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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
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!
Jamie
0I’ve been looking for a recipe for years and years and I finally found it!! Absolutely amazing flavor, I used almond flour.
Susan
0Well….I made this meatloaf today and it was one of the most delicious meatloafs I’ve ever had! Very flavorful and moist. I used hamburger and turkey and 1/2 and 1/2 almond flour and 0 net carb bread crumbs and a little parmesan cheese. Other than that I followed the recipe. Yum!!!
teri
0AHHHHHmazing!
I used 1/2 and 1/2 flax meal & almond meal and only 4 cloves of garlic. This was the best we’ve ever had!
I shared some with my mom who, BTW, is the best cook in the world, and she asked for the recipe, saying it was the best she had ever tasted!
Thank you for sharing your fantastic recipe!
Candi
0We loved this recipe! I used lean ground beef and there was still quite a bit of grease that cooked out. I spooned most of it out, but was wondering if that was normal?
Wholesome Yum M
0Hi Candi, That’s not abnormal for a bit of grease and meat juices to seep out of your meatloaf. Just pour off what you can. Enjoy!
Lora
0First time making Keto meatloaf, just started the keto way of eating.
Didn’t like the taste and it really needed a type of ketchup!!
Maya | Wholesome Yum
0Hi Lora, Sorry to hear you didn’t like the taste. Did you miss a step? This recipe does have ketchup.
Poelstra Brenda
0Do you think I could use pecan meal instead of the almond flour?
Wholesome Yum M
0Hi Poelstra, Yes, that would work. Enjoy!
Carrie Campos
0I love this meatloaf and have made it several times. The only change that I make is to sub 1/3 cup fresh grated Parmesan for the 1/3 cup of flax seed. It turns out beautifully every time. Thanks for the recipe!!
Angela
0This meatloaf is delicious! Tonight was the first time I included tomato paste because all the previous times I made it, I didn’t have any on hand so I subbed in sugar free ketchup. It was always good that way but tonight, after using the 3 oz of tomato paste, it was soooooo good. My husband said it was the best meatloaf I’ve ever made and I have tried a LOT of different recipes.
I used half ground turkey and half ground beef and it was still plenty moist. And I used almond flour and was careful not to overmix it, which definitely does make a difference.
Thanks for this wonderful recipe!
Rick R.
0I followed this recipe to a tee and used the golden flaxseed, I’m sorry to say, it was awful, it had a slimy texture and tasted nothing like meatloaf.
Maya | Wholesome Yum
0Hi Rick, Sorry to hear you didn’t like the flaxseed version, you may prefer the almond flour one if the texture of flax isn’t to your liking.
Dede
0Love this meatloaf so much!! I added some green peppers to and for some extra crunch. We make this a few times a month now. Highly recommend using the almond flour.
Christine Byers
0This recipe is great for the days when I have to work in the evening. I make it in the morning and then my family just has to pop it into the oven and they have a great home made meal.
Krystin
0I was so excited for this all day but it tastes like pure flax so I am quite sad! It’s not very enjoyable for my household unfortunately. Would try again without the flax. The texture is great. Very moist.
Wholesome Yum M
0Hi Krystin, The recipe will work without the flax, but you will get a different texture. The flax provides a lot of texture and stability to the recipe.
Karen B
0LOVED the flavor, and followed the suggestion to substitute flour for the flaxseed (used 1/4 c. each of lupin and fine almond flours). Waited every minute of the 10-minute set time, though, and still had meatloaf crumble instead of meatloaf slices.
Going to try the smashed pork rind suggestion next time, then the muffin tin, single-serving suggestion the time after that — because, oh yeah, this was an awesome main dish!
Sherri
0Is the 3 oz of tomato paste by weight, or fluid ounces? Tomato paste is sold by fl. oz., but I usually see it measured by tablespoons in recipes. When I tried the metric conversion, a bunch of the measurements switched from volume to weight (ie salt), so that didn’t help answer the tomato paste question:) LMK Thanks
Maya | Wholesome Yum
0Hi Sherri, Tomato paste is measured by weight. The cans I use say “6 oz” (this recipe uses half), and I checked several other brands, which also say the same.
Gayle
0I really liked using the flax meal instead of almond flour. I used Venison and grass fed beef. Everyone loved the recipe. I will be making this again soon!
Kimberly
0Excellent recipe. Normally we do the stella style meatloaf, however this one beats it hands down. Thank you so much for sharing. This is a keeper in our house!
Tobi Bialeck
0So my boyfriend & I decided to attempt this recipe & we followed it to a T. The taste is not like regular meatloaf & I think needs less tomato paste & possibly some sort of sweet ingredient. I also think the amount of garlic is overpowering.
Wholesome Yum M
0Hi Tobi, I am sorry this recipe didn’t suit your tastes. Meatloaf a very versatile recipe, so feel free to adjust the seasonings to meet your personal preferences.
Gary P
0ok, so i like meatloaf and tried other recipes including mother-in law’s.
This is THE BEST I have ever tried. The only things I changed was to add some fresh chopped parsely to the mix and added some of the tomato paste to the ketchup alonf with topping it of with some shredded chedder cheese half way through when you add the ketchup. WOW
Veronica Stankovich
0I let it rest for 15 minutes and it fell al the way apart. Any reasons this may have happened?
Wholesome Yum M
0Hi Veronica, Overworking the raw ground meat can cause the finished meatloaf to fall apart. Try to only work the meat enough to combine ingredients.
Bill D
0This was the best meatloaf I ever had. Absolutely delicious!