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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
Shaywood
0I was so hungry for a good meatloaf recipe. This was easy and fabulous. My only change was to use a pound of ground turkey sausage and a pound of ground beef. This made for a nice (strong which like) sage flavor. I will use this recipe often, whenever I have a need for comfort food.
Mary W
0Didn’t like this at all.
Maya | Wholesome Yum
0Hi Mary, Sorry to hear it wasn’t to your taste. Did you make any changes to the recipe or did any of the steps not go as expected? Happy to help troubleshoot if something went wrong.
Vicki
0This is a go to recipe in my house. Everyone from kids to hubby loves it, even though I am the only keto/low carb eater in the family.
Tamara
0It is still in the oven but wondering what I did wrong because I got the icky fatty stuff on the bottom edge of the loaf. I used 2 lbs of 85/15 beef. I did a 1/4 cup of nutritional yeast powder and I didn’t have Worcestershire sauce so I used the same amount of soy sauce. Hopefully, it will taste good!
MichaelL
0Don’t use a loaf pan because it will steam and all the juices that turn into gooky stuff will remain on top and sides. Use a wider pan or sheet pan to let it drain elsewhere.
Meredith
0I like this recipe! I’ve only made it once about a month ago but making it again tonight. Noticed a few less-than-stellar reviews so thought I would write one. First time I made it, I thought there was no way two pounds of meat, plus all the ingredients would fit into my new meatloaf pan. So I only used 1.5 lbs of meat (1 lb of 80/20 beef, and 1/2 lb ground pork) But I should have trusted the recipe because my meatloaf pan was only about halfway full! Lol. So tonight I’ll use a pound of beef and a pound of pork. I had read the reviews before making it so I cut the garlic in half and while it was very very good, for me it was still a little bit too much garlic. It was also fresh garlic, which is much stronger than the kind you buy already minced (imo). I also found that there was a little bit too much Italian seasoning for me. But others may not think so. I’m still going to use the Italian seasoning tonight but maybe just a little bit less. The first time I made it I used the same amount of almond flour that the recipe requires. But I also added a little bit of parmigiano Reggiano just because I love the flavor. Otherwise no other adjustments to the recipe and we loved it! And it was even better leftover! If it doesn’t all fit in my meatloaf pan, I’ll make meatballs out of the extra and freeze them! Great job on the recipe.
Sera
0Loved this recipe even got the paleo ketchup witch was very good. It was my first time making it and had to adjust the recipe because I only had 1lb of meat; but did something wrong along the way as some of it was moist and some part were a bit chewy any suggestions as I am going to make this again.
pilie
0Love it. I made my own ketchup. So easy to make. Thank you so much for sharing.
Claudia Lawing
0So many negative comments… I have made this 5 times or more and as the recipe is written using almond flour, its perfect and my family loved it! Thank you for the recipe!
Carrie Madden
0Well I followed the recipe, but only used 5 cloves of garlic, thank goodness ? I like garlic but that was enough, and I made it the night before and cooked it later the next day for dinner, so not sure if that was the issue, but it was very dry ?. I did like the flavor but just dry? I don’t have a probe thermometer, so I may have overcooked it a bit? ??♀️
Granny
0I mixed grated cheese with the almond flour and I chop a little pepperoni and it’s absolutely delicious!
Wholesome Yum D
0Hi Carrie, Overcooking is probably the main reason for the meatloaf being dry. Also, did you use 85/15 beef? That ratio can help keep the meatloaf moist.
Linda
0Not sure what I did wrong but didn’t taste very good at all but hubby ate it anyway!
Wholesome Yum D
0Hi Linda, Sorry this didn’t turn out as expected. If you could tell me exactly what you didn’t like, I would be happy to troubleshoot.
Kevin
0Delicious. I was raised on meatloaf. This is the bomb.I did switch out the almond flour for crushed pork rinds, just a personal preference. I make 4 mini loaves for food prep. Thank you so much.
Robin
0What is serving size in lbs? How many servings in recipe?
Wholesome Yum D
0Hi Robin, My serving sizes are by volume, not weight. There are 12 servings in this dish so you will have to weigh the total dish and divide by 12 if you would like that info.
patty bursik
0This was really good. I am not a meatloaf fan but my husband loved it!
Gabrielle
0Awesome. I accidentally cooked it to 185 and it was still amazing. Rivals my own.
Shanea Wilson
0Hello Maya, thank you so much for all the great recipes you make, you’ve become my all-time go to for keto recipes! I made this meatloaf and it had a great texture. The seasonings were alot different than what I usually make so next time I’m gonna try it with my seasonings, but I had a question. I always added oats to my meatloaf, and its replced with almond flour in this recipe, I was wondering, couldn’t we make keto bread then toast it and make breadcrumbs and add? I thought that might give it a more familiar texture to the ones who used to fix it with oats, cracker crumbs or regular breadcrumbs. Was interested in your thoughts on that
Wholesome Yum D
0Hi Shanea, I have never tried that but I believe that it would work.
Linda Smith
0Delicious meatloaf… just the right seasonings… one of the best I’ve had! Didn’t think it was too much garlic at all… is there such a thing as too much garlic??
Mary meagley
0I did not see oven temperature to bake this meat loaf
Wholesome Yum D
0Hi Mary, The oven temp should be set to 350 degrees F. You can find the full instructions in the recipe card right above where you left this comment.
F Woods
0Made the recipe! Turned out good… just too much garlic!!! I’m hoping after it had a chance to rest in fridge over night it will tone done how garlicky it is. unfortunately can’t make another meatloaf to counter the garlic but know for the next one I make, I’ll definitely use less garlic. I made mashed cauliflower/broccoli as a side which helped tone down the garlic some.
Recommendation to future comment readers, take the garlic down by half the amount in the recipe and it should still have that wonderful garlic flavor!
Overall a good easy recipe that turned out nicely with almond flour! Thank you!!!!!
I look forward to trying some of your other recipes!!
Candice cinfio
0Can the meatloaf be wrapped in bacon before baking? Baking for a friend. My first time making anything keto.
Wholesome Yum D
0Hi Candice, I have a bacon wrapped keto turkey meatloaf recipe you could use.
JChi
0This was awesome I did make some revisions I did the almond flour and onion soup mix for the seasoning and sugar free ketchup instead of the paste. The glaze I did was a mixture of ketchup being the base, monk fruit brown sugar, Worcestershire sauce, and soy sauce season to the taster. Turned out great!!!!!!!
Susan Wallace
0My family loves this recipe, which I have been making for a couple of years. My husband says it’s the best meal I make. My mother in law asked me to make it for her birthday! I’m on a low carb eating plan, nobody else in my family is, and this recipe gets rave reviews every time it is served.
Diane Youmans
0Sorry, this did not work out for me. Too mushy and crumbly. Did not like the texture at all.
Wholesome Yum D
0Hi Diane, Sorry this recipe didn’t meet your expectations. I recommend trying my Bacon Wrapped Turkey Meatloaf recipe for a more sturdy meatloaf.