Keto Meatloaf
Juicy, tender keto meatloaf bound with almond flour and Parmesan instead of breadcrumbs, finished with a tangy sugar-free glaze. At just 3g net carbs per serving and ready in about 1 hour 15 minutes, it's classic comfort food that keeps you firmly in ketosis.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
Classic comfort food, fully keto: this meatloaf trades breadcrumbs for almond flour and Parmesan and tops it with a tangy sugar-free glaze, so it stays moist and rich at just 3g net carbs per slice. It's the kind of weeknight dinner the whole table will ask for again.
Ingredients
- 1.5 lb ground beef (80/20)
- 0.5 lb ground pork
- 1/2 cup almond flour
- 1/3 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup heavy cream
- 1/2 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1 1/2 tsp salt
- 1/2 cup sugar-free ketchup (for glaze)
- 1 tbsp Dijon mustard
- 1 tbsp erythritol or monk fruit sweetener
Instructions
- 1
Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment, or lightly grease a 9x5-inch loaf pan.
- 2
In a large bowl, combine the ground beef, ground pork, almond flour, Parmesan, eggs, heavy cream, onion, garlic, Worcestershire sauce, Italian seasoning, and salt. Mix gently with your hands just until combined; overmixing makes the loaf dense.
- 3
Transfer the mixture to the pan and shape into a tight loaf about 9 inches long, smoothing the top.
- 4
Whisk together the sugar-free ketchup, Dijon mustard, and sweetener. Brush about half over the top of the loaf.
- 5
Bake for 45 minutes, then brush on the remaining glaze and bake another 15 minutes, until the internal temperature reaches 160°F (71°C) and the glaze is set.
- 6
Rest the meatloaf for 10 minutes before slicing into 8 pieces. The rest keeps it juicy and helps it hold together.
Tips & notes
- Use a free-form loaf on a sheet pan instead of a loaf pan to let extra fat drain off and develop a browned crust on all sides.
- Swap the ground pork for ground turkey or all beef if you prefer; macros shift slightly but it stays keto.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze cooked slices for up to 3 months. Reheat gently to keep it moist.
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Frequently asked questions
- How many carbs are in keto meatloaf?
- This recipe has 3g net carbs per serving (4.5g total carbs minus 1.5g fiber), along with 415 calories, 31g protein, and 30g fat. It makes 8 servings.
- What can I use instead of breadcrumbs in keto meatloaf?
- Almond flour plus grated Parmesan is the best swap. The almond flour absorbs moisture like breadcrumbs while the Parmesan adds binding and savory flavor, all with almost no carbs.
- Can I make keto meatloaf ahead of time?
- Yes. You can assemble the raw loaf, cover it, and refrigerate up to 24 hours before baking, or bake it fully and reheat slices throughout the week. It also freezes well cooked or uncooked.
