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Free Printable: Low Carb & Keto Food List
Get It NowCold weather has never been my friend, but since I spent most of my life living in Minnesota, there was only one thing left to do: Eat all the warm comfort food. I’ve been making this keto meatloaf every winter since 2017 while waiting for spring to come. And every year, the tender texture and meaty flavor steals my heart. My low carb keto meatloaf recipe might not totally chase away your winter blues, but it sure makes you feel cozy and warm inside. I rotate it with my low carb soups and keto casseroles for those comfort food cravings. Make it with me!
Why You Need My Keto Meatloaf Recipe
- Moist, tender, and flavorful – Every bite is soft, velvety, and juicy, with undertones of garlic, onions, herbs, and tomatoes. In fact, it’s so tender that it almost falls apart, but I’ll choose that over a tough, dry one any day. (I do have some tips for you below if you like it firmer.)
- Easy to make – Other than my almond flour, you’ll only need common grocery store staples to make my low carb meatloaf recipe. And the prep is quick, about 10 minutes.
- Keto friendly and gluten free – It’s got only 3g net carbs per slice, and I only use clean ingredients. Nothing processed.
- Family friendly – Sure, it’s a keto meatloaf, but your whole family can enjoy it, even if some of them aren’t low carb! I serve it with cauliflower mashed potatoes for my husband and me, and actual potatoes for my kids. (See my other serving ideas below.)
Ingredients & Substitutions
Here I explain the best ingredients for my easy keto meatloaf recipe, what each one does, and substitution options. For measurements, see the recipe card.
Main Ingredients:
- Ground Beef – I recommend 85/15 beef, because it’s not too lean or too greasy. Very lean beef is more prone to drying out, but ground beef that’s very high in fat tends to shrink a lot when you bake the loaf. You could also use ground turkey.
- Wholesome Yum Blanched Almond Flour – Breadcrumbs are the main reason that meatloaf is not great for a keto diet, so I use this instead. It’s ground extra fine, giving you a better texture than other brands. I’ve got other binder options here.
- Aromatics – Garlic and onions! I highly recommend fresh ones for keto meatloaf, but you can substitute 1 teaspoon each of garlic powder and onion powder if you need to.
- Tomato Paste – It’s very concentrated but higher in carbs, so I only use a little bit. Don’t use tomato sauce, which is less potent and more runny.
- Worcestershire Sauce – This does add a bit of sugar, but because it’s a small amount for a whole loaf, it doesn’t change the carb count per serving much. I use this gluten-free brand. You can omit it, but I highly recommend it for flavor — I add it to my keto chili for the same reason. If you want a cleaner or paleo meatloaf option, substitute coconut aminos.
- Eggs – Use whole, large eggs. Flax eggs would probably work, but your meatloaf will be less sturdy.
- Seasonings – Just my homemade Italian seasoning (or store-bought is fine too), sea salt, and black pepper.
- Sugar-Free Ketchup – This is my (optional) simple glaze! You can use store-bought — this one is my favorite with clean ingredients — or make my keto ketchup yourself.
Binding Options:
I’ve experimented with multiple low carb substitutes for breadcrumbs. You need something to hold the low carb meatloaf together! Here are your choices:
- Almond Flour – My favorite way to make this keto meatloaf recipe is with almond flour, which is why it’s the default on my recipe card below. I find that it creates the best texture.
- Coconut Flour – I don’t recommend coconut flour for meatloaf, because it absorbs a lot of moisture and can dry it out. If you still want to try it, I recommend starting with just 2 tablespoons of coconut flour and adding an extra egg.
- Crushed Pork Rinds – These are a popular keto replacement for breadcrumbs, because they have texture and are zero carb. If you want to make your keto meatloaf with pork rinds, they can replace the almond flour 1:1 and would make this recipe nut-free. You can crush your own by pulsing them in a blender or food processor, or buy these that are already crushed for you.
- Grated Parmesan Cheese – The loaf comes out too dense if using only parmesan as the binder, but you can replace half of the almond flour with parmesan, which does make it more sturdy.
How To Make Keto Meatloaf
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Mix the base ingredients. In a large bowl, combine all the ingredients except the meat and ketchup.
- Add the beef. Mix until fully incorporated. Be careful not to overmix.
- Form and bake. Transfer the meat mixture to a large baking dish, form into a loaf shape, and bake for 30 minutes.
- Brush on the “glaze”. If using ketchup, brush ketchup on top of the partially cooked loaf.
- Bake again. Return to the oven and bake until cooked through. (See my tips below to ensure that your keto meatloaf recipe turns out moist, and what to do if you want a shiny glaze.)
- Let it rest. This step is important for the right texture! After removing from the oven, tent the top with foil and wait 10 minutes before slicing. This makes the low carb meatloaf more juicy and easier to slice. I also garnish mine with fresh parsley.
My Recipe Tips
- For a firmer, more sturdy meatloaf, increase the almond flour or add parmesan cheese. If getting neat slices is important to you, use 2/3 cup of the flour instead of 1/2 cup, or replace half of the almond flour with parmesan. The tradeoff is it’s sturdier, but less tender. I prefer the tenderness!
- Grating the onion instead of dicing also helps with firmness. I diced my onions and like the variance in texture (plus it’s easier), but the low carb meatloaf does stay together better if you grate them.
- Mix gently, and not too much. If you overmix, your meatloaf can turn out dry and tough. This is why I combine all the other ingredients first before adding the beef.
- You can taste test for seasonings. I’ve tested my keto meatloaf extensively, but if you want to confirm that the seasonings are the way you like them, you can cook a small piece of the meat mixture in a skillet on the stove. That way, you can make adjustments before you bake the entire loaf.
- The pan you use makes a difference. I originally used a loaf pan, but now prefer a large baking dish or sheet pan. (This is my go-to baking dish, shown in the pictures.) Although a loaf pan does a better job of locking in moisture (because the meat “steams” in there a bit), it reminds me a bit of cafeteria meatloaf. A larger pan creates more surface area on the loaf for browning and caramelization.
- Form the loaf gently. Packing it too tightly can also lead to a dense, tough texture.
- Don’t overcook. A popular recommendation is to cook meat to 165 degrees F, but because the temperature continues to rise as the meatloaf rests, I find the end result too dry if you wait for it to reach 165 while still in the oven. I use a probe thermometer and set it to 160 degrees F instead. A regular meat thermometer also works. The internal temperature will rise another 5 degrees while resting.
- For a shinier glaze, brush the ketchup on at the end. My keto meatloaf recipe has you brush it on part-way through, but it looks prettier (and still tastes delicious) if you just do it after baking.
- Slice with a serrated bread knife. A final word of warning if it’s not clear yet — this loaf is very tender, so it falls apart more easily than a regular one. A serrated knife works much better than a chef’s knife.
Serving Ideas
My go-to way to serve keto meatloaf is with my mashed cauliflower and garlicky roasted green beans, as pictured above. You can also make regular mashed potatoes or even oven roasted potatoes for family members that aren’t low carb. Sometimes I add a Caesar salad (skip the croutons for keto) to balance out the heavier main dish.
If you want a green veggie but are not a fan of green beans, my cheesy brussels sprouts casserole or roasted broccoli and cauliflower are great options. Check my list of keto vegetables for more ideas!
More Keto Comfort Food Recipes
Looking for more low carb comfort food? Below are some of my most popular ones. I also have 100 more in my Easy Keto Carboholics’ Cookbook!
Keto Meatloaf (Low Carb, Easy, Tender)
My keto meatloaf recipe is so easy, with common ingredients and a simple glaze. It makes a tender, moist low carb meatloaf every time!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C).
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In a large bowl, combine all ingredients except the beef and ketchup, and mix. Then add meat and mix until fully incorporated. Avoid overmixing.
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Transfer the mixture into a large baking dish and form into a loaf shape. Bake for 30 minutes.
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Spread the ketchup on top of the meatloaf (if using). Return to the oven and bake for 25-45 more minutes, until cooked through and the internal temperature reaches 160 degrees F (71 degrees C). (Time will vary depending on thickness of the loaf.) For best results, use a probe thermometer, which will beep when it's done so you don't have to keep checking.
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Rest for 10 minutes before slicing. The internal temperature should rise another 5 degrees F. Slice carefully using a serrated bread knife (not a chef's knife).
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 3/4″-thick slice
- Tips: Check out my recipe tips above to help you adjust the consistency of your meatloaf (firmer and more sturdy, versus more tender), how to taste test the seasonings, the best pan to use, how to slice it neatly, and more.
- Make ahead: You can easily make keto meatloaf 1-2 days in advance without cooking it. Cover tightly with plastic wrap and store in the fridge.
- Store after cooking: Keep leftovers in an airtight container in the fridge for up to 2-3 days.
- Meal prep: I like to portion out slices into individual serving containers with some mashed cauliflower for ready-to-heat lunches.
- Reheat: Heating in the microwave works just fine, or you can use the oven at 350 degrees F.
- Freeze: You can freeze the entire loaf (either before or after baking) for up to 3-4 months. Sometimes I wrap individual slices so that I can grab them as needed.
- Note on nutrition info: It does not include ketchup, which will vary by brand and is optional. I like to use my homemade sugar-free ketchup.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Meatloaf
474 Comments
Dee
1I will make again but with a lot less garlic. Wow, it was all I could taste.
Juls
0I’ve found that following a recipe when it states “minced” vs “crushed” garlic makes a difference in the strength of the garlic flavor. A crushed garlic (ie. crushed with a garlic press) will cause garlic to permeate throughout the recipe because it releases the oils more. Whereas a minced garlic (ie. chopped finely with a knife, not crushed) sprinkles the flavor within the dish. One just may be sensitive to garlic flavor than an another but I hope this helps.
Maya | Wholesome Yum
0Sorry to hear that, Dee! Were your garlic cloves unusually large? Feel free to use less next time if you prefer.
Brenda
1I don’t normally like meatloaf, but this meatloaf is awesome! I will make this again.
Kellie C Tuiono
1Super moist and delicious. I made it with 1/2 pork and 1/2 ground beef. Yummy!!!
Patrick
0Don’t miss breadcrumbs at all. Actually my husband claims this is better than when we use breadcrumbs.
Wholesome Yum D
0That’s awesome to hear, Patrick! I love that your husband thought it was even better without the breadcrumbs, such a win!
Chef Bill
0Looking for a low carb recipe and this was delicious and moist, and super easy to make. I had 90% lean beef, and only 1 1/2 pounds, so decided to add some mushrooms for moisture and flavor. I sauteed mushrooms with the garlic before mixing in. My wife does not care for onions, so I substituted 3 medium shallots and she also thought the meatloaf was excellent.
Wholesome Yum D
0Thanks so much, Chef Bill! I’m really glad to hear you both enjoyed the meatloaf and I love the creative swaps you made. Mushrooms and shallots sound like a delicious twist, and it’s awesome that it still turned out moist and flavorful with the leaner beef. Appreciate you sharing your version!
BB
0A question: will the egg plus ingredients last in fridge?
Maya | Wholesome Yum
0Yes, you can store it for a couple of days.
BB
0I needed some serious protein today and this was perfect. I made 1/4 the recipe and had to experiment with timing. 20 minutes then ketchup and another 20 minutes worked great. Only things I did different was after making the “Italian seasoning” instead I just went with fresh oregano. I also grated a couple of carrot slices into it. And it may be my natural unsweetened ketchup, but I wouldn’t add any extra salt next time. Thanks for a terrific lunch! I ate 1/3 of this 1/2 pound and no guilt!
Maya | Wholesome Yum
0I’m glad you liked it! Thank you for sharing your variation, it sounds great!
Jennifer Myers
0Turned out even better than any meatloaf I subbed low carb ingredients! I added liquid smoke and no carb brown sugar sweetener to the ketchup also used garlic powder as I always find raw garlic too harsh in ground meat recipes, but thats just a taste thing very moist, flavorful and hit the spot. Love your recipes, they always work.
Wholesome Yum D
0I’m really happy to hear that, Jennifer! Your tweaks sound delicious. I’m so glad the recipe hit the spot for you!
Vawn
0Great flavor and texture… will definitely make again!
Wholesome Yum D
0So happy to hear that, Vawn! I’m glad the flavor and texture were a hit.
Diane
0Tender, easy, delicious. I only added a half tablespoon of dry mustard. This was so good that no one else knew it was keto. PERFECT!!!
Wholesome Yum D
0Diane, I love hearing that! Sounds like the perfect touch!
Peggy
0Loved it. I would use half the salt next time. Also instead of ketchup on top, I used salsa, drained.
Maya | Wholesome Yum
0I’m so glad you loved it, Peggy! I wonder if the salt issue might have to do with using salsa, which is usually a bit saltier than ketchup, but could be a matter of preference, too. Feel free to adjust for next time!
meghan
0Absolutely delicious and very easy to prepare. Love the thoughtful and thorough instructions as well. Perfect as is, I wouldn’t change a thing.
Wholesome Yum D
0Meghan, thank you! I’m so happy you enjoyed it and found the instructions helpful. Love that you thought it was perfect as-is, that makes my day!
Helen Sohne
0Hi, I had in mind a recipe very close to this one as I am eating a keto and gluten free diet but my husband just loves meatloaf. BUT neither of is likes a tomato-y meatloaf. We prefer a rich brown gravy which I can make a keto version of. Would I need to add the gravy to the meatloaf for the second phase of baking instead of the ketchup? Any other tweaks you would suggest?
Maya | Wholesome Yum
0Hi Helen, I haven’t tried this with a gravy, but if you have a recipe for it, then yes, you can add it either in the second phase of baking or just after baking. I don’t think you’ll need any other tweaks. Please let me know how it turns out!
Nia
0This is our family’s go to recipe for meatloaf with a few modifications. I use one-half cup of ground flaxseed instead of almond flour. I find that the texture is more tender and moist. I also add diced bacon and sauté it with the onions and garlic until soft before adding to the meat. I’ve followed the original instructions and noticed the they were still too firm for my preference. Otherwise, delicious recipe!
Maya | Wholesome Yum
0I’m so happy this is your go-to, Nia! Thank you for sharing your variation. I actually used to use flaxseed meal here and now prefer the texture of almond flour, but everyone is different and it totally works if you prefer the flax. Bacon is a great addition!
Candy
0This is one of the best meatloaves I’ve ever made!! I took one bite and decided it’s on my roster for meatloaf from now on. Only tweak I made was mixing sugar free bbq sauce with brown sugar substitute and a bit of yellow mustard for the topping. Just a personal preference 😊 I’m so glad I gave it a chance!
Wholesome Yum D
0I’m so glad you gave it a try, Candy! Your tweak to the topping sounds delicious, I love that it’s earned a permanent spot on your meatloaf roster!
Kathryn
0I’ve been using this recipe for a while now, with a bit of experimentation. Some feedback I would like to add. If I follow the recipe exactly, I get a crumbly mess of seasoned meat. (Which is good, but isn’t really a “loaf”.)
However, I get consistent results with the following:
1. Follow the suggestion to replace half the almond flour with parmesian cheese. I have found this is a bare minimum for keeping it together.
2. Don’t get too worked up about “over-mixing”. Hesitating too much on this prevents you from getting the “binders” fully incorporated with the meat, resulting in chunks of loose meat. IMO, just get out your bare hands and mash!
Maybe it’s a high altitude thing, but I also always have to give it more time than suggested.
Maya | Wholesome Yum
0Thank you for the feedback, Kathryn! I don’t live at high altitude but that can definitely affect things. I’m glad one of my variations worked well for you.
SUSAN Miner
0I made this with one lb. of ground turkey last night. Used one egg and roughly*: a half teaspoon of garlic powder, half cup of diced red onion, 1/4 cup of almond flour, 1Tbs of worcestershire sauce, salt and pepper, a couple Tbs. of tomato paste, and about a tsp. of italian seasoning (*I didn’t measure any of these just eyeballed them). I “painted” the loaf with a mixture of sugar free ketchup and soy sauce – what I normally do – then put a little water in the pan, covered it with foil and baked for almost an hour at 400. It was REALLY FLAVORFUL and moist! I will definitely make turkey meatloaf this way again.
Maya | Wholesome Yum
0Thank you for sharing, Susan! I’m so happy you liked it.
Sharon
0I am not normally a fan of meatloaf, but this meatloaf was really good! It was so moist and tasty. I can’t wait to make it again.
Wholesome Yum D
0Thanks, Sharon! So glad you gave it a shot and even happier you want to make it again!
Christine
0My husband and I have made this a few times, as written, and it has come out great! Thank you!
Maya | Wholesome Yum
0Thank you, Christine! I’m glad you both enjoyed this low carb meatloaf.
Teresa
0I really enjoyed it & I’m not usually a big fan of meatloaf. My husband loves it.
Maya | Wholesome Yum
0I’m so glad to hear that, Teresa! Thank you.
Liz
0First time making this, is in the oven right now and smells delicious! I used venison and GF oats. Do you have the nutrition breakdown, I track that daily. Thx!
Jan Johnson
0I see so many comments of people with the recipe in the oven. It would be so much more helpful if you posted after you TASTED it! Just a friendly tip!
Maya | Wholesome Yum
0Thank you, Liz! I hope you loved the taste as much as the smell. The nutrition info is on the recipe card, but it’s not with the substitutions you listed. You can customize the recipe by swapping ingredients (for the venison and GF oats you used) in the Wholesome Yum App and it will give you the nutrition info for your version. Hope this helps!
Terry Larson
0So good. We are fans of meatloaf – great comfort food. This one is now our new favorite. Just the right amount of spices. Highly recommended
Maya | Wholesome Yum
0I’m so glad it’s your new favorite, Terry! Thank you.
Bonnie Lucas
0We loved this! I have made other keto versions and none compare to this flavor and texture — thank you!!
Maya | Wholesome Yum
0Wow, that’s awesome, Bonnie! I’m honored that my recipe was your favorite.
Holly
0Made this tonight for dinner. It was so delicious. My husband and kids love it. Made it with cauliflower mashed potato’s and peas. Super yummy. Will definitely make this again. Thanks for all your recipes. We love them
Maya | Wholesome Yum
0I’m happy you and your family liked it, Holly! What a perfect meal with cauliflower mash and peas. I’m so glad you love my recipes!
Deborah
0What can you use besides almond flour that will stil make this keto?
Maya | Wholesome Yum
0Hi Deborah, I have an entire section on binding options in the post above. 🙂
Lisa Haviland
0I made this last month and it was fantastic. Meatloaf was very easy to make. I forgot about leaving a review. Just remembered now because I’m making it again 😄
Maya | Wholesome Yum
0I’m so glad you liked it, Lisa! Hope you enjoy it again just as much!
Erica “Nikki” Collins
0Omg!!! This is the best meatloaf I have ever made. Thank you for sharing! My family truly enjoyed it! I’ve got to share this recipe with my sister!
Maya | Wholesome Yum
0Wow, thank you so much Erica (or is it Nikki?)! I’m so glad you and your family enjoyed it. Thanks for sharing my site with your sister, I really appreciate it!
Amy
0I made this for dinner and both my husband I pronounced it delicious. I used one pound of ground beef and one pound of ground pork, which is how I always make meatloaf. I also topped it with BBQ sauce instead of ketchup and used half parmesan and half almond flour, as suggested in the tips. It held together better than most other recipes. I meant to take a photo, but forgot in the rush to eat it. Great recipe!
Maya | Wholesome Yum
0I’m so glad you and your husband both liked this meatloaf, Amy! Thanks for sharing.
Carol B
0This meatloaf has great flavor and texture! I took a tip from another recipe and added apple cider vinegar and Swerve brown to the no-sugar added ketchup for the glaze. It was awesome! We made two–had one for dinner and froze the other one in slices for a later dinner.
Maya | Wholesome Yum
0Thank you, Carol! And thanks for sharing the tips.
Terry
0New favorite – delicious!!
Judy Ross
0Have you ever tried hemp hearts rather than almond flour in your meatloaf?
Maya | Wholesome Yum
0Hi Judy, I haven’t, but that sounds like it could work. Please let me know how it goes if you try it!
Jamie
0What is considered the “mix”?
SUSAN Miner
0Hi Jamie – I think she used “mix” as a verb in the first step, not a noun. I tripped over that too!
Maya | Wholesome Yum
0Hi Jamie, I’m not completely sure what you’re asking, but if you’re asking what “the mixture” is in step 3, it’s everything you mixed together in step 2. Hope this helps!
Kelly Kreig
0This was sooo good. I added about 1 T. of Italian seasoning, but otherwise followed the recipe. The consistency and taste were both great! Definitely a keeper.
Maya | Wholesome Yum
0Thank you, Kelly! I’m so glad you liked it.
Janet
0This is one of my fiancé’s favorites.
It came out really well and very juicy, very flavorful. I used 90/10 ground beef.
I will definitely be making it again.
To know I can make one of his childhood favorites without the usual carbs is a game changer for us both!
Maya | Wholesome Yum
0Thank you so much, Janet! Congratulations on your engagement!
Lori Parker
0Greetings from Chicago! I followed a link to your site from Sarah Olson’s slow cooker recipe website (themagicalslowcooker.com) because I’m looking for low carb recipes. I’m so delighted I found you!! This recipe for low carb meatloaf looks delicious. In addition to low carbs, my doctor also wants me to cut back on red meat. Can I make this with ground chicken instead? If so, are there any changes or added ingredients that will make it taste good? Thank you for this site. I know it’s going to help me in my weight loss journey. PEACE
Maya | Wholesome Yum
0Welcome, Lori! I’m so glad you’re here. Yes, you should be able to use ground chicken, though I haven’t made it that way. You don’t necessarily have to make any other changes, but the baking time may be different. Since chicken is more lean, it’s especially important not to overcook it. Let me know how it goes!
R. Kitz
0I just love this recipe. I roll the hamburger into meatballs and cook in the air fryer. I sometimes swap out the Italian spice for other flavors, like a premade Greek seasoning. Works perfectly!
Dan
0Have made this multiple times — it is a perennial hit in our family! Thanks for such a delicious and simple recipe.
Maya | Wholesome Yum
0Awww, I’m glad your family loves this Dan! Thank you!
Linda
0so yummy I give it five stars
Mark Grsu
0Wow… I had a 6 lb bag of 80/20 hamburger patties I wasn’t using. I did two 1 and a 1/2 batches of this (3 lbs each). I used liquid amino instead of Worcestershire and used pork rinds for flour substitute ( half spicy and regular for a little amusing spice). I bumped the rinds to 1 cup for each batch, but followed the rest exactly. Made it for my 94 year old mother in law, my wife and I. My 2 ladies are EXTREMELY finicky and they both loved it. I put my 3 lb loaf in a 9 by 9 deep dish brownie glass pan. Baked 90 minutes at 375, topped with sugar free ketchup, baked another 10. Tented for ten minutes and served with green beans and fresh berries. DEFINITELY recommend this recipe. It was great and will be my new go to guilt free meatloaf. Thank you…
Jill
0Oh my gosh, this is awesome!! Desperately looking for something I could make, freeze, and pop out for lunch with a salad or raw veggies. This nails it. ? I was skeptical as I have always made my meatloaf with bread, but this is so moist and tender and the flavor is amazing. I used a muffin tin instead since I’m lousy at slicing accurately. Be sure to place a larger cookie sheet underneath. Yes, tins did fill with fat even though I used very lean. No problem. Let them sit for a few minutes then used two large spoons to remove and set on a rack. Will wrap and freeze when cooled. But do course I had to taste one. ?
Denise
0Can this be made in an air fryer? What temp and time if so? Also if I half the recipe what would be the time for both oven and airfyer
Maya | Wholesome Yum
0Hi Denise, It should work in an air fryer, but I haven’t tested to confirm the time. I haven’t cut the recipe in half to tell you a time either. I would recommend using a probe thermometer with either method (I use it in both my oven and my air fryer) to know when it’s done.
Barbara Willow
0Very good meatloaf. I used coconut aminos instead of Worcestershire and it was delicious. Only change I’d make next time is no salt as the aminos have enough for my taste. Served it with cauliflower mash, which paired perfectly.
Lynn
0Meatloaf at its finest. Thick and savory with the right amount of seasonings. Perfect during a rainy and chilly day in the midwest. Paired it with mash cauliflower and green beans. Leftovers for lunch at work will make co-workers jealous.
Heather
0Yikes this did not hold together well at all. I would highly recommend using both 1/2 c almond flour and 1/2 Parmesan cheese. Don’t know if that will do the trick but that’s what I’ll do next time. Almond flour alone will not do it. Trust me. I’m sure it tastes great (I’ll let you know as it’s in the oven right now) but it’s more like cooked and crumbled ground beef cooked in a loaf pan rather than meatloaf. I took it out of the oven after an hour and drained off the grease (which is prob the liquid some are referring to). I’ve always done that with non-keto meatloaf – it’s just the way it is. I put it back in the oven for another 20 minutes and hoping for the best.
Idaline
0Yes! This was a yummi recipe. I made it for my dads birthday and he loved it. He is the uber carb counter! If he approves. Its gold.
Del Gue
0Excellent Keto Meatloaf! I substituted 3 small tomatoes for the tomato paste since I had them on hand. This meat had a great texture and wonderful, flavorful, taste.
Susan W.
0We loved it! and so easy to prepare. Will definitely use this recipe again and share it too!
Char
0Made this tonight for dinner (with the Cauliflower Mac & Cheese) & it was REALLY REALLY good! I used pork rind breadcrumbs instead of the almond flour otherwise followed the recipe & directions to the letter. The cauliflower Mac & Cheese was also delish, I swear I could just eat that cheese sauce like soup, lol. Definitely adding both to my dinner rotation!
Janice Malsberry
0Best meatloaf I ever had. Being on a keto diet isn’t as bad as I thought it would be.
Cindy
0Love this recipe. Making it tonight for the 4th or 5th time. The flavorings are exactly what we enjoy and the texture is so tender and good. Great with mashed cauliflower and some roasted green vegetables.