With this Keto Meatloaf recipe, those of us living a low carb lifestyle don’t have to miss out on meatloaf anymore! Enjoy this comfort food classic with no remorse–and no pork rinds!
What Makes This Keto Meatloaf So Good
Many of us like meatloaf but won’t admit this widely. I have no shame about loving meatloaf at all—I just can’t use breadcrumbs in mine. I also can’t make a sugar-laden glaze for the top, and we all know that meatloaf without a glaze isn’t quite making the grade!
In this recipe, I ask you to use a little tomato paste for both the glaze and the meatloaf. Not only does this taste good, but it keeps you from wasting most of a can of perfectly good tomato paste.
Also, this isn’t another one of those keto recipes that uses pork rinds instead of regular flour. Thank goodness it’s not one of those. If you’ve been on a ketogenic diet for any period of time, I’m sure you’re tired of seeing pork rinds in everything.
I opted to use almond flour in this recipe, and the final product comes out fantastic. It’s every bit as good as a non-keto meatloaf, and maybe even a little bit better, but I might be a little bit bias.
How To Make Keto Meatloaf
- Preheat oven to 350F
- In a large bowl, mix together ground beef, egg, almond flour, half and half, tomato paste, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. You will get a loose mixture.
- Form into four individual patties. Place a grill rack on to a sheet pan or in a square baking dish. Place the meatloaves on top of this so that the grease can drip down into the baking sheet. If you don’t have fancy contraptions like grill racks that fit into baking pans, don’t worry about it.
- Bake at 350F for 20 minutes.
- Meanwhile, make the glaze: Mix together tomato paste, water, Stevia, and Dijon mustard and set aside.
- Remove the meatloaves from the oven and turn on the broiler. Move the oven rack about 6 inches away from the broiling element.
- Cover the tops of the meatloaves with the glaze. Broil for 5-6 minutes until a thermometer inserted into the meatloaves registers 145F and the glaze has browned a little. Serve hot.
Tips And Tricks For Making Keto Meatloaf
- You can double this recipe as easily as you can halve it.
- You could also scoop the meatloaf mixture into muffin tins and bake them as individual, portable meatloaves. In this case, you will likely only need to cook them for 15 minutes or so.
- I decided to make this recipe in the form of patties instead of a traditional loaf in order to make the recipe faster. While there’s something quite elegant about a whole meatloaf, there’s something quite efficient about four individual meatloaves that not only cook faster but also are a good serving size.
- As with any meatloaf, try not to overwork the meat as it tends to make the meatloaves a little dry.
- Some people like to sneak veggies into their meatloaf. I like to do that as well. You can use shredded vegetables, but it’s possible that depending on the moisture content in the vegetables you may need to add more almond flour to your meatloaf.
Looking For More Great Keto Comfort Food Recipes? Check These Out!
- This Instant Pot Keto Cauliflower and Cheese is a creamy, delicious side dish that you can make in your pressure cooker for the ultimate low carb comfort food!
- This Chicken Cordon Bleu Casserole is perfect for a weekday family dinner. It’s easy to make, kid-friendly, low carb and SO very good!
- Love mac & cheese but trying to avoid the carbs? My Cauliflower Mac and Cheese with Bacon and Jalapenos will satisfy your cravings without ruining your diet!
- My Instant Pot Pot Roast is quite possibly the best way to make a pot roast! This recipe is so quick and easy that it makes a great weeknight dinner.
So the next time you get a meatloaf craving, do yourself a favor, save yourself the unnecessary carbs and make this amazing Keto Meatloaf! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
Ingredients
For The Meatloaf
- 1 pound Lean Ground Beef
- 1 large Egg
- 1/4 cup Superfine Almond Flour
- 1/4 cup Half and Half
- 2 tablespoons Tomato Paste
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon onion powder
- 1 tablespoons Garlic Powder
- 1/2 teaspoon Salt
- 1 teaspoon Ground Black Pepper
For The Glaze
- 1/2 tablespoon Tomato Paste
- 1/2 tablespoon Stevia
- 2 tablespoons hot water
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 350F.
- In a large bowl, mix together ground beef, egg, almond flour, half and half, tomato paste, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. You will get a loose mixture.
- Form into four individual patties. Place a grill rack on to a sheet pan or in a square baking dish. Place the meatloaves on top of this so that the grease can drip down into the baking sheet. If you don’t have fancy contraptions like grill racks that fit into baking pans, don’t worry about it.
- Bake at 350F for 20 minutes.
- Meanwhile, make the glaze: Mix together tomato paste, water, Stevia, and Dijon mustard and set aside.
- Remove the meatloaves from the oven and turn on the broiler. Move the oven rack about 6 inches away from the broiling element.
- Cover the tops of the meatloaves with the glaze. Broil for 5-6 minutes until a thermometer inserted into the meatloaves registers 145F and the glaze has browned a little. Serve hot.
- You can double this recipe as easily as you can halve it.
- You could also scoop the meatloaf mixture into muffin tins and bake them as individual, portable meatloaves.
- I decided to make this recipe in the form of patties instead of a traditional loaf in order to make the recipe faster. While there’s something quite elegant about a whole meatloaf, there’s something quite efficient about four individual meatloaves that not only cook faster but also are a good serving size.
- As with any meatloaf, try not to overwork the meat as it tends to make the meatloaves a little dry.
- Some people like to sneak veggies into their meatloaf. I like to do that as well. You can use shredded vegetables, but it’s possible that depending on the moisture content in the vegetables you may need to add more almond flour to your meatloaf.
Adrienne Laird
This meatloaf was better than expected! Super tasty sweet glaze and the meat was both moist and flavorful. My husband and I are happy to add this to our keto dinner list. The kids would actually eat it too! Can’t wait to try with the cauli Mac n cheese.
Manon Vaillancourt
Hello, (it is not for published)
I am interested to use your IP recipe but I can’t use share this recipe because i would translate in French and if I get your permission used your photo to share with my members of my Facebook group (French recipes IP). I will include your link to the original post on my website as well.
Thanks.
Rowena Brooks
Just a FYI: I used to spoon my leftover canned tomato paste into an ice tray and freeze for later use, however, my daughter in Maryland told me that she uses a tube of concentrated tomato paste found in her grocery store. Yep! I found it here, in Houston, in the Hispanic food aisle and now that’s all I use w/no waste nor fuss. #makinglifeeasier
Kathy
Seriously good, even reheated. I especially appreciate the flavour and the ease and speed of cooking.