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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
Nicole
0This recipe is great! I used ground turkey and almond flour instead, but wow…I’ve added this to my rotation of weekly recipes.
Tracey Walker
0This meatloaf is blooooooooming GORGEOUS!!!!!! I used almond flour. Only problem is that 3/4” slice isn’t enough!!!
Liz G
0My family loved this meatloaf. My 17 year old son said he was going to have only one slice, but then went back for thirds!! I guess he really liked it! I used almond flour and I found the texture to be just fine! No issues. This recipe is a keeper and I will be using it again (and again)!! Thank you!
Wendy Ellison
0Can this meatloaf be cooked in a crock pot?
Wholesome Yum M
0Hi Wendy, I’ve never tried this recipe in a crockpot before. Please let us know how it turns out if you decide to give it a try.
Christine
0Great mid week meal. Quick, easy, super moist. This will be a staple on our keto menu.
Denise n Nutton
0I made mine with bison meat and it came out super moist and tasty. It does however fall apart easily even after letting it cool for 25 min. Both husband and I loved it and I will definitely make it again.
Leie
0This is our favourite Keto Meatloaf recipe by far, have made it many times using mostly the almond meal but occasionally the flaxseed, we agree that the flaxseed version is really tasty but the almond flour one is just slightly yummier 🙂
GREGORY A DORN
0I’m a southern guy and my grandma and mom always crumbled up saltines in their meatloaf. I was a little reluctant to try, but to my surprise this recipe ROCKS! It was really good. I’ll will always cook my meatloaf to this recipe, and mine is kind of famous in the family! Thank you for the healthier alternative!
Carri
0I need to leave this review, because I know how important reading other people’s review are to me when deciding upon making a new recipe or not. It’s really important to read the input of others; especially seasoned cooks of which I do consider myself. Ok, I made this low carb meatloaf and it was terrible and I followed it to the t. I was surprised at how bad it turned out as I’ve made various versions of regular meatloaf for years (it’s my husband’s favorite thing) but this was not a good meatloaf. I think it came down to the 1/2 Cup of Flaxseed meal. It made the texture weird. The overall flavor was dull too (except the ketchup on top) Sorry Maya.
Dale Olstinske
0I’m with you on the Flaxseed, it can taste fishy. Try ground Pork Rind instead, no carbs, taste great.
Wholesome Yum M
0Hi Carri, I am sorry this recipe didn’t turn out as expected. The flaxseed behaves as a binder for the recipe and helps the meatloaf keep its shape. I actually prefer using almond meal for the best texture, but it does increase the carb count.
PETEGAY
0Maya, what would be the carb count if I use almond flour?
Wholesome Yum M
0Hi Petegay, I didn’t calculate the nutrition with almond flour, so I’m not sure. You can enter the recipe into an online recipe calculator for accurate nutrition with almond flour. Enjoy!
Valerie Greene
0Maya, I don’t have tomato paste. What can I substitute? Is heavy cream okay or is the tomato paste more for flavor than moistness.
Wholesome Yum M
0Hi Valerie, The tomato paste is for flavor. You can use sugar-free ketchup if you have that on hand.
Gigi
0I made this and it was great! Moist and very flavorful. I topped mine with sugar free barbecue sauce, and used almond flour. Thumbs up from my family!
Josh
0I like this recipe, but for the meat I use a pound of ground sweet Italian sausage and a pound of venison.
Shouna Vue
0Can I use muffin tins instead of a loaf pan? And what will the temperature be then? The same?
Wholesome Yum M
0Hi Shouna, Keep the temperature the same, but the overall cook time will change. I suggest using a thermometer to know when your mini meatloaves are cooked through.
Sandra Newton
0I really liked this meatloaf. It was delicious and came out rather juicy. Easy to make. Everyone loved it. For me the Italian seasoning was overpowering but everyone else loved it. I think the next time I make this and there will be a next time I am going to use Mrs Dash seasoning or Montreal steak seasoning. I used Almond flour because I had it on hand.
SusieHmMkr
0Hi, quick question in regards to the almond flour. I know there’s at least several kinds.. almond meal, almond flour, fine ground almond flour. I wondered what you recommend as I just bought a fine ground almond flour and was curious if I’d need to use less than the amount stated in the recipe. Thanks
Wholesome Yum M
0Hi Susie, Fine ground almond flour is perfect for all of my recipes! Use the amounts as listed in the recipe. Enjoy!
Lori M
0I am not a traditional meatloaf lover as I do not often appreciate Italian seasoning or catsup. But I learned so much from your notes and folks’ comments. Before starting low(er) carb, I liked a related dish in 3 flavor profiles that is missing from your line up – Salisbury Steak. The premise of spiced, extended ground meat bound with a egg is close to meatloaf but cooking time is greatly reduced when formed into oval patties. I particularly like that the mushroom and onions, then the steak patties, then the gravy can each be cooked sequentially in one pan and brought back together in the end. The binders and spices just need to work with the gravy ingredients. Either the traditional beef mushroom/onion gravy with a dairy finish or a brown Worchestershire gravy (which could be wonderful over mashed cauliflower) might do better with onion/garlic spices and certain extenders. While an Asian-flavored mix works sounds like it would well with crushed pork rinds and served over cauliflower rice. An Italian flavor profile is also easy to obtain. Please consider adapting this versatile old dish to low carb. I’ll be experimenting with my next ground beef purchase. Thank you for giving folks the benefit of your experience in low carb cooking.
Wholesome Yum M
0Hi Lori, Thank you! These are great suggestions. I’ll see what I can come up with.
Paula
0I gave the recipe a 5* but it didn’t slice well. Can you give some tips on how to get cleaner slices?
Wholesome Yum M
0Hi Paula, Using a serrated knife with a gentle back-and-forth portion, and waiting for the meatloaf to cool to warm (as opposed to hot), can help make cleaner slices. Glad you liked it otherwise!
Raychelle Neill
0I made this last night without the almond flour. My family said it was the best ever. 20 out of 10 per my picky eater!
Jennifer Theriot
0Excited to have found this and am making it tonight! I’m Keto, but not a fan of pork rinds, so happy to know almond flour is an ingredient. Do you think this could be made and baked in a cast iron skillet?
Wholesome Yum M
0Hi Jennifer, The cook time may vary with it being in a different sized vessel, but it can definitely be done in a cast-iron skillet.
April Leger
0This meatloaf was so tasty and moist! I didn’t have a loaf pan, so I just formed it into a loaf shape and cooked in a shallow roasting pan. It turned out perfect and held together fine. The coconut aminos gave it such great flavor. This will definitely be a staple at my house from now on.