There are a few recipes that make me feel warm, cozy, and comforted, and this keto 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!
Looking for more keto dinners? Check out my keto bacon wrapped meatloaf, keto tacos, or my keto eggplant lasagna.
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What I Love About This Low Carb Meatloaf Recipe
This classic and savory keto 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
On your phone? Check out my web story here.
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:
- Sneak in some veggies. Mild tasting keto vegetables are easy to add into the mix, just be sure to saute first to remove their liquid. Think spinach or kal.
- Add bacon. Cook, crumble, and add it into the mix for little bacon bits in every bite.
- 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.
- Change the sauce. Below is a simplified version of my keto ketchup, you can also try my keto bbq sauce if that’s more your style.
More Low Carb Beef Recipes
Need more inspiration? Check out these tried and true beef recipe favorites:
Keto Meatloaf
Print Recipe Pin RecipeIngredients
Sauce
- 3 Ounces Tomato Paste
- 1/4 Cup Apple Cider Vinegar
- 2 Tablespoons Swerve or Lakanto (see sweetener notes below) powdered
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
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
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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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
