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Free Printable: Low Carb & Keto Food List
Get It NowCold weather has never been my friend: We’re into February, and all I can think about is counting down the days until summer produce and sandals. I can’t exactly escape the cold living in Minnesota, though. If it has to happen, bring on the low carb comfort food. In addition to the classic low carb soups and keto casseroles, a low carb keto meatloaf recipe definitely makes the list. (Plus, it happens to be a paleo meatloaf as well.
Is Meatloaf Keto?
Some meatloaf recipes may be keto, but most traditional ones are not because they include higher-carb ingredients such as milk, bread crumbs, and ketchup. The good news is that you can easily adapt meatloaf to make it low carb!
Why You’ll Love This Keto Meatloaf Recipe
- Rich, savory flavor
- Moist and tender texture
- Uses basic ingredients
- Only 3g net carbs per slice
- Creates a naturally low carb, gluten-free, and paleo meatloaf
- Healthy family-friendly dinner
This keto friendly meatloaf has all the savory flavor you might miss in the traditional dish, all thanks to a few low carb ingredient swaps. Instead of bread crumbs, this dish uses Wholesome Yum Almond Flour for the best taste and texture. With a fine grind, it bakes up a perfect homestyle loaf — without the crazy carb count!
Get The Best Almond Flour For This Recipe Here
Ingredients & Substitutions
This section explains how to choose the best ingredients for easy keto meatloaf, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Ground Beef – I prefer 85/15 beef, because it’s not too lean or too fatty. 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 meatloaf. I order my grass-fed ground beef from here, but any 85/15 ground beef will work great. You could also use ground turkey for a keto turkey meatloaf, if you prefer.
- Wholesome Yum Almond Flour – Keto meatloaf with almond flour bakes up so moist — and this one has a grind so fine, it bakes and tastes just like breadcrumbs.
- Onion – Finely diced for classic flavor. Fresh onion is best, but onion powder should also work.
- Garlic – I use minced garlic for freshest flavor, but jarred garlic also works for convenience. Substitute 1 teaspoon garlic powder if that’s all you have.
- Tomato Paste – Another classic ingredient that makes an old fashioned low carb meatloaf. It’s very concentrated so we only need a little bit. Don’t confuse this with tomato sauce, which is less potent in flavor and more runny.
- Worcestershire Sauce – This does add a small amount of sugar, but because it’s such a small amount for a whole loaf, it doesn’t change the carb count per serving much. You can omit it, but I recommend keeping it for flavor. Substitute coconut aminos for a cleaner or paleo meatloaf option.
- Eggs – Use whole, large eggs.
- Italian Seasoning – Use store-bought or make homemade Italian seasoning in minutes.
- Sea Salt & Black Pepper
- Sugar-Free Ketchup – Use a store-bought variety (this one is my favorite with clean ingredients), or make keto ketchup at home.
UPGRADE IDEA: Make it bacon wrapped keto meatloaf! This keto turkey meatloaf recipe is wrapped in bacon, but you could do the same for the beef meatloaf recipe here.
Binding Options
Any good meatloaf needs a binder to keep it from falling apart. Many low carb meatloaf recipes are made with either almond flour or coconut flour. Since I first began my low carb diet journey many years ago, I’ve experimented with multiple low carb substitutes for bread crumbs in meatloaf, and here are my findings:
- Almond Flour – My favorite way to make this keto meatloaf recipe is with almond flour, which is why it’s the default on the recipe card below. I find that it creates the best texture. The right amount for this recipe is 1/2 cup, or 2/3 cup for a more sturdy, but less tender loaf.
- Coconut Flour – I don’t generally 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 – Pork rinds are a popular keto replacement for breadcrumbs in many recipes, because they are naturally crunchy and 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 pork rinds by pulsing them in a blender or food processor, or buy these that are already crushed for you.
- Flaxseed Meal – I originally used golden flaxseed meal as my low carb meatloaf binder, because I figured it helps keep baked goods together, so it would do the same for a meatloaf. It also happens to be the lowest in net carbs. However, it’s no longer my preference, because the texture turns out slightly gummy. If you do choose to use flax, use the same amount as you would almond flour.
- Parmesan Cheese – Meatloaf comes out too dense if using only parmesan as the binder, but you could replace half of the almond flour with parmesan, which does make it more sturdy.
How To Make Keto Meatloaf
This section shows how to make low carb meatloaf, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix ingredients. In a large bowl, combine all ingredients except meat and ketchup.
TIP: If you prefer your paleo meatloaf to be more sturdy, increase the almond flour (or other binder) amount to 2/3 cup. This makes it a bit less tender, but easier to cut without crumbling. I think it’s delicious both ways!
- Add beef. Add meat and mix until fully incorporated. Be careful not to overmix.
- Bake. Transfer the meat mixture to baking dish, form into a loaf shape, and bake for 30 minutes.
- Brush. If using ketchup, brush ketchup on top of the partially cooked meatloaf keto recipe.
TIP: Want a super shiny glaze? Brush the ketchup on when the meatloaf is completely finished baking, instead of part-way through baking. Both ways are delicious!
- Bake again. Return to the oven and bake until cooked through. The internal temperature should reach at least 160 degrees F.
- Rest. Allow the old fashioned low carb meatloaf to rest for 10 minutes before slicing. Garnish with fresh parsley.
Tips For The Best Low Carb Meatloaf
- Don’t overwork the meat. Avoid overworking the meat when mixing the ingredients, too. Doing so can make the loaf more prone to falling apart. It may also affect the taste and texture. This pretty much applies to any recipe that uses ground beef.
- Taste test. I’ve tested this low carb meatloaf recipe extensively, but everyone’s palate is a little different. 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.
- Choose a loaf pan or sheet pan intentionally. I originally made this keto meatloaf recipe in a loaf pan, but now prefer it on a sheet pan. Although a loaf pan does a better job of locking in moisture (because the meat “steams” in there a bit–some people compare this to a school cafeteria experience), a sheet pan creates offers more surface area on the loaf for browning and caramelization.
- Don’t pack the meat. If you decide to use a loaf pan, don’t pack the meat mixture into it too firmly, which can lead to a result that’s tough, dense, or mushy. Instead, pat gently.
- Don’t overcook. A popular recommendation is to cook meat to 165 degrees F, but because the internal temperature continues to rise as the meatloaf rests (see next tip!), the end result will be too dry if you wait for it to reach 165 degrees while still in the oven. The best way to know that your meatloaf is done is to use a meat thermometer to confirm that it reaches 160 degrees F. A probe thermometer, which will beep when the set temperature is reached, is even better.
- Let it rest. After baking, it’s important to let your low carb meatloaf rest for at least 10 minutes (tented with foil) before slicing. This helps to seal in the juices (so it’s not dry) and also makes it easier to slice. The internal temperature will rise another 5 degrees while resting.
- Cut correctly. Just a quick word of warning – low carb meatloaf is very tender. Don’t skip the resting step, and cut carefully using a sharp serrated bread knife, not a chef’s knife.
Storage Instructions
- Make ahead: You can easily make this keto meatloaf in advance! If you’ll be eating it within a few days, it stores just fine uncooked in the fridge. Cover the surface very tightly with plastic so that the meat doesn’t oxidize. Otherwise, you can freeze it for longer.
- Store after cooking: Store leftovers in an airtight container in the fridge for 2-3 days.
- Meal prep: Portion out into individual serving containers with some mashed cauliflower for ready-to-heat lunches.
- Reheat: Heat meatloaf in the microwave or 350 degree F oven until warmed through.
- Freeze: Wrap individual meatloaf slices tightly and transfer to a freezer-safe bag or container. Store for 3-4 months.
What To Serve With Keto Meatloaf
Since this low carb meatloaf recipe is one of our family favorites, I figured I had to share it for all the rest of you hearty food lovers. For all those “meat and potatoes” guys and gals, this dish is where it’s at. But since potatoes are not keto friendly, try these healthier low carb side dishes with your keto meatloaf instead:
More Keto Comfort Food Recipes
Don’t stop at this homestyle recipe for keto meatloaf… keep the comfort food cooking with these dishes:
Find 100 more easy keto comfort food recipes in my Easy Keto Carboholics’ Cookbook!
Tools To Make Low Carb Meatloaf
- Loaf Pan – The best pan for classic moist meatloaf.
- Baking Dish – If you prefer more caramelization and less moisture in your meatloaf, use this pan instead.
- Probe Thermometer – My favorite way to get the meatloaf to the perfect temperature. Just set it to 160 degrees F and it will beep when it’s ready!
Keto Paleo Meatloaf Recipe
Keto Meatloaf Recipe (Low Carb, Easy, Tender!)
This low carb keto meatloaf recipe is EASY to make, using common ingredients, quick prep, and a simple glaze. Tender and juicy every time!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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 meat and ketchup, and mix. Then add meat and mix until fully incorporated. Avoid overmixing.
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Transfer the mixture into a 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 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. Cut carefully using a serrated bread knife (not a chef's knife).
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Recipe Notes
Serving size: 1 3/4″-thick slice
- You can increase almond flour to 2/3 cup for a more sturdy, but less tender,meatloaf.
- Nutrition info does not include ketchup, which will vary by brand and is optional. I used homemade sugar-free ketchup.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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390 Comments
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.
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.
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.
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.
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!
Ralph
0I pretty much stuck to this recipe, used the almond flour . . . I did add finely diced celery and bell pepper (about 1/2 cup of each). Instead of 2 lbs of ground beef, I used 1 lb and 1 lb of ground pork. I lined the baking dish with bacon for the meatloaf to rest on. I am an unscrupulous modifier of recipes —- and I love me some bacon.
Joy
0So delicious! I used lupin flour in place of the flax or almond and it had the best texture! I also threw in a handful of crumbled bacon. Wowzers…I’ll be making this again and again!
Kelly
0Ooohhh, I didn’t think to use lupin flour. I’m going to try that.
Renata Riechelmann
0What size baking pan should I use? Thanks!
Wholesome Yum D
0Hi Renata, You will want to use a 9×13 baking dish.
Kevin
0I used carbquick instead of the flax or almond flour. Other than that, I followed the recipe as posted for ingredients. However, instead of baking, I cooked this in my pellet smoker at 225 until it reached 160 internal temp. Best meatloaf I’ve ever had.
Kaci
0This was so good! Great flavor! Will definitely make it again. Husband approved.
Celeste
0Hi! I just subscribed to your site but in attempting to set up an account, I was asked for a credit card. So I came back here hoping to print out this lovely recipe. Can you please tell me where the print button is located, to print out a copy of the recipe?
Wholesome Yum D
0Hi Celeste, The print button is located at the top of the ingredients list.
Edd
0Made as is, had texture issues. Was better to use breadcrumbs made from dried out Aldi Keto bread. Happy to have meatloaf again.
S Scott
0I’m sad to report that this was a huge flop for us. Ok flavor, bad texture. I went with the flax seed option and it turned out slimey. Should have known, I have been cooking and baking with alternative ingredients for a long time and know that it’s a gooey binder. Next time I will stick with the almond flour and maybe a little cream.
Wholesome Yum M
0Hi S Scott, Sorry this recipe didn’t turn out as expected. The flax and eggs work together to bind this recipe, but almond flour will work great too if you don’t care for the texture of flax.
Tommy
0Thank you for sharing you recipe. I knew before trying this recipe that it would be a bit granular in texture. Almond flour will do that. I also ground 1/2 a pound of bacon and added it to this recipe. I used a a tsp of onion powder was well. For the sauce i combined sugar free ketchup, white vinegar two tsp of stevia and a couple of drops liquid smoke. I Brushed on the sauce every 10 min for the last 30 min. I cooked it to 150 internal.
LaToya
0Came out very dry and crumbly…measured exactly. Only mixed as much as needed to combine ingredients. I think its the almond flour (I’m not a fan of it anyway). Might be better with flaxseed meal but I didn’t have any on hand.
Wholesome Yum M
0Hi LaToya, Sorry this recipe didn’t turn out as expected. The flaxseed meal helps to bind this recipe together for clean slicing. If you decide to try the recipe again, I suggest using flax seed meal in place of the almond flour.
Trista
0Best meatloaf ever!!!
Holly
0Delicious! I was skeptical but it’s very, very good. I used ground flaxseed & 96% lean ground beef. It’s definitely getting a spot on my regular meal rotation. Thank you!
Rhiannon Planz
0I tried this with the flaxseed it was delicious
Bryan Ouimet
0Hi. Just wondering how lean of beef do you use? 85% I’m thinking.
Wholesome Yum M
0Hi Bryan, Yes, 85% ground beef! Enjoy.
Lisa Breninger
0The first time I made this recipe I used almond flour and it was super good, everyone loved it. The second time I used the flax seed meal and I would not recommend that. Made it almost seem like the meat wasn’t quite cooked, even after I put it in for longer. It was thoroughly cooked. It felt a little slimy. Make it with the almond meal and you wont regret it. You have many great recipes on your site!
Katherine
0This was amazing!! So juicy and moist, not crumbly at all!!
Beth Tozer
0I have tried a lot of your recipes which have been great but this meatloaf recipe was not one of my favourites. I followed the recipe exactly and it smelled good but when u went to eat it there was a bitter taste. The only thing I can think of is that it was the almond flour that caused it. Very disappointing.
Wholesome Yum M
0Hi Beth, Sorry this recipe didn’t turn out as expected. What kind of almond flour did you use? I always recommend super fine ground blanched almond flour, which has no bitterness. If your almond flour had skins, then it could make the recipe very bitter. The only other thing I can think of that could be responsible for bitterness is if one of your ingredients was starting to go bad.
Linda Gilreath
0can you use 1lb ground meat and 1 lb ground pork?
Wholesome Yum M
0Hi Linda, Yes that will work just fine. Enjoy!
Monica Sharp
0I can’t imagine that this recipe is for 12 servings, is that correct?
Wholesome Yum M
0Hi Monica, Yes, this recipe makes 12 servings. Of course, you can have more than 1 serving, but the nutrition will change.
Tanya
0If I freeze, do I cook it first or freeze raw? And how long do I cook?
Wholesome Yum D
0Hi Tanya, Yes, you freeze the meatloaf raw. You then bake for 30 minutes, spread the ketchup on top and bake for 25-45 more minutes or until the internal temperature reaches 160 degrees F.
Scott w
0The meatloaf came out perfect on my second attempt. I follow the recipe exactly, but added 1 and 1/2 cups of crushed pork rinds.
The serving size listed here says it’s 1 and 3/4 in per serving. But it also says this serves 12. My loaf did not turn out to be 18 in long.
Doesn’t matter though it tastes wonderful.
Natalie
0Absolutely a ROCK STAR recipe!!! I did use the Almond Flour because it’s what I had. And as a diabetic, I alleviated the tomato paste mixed into the meat to lessen the sugar content. But, I have unsweetened ketchup so it worked out perfect! Oh and I used a pound of minced veal and a pound of minced grass-fed beef because that’s also what I had in house. I have to say… the best meatloaf I have ever eaten, hands down! You could not tell the difference with the almond flour and not having any oats in the loaf (which is our family traditional). Shared half the loaf with my 71 year old neighbor and she LOVED IT! YUM! YUM! YUM!
Jessica Monroe
0This recipe is delicious! Question does this recipe freeze well? Or could you cut the recipe in half? TIA
Wholesome Yum M
0Hi Jessica, You can freeze this recipe, but it may crumble a bit once it’s reheated. To avoid this, you can half the recipe. Enjoy!
Amy
0I have enjoyed this recipe so much. I use the almond flour, and I added green bell pepper to mine. Thanks for sharing!
You got a good cabbage recipe to go with it?
Wholesome Yum M
0Hi Amy, So glad you enjoyed the recipe! How about this cabbage dish to accompany it: Southern Fried Cabbage.
Lindsey
0I love my mother’s meatloaf recipe, but it includes tomato paste, canned tomatoes and ketchup, so on keto I had to try this recipe instead but I was not hopeful it would be as good. Well, I found out that this recipe is actually even better!! It’s full of flavor and Doesn’t even need ketchup! This is now on my frequent meal rotations, thank you!