The best keto meatloaf ever! This is a take on a traditional meatloaf recipe just like mom used to make, but I removed those pesky carbs normally found in meatloaf.
Meatloaf is a classic American dinner, however, it’s usually full of breadcrumbs which makes it not a keto meal. In this recipe, I replaced those breadcrumbs with almond flour and you won’t even be able to notice!
This recipe is easy: add all the ingredients into a large mixing bowl and gently mix it together, dump it onto a baking sheet and form it into a loaf. Bake at 350 for 40 minutes, take it out of the oven and coat it in sugar-free ketchup, then return to the oven for another 15-20 minutes.
- 2 lbs Ground Beef (80/20 or 85/15 is best)
- 1 Egg
- ½ cup Finely Ground Almond Flour
- ¼ cup Heavy Cream
- 2 tbsp Worcestershire Sauce
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- ½ tsp Thyme
- ½ cup Grated Parmesan
- ¼ cup Sugar-Free Ketchup
Preheat oven to 350 Degrees
In a large bowl, add the ground beef, egg, almond flour, cream, worcestershire sauce, onion powder, garlic powder, salt, pepper, thyme, and grated parmesan.
Gently mix until the mixture is uniform.
Shape the mixture into a rectangular loaf and place on a baking sheet lined with aluminum foil.
Bake at 350 degrees for 40 minutes.
Take out of the oven and spread ketchup all over the meatloaf. Return to oven for 15-20 minutes or until the internal temperature is 160 degrees.
Let the meatloaf rest for 10 minutes before slicing.
If you give this recipe a try be sure to tag me on Instagram @ksalom so that I can see what you made!