Are you craving a cozy, hearty dinner that still fits your keto lifestyle? A comforting keto meatloaf might be just what you need. This recipe balances familiar, home-cooked flavors with a low-carb twist, so you can enjoy a classic dish without any guilt. Plus, it’s super easy to whip up on a busy weeknight.
Ingredients
Here’s what you’ll need to gather:
- 2 pounds of ground beef (80/20 lean-to-fat ratio recommended)
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- ¾ cup almond flour (this replaces breadcrumbs)
- 2 eggs
- ½ cup unsweetened ketchup substitute (look for a low-sugar brand)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano (optional but adds a nice flavor)
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan or line it with parchment.
- In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, almond flour, and eggs.
- Stir in half of the ketchup substitute, salt, pepper, and oregano if you’re using it. Mix everything thoroughly with clean hands or a sturdy spoon.
- Transfer the mixture into your loaf pan, pressing gently so the top is even.
- Spread the remaining ketchup substitute on top. If you prefer a crispier top, leave a portion of it to brush during the last 10 minutes of cooking.
- Bake for 45–55 minutes, or until the center reaches an internal temperature of 160°F (71°C).
- Let your meatloaf rest for about 10 minutes before slicing. This helps it hold its shape and makes serving a breeze.
Nutrition facts
Here’s a quick approximate snapshot per serving (based on six servings):
- Calories: 380
- Fat: 28 g
- Carbs: 5 g
- Protein: 25 g
Keep in mind that these values can vary depending on which brands of sauce or meat you use.
Final thoughts
Enjoying a keto meatloaf doesn’t mean missing out on the comforting taste you love. With almond flour instead of breadcrumbs and a low-sugar tomato sauce, you can stay on track while savoring every bite. Serve it with roasted vegetables or a side salad for a quick, low-carb meal. If you have any leftovers, try slicing and pan-frying them for a tasty lunch the next day.
Frequently asked questions (FAQs)
- Can I use turkey or chicken instead of beef?
Absolutely. If you swap in leaner meats, just keep an eye on baking time since they can cook faster. - Do I need to use almond flour, or can I try something else?
Coconut flour can work in smaller amounts, but it absorbs more liquid. Start with half the amount and adjust the consistency as needed. - How do I store leftovers?
Wrap individual slices in plastic wrap or place them in an airtight container. Store in the fridge for up to three days or freeze for up to three months. - Can I make this meatloaf dairy-free?
Yes. This recipe doesn’t include cheese or other dairy, so it’s already dairy-free as written.
Feel free to tweak the seasonings and add your own flair. Enjoy!
Ingredients
2 pounds ground beef (80/20 lean-to-fat ratio recommended)
1 cup finely chopped onion
2 cloves garlic, minced
3/4 cup almond flour (this replaces breadcrumbs)
2 eggs
1/2 cup unsweetened ketchup substitute (look for a low-sugar brand)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried oregano (optional but adds a nice flavor)
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan or line it with parchment.
- In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, almond flour, and eggs.
- Stir in half of the ketchup substitute, salt, pepper, and oregano if you’re using it. Mix everything thoroughly with clean hands or a sturdy spoon.
- Transfer the mixture into your loaf pan, pressing gently so the top is even.
- Spread the remaining ketchup substitute on top. If you prefer a crispier top, leave a portion of it to brush during the last 10 minutes of cooking.
- Bake for 45–55 minutes, or until the center reaches an internal temperature of 160°F (71°C).
- Let your meatloaf rest for about 10 minutes before slicing. This helps it hold its shape and makes serving a breeze.
