Keto Meatloaf (Low Carb, Easy, Tender) - Wholesome Yum (2025)

Cold weather has never been my friend, but since I spent most of my life living in Minnesota, there was only one thing left to do: Eat all the warm comfort food. I’ve been making this keto meatloaf every winter since 2017 while waiting for spring to come. And every year, the tender texture and meaty flavor steals my heart. My low carb keto meatloaf recipe might not totally chase away your winter blues, but it sure makes you feel cozy and warm inside.

Why You’ll Love My Keto Meatloaf Recipe

• Moist, tender texture – Every bite is soft, velvety, and juicy. In fact, it’s so tender that it almost falls apart, but I’ll choose that over a tough, dry one any day. I do have some tips for you below if you like it firmer.
• Cozy, savory flavor – It’s rich, it’s meaty, and you get those undertones of garlic, onions, dried herbs, and tomatoes, too. It’s everything a meatloaf should be. I rotate it with my low carb soups and keto casseroles for warm comfort food cravings.
• Easy to make – Other than my almond flour, you’ll only need common grocery store staples to make my low carb meatloaf recipe. And the prep is quick, about 10 minutes.
• Keto friendly and gluten free – It’s got only 3g net carbs per slice, and I only use clean ingredients. Nothing processed.
• Family friendly – Sure, it’s a keto meatloaf, but your whole family can enjoy it, even if some of them aren’t low carb! I serve it with cauliflower mashed potatoes for my husband and me, and actual potatoes for my kids. (See my other serving ideas below.)

Ingredients & Substitutions

Here I explain the best ingredients for my easy keto meatloaf recipe, what each one does, and substitution options. For measurements, see the recipe card.

Main Ingredients:

• Ground Beef – I prefer 85/15 beef, because it’s not too lean or too greasy. Very lean beef is more prone to drying out, but ground beef that’s very high in fat tends to shrink a lot when you bake the loaf. You could also use ground turkey.
• Wholesome Yum Blanched Almond Flour – Breadcrumbs are the main reason that meatloaf is not great for a keto diet, so I use this instead. It’s ground extra fine, which is why I get a better texture with it than other brands I’ve tried. See below for other binders you could use.
• Aromatics – Garlic and onions, of course! I highly recommend fresh ones for keto meatloaf, but you can substitute 1 teaspoon each of garlic powder and onion powder if you need to.
• Tomato Paste – For that traditional meatloaf flavor. It’s very concentrated but higher in carbs, so I only use a little bit. Don’t use tomato sauce, which is less potent and more runny.
• Worcestershire Sauce – This does add a bit of sugar, but because it’s a small amount for a whole loaf, it doesn’t change the carb count per serving much. I use this gluten-free brand. You can omit it, but I highly recommend it for flavor — I add it to my keto chili for the same reason. If you want a cleaner or paleo meatloaf option, substitute coconut aminos instead.
• Eggs – Use whole, large eggs. I haven’t confirmed if flax eggs would work, but let me know how it goes if you try it.
• Seasonings – Just my homemade Italian seasoning (or store-bought is fine too), sea salt, and black pepper.
• Sugar-Free Ketchup – This is my (optional) simple glaze! You can use store-bought — this one is my favorite with clean ingredients — or make my keto ketchup yourself.

Binding Options:

I’ve experimented with multiple low carb substitutes for breadcrumbs. You need something to hold the low carb meatloaf together! Here are your choices:

• Almond Flour – My favorite way to make this keto meatloaf recipe is with almond flour, which is why it’s the default on my recipe card below. I find that it creates the best texture.
• Coconut Flour – I don’t recommend coconut flour for meatloaf, because it absorbs a lot of moisture and can dry it out. If you still want to try it, I recommend starting with just 2 tablespoons of coconut flour and adding an extra egg.
• Crushed Pork Rinds – These are a popular keto replacement for breadcrumbs, because they have texture and are zero carb. If you want to make your keto meatloaf with pork rinds, they can replace the almond flour 1:1 and would make this recipe nut-free. You can crush your own by pulsing them in a blender or food processor, or buy these that are already crushed for you.
• Parmesan Cheese – The loaf comes out too dense if using only parmesan as the binder, but you could replace half of the almond flour with parmesan, which does make it more sturdy.

How To Make Keto Meatloaf

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.

1. Mix the base ingredients. In a large bowl, combine all the ingredients except the meat and ketchup.
2. Add the beef. Mix until fully incorporated. Be careful not to overmix.

3. Form and bake. Transfer the meat mixture to a large baking dish, form into a loaf shape, and bake for 30 minutes.
4. Brush on the “glaze”. If using ketchup, brush ketchup on top of the partially cooked loaf.
5. Bake again. Return to the oven and bake until cooked through. (See my tips below to ensure that your keto meatloaf recipe turns out moist, and what to do if you want a shiny glaze.)

6. Let it rest. This step is important for the right texture! After removing from the oven, tent the top with foil and wait 10 minutes before slicing. This makes the low carb meatloaf more juicy and easier to slice. I also garnish mine with fresh parsley.

Storage Instructions

• Make ahead: You can easily make keto meatloaf 1-2 days in advance without cooking it. Cover the surface tightly with plastic wrap to keep air out, and store in the fridge.
• Store after cooking: Keep leftovers in an airtight container in the fridge for up to 2-3 days.
• Meal prep: I like to portion out slices into individual serving containers with some mashed cauliflower for ready-to-heat lunches.
• Reheat: Heating in the microwave works just fine, or you can use the oven at 350 degrees F.
• Freeze: You can freeze the entire loaf (either before or after baking) for up to 3-4 months. Just wrap tightly to avoid freezer burn. Sometimes I wrap individual slices so that I can grab them as needed.

Serving Suggestions

My go-to way to serve keto meatloaf is with my mashed cauliflower and garlicky roasted green beans, as pictured above. You can also make regular mashed potatoes or even oven roasted potatoes for family members that aren’t low carb. Sometimes I add a Caesar salad (skip the croutons for keto) to balance out the heavier main dish.

If you want a green veggie but are not a fan of green beans, my cheesy brussels sprouts casserole or roasted broccoli and cauliflower are great options. Check my list of keto vegetables if you want other ideas.

More Keto Comfort Food Recipes

Looking for more low carb comfort food? Below are some of my most popular ones. I also have 100 more in my Easy Keto Carboholics’ Cookbook!

• Baking Dish– I use this baking dish in a million different ways, and it’s the perfect size for this recipe.
• Probe Thermometer– My favorite way to get my keto meatloaf to the perfect temperature, because I don’t have to keep checking on it. It just beeps when ready!