Keto Meatloaf

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This Keto Meatloaf recipe is the juiciest, most flavorful meatloaf recipe. It will bring a touch of nostalgia and memories of your childhood dinners back to your own kitchen table. With only 5 net carbs per generous serving, this recipe is low carb and gluten free.

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Meatloaf was the first, and possibly only recipe, that my mom taught me how to make. She liked to have the kitchen to herself when she was making dinner, which is probably partly the reason that I didn’t learn how to cook until I was close to 30 years old.

I can remember using some kind of box mix for the saucy topping that went on top of it. It wasn’t really a “homemade meatloaf,” per say, but at the time I thought it was. And, even though I made it, I didn’t like it. Nor, did I ever like milk soaked pieces of bread in my meatloaf.

But, somewhere along the line, I starting craving meatloaf and found myself ordering it out several times and loving it. I really wanted to make my own low carb meatloaf recipe that would be suitable for my keto diet.

This Keto Meatloaf is hands down the best meatloaf recipe that I’ve ever had, and I’ve obviously had quite a few!

Why This Recipe Works

Meatloaf is a super easy recipe to make. This recipe will remind you of the classic comfort food staple you had growing up – but better! Your kids won’t complain when meatloaf is on the menu. My son loves it!

This keto meatloaf is the juiciest, most tender meatloaf I’ve ever had. There are no pork rinds in this recipe. I refuse to eat them. Instead, I use a combination of blanched almond flour and eggs to act as the binders.

With only 5 net carbs per generous serving, this low carb meatloaf recipe is perfectly suitable for those following a keto diet. It’s also naturally gluten free.

How To Make A Keto Meatloaf

Ingredients

• 2 pounds ground beef (I use a 90/10 ground sirloin)
• 1 shallot, minced
• 6 cloves garlic, minced
• 1/2 cup blanched almond flour
• 2 eggs
• 2 tablespoons Swerve brown sugar substitute
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Italian herbs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup keto friendly barbecue sauce (I use Sweet Baby Ray’s No Sugar Added in hickory flavor)

Note: the tomato paste and Worcestershire sauce do add a small amount of sugar to the recipe. You can omit these, but the flavor will be different.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Mince the shallot and garlic.

Preheat your oven to 350°F.

Create!

Add all of the ingredients, except for the barbecue sauce, to a medium bowl.

Mix until just combined.

Chef’s Tip: be careful to only mix until the ingredients are combined and fairly evenly distributed. If you over mix, the meatloaf may come out dense.

Transfer the mixture to a baking dish or sheet pan and form into a loaf shape. You can also use a loaf pan, if you prefer.

Baste with half of the barbecue sauce, if you are using it.

Bake for approximately 1 hour, basting with the remaining barbecue sauce halfway through, or until the internal temperature of the meatloaf reaches 160°F on a meat thermometer inserted into the center of the loaf.

Allow the meatloaf to rest for at least 10 minutes before slicing.

Present!

Serve with extra sauce, if desired.

Tips and Techniques

• To avoid a dense meatloaf, only mix the ingredients until they are just blended.
• Meatloaf flavor alternatives: try a keto friendly ketchup on top, add Parmesan cheese to the mix or stuff the center with cheddar or mozzarella cheese, and/or wrap your meatloaf in bacon before cooking.
• Store leftovers in an airtight container or tightly wrapped in the refrigerator. Use within 3-4 days.

FAQ’s

Do You Have To Put Milk In Meatloaf?

The purpose of milk in meatloaf it to moisten the breadcrumbs or cubes to give the meatloaf more moisture. If you are using breadcrumbs or cubes, and don’t want to add milk, you can use beef stock instead.

This recipe does not use either, therefore milk is not needed.

Do You Cover Meatloaf When Baking It?

There is no need to cover meatloaf while baking it. Some people like to cover it for the majority of the baking time to hold in moisture, then uncover it for the last 15 minutes of baking.

How Do You Know When Meatloaf Is Done Cooking?

Meatloaf is done cooking when it reaches an internal temperature of 160°F. To check the temperature, insert a meat thermometer into the center of the loaf.

More Keto Beef Recipes

Italian Ground Beef and Cauliflower Skillet

Chunks of cauliflower and ground beef are cooked in a creamy, tomato-based sauce, then topped with plenty of mozzarella cheese and fresh parsley. With only 5 net grams of carbohydrates per serving, this naturally gluten free recipe is perfect for those following a low carb or keto diet.

Get The Recipe

Keto Mexican Beef Bowls

Keto Mexican Beef Bowls are filled with rice cauliflower, delicious ground beef, and a quick homemade salsa. Top them with crumbled cojita cheese and a zesty lime mayo for even more flavor!

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Keto Beef Fajitas Bowls

Beef Fajitas Bowls are made with a marinade of traditional fajita seasonings and plenty of cilantro and zesty lime. They are served with sweet peppers, onions, and avocado over cauliflower rice.

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Print

Keto Meatloaf

This Keto Meatloaf recipe is the juiciest, most flavorful meatloaf recipe. It will bring a touch of nostalgia and memories of your childhood dinners back to your own kitchen table.

Course Main Dish

Cuisine American, Gluten Free, Low Carb

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8 slices

Calories 256kcal

Author Lauren Vavala

Ingredients

• 2 pounds ground beef * I use 90/10
• 1 shallot * minced
• 6 cloves garlic * minced
• 1/2 cup blanched almond flour
• 2 tablespoons Swerve Brown Sugar Substitute
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup sugar free barbecue sauce * optional (I use Sweet Baby Ray's No Sugar Added - hickory flavor)

Instructions

• Preheat your oven to 350°F.
• Add all of the ingredients, except for the barbecue sauce, in a medium bowl.
• Mix until just combined. Do not over mix.
• Transfer the mixture to a baking dish or sheet and form into a loaf shape. You can also use a loaf pan, if you prefer.
• Baste with half of the barbecue sauce, if you are using it.
• Bake for approximately 1 hour, basting with the remaining barbecue sauce halfway through, or until the internal temperature of the meatloaf reaches 160°F on a meat thermometer inserted into the center of the loaf. Allow the meatloaf to rest for at least 10 minutes before slicing.
• Slice and serve.

Notes

Tips and Techniques

• To avoid a dense meatloaf, only mix the ingredients until they are just blended.
• Meatloaf flavor alternatives: try a keto friendly ketchup on top, add Parmesan cheese to the mix or stuff the center with cheddar or mozzarella cheese, and/or wrap your meatloaf in bacon before cooking.
• Store leftovers in an airtight container or tightly wrapped in the refrigerator. Use within 3-4 days.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1slice | Calories: 256kcal | Carbohydrates: 6g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 440mg | Potassium: 480mg | Fiber: 1g | Sugar: 2g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 4mg