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.
Servings: 8 slices
Calories: 256kcal
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.
Video
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.
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