This keto meatloaf is just as juicy and flavorful as the traditional one you've always loved. Almond flour and Parmesan add flavor and keep the juices in, and the delicious glaze is made with unsweetened ketchup.
I'm a lazy cook, always looking for simple, low-effort recipes. Meatloaf is perfect for me. After years of tweaking and experimenting, I have developed the perfect recipe. Simply combine the ingredients in a bowl, shape them into a loaf, glaze, and bake for 50-60 minutes. This keto meatloaf is flavorful, juicy, and just as good as traditional recipes.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Ground beef: I use lean ground beef - 85% lean and 15% fat. I don't recommend using extra-lean ground beef.
- Almond flour: I use superfine almond flour. While not as absorbent as breadcrumbs, almond flour helps absorb the juices, keeping them inside the meatloaf.
- Parmesan: The Parmesan adds flavor and helps absorb juices.
- Unsweetened ketchup: I use the Primal Kitchen brand.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the meatloaf ingredients in a bowl. Shape the mixture into a loaf and place it on a foil-lined rimmed baking sheet. It's helpful to use a small loaf pan (8 X 4 inches) lined with plastic wrap to shape the meat mixture and then transfer the meatloaf to the baking sheet.
Brush the top of the loaf with ketchup.
Bake it until cooked through, for 50-60 minutes at 350°F. Let it rest for 15 minutes before slicing and serving.
Excellent recipe, thank you for sharing - much better than any meatloaf we've ever had. Made it as written and making another tomorrow as this is so good it will be gone tonight!
Dawn
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Excellent recipe, thank you for sharing - much better than any meatloaf we've ever had. Made it as written and making another tomorrow as this is so good it will be gone tonight!Recipe Tips
- Handle the mixture lightly. One of the most important things you can do to keep your keto meatloaf tender and fluffy (not a brick!) is to handle it lightly. Mix just until everything is incorporated, and when you shape it into a loaf, be gentle.
- Don't go too lean. I use lean (85/15) ground beef. This is the leanest you should go. An 80/20 blend is even better. You should avoid extra-lean ground beef.
- Don't use a loaf pan. It's helpful to use a loaf pan to shape the meatloaf, but you should bake it on a large, rimmed baking sheet so the outside can crisp up. If you bake it in a loaf pan, it will bake inside its own juices and won't crisp up.
- Foil is better. I tried making this recipe with a foil-lined pan and a parchment-lined pan. The meatloaf turns out much better when the pan is lined with foil, likely due to better heat distribution.
Recipe FAQs
I tried baking the meatloaf for 40 minutes at 400°F and for 50 minutes at 350°F. The latter produced juicier meatloaf. Ovens vary, so the best way to make sure the meatloaf is cooked through is to use an instant-read thermometer, aiming for an internal temperature of 160°F.
Letting it rest for 15 minutes helps the juices redistribute and settle. It's never a good idea to cut into a meatloaf as soon as it emerges from the oven.
This is one of those dishes that gets better the next day. You can keep it in an airtight container in the fridge for up to four days. Reheat the leftovers covered in the microwave, or - even better - slice and pan-fry the slices in olive oil.
You can also enjoy the leftovers cold. I sometimes make a plate of them for lunch the next day with Dijon mustard, sriracha mayo, fresh-cut veggies, and quick pickles (or pickled red onions).
Yes. You can cool the meatloaf completely and then wrap it in cling wrap, followed by foil. Alternatively, slice the cooled meatloaf and freeze the slices in freezer bags. You can freeze it for up to three months and thaw it overnight in the fridge before reheating.
Serving Suggestions
Just like any meatloaf, keto meatloaf is a wonderfully versatile main course that goes with any side dish you could possibly think of.
You basically have two approaches when it comes to selecting sides. Serve this comfort food with other comfort foods such as mashed cauliflower, loaded mashed cauliflower, or creamed spinach.
Or serve it with a light side dish such as an arugula salad, creamy cucumber salad, sautéed green beans, or steamed broccoli. It depends on your mood!
Recipe Card
Juicy Keto Meatloaf
Video
Ingredients
- 1 large egg
- 2 teaspoons Diamond Crystal kosher salt - or 1 teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon dried thyme
- 2 pounds lean ground beef - 85/15; not leaner
- ½ cup superfine almond flour - 2 ounces
- ½ cup Parmesan - grated
- ¼ cup unsweetened ketchup
Instructions
- Preheat the oven to 350°F. Line a rimmed sheet pan with foil.
- In a large bowl, whisk the egg, salt, pepper, garlic powder, onion powder, and thyme.
- Add the ground beef, almond flour, and Parmesan. Gently mix, just until uniform. For a fluffy meatloaf, handle the mixture lightly.
- Shape the mixture into a rectangular loaf. To help shape it, you can pack it into a plastic wrap-lined small loaf pan (8 X 4 inches) and then transfer it to the prepared baking sheet (see notes below).
- Brush the meatloaf with ketchup.
- Bake the meatloaf until its center registers 160°F, 50-60 minutes.
- Rest the meatloaf for 15 minutes before slicing and serving.
Notes
- Don't use a loaf pan. While a loaf pan helps shape the meatloaf, it's best to transfer it to a large, rimmed baking sheet when it's time to bake, so the outside can crisp up. If you bake it in the loaf pan, it will bake inside its own juices and won't crisp up.
- Foil is better. I tried making this recipe with a foil-lined pan and a parchment-lined pan. The meatloaf turns out much better when the pan is lined with foil, likely due to better heat distribution.
- Leftovers: This is one of those dishes that gets better the next day. You can keep it in an airtight container in the fridge for up to four days. Reheat the leftovers covered in the microwave, or - even better - slice and pan-fry the slices in olive oil. You can also enjoy the leftovers cold.
- Freezing instructions: Cool the meatloaf completely and then wrap it in cling wrap, followed by foil. Alternatively, slice the cooled meatloaf and freeze the slices in freezer bags. You can freeze it for up to three months and thaw it overnight in the fridge before reheating.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Geri says
I have been making meat loaf for 40 years. All the recipes I've tried were awful! I refuse to put breadcrumbs in my meatloaf. I gave up until I saw this one. I use almond flour alot. Wow! Delicious! Moist! Doesn't fall apart! The only changes I made was 2 eggs and no thyme. Serve it 2x a month now! Thank you!!
Vered DeLeeuw says
How wonderful, Geri! Many thanks for this heartwarming review.
Gina N says
I absolutely love this meatloaf, anyone I've ever cooked this for loves this meatloaf! Thank you!!
Vered DeLeeuw says
How wonderful, Gina! Thank you very much for taking the time to leave a review.
Dawn says
Excellent recipe best meatloaf I've ever made thank you! Followed recipe no changes.
Vered DeLeeuw says
Wonderful, Dawn! I'm so glad you enjoyed this meatloaf. Thank you very much for the review.
Katie says
This was so good! My husband isn't keto and he had no idea this was a keto recipe. I had never heard of Unsweetened ketchup before and am so glad this recipe introduced it to me because omg, I think it's better than regular ketchup. Thanks for the recipe!
Vered DeLeeuw says
You're very welcome, Katie! I agree about unsweetened ketchup - I prefer it to regular. Less sweet, more savory.
Carol L says
I made this today. Last night, I put everything except the egg and the ground meat in a bowl. This morning, I mixed it with the ground meat (I used turkey). I used the amounts for the ingredients, included the sugar free ketchup in the mix, but only used 1# meat, and forgot the egg.
I added some mushroom powder I made, and some non-fortified nutritional yeast, and used grated Swiss cheese as I’m not fond of cheddar.
I made 3 small ‘loafs’ and cooked it for about 45 minutes.
Although it was a bit dry, it had good texture (probably would have been better with the egg, LOL), and GREAT taste. So, I believe the other ingredients should be doubled if using the whole 2# of ground meat. Also, wanted to use sweated onions in place of the powder, but forgot that, too. So, with a few small tweaks, this was a very good recipe!
Vered DeLeeuw says
Thank you for sharing your numerous tweaks, Carol. 🙂