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. The glaze is made with unsweetened ketchup. This meatloaf is delicious and easy to make.
I'm a notoriously lazy cook, always looking for simple, low-effort recipes. Meatloaf is perfect for me. Since everyone around here likes it, and the leftovers are excellent, I make it often for my family.
After years of making this keto meatloaf, tweaking, and experimenting, I have developed the perfect recipe. It's flavorful, juicy, and just as good as traditional meatloaf.
Jump to:
Ingredients
You'll only need a few simple ingredients to make this meatloaf. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Egg: I use large eggs in most of my recipes, this one included.
- To season: Kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
- 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 blanched, super fine almond flour.
- Parmesan: Use dry-grated parmesan, which is finely grated. 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. As you can see, 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 to the mixture. A bit of cumin (no more than ½ teaspoon) is also excellent.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by whisking the egg, salt, pepper, and spices together in a bowl. Add ground beef, almond flour, and parmesan. Gently mix to combine.
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.
Expert 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 need to 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 helps absorb juices and adds 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
This 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 keto meatloaf is one of those dishes that gets better the next day. You can keep it in the fridge, in an airtight container, for up to four days.
Reheat the leftovers covered in the microwave, or - even better - slice and pan-fry the slices in olive oil.
The leftovers are also excellent cold. I sometimes make a plate of them for lunch the next day with Dijon mustard, sriracha mayo, fresh-cut veggies, and quick pickles.
More Meatloaf Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Perfect Keto Meatloaf
Ingredients
- 1 large egg
- 2 teaspoons Diamond Crystal kosher salt - or 1 teaspoon of any other 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 almond flour - blanched and finely ground; 2 ounces
- ½ cup Parmesan - grated
- ¼ cup unsweetened ketchup
Instructions
- Preheat your 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 by packing it into a plastic wrap-lined small loaf pan (8 X 4 inches).
- Transfer it to the prepared baking sheet.
- 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.
Video
Notes
- Handle the mixture lightly. One of the most important things you can do to keep your keto 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.Â
- Don't use a loaf pan. It's 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 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 meatloaf is one of those dishes that gets better the next day. You can keep it in the fridge, in an airtight container, 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 serve them cold.Â
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Betty
I made this recipe today. I do like it. I always need reminder of spices to use.
It is good and easy instructions! Thanks!
Vered DeLeeuw
I'm glad you enjoyed this meatloaf, Betty! Thank you for taking the time to write a review.
Cheryl M
I made this recipe. I added onions, celery and garlic, rather than the spices. Man, it was delightful. Thank YOU!!!
Vered DeLeeuw
I'm so glad you enjoyed this meatloaf, Cheryl! Thank you for the review and for sharing your delicious tweaks.
Dawn
Excellent recipe thank you sharing - much better than any meatloaf we've ever had. Made it as published and making another tomorrow as this is so good it will be gone tonight!
Vered DeLeeuw
I'm so glad this meatloaf was such a success, Dawn! Thank you for taking the time to write a review.