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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
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!
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.
Kelly
0Ooohhh, I didn’t think to use lupin flour. I’m going to try that.
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.
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.
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.
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.