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keto meatloaf sliced on a white plate

Low Carb Meatloaf Recipe

Becky
A no-fail Low Carb Meatloaf Recipe that’s easy to make, packed with flavor, and comforting any night of the week. This keto meatloaf is also dairy-free.
4.95 from 73 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Low Carb Keto Recipes
Cuisine American
Servings 4 servings
Calories 481 kcal

Equipment

Pyrex loaf pan
Glass Mixing Bowls
Glass Mixing Bowls

Ingredients
  

  • 1 lb. lean ground beef or ground turkey
  • 1 large egg room temperature
  • ¼ cup sugar-free ketchup
  • ¼ cup mustard
  • ½ small onion diced
  • ½ small zucchini shredded
  • ½ cup keto breadcrumbs or almond meal, or ground pork rinds
  • 1 teaspoon salt
  • ½ teaspoon of black pepper
  • 1 teaspoon gluten-free Worcestershire sauce

Instructions
 

  • Preheat oven to 350°F (180°C).
  • In a large mixing bowl, blend all ingredients.
  • Press the meatloaf mixture into a loaf pan, or 8x8 square pan.
  • If desired, brush the top with sugar-free ketchup half way through baking.
  • Bake 1 hour.
  • Let cool for ten minutes. Serve hot.
  • Store leftovers in an airtight container in the refrigerator.

Notes

  • When pressing the meatloaf mixture into the loaf pan, don't pack it in too firmly. There is no need to press down on the mixture. Simply spoon it in as it will conform to the loaf shape of the pan.
  • Cook to 160 degrees. Once removed from the oven, the meatloaf will continue to cook and the internal temperature will rise to 165 degrees. If you wait till the temperature reaches or passes 165 degrees in the oven, you run the risk of drying out your meatloaf.
  • You can leave out the veggies if you like, but they add flavor and moisture to the recipe.
  • Note: If you use pork rinds or almond flour, the meatloaf won't hold together but it will still taste great.
      • Fridge - If you have any leftovers, refrigerate in an airtight container or tightly wrap with plastic wrap, for 3 to 4 days.
      • Reheat - To reheat, preheat the oven to 250 degrees F, then transfer the meatloaf into the oven. Use a meat thermometer to tell when the inside of the meatloaf has been heated. For the best results, pour some beef broth or water over the meatloaf to stop if from drying our. You can also reheat in the microwave or on the stove.
      • Freezer - Leftovers can also be stored in the freezer for up 3 months. After that amount of time, the quality and texture will start to be affected. Wrap your meat loaf tightly then place in an airtight container or freezer safe bag.

Nutrition

Serving: 2cupsCalories: 481kcalCarbohydrates: 10gProtein: 43gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 15gCholesterol: 166mgSodium: 883mgFiber: 3gSugar: 5g
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