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Homemade Keto Meatloaf photo

Keto Meatloaf

This Keto Meatloaf is a delicious low-carb comfort food! Packed with flavor and easy to make, it's perfect for family dinners!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf:
  • 2 lbs ground beef 80/20 This fat ratio keeps the meatloaf juicy.
  • 1 medium onion grated or finely chopped
  • 2 cloves garlic minced
  • 2 large eggs Acts as a binder for the meatloaf.
  • 1/4 cup sugar-free ketchup For flavor and moisture.
  • 1/4 cup milk of choice I used unsweetened coconut milk for a dairy-free option.
  • 2 tablespoons parsley freshly chopped
  • 3/4 cup keto bread crumbs Helps bind the meatloaf while keeping it low-carb.
  • 1 teaspoon salt For seasoning.
  • 1/2 teaspoon pepper To enhance the flavors.
  • 3/4 cup sugar-free ketchup For a delicious glaze.
  • 1 1/2 teaspoons white vinegar Adds brightness to the flavor.
  • 2 1/2 tablespoons brown sugar substitute For sweetness without the carbs.

Equipment

  • Large mixing bowl
  • Loaf pan
  • Meat thermometer
  • Spatula or wooden spoon
  • Baking sheet

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your meatloaf cooks evenly.
  2. Step 2: In a large mixing bowl, combine the ground beef, grated onion, minced garlic, eggs, sugar-free ketchup, milk, parsley, keto bread crumbs, salt, and pepper. Mix until just combined—be careful not to overmix, as this can make the meatloaf tough.
  3. Step 3: Transfer the meat mixture to a loaf pan and shape it into a loaf. Ensure it is evenly packed to prevent any cracks during baking.
  4. Step 4: In a small bowl, whisk together the sugar-free ketchup, white vinegar, and brown sugar substitute. Spread this glaze evenly over the top of the meatloaf.
  5. Step 5: Place the loaf pan on a baking sheet and bake in the preheated oven for about 60-70 minutes, or until the internal temperature reaches 160°F (71°C).
  6. Step 6: Once cooked, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This helps retain the juices, making each slice moist and flavorful.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze slices in a freezer-safe bag for up to 3 months.
  • To reheat, pop it in the oven at 350°F (175°C) until warmed through.