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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
Janet
0This is one of my fiancé’s favorites.
It came out really well and very juicy, very flavorful. I used 90/10 ground beef.
I will definitely be making it again.
To know I can make one of his childhood favorites without the usual carbs is a game changer for us both!
Maya | Wholesome Yum
0Thank you so much, Janet! Congratulations on your engagement!
Lori Parker
0Greetings from Chicago! I followed a link to your site from Sarah Olson’s slow cooker recipe website (themagicalslowcooker.com) because I’m looking for low carb recipes. I’m so delighted I found you!! This recipe for low carb meatloaf looks delicious. In addition to low carbs, my doctor also wants me to cut back on red meat. Can I make this with ground chicken instead? If so, are there any changes or added ingredients that will make it taste good? Thank you for this site. I know it’s going to help me in my weight loss journey. PEACE
Maya | Wholesome Yum
0Welcome, Lori! I’m so glad you’re here. Yes, you should be able to use ground chicken, though I haven’t made it that way. You don’t necessarily have to make any other changes, but the baking time may be different. Since chicken is more lean, it’s especially important not to overcook it. Let me know how it goes!
R. Kitz
0I just love this recipe. I roll the hamburger into meatballs and cook in the air fryer. I sometimes swap out the Italian spice for other flavors, like a premade Greek seasoning. Works perfectly!
Dan
0Have made this multiple times — it is a perennial hit in our family! Thanks for such a delicious and simple recipe.
Maya | Wholesome Yum
0Awww, I’m glad your family loves this Dan! Thank you!
Linda
0so yummy I give it five stars
Mark Grsu
0Wow… I had a 6 lb bag of 80/20 hamburger patties I wasn’t using. I did two 1 and a 1/2 batches of this (3 lbs each). I used liquid amino instead of Worcestershire and used pork rinds for flour substitute ( half spicy and regular for a little amusing spice). I bumped the rinds to 1 cup for each batch, but followed the rest exactly. Made it for my 94 year old mother in law, my wife and I. My 2 ladies are EXTREMELY finicky and they both loved it. I put my 3 lb loaf in a 9 by 9 deep dish brownie glass pan. Baked 90 minutes at 375, topped with sugar free ketchup, baked another 10. Tented for ten minutes and served with green beans and fresh berries. DEFINITELY recommend this recipe. It was great and will be my new go to guilt free meatloaf. Thank you…
Jill
0Oh my gosh, this is awesome!! Desperately looking for something I could make, freeze, and pop out for lunch with a salad or raw veggies. This nails it. ? I was skeptical as I have always made my meatloaf with bread, but this is so moist and tender and the flavor is amazing. I used a muffin tin instead since I’m lousy at slicing accurately. Be sure to place a larger cookie sheet underneath. Yes, tins did fill with fat even though I used very lean. No problem. Let them sit for a few minutes then used two large spoons to remove and set on a rack. Will wrap and freeze when cooled. But do course I had to taste one. ?
Denise
0Can this be made in an air fryer? What temp and time if so? Also if I half the recipe what would be the time for both oven and airfyer
Maya | Wholesome Yum
0Hi Denise, It should work in an air fryer, but I haven’t tested to confirm the time. I haven’t cut the recipe in half to tell you a time either. I would recommend using a probe thermometer with either method (I use it in both my oven and my air fryer) to know when it’s done.
Barbara Willow
0Very good meatloaf. I used coconut aminos instead of Worcestershire and it was delicious. Only change I’d make next time is no salt as the aminos have enough for my taste. Served it with cauliflower mash, which paired perfectly.
Lynn
0Meatloaf at its finest. Thick and savory with the right amount of seasonings. Perfect during a rainy and chilly day in the midwest. Paired it with mash cauliflower and green beans. Leftovers for lunch at work will make co-workers jealous.
Heather
0Yikes this did not hold together well at all. I would highly recommend using both 1/2 c almond flour and 1/2 Parmesan cheese. Don’t know if that will do the trick but that’s what I’ll do next time. Almond flour alone will not do it. Trust me. I’m sure it tastes great (I’ll let you know as it’s in the oven right now) but it’s more like cooked and crumbled ground beef cooked in a loaf pan rather than meatloaf. I took it out of the oven after an hour and drained off the grease (which is prob the liquid some are referring to). I’ve always done that with non-keto meatloaf – it’s just the way it is. I put it back in the oven for another 20 minutes and hoping for the best.
Idaline
0Yes! This was a yummi recipe. I made it for my dads birthday and he loved it. He is the uber carb counter! If he approves. Its gold.
Del Gue
0Excellent Keto Meatloaf! I substituted 3 small tomatoes for the tomato paste since I had them on hand. This meat had a great texture and wonderful, flavorful, taste.
Susan W.
0We loved it! and so easy to prepare. Will definitely use this recipe again and share it too!
Char
0Made this tonight for dinner (with the Cauliflower Mac & Cheese) & it was REALLY REALLY good! I used pork rind breadcrumbs instead of the almond flour otherwise followed the recipe & directions to the letter. The cauliflower Mac & Cheese was also delish, I swear I could just eat that cheese sauce like soup, lol. Definitely adding both to my dinner rotation!
Janice Malsberry
0Best meatloaf I ever had. Being on a keto diet isn’t as bad as I thought it would be.
Cindy
0Love this recipe. Making it tonight for the 4th or 5th time. The flavorings are exactly what we enjoy and the texture is so tender and good. Great with mashed cauliflower and some roasted green vegetables.
Richard
0Foolproof! Easy to assemble, and cook, and eat!
Amanda
0Hello I want to make a 6 serving meatloaf do I cut each ingredient in half for example the recip calls for 2 lbs ground beef so I’ll use 1 lb ground beef which i know however the recipe calls for 1/2 cup almond flour in that case do I use 1/4 and half the rest of the ingredients as well?
Wholesome Yum D
0Hi Amanda, You can change the number of servings on the recipe card to get the correct amount of ingredients.
Barb
0This was delicious. Thank you so much for sharing. I never would have guessed it had almond flour as the substitute for bread crumbs or oats. I put bacon on top of the loaf before baking in the oven. So good & moist!
TY ?