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Home > low carb dinners > beef > Low Carb Meatloaf (5g Net Carbs/Slice!)

Low Carb Meatloaf (5g Net Carbs/Slice!)

Lindsey Hyland
5 from 8 votes
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There are a few recipes that make me feel warm, cozy, and comforted, and this low carb meatloaf is one of them!

Add this juicy, tender, and flavor-packed dish to your easy to make, low carb dinners collection. It’s got everything you love about your Mama’s meatloaf, just without the carbs.

Plus, it’s versatile! Turn it into a bacon wrapped meatloaf, swap the sauce, or veggies, tips below!

Why should you make this meatloaf today? Because hearty low carb casseroles like this make winter cozier. Simple as that. Let’s dive in!

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What I Love About This Low Carb Meatloaf Recipe

This classic and savory low carb meatloaf is a mouthwatering combination of meat and spices that is perfect for feeding the fam, or meal prep.

Here’s what to expect before you get to baking:

  • Hearty!
  • As easy as they come
  • Protein-packed + filling
  • Freezes well
  • Juicy + tender

Keto Meatloaf Video Tutorial

Tips + Tricks

Homemade meatloaf is a weekly (wintertime) staple in our house. And since I’ve made it SO many times, I’ve learned a lot along the way to make what we consider the absolute BEST meatloaf.

Here’s what you should know:

  • Cook your meatloaf on a baking sheet, trust me. Cooking meatloaf in a bread pan traps the released liquid, which essentially “steams” the meatloaf instead of browning it.
  • Use a rimmed baking sheet, (sometimes called a jelly roll pan) this will keep any drippings from making a mess of your oven.
  • The beef — I prefer 80/20 here, but, this recipe can stand meat with a lower percentage of fat because it has so many other flavor sources.
  • Binding agent — As you know, the carbs in meatloaf (traditional recipes) come from loads of breadcrumbs, which help to bind and are used as a filler. Instead, well toss in an extra egg and add a handful of cheese (no need for keto bread crumbs here).

Can You Freeze This?

Meatloaf is a magical dish that does beautifully in the freezer. Wrap portioned out slices in resealable baggies — be sure to remove as much air as possible before sealing.

Reheat in the oven or toaster oven to re-caramelize the sauce on top.

Serving Recommendations

Craving the classic combo? Serve a couple of meatloaf slices alongside some mashed cauliflower or mashed butternut squash.

I like extra sauce with my meatloaf, so I typically double the sauce recipe below and save half for dipping.

Recipe Variations

Looking to change things up? Let’s see what we can do with this classic:

  1. Sneak in some veggies. Mild tasting low carb vegetables are easy to add into the mix, just be sure to saute first to remove their liquid. Think spinach or kal.
  2. Add bacon. Cook, crumble, and add it into the mix for little bacon bits in every bite.
  3. Add your favorite herbs and spices. I like to keep my meatloaf recipe pretty simple (salt, pepper, and Worcestershire). Feel free to add in some thyme, rosemary, garlic powder, or whatever you’re craving.
  4. Change the sauce. Below is a simplified version of my low carb ketchup, you can also try my low carb bbq sauce if that’s more your style.

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More Low Carb Beef Recipes

Need more inspiration? Check out these tried and true beef recipe favorites:

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Low Carb Meatloaf

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Servings :8 Slices*
Prep Time35 mins
Cook Time1 hr 15 mins
Total Time1 hr 50 mins
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Ingredients

Sauce

Meatloaf

  • 2 Tablespoons Mild Tasting Oil (see notes below)
  • 1 Medium Onion chopped
  • 4 Garlic Cloves minced
  • 2 Teaspoons Kosher Salt divided
  • 1 1/2 Teaspoons Black Pepper divided
  • 3 Tablespoons Worcestershire Sauce
  • 2 Lb Ground Beef I prefer 80/20
  • 3 Eggs
  • 1 1/4 Cup Mozzarella
US Customary - Metric

Instructions

  • Prep. Preheat oven to 350 F and line a rimmed baking sheet with parchment paper. Mix the sauce ingredients in a bowl and set aside.
  • Cook veggies + combine. Heat oil (2 tablespoons) in a pan, and add chopped onion (1 medium), salt (1 teaspoon), and pepper (½ teaspoon). Cook over medium heat until softened (about 10 minutes). Add minced garlic (4 cloves ) and cook for another 1-2 minutes, or until the garlic is fragrant. Place cooked veggies into a large bowl and stir in Worcestershire (3 tablespoons). Add the ground beef (2 Lb), eggs (3), mozzarella (1 1/4 cups), remaining salt, and pepper ( 1 1/ 2 teaspoons) and combine thoroughly.
  • Assemble + Bake. Form meatloaf on the prepared baking sheet into a 5” wide loaf with your hands. Brush sauce over the top and bake in the oven for 1 hr, or until a meat thermometer inserted into the center reads 155 F. Allow the meatloaf to cool for 10 minutes before transferring it to a cutting board. Grab a few slices, serve with additional ketchup, and live your best cozy life.
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Fans Also Made These Low Carb Recipes:

Lindsey's Tips

  • Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste. 
  • Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
  • The sauce. I like to double the recipe for extra dipping sauce, this will increase the carb count.
  • Nutritional information is based on 1 slice if you divide your meatloaf into 8 slices:

Nutrition

Calories: 420kcalCarbohydrates: 6gProtein: 26gFat: 32gCholesterol: 156mgFiber: 1gSugar: 3gNet Carbs: 5g
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

 

Reader Interactions

Comments

  1. Hi Lindsey!! I love all your recipes! On this one do you think it would hold up firm if I swapped out hamburger for turkey burger? I’m trying to eat a little lower in fat and carbs but LOVE meatloaf.

    Reply

    • Thank you SO much Kim! Great idea, I always love cutting back on fat as well (although this recipes doesn’t show that!) I haven’t tried this yet, but I think the meat may be a little dried — I would try adding a little more cheese and you should be ok? Let me know how it goes, sounds DELICIOUS!

      Reply

  2. OMG LISA, The pictures of your meatloaf look SO good I am literally salivating. I commend you on your picture taking. I truly believe pictures either make or break the product. I am going to try your meatloaf and hoping it comes out as good as yours looks lol. Did you see the cauliflower “steaks” on the Epicurious link you provided? Looks yummy. I recently saw how to prepare cabbage “steaks” and the recipe is similar. am going to try those also with maybe a little shredded parmesan on top Thank you for all your work and sharing of your outcomes.
    Best regards.

    Reply

    • Thank you thank you!!! The meatloaf is SO delicious, I wanted to take photos that showed that, can be a challenge with this dish, LOL! Cauliflower steaks, yes pleaseeeeee, how did I not catch that on the link? Can’t wait to give those a try, let me know how the cabbage turns out! I love all your creations!

      Reply

  3. Hi,
    Could you freeze this meatloaf or leave in the fridge for a few days that cook later? Trying to plan in advance for a party. Thanks!

    Reply

  4. Just wondering why you chose to “form” the meatloaf as opposed to just placing in a loaf pan? The recipe looks awesome.

    Reply

    • Hey Dagmar! I don’t like using a bread pan to cook meatloaf as it traps the released liquid, which essentially “steams” the meatloaf instead of browning it. Plus, cooking it on a baking sheet helps you get a caramelized crust on every edge. Hope you enjoy ?

      Reply

  5. Hi Lindsey, Do you think I could use a packet of sweet and low to make the ketchup instead of the Erythritol? My husband is a type 2 diabetic and is use to the sweet and low taste. Please let me know your thoughts. Love your recipes! Thanks so much!! Linda

    Reply

    • Hey Linda! I’m sure you can! I’m not sure how it will “caramelize” as it bakes, but the flavor should be the same! Looks like 1 packet of sweet and low is as sweet as 2 teaspoons of sugar, so you’d use 3 packets. Come back and let me know how it goes! ?

      Reply

  7. Great recipe! I used Beyond Meat since I’m vegetarian and it came out great. I did have to go the 1 hr 15 minutes.
    And your fake ketchup recipe is brilliant too. Thank you for posting.

    Reply

    • Hi Nancy! I’m so sorry to hear that, I have no idea why that would happen, and I haven’t heard that before. Is it the linkable ingredients? (apple cider, swerve, onion powder) Or all of them? I’ll talk to my developer and see what we can figure out!

      Reply

  13. Meatloaf is a meal always gobbled up in my family, this will be no different! I love all your variation ideas (especially bacon), but I, like you, like extra sauce, so that’s a great tip to double the sauce!

    Reply

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