There’s nothing quite like a classic meatloaf, but this low-carb version gives you all the flavor without the breadcrumbs.
Moist, savory, and seasoned with herbs, it’s a hearty main dish that pairs well with simple sides and keeps you on track with your low-carb goals.
Why You’ll Love This Recipe
It’s a classic comfort food made keto-friendly.
Almond flour keeps the texture moist while keeping carbs low.
The flavors are rich, savory, and satisfying for the whole family.
It’s simple to prepare and great for meal prep.
What You’ll Need (Ingredient Highlights)
Blanched almond flour replaces breadcrumbs, keeping the recipe low carb.
Onion and garlic add depth and savory notes.
Tomato paste and Worcestershire bring tang and umami.
Eggs help bind the mixture together.
Ground beef provides richness and protein.
Sugar-free ketchup is optional but adds a nice glaze on top.
Pro Tips Before You Start
Do not overmix the meat mixture—this keeps it tender.
Line your pan with parchment or lightly grease it for easy slicing.
Always rest the meatloaf before cutting so the juices redistribute.
Use a probe thermometer to check doneness—160°F is perfect.
How to Make Meatloaf Low Carb
Step 1 – Preheat the oven
Set oven to 350°F (177°C) so it’s ready when your loaf is shaped.
Step 2 – Mix the ingredients
In a bowl, combine almond flour, onion, garlic, tomato paste, Worcestershire, eggs, herbs, salt, and pepper.
Mix well.
Step 3 – Add the beef
Fold in the ground beef until just combined. Avoid overmixing.
Step 4 – Shape and bake
Transfer mixture to a baking dish and form into a loaf. Bake 30 minutes.
Step 5 – Add topping
Spread sugar-free ketchup on top if using.
Bake another 25–45 minutes until the internal temp is 160°F.
Step 6 – Rest and slice
Let meatloaf rest 10 minutes before slicing. This ensures juiciness.
What to Serve Them With
Pair with roasted vegetables like broccoli or asparagus.
Serve alongside mashed cauliflower for a classic pairing.
Add a simple green salad for freshness.
Variations / Substitutions
Use ground turkey or chicken instead of beef for a lighter version.
Replace almond flour with ground pork rinds for extra flavor.
Skip the ketchup topping if you prefer a more savory crust.
Storage & Leftovers
Refrigerate in an airtight container for up to 4 days.
Freeze slices individually for up to 2 months.
Reheat gently in the oven or microwave until warm.
FAQs
Can I make this meatloaf ahead of time?
Yes, assemble the loaf and refrigerate up to 24 hours before baking.
What’s the best way to keep it moist?
Don’t overmix and be sure to let it rest after baking.
Can I freeze uncooked meatloaf?
Yes, shape the loaf, wrap tightly, and freeze. Thaw before baking.
Do I need to use almond flour?
It helps bind, but ground pork rinds or coconut flour can work too.
Is sugar-free ketchup necessary?
No, it’s optional, but adds flavor and a nice glaze.
Can I make this dairy-free?
Yes, the recipe doesn’t require cheese or milk.
How do I know when it’s done?
The internal temperature should reach 160°F (71°C).
What sides go best with this meatloaf?
Roasted veggies, salad, or cauliflower mash are great low-carb options.
Can I add cheese to the mixture?
Yes, shredded mozzarella or cheddar can add richness.
Is this recipe keto-friendly?
Absolutely—it’s low carb and works perfectly for a keto meal plan.
Final Thoughts
This low-carb meatloaf is hearty, flavorful, and perfect for family dinners.
It keeps the comfort of the classic while cutting the carbs, making it a recipe you’ll come back to again and again.
