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Keto meatloaf can be just as juicy and flavorful as the one you’ve always loved! Almond flour and parmesan add flavor and keep the juices in. The glaze is made with unsweetened ketchup. Keto meatloaf, sliced and glazed with ketchup, served on a white tray. After years of making this dish, tweaking and experimenting, I have developed the perfect keto recipe.

It’s flavorful, juicy, and truly just as good as traditional recipes. I am happy to share it with you! The exact measurements are listed in the recipe card below. Egg: I use large eggs in most of my recipes, this one included. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Spices: I use garlic powder, onion powder, and dried thyme. Lean ground beef: I don’t recommend using extra-lean beef in this recipe.

It works well in some recipes, but it’s too dry for this one. Almond flour: I use blanched finely ground almond flour. I haven’t tried using a coarse almond meal so I don’t know if that would work. Parmesan: Make sure to use finely grated parmesan and not coarsely shredded. Unsweetened ketchup: I get it at Whole Foods or on Amazon. We’re using a small amount, so it’s not the end of the world if you use regular ketchup. And you can also omit it completely, although I do feel it greatly enhances the dish.

Scroll down to the recipe card for detailed instructions. You start by whisking together the egg, salt, pepper, and spices in a bowl. Next, you add the ground beef, almond flour, and parmesan. Now, shape the mixture into a loaf and place it on a foil-lined rimmed baking sheet.

I find it helpful to use a small loaf pan to help shape the meat mixture. Don’t forget to let it rest for 15 minutes before slicing. A photo collage showing the steps for making a low-carb meatloaf. Mix just until everything is incorporated, and when you shape it into a loaf, be gentle. This is the leanest you should go, in my opinion.

20 blend might be even better. Definitely avoid very lean ground beef. 7 blend is simply out of the question. The addition of cheese, egg, and almond flour helps to keep the meatloaf nice and moist. The almond flour helps absorb the juices released during baking. It’s not as efficient as breadcrumbs, so more juices will escape, but it still does the job pretty well. It’s always best to bake a meatloaf on a large rimmed baking sheet so that the outside can crisp up.

If you bake it in a loaf pan, it will bake inside its own juices and won’t crisp up. I tried making this recipe with foil and with parchment paper. The meatloaf turns out much better when the pan is lined with foil, probably due to better heat distribution. Rest the meatloaf for about 15 minutes before slicing it. This will help the juices to redistribute and settle.

It’s never a good idea to cut into a meatloaf as soon as it emerges from the oven. After many experiments, I have come to the conclusion that if you want it to be juicy, you need to bake it for 50 minutes at 350 degrees F. Of course, ovens greatly vary in their temperature. So the best way to make sure that the meatloaf is done is to use an instant-read thermometer. What is a good substitute for breadcrumbs? I use almond flour in the mixture instead of the traditional breadcrumbs.