This keto meatloaf recipe is tender and super flavorful, and it’s so easy to make! Made with a bit of shredded cheese and a deliciously sweet glaze, the whole family will love this low carb recipe.
Want a delicious spin on classic meatloaf? Check out our Bacon Wrapped Meatloaf recipe – it’s easy to make keto! If you’re paleo or on a Whole30 round right now, head over to our Paleo Meatloaf (Whole30, Low Carb, Gluten Free) recipe!
What Makes This Recipe So Good
- This family-friendly recipe uses everyday ingredients and keto pantry staples so you don’t have to track down anything unique that you might not use again.
- You can. NOT. mess up this keto meatloaf! I promise you! It’s completely foolproof – just mix and bake.
- It’s a make ahead dream! Follow the instructions as written, right up to the point where you would spread the glaze on the meatloaf. Cover the uncooked, unglazed meatloaf tightly with plastic wrap, and store it in the fridge until you’re ready to cook. If it’s wrapped properly, it can sit in the fridge for a few days before you cook it. You can also freeze the wrapped, uncooked meatloaf.
- Meatloaf is super versatile, so you can really make this dish your own. If you’re not a meatloaf purist, try using ground turkey or ground chicken. I use shredded mozzarella in this recipe, but you can also use shredded cheddar or parmesan.
Almond Flour – Almond flour is the ingredient that ties this meatloaf together… figuratively and literally! There are a ton of things you can use to bind your loaf – almond flour, coconut flour, hemp hearts, flaxseed meal, pork rind crumbs – but I just love the texture you get from almond flour. In my opinion, it tastes and feels more like traditional meatloaf than the other options.
Swerve Brown – This is totally optional, so if you don’t have it on hand, don’t worry about it! If you do have it, though, I absolutely recommend using it to add a little sweetness to the glaze. Because it’s made from erythritol, it doesn’t add any net carbs to the overall recipe.
How to Make It
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Combine all of your loaf ingredients together in a large bowl and place the mixture in a greased loaf pan. If you don’t have a loaf pan, you can totally use a greased 9×13 baking dish – just form the meat mixture into a loaf shape!
Mix together the ingredients for your glaze and evenly pour the mixture over the uncooked meatloaf. Bake for 50 to 60 minutes, until the internal temperature reads 155° Fahrenheit on a meat thermometer. Pull the meatloaf out of the oven and let it rest for 5 minutes before slicing and serving it.
Enjoy this meatloaf on its own, or with a side of mashed cauliflower and green beans with bacon!
- When you’re combining the keto meatloaf ingredients, be careful not to overwork the ground beef. If you do, the mixture won’t hold together as well, and the texture will be off after you bake your loaf. Mix it just enough to combine the ingredients.
- Typically I might recommend using coconut flour as an alternative to almond flour, but not here. The coconut flour will soak up too much of the moisture in the dish, leaving with you with a dry meatloaf. Plus, the faint coconut flavor just doesn’t mesh well with the other flavors in this dish. If you need a nut-free alternative, consider using crushed pork rinds.
- For a cute presentation and easy portion control, try baking your keto meatloaf in a muffin tin. You’ll need to adjust the cook time accordingly – remember to aim for an internal temperature of 155° Fahrenheit before taking the pan out of the oven, and 160° Fahrenheit after it’s rested.
- I baked this keto loaf uncovered and ended up with a super moist meatloaf, but your oven and kitchen are different than mine. If you feel like your loaf is baking unevenly or drying out while cooking, cover the dish with foil.
Other Delicious Keto Recipes
- 1 ½ pounds ground beef
- 1 egg
- ½ onion chopped
- ½ cup shredded mozzarella
- ¾ cup almond flour
- salt and pepper to taste
- 2 tablespoons Swerve Brown optional
- 2 tablespoons prepared mustard
- ⅓ cup sugar-free ketchup
- 5×9 loaf pan OR 9×13 baking dish
- Meat thermometer
- Preheat oven to 350° Fahrenheit.
- In large bowl, combine beef, egg, onion, cheese, and almond flour. Season with salt and pepper to taste.
- Place in lightly greased 5×9 loaf pan, OR, form into loaf and place in lightly greased 9×13 baking dish.
- In a separate bowl, combine Swerve Brown (optional), mustard, and ketchup. Mix well. Pour over meatloaf.
- Bake at 350° Fahrenheit for 50 minutes to 1 hour, or until internal temperature reaches 155° Fahrenheit. Let rest 5 minutes, then slice. Serve with mashed cauliflower.
- Ground beef should reach an internal temperature of 160° Fahrenheit before consuming. We instruct you to remove the loaf from the oven at 155° Fahrenheit because the internal temperature will continue to rise as the meatloaf rests.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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