Juicy Keto Meatloaf

This keto meatloaf is just as juicy and flavorful as the traditional one you've always loved.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 50

Rest time 15

Total Time 1 20

Servings servings

Calories 324kcal

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

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.

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.