Almond flour and parmesan add flavor and keep the juices in. The glaze is made with unsweetened ketchup. I’m a notoriously lazy cook, always looking for simple low-effort recipes, and meatloaf is so EASY. Since everyone around here seems to like it, and leftovers are really good, I end up making it quite often for my family. After years of making this dish, tweaking and experimenting, I have developed the perfect keto recipe. It’s flavorful, juicy, and truly just as good as traditional recipes. I am happy to share it with you!
Ingredients
You’ll only need a few simple ingredients to make this tasty keto 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. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Spices: I use garlic powder, onion powder, and dried thyme. Lean ground beef: I don’t recommend using extra-lean beef in this recipe. It works well in some recipes, but it’s too dry for this one. Almond flour: I use blanched finely ground almond flour. I haven’t tried using a coarse almond meal so I don’t know if that would work. Parmesan: Make sure to use finely grated parmesan and not coarsely shredded.
Instructions
Making this keto meatloaf is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by whisking together the egg, salt, pepper, and spices in a bowl. Next, you add the ground beef, almond flour, and parmesan. Gently mix to combine. Now, shape the mixture into a loaf and place it on a foil-lined rimmed baking sheet. I find it helpful to use a small loaf pan to help shape the meat mixture. Brush the top of the loaf with some ketchup, then bake it until it’s cooked through, 50-60 minutes at 350°F. Don’t forget to let it rest for 15 minutes before slicing.
Expert tips
Here are a few tips for you for making sure this recipe is a success every time:
Handle it lightly. One of the most important things you can do to keep your low-carb 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, in my opinion. An 80/20 blend might be even better. Definitely avoid very lean ground beef. A 93/7 blend is simply out of the question.Add almond flour. The addition of cheese, egg, and almond flour helps to keep the meatloaf nice and moist. The almond flour helps absorb the juices released during baking. It’s not as efficient as breadcrumbs, so more juices will escape, but it still does the job pretty well.Don’t use a loaf pan. It’s always best to bake a meatloaf on a large rimmed baking sheet so that 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.A metal pan is better. I tried making this recipe with foil and with parchment paper. The meatloaf turns out much better when the pan is lined with foil, probably due to better heat distribution.Let it rest. Rest the meatloaf for about 15 minutes before slicing it. This will help the juices to redistribute and settle. It’s never a good idea to cut into a meatloaf as soon as it emerges from the oven.
Frequently asked questions
Variations
The best way to vary this recipe is with different spices. As you can see, in addition to salt and pepper, I like to use garlic powder, onion powder, and a small amount of dried thyme. 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 very good.
Serving suggestions
This is a wonderfully versatile main course that truly 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 another comfort food such as mashed cauliflower or even loaded mashed cauliflower. Or serve it with a light side dish such as an arugula salad or steamed broccoli. It really depends on your mood!
Storing leftovers
Happily, this is one of those dishes that gets even better the next day. You can keep it in the fridge, in an airtight container, for up to three days. Reheat the leftovers in the microwave, or - even better - slice and pan-fry the slices in olive oil. Leftovers are also excellent cold. I sometimes make a plate of them for my lunch the next day, with Dijon mustard, fresh-cut veggies, and quick pickles.
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