Juicy Keto Meatloaf

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This keto meatloaf is just as juicy and flavorful as the traditional one you've always loved. Almond flour and Parmesan add flavor and keep the juices in, and the delicious glaze is made with unsweetened ketchup.

Keto meatloaf, sliced and served on a white serving tray.

I'm a lazy cook, always looking for simple, low-effort recipes. Meatloaf is perfect for me. After years of tweaking and experimenting, I have developed the perfect recipe. Simply combine the ingredients in a bowl, shape them into a loaf, glaze, and bake for 50-60 minutes. This keto meatloaf is flavorful, juicy, and just as good as traditional recipes.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Ground beef: I use lean ground beef - 85% lean and 15% fat. I don't recommend using extra-lean ground beef.
Almond flour: I use superfine almond flour. While not as absorbent as breadcrumbs, almond flour helps absorb the juices, keeping them inside the meatloaf.
Parmesan: The Parmesan adds flavor and helps absorb juices.
Unsweetened ketchup: I use the Primal Kitchen brand.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Combine the meatloaf ingredients in a bowl. Shape the mixture into a loaf and place it on a foil-lined rimmed baking sheet. It's helpful to use a small loaf pan (8 X 4 inches) lined with plastic wrap to shape the meat mixture and then transfer the meatloaf to the baking sheet.

Brush the top of the loaf with ketchup.

Bake it until cooked through, for 50-60 minutes at 350°F. Let it rest for 15 minutes before slicing and serving.

Excellent recipe, thank you for sharing - much better than any meatloaf we've ever had. Made it as written and making another tomorrow as this is so good it will be gone tonight!
Dawn
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Recipe Tips

Handle the mixture lightly. One of the most important things you can do to keep your keto meatloaf tender and airy (not a brick!) is to handle it lightly. Mix just until everything is incorporated, and when you shape it into a loaf, be gentle.
Don't go too lean. I use lean (85/15) ground beef. This is the leanest you should go. An 80/20 blend is even better. You should avoid extra-lean ground beef.
Don't use a loaf pan. It's helpful to use a loaf pan to shape the meatloaf, but you should bake it on a large, rimmed baking sheet so 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.
Foil is better. I tried making this recipe with a foil-lined pan and a parchment-lined pan. The meatloaf turns out much better when the pan is lined with foil, likely due to better heat distribution.

Recipe FAQs

How long should I bake the meatloaf?

I tried baking the meatloaf for 40 minutes at 400°F and for 50 minutes at 350°F. The latter produced juicier meatloaf. Ovens vary, so the best way to make sure the meatloaf is cooked through is to use an instant-read thermometer, aiming for an internal temperature of 160°F.

Why do you let the meatloaf rest before cutting?

Letting it rest for 15 minutes helps the juices redistribute and settle. It's never a good idea to cut into a meatloaf as soon as it emerges from the oven.

How long can I keep the leftovers in the fridge?

This is one of those dishes that gets better the next day. You can keep it in an airtight container in the fridge for up to four days. Reheat the leftovers covered in the microwave, or - even better - slice and pan-fry the slices in olive oil.
You can also enjoy the leftovers cold. I sometimes make a plate of them for lunch the next day with Dijon mustard, sriracha mayo, fresh-cut veggies, and quick pickles (or pickled red onions).

Can I freeze this meatloaf?

Yes. You can cool the meatloaf completely and then wrap it in cling wrap, followed by foil. Alternatively, slice the cooled meatloaf and freeze the slices in freezer bags. You can freeze it for up to three months and thaw it overnight in the fridge before reheating.

Serving Suggestions

Just like any meatloaf, keto meatloaf is a wonderfully versatile main course that goes with any side dish you could possibly think of.

You basically have two approaches when it comes to selecting sides. Serve this comfort food with other comfort foods such as mashed cauliflower, loaded mashed cauliflower, or creamed spinach.

Or serve it with a light side dish such as an arugula salad, creamy cucumber salad, sautéed green beans, or steamed broccoli. It depends on your mood!