Ultimate Keto Meatloaf
This Ultimate Keto Meatloaf is juicy, flavorful, and completely low-carb. Made with almond flour instead of breadcrumbs, it delivers classic comfort food texture while staying keto-friendly, gluten-free, and perfect for easy family dinners or meal prep.
Equipment
- large mixing bowl
- loaf pan or baking sheet
- foil or parchment paper
- meat thermometer
- Oven
Ingredients
- 2 lb ground beef (80/20 preferred)
- 1/2 cup almond flour
- 1/4 cup heavy cream
- 1 large egg
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup low-carb Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/2 cup sugar-free ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp erythritol or keto sweetener
Instructions
- Preheat the oven to 375°F (190°C). Grease a loaf pan or line a baking sheet with foil for free-form baking.
- In a large bowl, combine ground beef, almond flour, heavy cream, egg, onion, garlic, salt, and pepper. Add Worcestershire sauce and Dijon mustard.
- Mix gently by hand until just combined. Do not overmix to keep the meatloaf tender.
- Shape the mixture into a loaf and place it in the prepared pan or on the baking sheet.
- In a small bowl, whisk together sugar-free ketchup, apple cider vinegar, and keto sweetener until smooth.
- Spread half of the glaze evenly over the meatloaf.
- Bake for 40 minutes. Remove from the oven, spread remaining glaze on top, and return to bake for another 15–20 minutes until the internal temperature reaches 160°F (71°C).
- Remove from oven and let rest for 10 minutes before slicing and serving.
Notes
Use 80/20 ground beef for the juiciest results. Avoid overmixing to keep the meatloaf tender. Free-form baking creates crisp edges, while the two-stage glaze adds a sweet-and-tangy finish. Let rest 10 minutes before slicing.