Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowCold weather has never been my friend, but since I spent most of my life living in Minnesota, there was only one thing left to do: Eat all the warm comfort food. I’ve been making this keto meatloaf every winter since 2017 while waiting for spring to come. And every year, the tender texture and meaty flavor steals my heart. My low carb keto meatloaf recipe might not totally chase away your winter blues, but it sure makes you feel cozy and warm inside. I rotate it with my low carb soups and keto casseroles for those comfort food cravings. Make it with me!
Why You Need My Keto Meatloaf Recipe
- Moist, tender, and flavorful – Every bite is soft, velvety, and juicy, with undertones of garlic, onions, herbs, and tomatoes. In fact, it’s so tender that it almost falls apart, but I’ll choose that over a tough, dry one any day. (I do have some tips for you below if you like it firmer.)
- Easy to make – Other than my almond flour, you’ll only need common grocery store staples to make my low carb meatloaf recipe. And the prep is quick, about 10 minutes.
- Keto friendly and gluten free – It’s got only 3g net carbs per slice, and I only use clean ingredients. Nothing processed.
- Family friendly – Sure, it’s a keto meatloaf, but your whole family can enjoy it, even if some of them aren’t low carb! I serve it with cauliflower mashed potatoes for my husband and me, and actual potatoes for my kids. (See my other serving ideas below.)
Ingredients & Substitutions
Here I explain the best ingredients for my easy keto meatloaf recipe, what each one does, and substitution options. For measurements, see the recipe card.
Main Ingredients:
- Ground Beef – I recommend 85/15 beef, because it’s not too lean or too greasy. Very lean beef is more prone to drying out, but ground beef that’s very high in fat tends to shrink a lot when you bake the loaf. You could also use ground turkey.
- Wholesome Yum Blanched Almond Flour – Breadcrumbs are the main reason that meatloaf is not great for a keto diet, so I use this instead. It’s ground extra fine, giving you a better texture than other brands. I’ve got other binder options here.
- Aromatics – Garlic and onions! I highly recommend fresh ones for keto meatloaf, but you can substitute 1 teaspoon each of garlic powder and onion powder if you need to.
- Tomato Paste – It’s very concentrated but higher in carbs, so I only use a little bit. Don’t use tomato sauce, which is less potent and more runny.
- Worcestershire Sauce – This does add a bit of sugar, but because it’s a small amount for a whole loaf, it doesn’t change the carb count per serving much. I use this gluten-free brand. You can omit it, but I highly recommend it for flavor — I add it to my keto chili for the same reason. If you want a cleaner or paleo meatloaf option, substitute coconut aminos.
- Eggs – Use whole, large eggs. Flax eggs would probably work, but your meatloaf will be less sturdy.
- Seasonings – Just my homemade Italian seasoning (or store-bought is fine too), sea salt, and black pepper.
- Sugar-Free Ketchup – This is my (optional) simple glaze! You can use store-bought — this one is my favorite with clean ingredients — or make my keto ketchup yourself.
Binding Options:
I’ve experimented with multiple low carb substitutes for breadcrumbs. You need something to hold the low carb meatloaf together! Here are your choices:
- Almond Flour – My favorite way to make this keto meatloaf recipe is with almond flour, which is why it’s the default on my recipe card below. I find that it creates the best texture.
- Coconut Flour – I don’t recommend coconut flour for meatloaf, because it absorbs a lot of moisture and can dry it out. If you still want to try it, I recommend starting with just 2 tablespoons of coconut flour and adding an extra egg.
- Crushed Pork Rinds – These are a popular keto replacement for breadcrumbs, because they have texture and are zero carb. If you want to make your keto meatloaf with pork rinds, they can replace the almond flour 1:1 and would make this recipe nut-free. You can crush your own by pulsing them in a blender or food processor, or buy these that are already crushed for you.
- Grated Parmesan Cheese – The loaf comes out too dense if using only parmesan as the binder, but you can replace half of the almond flour with parmesan, which does make it more sturdy.
How To Make Keto Meatloaf
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Mix the base ingredients. In a large bowl, combine all the ingredients except the meat and ketchup.
- Add the beef. Mix until fully incorporated. Be careful not to overmix.
- Form and bake. Transfer the meat mixture to a large baking dish, form into a loaf shape, and bake for 30 minutes.
- Brush on the “glaze”. If using ketchup, brush ketchup on top of the partially cooked loaf.
- Bake again. Return to the oven and bake until cooked through. (See my tips below to ensure that your keto meatloaf recipe turns out moist, and what to do if you want a shiny glaze.)
- Let it rest. This step is important for the right texture! After removing from the oven, tent the top with foil and wait 10 minutes before slicing. This makes the low carb meatloaf more juicy and easier to slice. I also garnish mine with fresh parsley.
My Recipe Tips
- For a firmer, more sturdy meatloaf, increase the almond flour or add parmesan cheese. If getting neat slices is important to you, use 2/3 cup of the flour instead of 1/2 cup, or replace half of the almond flour with parmesan. The tradeoff is it’s sturdier, but less tender. I prefer the tenderness!
- Grating the onion instead of dicing also helps with firmness. I diced my onions and like the variance in texture (plus it’s easier), but the low carb meatloaf does stay together better if you grate them.
- Mix gently, and not too much. If you overmix, your meatloaf can turn out dry and tough. This is why I combine all the other ingredients first before adding the beef.
- You can taste test for seasonings. I’ve tested my keto meatloaf extensively, but if you want to confirm that the seasonings are the way you like them, you can cook a small piece of the meat mixture in a skillet on the stove. That way, you can make adjustments before you bake the entire loaf.
- The pan you use makes a difference. I originally used a loaf pan, but now prefer a large baking dish or sheet pan. (This is my go-to baking dish, shown in the pictures.) Although a loaf pan does a better job of locking in moisture (because the meat “steams” in there a bit), it reminds me a bit of cafeteria meatloaf. A larger pan creates more surface area on the loaf for browning and caramelization.
- Form the loaf gently. Packing it too tightly can also lead to a dense, tough texture.
- Don’t overcook. A popular recommendation is to cook meat to 165 degrees F, but because the temperature continues to rise as the meatloaf rests, I find the end result too dry if you wait for it to reach 165 while still in the oven. I use a probe thermometer and set it to 160 degrees F instead. A regular meat thermometer also works. The internal temperature will rise another 5 degrees while resting.
- For a shinier glaze, brush the ketchup on at the end. My keto meatloaf recipe has you brush it on part-way through, but it looks prettier (and still tastes delicious) if you just do it after baking.
- Slice with a serrated bread knife. A final word of warning if it’s not clear yet — this loaf is very tender, so it falls apart more easily than a regular one. A serrated knife works much better than a chef’s knife.
Serving Ideas
My go-to way to serve keto meatloaf is with my mashed cauliflower and garlicky roasted green beans, as pictured above. You can also make regular mashed potatoes or even oven roasted potatoes for family members that aren’t low carb. Sometimes I add a Caesar salad (skip the croutons for keto) to balance out the heavier main dish.
If you want a green veggie but are not a fan of green beans, my cheesy brussels sprouts casserole or roasted broccoli and cauliflower are great options. Check my list of keto vegetables for more ideas!
More Keto Comfort Food Recipes
Looking for more low carb comfort food? Below are some of my most popular ones. I also have 100 more in my Easy Keto Carboholics’ Cookbook!
Keto Meatloaf (Low Carb, Easy, Tender)
My keto meatloaf recipe is so easy, with common ingredients and a simple glaze. It makes a tender, moist low carb meatloaf every time!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 350 degrees F (177 degrees C).
-
In a large bowl, combine all ingredients except the beef and ketchup, and mix. Then add meat and mix until fully incorporated. Avoid overmixing.
-
Transfer the mixture into a large baking dish and form into a loaf shape. Bake for 30 minutes.
-
Spread the ketchup on top of the meatloaf (if using). Return to the oven and bake for 25-45 more minutes, until cooked through and the internal temperature reaches 160 degrees F (71 degrees C). (Time will vary depending on thickness of the loaf.) For best results, use a probe thermometer, which will beep when it's done so you don't have to keep checking.
-
Rest for 10 minutes before slicing. The internal temperature should rise another 5 degrees F. Slice carefully using a serrated bread knife (not a chef's knife).
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 3/4″-thick slice
- Tips: Check out my recipe tips above to help you adjust the consistency of your meatloaf (firmer and more sturdy, versus more tender), how to taste test the seasonings, the best pan to use, how to slice it neatly, and more.
- Make ahead: You can easily make keto meatloaf 1-2 days in advance without cooking it. Cover tightly with plastic wrap and store in the fridge.
- Store after cooking: Keep leftovers in an airtight container in the fridge for up to 2-3 days.
- Meal prep: I like to portion out slices into individual serving containers with some mashed cauliflower for ready-to-heat lunches.
- Reheat: Heating in the microwave works just fine, or you can use the oven at 350 degrees F.
- Freeze: You can freeze the entire loaf (either before or after baking) for up to 3-4 months. Sometimes I wrap individual slices so that I can grab them as needed.
- Note on nutrition info: It does not include ketchup, which will vary by brand and is optional. I like to use my homemade sugar-free ketchup.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Meatloaf
486 Comments
Marian
0Is golden flaxseed meal the same as ground flaxseed. If not, can it be substituted in this recipe?
Maya | Wholesome Yum
0Hi Marian, They are almost the same. Ground flax seed and flax seed meal are the same. Golden flax seed meal is ground flax seed made out of golden flax seeds instead of brown. The taste is better, but either one will work. Otherwise you can also use almond flour, which I actually prefer now.
Judy Reyes
0Thanks for the tips about golden flax seed, but where do I find the nutrition info for the meatloaf?
Maya | Wholesome Yum
0Hi Judy, The nutrition info is right on the recipe card above.
Betty
0Wish I’d only used 1 tsp salt… way too salty! Will try again.
Maya | Wholesome Yum
0Hi Betty, Sorry to hear it was too salty for you. I use Julia Child’s recommendations for salt – 1 tsp per pound of meat – but if you like it less salty, feel free to adjust.
Carri
0I actually thought it was too salty as well, and I like my salt! And yes, 1 tsp per pound of meat is the norm. I’m suspicious of it being the flaxseed meal. It must impart a saltiness?
Wholesome Yum M
0Hi Carri, Flaxseed won’t contribute to the saltiness of the recipe. If it is too salty for you, I would suspect it’s from the Worcestershire sauce. Feel free to adjust the salt (or seasonings) as needed next time you make the recipe.
Khaled
01/2 a cup of golden flaxseed meal has 16 grams of carbs. How can the entire meal have only 5 grams of carbs?
Maya | Wholesome Yum
0Thanks for stopping by, Khaled. There are 12 servings in this meatloaf so that is why there are 5 grams of carbs per serving. Have a great day!
Natalie
0No indication what ratio of ground beef. Two, never has any meatloaf, including yours, comes out nice and not fall apart. Thirdly this does not make 12 servings. I use a normal size pan for meatloaf. We have 7 people living here. 5 kids two adults.
Maya | Wholesome Yum
0Hi Natalie, You can use any ratio you like. There are definitely stabilizers that can be added to make meatloaf more sturdy, but I prefer using natural ingredients and don’t see an issue with it being a little fragile. It does make 12 slices that are a serving each, but of course the amount a person would need will vary based on so many factors like appetite and what else is being served. You can certainly eat more than one serving if you want to.
Stacie
0Can you cook this in an instant pot??
Maya | Wholesome Yum
0Hi Stacie, Possibly, but I haven’t tried it. Let me know if you try it.
Margaret
0Just wondering if anyone had made this recipe using pork rinds for the binding agent?
Maya | Wholesome Yum
0Hi Margaret, I haven’t, but you probably can!
Vicky Priddy
0If I were to cook in muffin tin, do you know what the cook time/temp would be? And how many would equal a serving?
Susan
0This is a good idea. My muffin tin makes 12 muffins, so it would automatically be divided into servings. I think I’ll try that and figure out the cook time with a thermometer. Bonus is that fragility won’t be an issue.
Maya | Wholesome Yum
0Hi Vicky, Sorry, I don’t have the cook time for making this into low carb meatloaf muffins. It would be much less than a whole loaf, though. Serving size would depend on the muffin size and what else you have with them.
Lucy
0Meatloaf was delicious. I followed the recipe to a T and it turned out great! This one is a keeper for sure.
Maya | Wholesome Yum
0I a so happy to hear that, Lucy! Have a great day!
Erika
0Recipe held up great with almond flour. I would recommend sautéing the onions and garlic before baking. I also broiled some mozzarella on top at the end!
Maya | Wholesome Yum
0Topping it with mozzarella sounds delicious, Erika!
Billy
0This recipe is delicious! I used regular flax and did not take the tip about using more for a more firm result. That combined with the fact I couldn’t wait to dig in resulted in my meatloaf being pretty crumbley. But it’s just me, so I don’t mind. I made 2 small loaves and topped one each with sugar free ketchup & sugar free BBQ. Nice to have something that I can eat hot or cold and already prepared. I will absolutely prepare this recipe again!
Maya | Wholesome Yum
0I love to hear that, Billy! Thank you for stopping by!
Mike
0How about changing it slightly to 1 lb beef, 1 lb pork?
Maya | Wholesome Yum
0Hi Mike, You can definitely do that!
Becky
0This was absolutely delicious. I used almond flour and did increase the amount to 2/3 cup. I was worried about it being too dense so I added in 1/4 cup of hemp milk. It was To die for. Thanks for creating a great recipe
Maya | Wholesome Yum
0Thank you, Becky! I’m glad you liked it.
CT
0I made a small batch–half with ground flax seed and half with almond flour. Cooked them simultaneously, but the flax one was clearly done much faster. It’s been an hour and 20 minutes, and the almond flour one still looks raw. Any idea why?
Maya | Wholesome Yum
0Sorry, I haven’t experienced that before! The time was pretty similar with both in my experience, but I didn’t make them at the same time. The only thing I can think of is, were they on different racks in your oven? It’s possible that the positioning affected heat distribution.
Beth
0I made this tonight using milled flax seed. It held together beautifully, but had a slimy texture when we were eating it. Is this normal? Or what did I do wrong?
Maya | Wholesome Yum
0Hi Beth, Sorry you had issues with it. It might have needed to cook for longer, or it might be that you just would like the almond flour version better. The amount would be the same.
June
0Totally flamin perfect! My family couldn’t do keto w/o meatloaf! Came out a little less coherent and slightly soupy despite minimal handling, so we tried halving the recipe, doubling almond flour and still using 2eggs. Even my duck dynasty son ate a whole batch, sez it’s the best he has ever had. Thanks so much for a real winner!!
Maya | Wholesome Yum
0I am so happy to hear that, June! Have a great day!
Rena
0I made it with almond flour, but it didn’t hold together very well, but IT WAS DELICIOUS and my family loved it!
Maya | Wholesome Yum
0Hi Rena, I’m glad your family loved it! You can add more almond flour if you want it to bind a bit better, it’s just a balance between that and tenderness.
Katie
0I have probably made this recipe about 25 times over the last several months and never stopped to comment. Tonight I am cutting it in half to make meatballs. My kids are very picky and they devour these. My husband and I love eating these for snacks on the go or over a salad! Thank you for this WINNER of a recipe!
Maya | Wholesome Yum
0I am so happy to hear that even your picky kids liked them, Katie! Thank you!
Kristen
0When cooking, do I need to cover the pan?
Maya | Wholesome Yum
0Hi Kristen! You cook this uncovered. I hope you like it!
Julia
0Hi, I don’t have tomato paste. I have tomato sauce. Can I use that?
Michelle Brayton
0Buy your tomato paste in a tube or do what I learned from another blogger (haven’t done it yet). Freeze your tomato paste in 1 oz circles and then use them when needed.
Maya | Wholesome Yum
0Hi Julia, You can try, but I can’t vouch for the result. Tomato sauce doesn’t have the same concentrated flavor, so I think it would be better with the paste, but if all you have is sauce, it might not be a deal breaker.
Vennetta Morrison
0I want to learn how prepare good meals. I am a type 2 diabetic. Is there a phone number to speak to someone? And where do I buy the products?
Maya | Wholesome Yum
0Hi Vennetta, Unfortunately I don’t have the capacity to offer phone support, but we do have a helpful support group here that you can join. All my recipes have links to buy the ingredients right on the recipe card.
Wendy Bauer
0This meatloaf is outstanding!! I used almond flour and had only 4 garlic cloves on hand…it was bursting with flavor. To serve, I put a slice on top of fresh spinach and topped the meatloaf with about a quarter cup of mozzerella, then microwaved for 30 seconds.
THANK YOU FOR ANOTHER WINNER!!
Maya | Wholesome Yum
0Thank you so much, Wendy! After initially making it I do slightly prefer the almond flour version. The topping you used sounds great!
Hayley
0You think this recipe can be made in the crock pot or even frozen? I’m having baby #3 in a few weeks and I’m getting some freezer or easy meals together.
Maya | Wholesome Yum
0Hi Hayley, You can absolutely freeze it! I did the same when I had my youngest little girl. I’ve never tried it in a Crock Pot, though.
Ashley
0How long should I cook if not using ketchup?
Maya | Wholesome Yum
0Hi Ashley, The cook time doesn’t change if not using the ketchup. It’s still the same amount of time needed to cook through the meat. A meat thermometer is the most sure way to determine cook time, you want 160 degrees in the center.
Joy lavallee
0I have no flax seed or almond flour left. Can I use coconut flour or tapioca? Thank you.
Maya | Wholesome Yum
0Hi Joy, Unfortunately I would not recommend those substitutions. Coconut flour would be too dry and tapioca may be too viscous on its own. I hope you’ll try it another time when you have the right ingredients. 🙂
ila bhatnagar
0Hi, can this be made a few hours in advance (tightly refrigerated)? Or must it be made immediately before putting in the oven? Thanks.
Maya | Wholesome Yum
0Hello there! Yes, you can easily prepare this ahead of time and then place in the oven when you are ready to cook. Thanks for stopping by! I hope you enjoy it!
Johnathon
0I have noticed that when I change the serving size, then tap to print, it does not calculate the new serving size. The ready to print page has the original 12 servings. Might I be doing something wrong?
Maya | Wholesome Yum
0Hi Johnathon, No, you are not doing anything wrong. That is a limitation of the website at the moment. I’m sorry. Also, for a meatloaf recipe, keep in mind that changing the servings will affect baking time.
sandy
0Is there something to use instead of golden flaxseed flour? I am just starting the keto way and I have purchased so many things lately. I want to make sure I can keep up with the diet before I buy everything for different recipes.
Thank you!
Sandy
Maya | Wholesome Yum
0Hi Sandy, Yes! You can use almond flour.
Bill G.
0OMG. I’m very surprised. I was expecting a delicious outcome but didn’t like the ground flax! I tried slicing the meatloaf into thinner pieces, browning, adding spices, hot sauce, etc., but the flax! Sorry folks. I don’t think it’s an acquired taste issue either because I use the flax in juices & other dishes & can easily handle it as well as plain unflavored psyllium and similar things. Great website & recipes in general – for me though, not *this* one.
Maya | Wholesome Yum
0Hi Bill, Thank you for the feedback. Sorry that it wasn’t for you. The flax might be an issue if the meatloaf isn’t cooked through enough. But if you still don’t like the flax in there, try making it with the same amount of almond flour instead.
Victoria
0Hi! I was really wanting to try this recipe! Big fan of yours! I have already tried a lot of your recipes. Never a disappointment! Thank for helping us become healthy, you have made life more enjoyable for us!
I was wondering if I could ask something from you. Could you possibly give me an ingredients measurement for just one pound of meat, please? There are only two of us and two pounds would be a bit much. I understand you are busy and I appreciate your time! I am not really good at measurements and winging it. Still very new to cooking.
Maya | Wholesome Yum
0Hi Victoria, if you go to the recipe card you can change the number of servings to however many you want! 🙂 Of course, baking time will be shorter with fewer servings so be sure to watch it closely.
Diana
0This turned out really slimy. So I’m hoping frying it will fix this.
Maya | Wholesome Yum
0Hi Diana, Sorry that happened – that indicates that it wasn’t cooked through enough. I’d recommend using a meat thermometer to make sure it’s done.
Toni
0Serving size?
Maya | Wholesome Yum
0Hi Toni, the serving size in one 3/4″ thick slice of the meatloaf.
Arielle
0What about blooming some unflavored gelatin in the eggs/liquid to help prevent crumbling without adding extra flax meal?
Maya | Wholesome Yum
0Hi Arielle, What a great idea! I haven’t tried that. Let me know how it goes if you do!
Patricia Clayborn
0I prefer to use “pork rind dust” as a substitute for breadcrumbs. You make them by smashing pork rinds or processing them in a food processor.
Maya | Wholesome Yum
0I’ll have to try that sometime!
Kim Inman
0You mention ketchup in the directions but I don’t see that as an ingredient. Are we making ketchup? If so what ingredients on the list make it?
Maya | Wholesome Yum
0Hi Kim, Ketchup is listed as an optional ingredient – it’s the last one on the ingredients list. You can make your own sugar free one, but I haven’t posted a recipe for it yet. You can use any ketchup you want, or omit it if you’d like.
Shi Anne Breedlove
0You’re welcome! I ended up using pecan meal instead & it worked great with the combination of elk & wild boar ground meat that I used. I think any nut or seed meal will be fine if you don’t have the flaxseed on hand. Looking forward to trying more of your recipes!
Maya | Wholesome Yum
0I’m glad you liked it! Good to know that the nut meal worked out, too.
Shi Anne Breedlove
0Hi! I just found your site & am very excited to be following you. I’m making this meatloaf tonight & will sub almond meal for the flaxseed as this is what I have on hand 🙂 Shi Anne
Maya | Wholesome Yum
0Thank you! I haven’t tried this one with almond meal, but think it should work. Let me know how it turns out if you get the chance!
Stacey Crawford
0The sassy “No” phase, I remember it well! My son would not touch meatloaf until he was 10 years old. Now he loves it. Your toddler at least is more adventurous.
Kim | Low Carb Maven
0Ahhh, the “no” phase! I remember it well. I didn’t like meatloaf until I was an adult. My mom had to put mashed potatoes in it and douse it in ketchup before I would take a bite. But, now I have found ways to make friends with meatloaf. This meatloaf looks appetizing.
Georgina
0Looks good! I’m not much of a meatloaf person but I actually like the sound of how tender this is!