pan for traditional shape
- Baking sheet with wire rack so fat drips away
Some people skip the loaf pan completely. Just shape it on the baking sheet for better browning.
Get a thermometer. Takes the guesswork out of doneness.
Step-by-Step Cooking Instructions
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Now you make the meatloaf. Pretty straightforward process.
Preheat and prepare your pan
Set oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line a baking sheet with parchment paper. I prefer using a wire rack on a baking sheet. Fat drains better.
Mix ingredients without overworking
Mix dry ingredients first in a large bowl. Add ground meat. Fold together gently until just combined. Don’t overmix. Stops as soon as everything looks evenly distributed.
Shape and bake the meatloaf
Form into loaf shape on the prepared pan. Can use the loaf pan first for better shape, then transfer to sheet. Bake 30 minutes.
Apply glaze and finish baking
Make glaze with tomato paste, water, sweetener, and Dijon mustard. After 30 minutes, remove meatloaf and pour off excess liquid. Spread glaze on top. Bake another 25-45 minutes until internal temp hits 160°F (71°C).
Let it rest before slicing
Rest 10-15 minutes before slicing. Temperature rises another 5 degrees and juices redistribute. Use serrated knife for cleanest cuts.
Tips for the Perfect Texture and Flavor
Easy mistakes can ruin your meatloaf. These tips fix the common problems.
Why you shouldn’t overmix
Overmixing makes tough, dense meatloaf. Mix other ingredients first, then add your ground beef. Stop mixing once everything’s combined. That’s it.
When you work the meat too much, protein fibers stick together. Creates a dry, tough texture nobody wants.
How to keep it moist and juicy
Don’t compress the meat when shaping. Squeezes out the juices.
Let it rest 10-15 minutes after baking. Juices redistribute during this time. Makes a huge difference in moisture.
I use 350°F for baking. Higher temperatures dry it out. At 350°F, fats break down gradually and keep everything juicy.
Using a thermometer for doneness
Use an instant-read thermometer. Takes the guesswork out completely.
Pull it at 155-160°F since temperature keeps rising during rest. USDA says 160°F for safety. Insert into the thickest part for accurate reading.
Best fat ratio for ground meat
85/15 ground beef works best. Leaner meat (90/10) dries out easily. Higher fat (80/20) shrinks too much during baking.
For me, 85/15 is the sweet spot. Enough fat for moisture, not so much it gets greasy.
Variations and Serving Ideas
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Once you get the basic recipe down, try these variations. They keep things interesting.
Keto meatloaf with bacon
Bacon-wrapped meatloaf looks impressive and tastes even better. Lay bacon strips over the top before baking. Creates a crispy outside, keeps the inside moist. I add crushed pork rinds to the meat mixture too for extra bacon flavor.
Cheese-stuffed or turkey versions
Cheese-stuffed version is my favorite. Make a well in the center, add mozzarella, then seal it up. When you slice it, the cheese oozes out. Cheddar works great too, or try provolone.
Ground turkey makes a lighter version if you want that. I sometimes mix beef and pork together. Add some chorizo for a Mexican twist.
What to serve with keto meatloaf
Mashed cauliflower is the obvious choice. But I also like:
- Green beans or Brussels sprouts
- Zucchini noodles
- Simple salad
- Roasted asparagus with cheese
Making meatloaf muffins or sheet pan style
Meatloaf muffins cook faster – about 20 minutes. Two muffins per serving works well.
Sheet pan style is my go-to when I’m in a hurry. Cooks in half the time and gets crispy all around. Just use a rimmed baking sheet.
Conclusion
Really good keto meatloaf recipe. Just 2-3 carbs per serving with 28g protein.
Use 85/15 ground beef. Don’t overmix the meat. Almond flour or pork rinds work great as binders.
Takes only 15 minutes prep time. Great for weeknight dinners.
Try bacon-wrapped or cheese-stuffed versions. Meatloaf muffins cook faster if you’re in a hurry.
Pull it at 155-160°F. Let it rest before slicing. Makes all the difference.
Perfect with cauliflower mash or roasted vegetables. Even picky eaters will love it.
FAQs
Q1. What makes this meatloaf recipe keto-friendly?
This meatloaf recipe is keto-friendly because it uses almond flour or pork rinds instead of breadcrumbs, and contains only 2-3 grams of net carbs per serving while providing 28g of protein and 22g of fat.
Q2. How long does it take to cook keto meatloaf?
The total cooking time for keto meatloaf is about 60 minutes, including 15 minutes of prep time and 45-75 minutes of baking time, depending on the size and shape of your loaf.
Q3. What’s the best way to ensure a moist keto meatloaf?
To ensure a moist keto meatloaf, use 85/15 ground beef, avoid overmixing the ingredients, and let the meatloaf rest for 10-15 minutes after baking before slicing.
Q4. Can I make keto meatloaf in different shapes or sizes?
Yes, you can make keto meatloaf in various shapes and sizes. Try making meatloaf muffins in a muffin tin for portion control, or create a “sheet loaf” on a baking sheet for faster cooking and more crispy exterior.
Q5. What are some good side dishes to serve with keto meatloaf?
Great keto-friendly side dishes for meatloaf include mashed cauliflower, roasted green beans, garlicky Brussels sprouts, zucchini noodles, or a fresh salad.