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
The full list of ingredients and exact measurements are listed in the recipe card below. 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 in this recipe. It works well in some recipes, such as this keto ground beef casserole, but it's too dry for this one.
- Almond flour: I use superfine almond flour.
- Parmesan: I use grated parmesan. Please don't use coarsely shredded cheese in this recipe.
- Unsweetened ketchup: I typically use the Primal Kitchen brand.
Variations
The best way to vary this recipe is with different spices. I like to use garlic powder, onion powder, and a small amount of dried thyme in addition to salt and pepper.
While I always stick with the garlic and onion powders, I sometimes use dried oregano instead of thyme. I also like, on occasion, to add two teaspoons of smoked paprika or chili powder. A bit of cumin (no more than ½ teaspoon as it's quite potent) is also good.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
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.
Featured Comment
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 Read more comments
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 always best to bake a meatloaf 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.
- Let it rest. Rest the meatloaf for about 15 minutes before slicing it. This 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.
Recipe FAQs
After many experiments, I have concluded that if you want it to be juicy, you should bake it for 50 minutes at 350°F. I have tried different temperatures and cooking times (such as 40 minutes at 400°F), but ultimately, we were all happiest with 50 minutes at 350°F.
Ovens vary in their temperature. So, the best way to ensure the meatloaf is done is to use an instant-read thermometer. The internal temperature should reach 160°F.
I use almond flour instead of the traditional breadcrumbs. While not as absorbent as breadcrumbs, almond flour does work well to absorb the juices, keeping them inside the meatloaf. I also add grated parmesan, which also helps absorb juices, in addition to adding great flavor.
I recommend that you do. I resisted glazing my meatloaves with ketchup for years. Why ruin a good, savory dish with a thick glaze of a sweet condiment? It just didn't make sense.
Until I tasted ketchup-glazed meatloaf at my friend's house. I was smitten! Her secret? She applies the glaze at the start of baking and does not re-glaze after the meatloaf is done. The ketchup bakes into the meat and becomes caramelized. Without a second coat of ketchup, the flavor is subtle. It enhances the meatloaf without overpowering it.
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, sauteed green beans, or steamed broccoli. It depends on your mood!
Storing 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. You can also freeze the cooled leftovers in freezer-safe containers or bags for up to three months. Thaw them overnight in the fridge before reheating.
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).
Recipe Card
Keto Meatloaf with Almond Flour and Parmesan
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
- 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.
- 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
- Handle the mixture lightly. One of the most important things you can do to keep the meatloaf tender and fluffy 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.
- 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.
- Let it rest. Rest the meatloaf for about 15 minutes before slicing it. This will help the juices redistribute and settle. It's never a good idea to cut into a meatloaf as soon as it emerges from the oven.
- 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. You can also freeze the cooled leftovers in freezer-safe containers or bags for up to three months. Thaw them overnight in the fridge before reheating. 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.
Nutrition per Serving
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Disclaimers
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.
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. 🙂