Make this keto-friendly Low Carb Meatloaf recipe for tender and juicy meatloaf every time!
Using ground beef, seasonings, parmesan cheese and almond flour, this meatloaf is not only easy to make but super moist, delicious and sugar free!
If you follow a low carb eating style, give this keto staple a try!
Better Keto Meatloaf Recipe!
- Modify this versatile low carb meatloaf using ground turkey, tweak the seasonings, or even serve it stuffed!
- This recipe uses budget friendly ingredients for the perfect, large family dinner option.
- Prep this recipe ahead of time for an easy and hearty dinner on busy weeknights.
Low Carb Meatloaf Ingredients
Ground Beef: Choose ground beef with a ratio of lean meat to fat of 70/30 or 90/10 for a juicy meatloaf with a crispy exterior. Plus it is also more budget friendly! Ground pork and turkey are good additions, but have less fat so will produce a meatloaf that is a bit more dense and dry.
To Bind It Together: Use an egg and almond flour as the binding ingredients for a healthy meatloaf that is low carb and keto friendly!
For Flavor: This recipe uses onion and garlic for the aromatics, with a simple combination of Italian seasoning, fresh parsley, salt and pepper. The parmesan cheese adds a zesty touch, and the topping made with low carb tomato sauce and Swerve brown sugar, is a delight!
Variations : As long as it stays within the keto list of ingredients, anything goes. Spice it up with southwest seasoning, or something more subtle like this garlic herb blend. Or stuff the meatloaf with shredded cheese, bacon bits, diced bell peppers, even jalapenos! Try replacing 1 tablespoon of olive oil with 2 tablespoons of bacon fat for extra moisture and a salty, savory bacon flavor!
How to Make Keto Meatloaf!
- Sauté onion and garlic in oil until translucent. Let cool completely.
- Mix remaining ingredients (except topping) in a large bowl. Shape meat mixture into a loaf.
- Bake meatloaf for 30 minutes, uncovered.
- Whisk together the tomato sauce and Swerve. Brush over semi-cooked meatloaf, then bake until a meat thermometer reads 160˚F.
Ways To Serve Meatloaf
Meatloaf goes with anything, and keeping it low carb is easy! Serve with collard greens, cheesy broccoli, or mashed cauliflower. Add a bright salad or low carb coleslaw for a tasty meal.
Why not divide meatloaf mix into mini-loaf pans or muffin tins, for individual workday lunches? Pack along with zoodles or a fresh cucumber feta salad to keep you energized all day long!
Slice leftover meatloaf and serve in a wrap or between slices of cloud bread for a delicious low carb sandwich. Or repurpose leftovers in a tasty Shepherd’s pie or in soup?
Storing Low Carb Meatloaf
Refrigerate cooled meatloaf in an airtight container for up to 6 days. Freeze mini-loaves or individual slices in small freezer bags, with the date labeled on the outside, for about 6 months.
Reheat meatloaf quickly in the microwave. Heat covered with foil in the oven, or even under the broiler for 5 minutes.
More Low Carb Ground Beef Recipes!
Have you tried this Low Carb Meatloaf recipe? Leave a comment and rating below!
Low Carb Meatloaf
Equipment
Ingredients
Meatloaf
- 1 tablespoon olive oil
- ½ small onion diced
- 2 cloves garlic minced
- 1 ½ pounds lean ground beef
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons fresh parsley
- 1 large egg
- ¼ cup shredded parmesan cheese
- ¼ cup almond flour
Topping
- ⅓ cup low carb tomato sauce
- 1 tablespoon swerve brown sugar
Instructions
- Preheat oven to 400°F. Line a small pan with parchment paper, or foil. Spray with cooking spray.
- In a skillet, cook onion and garlic in olive oil until tender. Cool completely.
- Combine all meatloaf ingredients in a bowl and mix well.
- Form into a 3″x8″ loaf and place on prepared pan.
- Bake 30 minutes uncovered. Top with topping and bake an additional 30-40 minutes or until loaf reaches 160°F.
- Rest for 5-10 minutes prior to serving.
Notes
- Try this optional keto-style meatloaf glaze! Heat 1 cup of sugar-free balsamic vinegar, 1 tablespoon of low or no sugar tomato paste, and 2 tablespoons of sugar-free maple syrup. Simmer until the glaze is thickened and brush over the meatloaf before the second bake.
- Cool meatloaf up to 10 minutes before removing and slicing.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Love this recipe!
So happy to hear that Melissa! We sure love it too!
This was pleasantly good! I was really not expecting it to be so tasty. I did however use Rao’s sauce on top. About a cup. However most of that went to the sides of the dish. So there wasn’t much on top of the meatloaf at all when i cut two small pieces. It’s a keeper.
I am so happy to hear you loved this recipe Karen!