How to make Keto Meatloaf? (Tender and Flavorful)

This keto meatloaf recipe is moist and flavorful, and it comes together quickly.

The whole family will enjoy this low-carb recipe, which includes shredded cheese and a deliciously sweet glaze.

Why Is This Recipe So Delicious?

• This family-friendly recipe uses common ingredients and keto pantry staples, so you won’t have to go out of your way to find anything unusual.
• You can. This keto meatloaf must not be messed up! I guarantee it! Simply combine the ingredients and bake.
• It’s a dream come true! Follow the directions to the letter, up until the point where the glaze is to be spread on the meatloaf. Refrigerate the uncooked, unglazed meatloaf tightly wrapped in plastic wrap until you’re ready to cook it. It can sit in the fridge for a few days if well covered before cooking. The covered, uncooked meatloaf can also be frozen.
• Meatloaf is extremely adaptable, so you can truly personalize it. Use ground turkey or ground chicken if you’re not a meatloaf purist. This recipe calls for shredded mozzarella, but you could also use shredded cheddar or parmesan.

Important Ingredients

Almond Flour — This meatloaf is held together by almond flour, both metaphorically and physically! You may bind your loaf with a variety of ingredients, including almond flour, coconut flour, hemp hearts, flaxseed meal, and pork rind crumbs, but I prefer the texture of almond flour.

It tastes and feels more like traditional meatloaf than the other options, in my opinion.

Swerve Brown – This is completely optional, so don’t worry if you don’t have any! If you have it, though, I strongly advise you to use it to sweeten the glaze. It adds no net carbs to the total dish because it’s created from erythritol.

How Do You Make Keto Meatloaf?

The whole recipe and ingredients list can be found below, but you can also find a fast explanation of how to make this recipe precisely, as well as helpful tips and information!

In a large mixing bowl, combine all of the loaf ingredients and pour into a prepared loaf pan. If you don’t have a loaf pan, a prepared 9×13 baking dish will suffice — just shape the meat mixture into a loaf shape!

Combine the glaze ingredients and pour the mixture evenly over the uncooked meatloaf.

Bake for 50 to 60 minutes, or until a meat thermometer registers 155 degrees Fahrenheit. Remove the meatloaf from the oven and set it aside to cool for 5 minutes before slicing and serving.

Chef’s Advice

• Be careful not to overwork the ground beef while adding the keto meatloaf ingredients. If you do, the mixture will not hold together as well, and the texture of your loaf will be off after baking. Just enough to bring the ingredients together.
• Normally, I would suggest using coconut flour instead of almond flour, but not here. The coconut flour will absorb too much moisture from the dish, resulting in a dry meatloaf. Furthermore, the slight coconut flavor clashes with the other ingredients in this dish. Consider using crumbled pork rinds as a nut-free substitute.
• Bake your keto meatloaf in a muffin tray for cute presentation and simple portion control. You’ll need to adjust the cooking time accordingly; remember to aim for an internal temperature of 155°F before removing the pan from the oven, and 160°F after resting.
• Because my oven and kitchen are different than yours, I baked this keto loaf uncovered and got a really moist meatloaf. Cover the dish with foil if your loaf appears to be baking unevenly or drying out while cooking.

Keto Meatloaf

This keto meatloaf dish is moist and tasty, and it comes together quickly. The whole family will enjoy this low carb recipe, which includes shredded cheese and a wonderfully sweet glaze.

Ingredients

• 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

Equipment

• 5×9 loaf pan OR 9×13 baking dish
• Meat thermometer

Instructions

1. Preheat the oven to 350 degrees F.
2. Combine the meat, egg, onion, cheese, and almond flour in a large mixing basin. Season to taste with salt and pepper.
3. Form into loaf and place in lightly oiled 913 baking dish, OR place in lightly greased 59 loaf pan.
4. Combine Swerve Brown (optional), mustard, and ketchup in a separate bowl. Mix well. Serve over the meatloaf.
5. Preheat oven to 350°F and bake for 50 to 1 hour, or until internal temperature reaches 155°F. Allow 5 minutes to settle before slicing. Serve with cauliflower mash.

Notes

• Ground beef should be cooked to an internal temperature of 160°F before eating. Because the internal temperature of the meatloaf will continue to rise as it rests, we recommend taking it out of the oven at 155°F.

Swerve Brown is included in the nutritional information, but it is not required.

The nutritional information was estimated using 90/10 ground beef; however, depending on the ground beef you choose, some macros may vary.

The amount of ketchup and mustard you use will also affect the total macros. One slice equals one serving. The recipe makes six slices in total.

Nutrition Information

Serving: 1slice, Calories: 333kcal, Carbohydrates: 9g, Protein: 29g, Fat: 21g, Saturated Fat: 7g, Cholesterol: 108mg, Sodium: 368mg, Potassium: 402mg, Fiber: 2g, Sugar: 2g, Vitamin A: 103IU, Vitamin C: 1mg, Calcium: 99mg, Iron: 3mg, Erythritol: 4g, Net Carbs: 3g