Go Back

Easy Keto Meatloaf

A juicy, flavorful, and incredibly easy low-carb meatloaf that brings classic comfort without the carbs. Simple, quick to prep, and perfect for a weeknight dinner.
Print Recipe Pin Recipe
Cook Time 55 minutes

Equipment

  • Baking Sheet
  • Parchment paper or foil (optional, for easy cleanup)
  • Loaf pan (optional, for structured shape)
  • Large mixing bowl
  • Spoon or spatula
  • Meat thermometer

Ingredients
  

Meatloaf

  • 0.5 cup Blanched Almond Flour Binder to replace breadcrumbs
  • 0.5 large Onion diced, for savory flavor
  • 8 cloves Garlic minced, adds depth (adjust to taste)
  • 3 oz Tomato paste for concentrated tomato flavor
  • 2 tbsp Worcestershire sauce or coconut aminos for umami
  • 2 large Eggs primary binder
  • 1 tbsp Italian seasoning
  • 2 tsp Sea salt
  • 0.5 tsp Black pepper freshly ground preferred
  • 2 lb Ground beef 80/20 ratio recommended for flavor and moisture

Optional Glaze

  • 0.5 cup Sugar-free ketchup optional, for topping

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup, or use a loaf pan if you prefer a more structured shape.
  • In a large mixing bowl, combine the almond flour, diced onion, minced garlic, tomato paste, Worcestershire sauce (or coconut aminos), eggs, Italian seasoning, sea salt, and black pepper. Mix well until everything is combined.
  • Add the 2 pounds of ground beef to the bowl. Gently mix everything together with your hands, a spoon, or spatula. Mix just until the ingredients are evenly distributed, being careful not to overwork the meat.
  • Turn the mixture out onto your prepared baking sheet. Shape it into a loaf, roughly 9x5 inches and about 2 inches tall. If using a loaf pan, press the mixture evenly into the pan.
  • If using the sugar-free ketchup, spread it evenly over the top of the loaf now.
  • Place the meatloaf in the preheated oven. Bake for about 50-60 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to check for doneness as cooking time varies.
  • Carefully remove the meatloaf from the oven. Let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a juicier meatloaf.
  • Slice, serve, and enjoy your delicious low-carb comfort food!

Notes

Do not overmix the meatloaf mixture to prevent it from becoming dense and tough. Use a meat thermometer for accuracy; aim for 160°F (71°C) internal temperature. Resting the meatloaf for 10-15 minutes after baking is crucial for juiciness. If baking on a sheet pan, shape the loaf evenly for consistent cooking. The mixture can be prepared a day ahead and stored in the fridge before baking. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for 2-3 months. Thaw overnight in the fridge and reheat gently.