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Cold 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.
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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)
By
My keto meatloaf recipe is so easy, with common ingredients and a simple glaze. It makes a tender, moist low carb meatloaf every time!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C).
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In a large bowl, combine all ingredients except the beef and ketchup, and mix. Then add meat and mix until fully incorporated. Avoid overmixing.
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Transfer the mixture into a large baking dish and form into a loaf shape. Bake for 30 minutes.
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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.
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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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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.
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Keto Meatloaf
490 Comments
Kamilla
0Hi. I made your recipe tonight and everyone in my household loved it! I was wondering if you can tell me how many oz or grams your serving size calculates to? I measure everything in my daughters keto log in weight. Thank you in advance.
-Kam
Wholesome Yum D
0Hi Kam, My servings sizes are by volume only. You can calculate it by weighing the whole dish and dividing by the number of servings.
Laurie
0This was amazing! Even hubby said it was alright, so it’s a winner!
Leisa
0How much meat did you use? I could not find it in the recipe.
Wholesome Yum D
0Hi Leisa, You can find the exact amounts of ingredients on the recipe card, right above where you left this comment.
Amber
0I’ve reviewed the recipe card 4 times on 2 different devices. There is no meat listed on it. Do you say in your video?
Wholesome Yum D
0Hi Amber, Ground beef is listed at the bottom of the list of ingredients– 2 lbs Ground beef are needed.
Jam
0I don’t see it on the review card either. Can you tell us how much meat this is for? Making it now.
Wholesome Yum D
0Hi Jam, As listed in the recipe card there are 2lbs of meat in this recipe.
Elaine Smith
0I added red pepper flakes and I used 80/20 ground beef and baked on a sheet pan. It turned out perfect! Love Love Love. I also used G. Hughes Sugar Free Ketchup. Super yummy will def make again.
Theresa Zaludek
0I’m not a fan of almond flour. Can this recipe be made with crushed pork rinds?
Wholesome Yum D
0Hi Theresa, Yes, you can substitute pork rinds 1:1 for the almond flour.
Vicki Hebb
0This was so delicious. I did not have sugar free ketchup so I used a little tomato paste and olive oil mixed and smeared on top and worked great!
Ruth
0Can you be more specific about serving size? Want to feed it diabetic who is carb counting. Is there a weight measurement?
Wholesome Yum D
0Hi Ruth, You can calculate the weight of each serving by weighing the whole dish they made and dividing by the number of servings.
Gina
0I made this meatloaf tonight for dinner with ground turkey. It is the most delicious meatloaf I’ve ever made. I initially was worried because the mixture was very different from my ground beef recipes, but I followed the directions and was rewarded in the end. I plan to make two more loaves this week for family members. I’m so happy I found this recipe!
Lucila Monte
0This is our go to meatloaf recipe. I love to turn it into a Greek inspired meatloaf with Kalamata olives, sun-dried tomatoes and feta cheese.
Katie
0Family loved this! I used ground turkey instead of beef and it came out great.
Scott
0The loaf was very tasty. However, I did drain some fluid off about halfway through. It came out looking great but did not hold its form as I sliced it. Going to add an extra egg next time and possibly some unseasoned pork rinds.
Glad
0This was delicious even if a bit dry. I think I cooked it too long. No thermometer. I especially liked the crispy edges! Baked in a 9 x 13 pan and halved the recipe.
Maya | Wholesome Yum
0Did you bake for the same amount of time as stated in the recipe? If you halved it, the baking time would definitely need to be reduced. Other than that, I’m happy to hear you liked how it tasted.
Donna Adkins
0Made last night for a friend who was told to add flaxseed to her diet. Other than subbing the flaxseed for the almond flour, I used red onion instead of white. I also used 1 3/4 pound hamburger with 1/4 pound ground pork. This is something I just have always done with my meatloaf so it’s moister vs. dry. Turned out great, will for sure make it again.
Bryan
0How lean of beef do you recommend for this recipe? 85% 90%? Thanks.
Wholesome Yum D
0Hi Bryan, I prefer 85/15 beef.
Shelby
0This meatloaf was such a hit with my kids! Delicious.
Robin Donovan
0Great meatloaf recipe! Thanks for sharing it.
Holly
0Can you freeze it after baking?
Wholesome Yum D
0Hi Holly, Yes you can freeze and then reheat.
Nancy
0This meatloaf was great! I really loved this. Instead of using almond flour or bread crumbs, like before Keto, I used Riced Cauliflower. It was amazingly good. You can’t tell the difference! Then I used Sugar-Free BBQ Sauce on top instead of Ketchup…I’m sold! I’m definitely going to make this often. Thank you!!
Biz
0Hi all! So I made this recipe with some substitutions and it was awesome!! Used a meatloaf mix for the meat which is ground beef, pork and veal. Omitted the tomato paste. Used Almond flower. Added Parmesan cheese, I also whisked all the ingredients together before incorporating the meat. It came out fabulous and I definitely will be making this again.
Vivi
0It tastes great made with almond flour. I do not recommend with flaxseed meal.
Lori
0Wow! Delicious. Thank you, Maya! My husband LOVED it – and me too. One to add to my favorites!
JEH
0This has become my go-to meatloaf recipe. Even my husband likes it, and he used to say I didn’t know how to make meatloaf – until I found this recipe. Thank you!