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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!
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Instructions
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 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.
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Keto Meatloaf
486 Comments
Sher
0This was so easy and delicious! Such a good comfort food! My kids liked it too! Definitely making this often!! Thanks!!
Mark E Langley
0Can you use pork rinds rinds for binder?
Wholesome Yum
0Yes, Mark! Just substitute the same amount instead of flour.
Carolyn Sims
0I made this today for the first time. Followed the recipe except had to make a couple of changes. I did used the flax meal. I didn’t have any tomato paste so for moisture, I used two ounces of milk. Instead of garlic cloves, used garlic powder. I always add minced green bell peppers to my meatloafs. Baked for one hour. Let it set for fifteen minutes. It set really good and sliced very well. Wasn’t crumbly at all. My husband liked it. He is very picky! I will be using this recipe a lot.
Aleza Hyatt
0I love this recipe. I’ve made it a few times. The only adjustment I make is I use 1/2 a teaspoon of sea salt rather than 2 teaspoons.
Annabelle Ramirez
0I really liked it. I used 1lb meatloaf mix of meats + 1lb 85/15 ground beef. I cooked onions, bell peppers and garlic just long enough for them to become aromatic. I used a little less onion than stated but I did add onion powder. As to almond flour or flaxseed meal, I used both. I used 1/2 cup flaxmeal and 1/4 cup almond flour approximately. Came out firm enough to cut easily (I actually used my egg flipper (spatula) to cut the slices…aim it straight down tip of spatula aimed at top of meatloaf and cut, if that makes sense. It was nice and juicy also…thanks so much for sharing your recipe. Oh, i only had 1 fresh garlic clove…a pretty big one and then I added some garlic powder. So yummy served with turnip hashbrown and a few steamed and buttered asparagus spears.
Jennifer
0Best meatloaf I’ve ever made Keto or not.
Brandie Tate
0My family really liked this better than any meatloaf I had ever made before keto. Thank you 🙂
Diane C.
0Hello, I was wondering if this would freeze well after cooking and slicing? I’m trying to come up with ideas to make homemade “tv dinners” for my elderly mother that she could reheat in the microwave that are healthier than the store bought ones. Any ideas?
Thanks!
Kris
0I have made meat loaf muffins, easy to freeze and re-heat!
Maya | Wholesome Yum
0Hi Diane, Yes, you can definitely freeze slices! Great idea!
Cailah
0Honestly this meatloaf came out terrible. I followed the recipe exact and it came out slimy and tasteless. The meat thermometer read above 160 in the middle, so I know it was cooked through…. plus the meat was properly colored…but it was was so wet and even after letting it rest for 10 minutes it collapsed. I’m really surprised everyone loved this recipe… maybe something went wrong on my end but like I said I followed the recipe exactly.
Valerie Greene
0Cailah did you use 2lbs of hamburger?
Lee
0Really tasty recipe and loaf held together surprisingly well (used the flax meal option) when I took it out of the loaf pan. Didn’t have an Worcestershire sauce so subbed it with soy sauce and added a bit less salt to compensate and turned out great. Will definitely make again but I think I’ll pre-cook the onions and garlic a bit first to soften them up before adding them to the mix, they were just a bit firmer than I would have preferred in the cooked loaf. I appreciated the options for different low-carb flours included in the recipe! thanks for posting!
Cecilia
0Instead of topping the meatloaf with ketchup, can you use a sugar-free marinara sauce? Just wondering…
Thanks!
Maya | Wholesome Yum
0Hi Cecilia, Yes, you can do that!
Michelle
0It sounds delicious! I will be making it for supper, thank you.
Do you ever lose patience with all the questions about how to change the recipe? I’m pretty sure I would…That’s not even close to my recipe, but good luck to ya.
Maya | Wholesome Yum
0Thank you so much, Michelle! Haha, I like to try to help however I can. 🙂
Jessica
0So good! I used meatloaf mix (ground beef, pork and veal) and added a healthy dose of parsely. My wife LOVES meatloaf and this hit the spot for both of us! Thank you for this recipe!
JenV
0Loved it! Didn’t need the ketchup as far as I was concerned, had enough flavor and was nice and juicy. I used only 1.6lbs of 80/20 beef (all I had) and added maybe 1/2 Tbps ginger to the mix. Great idea to use ground flaxseed, too- would have never thought of that. Thanks for posting, we will make often.
Susan B
0I don’t happen to have any coconut flour on hand. Is it possible to substitute quinoa for the flour?
Maya | Wholesome Yum
0Hi Susan, This recipe doesn’t use any coconut flour (and I don’t recommend it for meatloaf, as it would make it very dry). This recipe uses either flax seed meal or almond flour. I haven’t tried quinoa, so not sure if that would work, but it would not be low carb, keto or paleo.
Old Hunter Woman
0I used 1lb elk burger & 1 lb beef burger. added 1small chopped zucchini, I used crushed pork rinds instead of the flour & spicy brown mustard for the topping..the meatloaf was really good!!
Anne
0Have you ever tried using ground Turkey? Wondering if it would be too dry?
Maya | Wholesome Yum
0Hi Anne, It should work fine with ground turkey. It might be slightly more dry than beef, but I don’t think it would be so dry that it’s not good.
John
0I recommend lining the loaf pan w/ plastic wrap and use it as a mold, then remove the molded meat to a flat pan so the loaf is free standing and you can glaze all sides instead of just the top.
Ray
0Tasted great! I added a little heavy cream and some feta cheese, and it’s amazing! Thank you!
April
0My kids gobbled this right up, it was so good! This recipe is definitely a keeper!
Molly Kumar
0Wow, this is so juicy and delicious. Loving the pro tips too.
Catherine
0Thank you for this recipe! I’m looking forward to trying it this week! Question: I only have glass loaf pans. Will that make a difference in the taste or timing of this recipe? I can get a metal loaf pan if necessary, but I wasn’t sure if that was needed. Thanks!
Maya | Wholesome Yum
0Hi Catherine, You can use a glass pan. The baking time might vary a bit, so use a thermometer to make sure it’s done.
Evelien Al
0Omg just made this and it was amazing!! Thanks so much for the recipe 🙂 I did add two teaspoons of sambal oelek aka spiciness to it, which definitely gave it an extra kick. And think the quality of the meat I used (organic, grass-fed) also made a huge difference.
Emmeline
0This looks delicious – I understand why your family liked it!
Anthony B
0Making this now on my smoker
Linda Wozniak
0Instead of flax seed meal or almond flour, I use crushed pork rinds to bind the meatloaf. Zero carbs. I also added many more veggies to my meatloaf; chopped celery, red, green, yellow pepper, scallions.
Maya | Wholesome Yum
0Sounds delicious. Thank you for sharing, Linda!
Thuy Nguyen
0Hi, what is the percentage of the ground beef? I like to use grass fed beef but I know that can be more tough. There is a Us Wellness Meat that is 55% lean I use. Any recommendations?
Maya | Wholesome Yum
0Hi Thuy, You can use any kind you like. I usually use either 80% or 85% lean, grass fed, and it doesn’t come out tough or dry.
Donna
0This looks really good! I have made a Keto meatloaf many times and instead of using almond flour, I used grated Parmesan cheese. It tastes treat, and works great as a binder and the meatloaf is pretty easy to cut. Also, I use Lipton Onion Soup Mix in mine instead of Italian seasonings and it is wonderful!
Judy
0Donna, I used to use the onion soup mix years ago in meatloaf, and it is really delicious. But look at the carbs it adds! That number isn’t for what’s in the packet, it’s just for 1/4 packet… The Italian seasoning adds nearly no carbs.
Cassandra
0I am new to the keto diet and this meatloaf has helped me along! It’s so good! I did do a substitute. I used ground turkey and ground deer meat in place of beef and left out the tomato paste. I didn’t have the tomato paste when I first made it. I also used almond flour. I am making it again today! Thank you for sharing this yummy dish!
Ed Jones
0I make this with Venison and to add a little more fat, I weave bacon around it and I also add some cheese, it makes a great tender meatloaf.
CSRW
0Great recipe.
Misty
0Really tasty, I used the ground flaxseed and it had a nice texture. I found it to be too salty however. I will omit the salt altogether next time. I think the Worcestershire sauce is salty enough.
Diana
0Thank you so much for this recipe! First time making meat loaf, it was so easy and delicious. I used almond flour. My husband, 1 year old and 3 year old loved it !
Carrie Schlee-hernandez
0I made this today with almond flour and I substituted sugar free ketchup for BBQ sauce. Yes this was a little crumbly but the flavor is fantastic!!! I paired this with my favorite mashed cauliflower recipe and I can’t tell it’s not the real thing!!
Kristen hanzlik
0Great recipe. It was delicious! We all loved it! I used flaxseed and baked a little longer to have a little drier consistency.
Kristie
0Loved the recipe, all I changed was using 1/2 Tbsp onion powder (husband hates onions, but he’ll tolerate the powder), and 1tsp garlic powder. I used the almond flour instead of the flaxmeal. And I know it’s not keto, but I did add 1 Tbsp regular ketchup to the top, but no more. Everyonehere loved it, and I’m the only one keto. Thanks.
Dona Baker
0Great recipe and mine turned out great. However, since I am keeping close track, I would appreciate a more precise serving size. One 3/4 inch thick slice could be many things. I could have a 3/4 inch slice that was 6 inches long or a 1inch by 1 inch slice that was still 3/4 inches thick. I say this because even though I made this full recipe I only baked some of it and froze the remainder. I couldn’t cut the meatloaf into even portions. Could you give me a serving size in ounces? Thank you.
Maya | Wholesome Yum
0Hi Dona, I’m glad you liked it. The serving size of a 3/4 inch thick slice is based on the pan size specified in the recipe, 9×5 inches, so the size of the slice is 5 inches long by 3/4 inches thick, and the width would be the height of the meatloaf you made. If you need a precise weight, you can definitely weigh that slice as well, or weigh the whole loaf and divide by the number of servings to get the weight of one serving.
Holly
0Hi! Would this work with coconut flour? How much?
Maya | Wholesome Yum
0Hi Holly, No, sorry that would make it too dense and dry.
Mary
0Can you use coconut flour?
Maya | Wholesome Yum
0Hi Mary, No, sorry, coconut flour would be too drying.
Lorena
0Hi! I would like to make this recipe using the muffin sheet. Have you tried it?
Maya | Wholesome Yum
0Hi Lorena, I haven’t, but it will definitely work. The baking time will be reduced a lot.
Tiffany
0Made this last night and it was amazing. Meatloaf is a big deal in the south and this recipe nailed it. Unfortunately I didn’t get 12 servings. I got roughly 8, I believe this was due to the fat cooking off. I used 73/27 beef because I am Keto and need the fat. I also drain midway through and baked an additional 10 minutes for texture reasons.
Maya | Wholesome Yum
0I am happy you liked the meatloaf, Tiffany! Thanks for stopping by!
Wayne
0Have you made this with Panko and how much would you use?
Maya | Wholesome Yum
0Hi Wayne, I haven’t. It wouldn’t be low carb, keto, paleo or gluten-free, if you are looking for it to be any of those. If you just want to make regular meatloaf, Panko breadcrumbs will work fine.
Diane
0Delicious and moist. Thank you for this great recipe.
Maya | Wholesome Yum
0I am so glad to hear that, Diane! Thank you!
Heather Helton
0Can you use keto breadcrumbs?
Wholesome Yum M
0Hi Heather, Yes.
Audrey
0Can crushed pork rinds be used instead of almond flour? If so, how much would you recommend?
Maya | Wholesome Yum
0Hi Audrey, Yes, you can use the same amount.
CToth
0A++ Excellent, followed your recipe exactly. I used flaxseed, held together beautifully. Absolutely delicious
Thank you
Maya | Wholesome Yum
0I am so happy you liked the meatloaf! Have a great day!
Rosetta Joyner
0Excellent recipe! I love the taste!!!
Maya | Wholesome Yum
0I am so happy to hear that, Rosetta! Thank you!
Vickie Mauro
0I love this recipe! I use this recipe all the time!
Maya | Wholesome Yum
0I am so happy you liked the meatloaf, Vickie! Please come back soon!
Jenna Gibson
0This meatloaf is so good!! My kids and I loved it!
Maya | Wholesome Yum
0I am so happy you and your family liked the meatloaf, Jenna! Thanks for stopping by!
Lori
0Amazing meatloaf. I made it about 3 weeks ago for the 1st times. Even my picky 13 yo son loved it. In fact, he asked me to make it again for dinner tonight, on the way home from school today. The key is to not over mix it. Also I like mine a little crispy on the outside, so I added 6 min cooking time to give it just a touch of crispiness (no mushy meatloaf for me). And I used almond flour. Truly turned out perfect & was easy to slice & serve. Made exactly 12 servings. I actually divided mine into 2 regular size loaf pans.
Maya | Wholesome Yum
0I love to hear that, Lori! Thanks for stopping by!
Lori
0This meatloaf was awesome! I made it about 3 weeks ago. Even my (picky eater) 13 yo son loved it. In fact, he asked me on the way home from school if I’d make it for dinner tonight. The key is to not over mix it. It made 12 equal servings. I divided mine into 2 regular size loaf pans. Also cooked it about 6 min longer to add a crispy layer to the outside, which also kept it from falling apart.
Maya | Wholesome Yum
0I am so happy you and your son liked it, Lori! Please come back soon!