Keto Meatloaf Recipe
This Best Ever Keto Meatloaf is moist, extra juicy, and finished with a sweet, tangy glaze that brings everyone back for seconds. Perfect for a comforting low carb dinner.
Made with simple pantry staples and rich flavors, this Best Ever Keto Meatloaf is a staple for busy weeknights when you crave hearty, fuss-free meals.
Ingredients for the Best Ever Keto Meatloaf
- Ground beef (80/20) – Adds richness and keeps the meatloaf juicy without drying out.
- Onion – Grated for subtle sweetness and moisture.
- Garlic – Freshly minced to boost the savory depth.
- Eggs – Bind everything together for a firm yet tender texture.
- Sugar free ketchup – Infuses tanginess into both the loaf and the glaze without added carbs.
- Unsweetened coconut milk – Keeps the meat tender and moist without overpowering flavors.
- Fresh parsley – Brightens up the loaf with fresh herbal notes.
- Keto bread crumbs – Holds the meatloaf together while staying low carb.
- Salt & pepper – Essential for seasoning every bite.
- White vinegar – Adds zing to the glaze.
- Brown sugar substitute – Balances the tang with a touch of keto-friendly sweetness.
How to Make This Best Ever Keto Meatloaf
Preheat the oven and prepare your loaf pan with parchment and a light coating of oil. Combine the ground beef, onion, garlic, eggs, ketchup, milk, parsley, keto bread crumbs, salt, and pepper in a large bowl until just mixed.
Shape the mixture into a loaf inside the prepared pan and bake until almost cooked through. Meanwhile, whisk together the glaze ingredients for that sticky, flavorful finish.
Once the meatloaf is partially baked, generously brush it with the glaze and return it to the oven until the top is caramelized and glossy. Rest the meatloaf before slicing to lock in the juices. Serve drizzled with the savory pan juices and an extra sprinkle of fresh parsley.
Juicy Tips for Perfect Keto Meatloaf
Always use ground beef with enough fat, like an 80/20 mix, to guarantee each slice stays moist and tender. Grating the onion instead of chopping helps distribute flavor evenly and adds moisture without chunks.
Don’t skip the resting step after baking — letting the meatloaf sit ensures every bite holds together beautifully. If you love experimenting, add chopped spinach or grated zucchini for extra veggies without upping the carbs.
Keeping Your Keto Meatloaf Fresh
Leftover Best Ever Keto Meatloaf stores wonderfully. Wrap slices tightly and refrigerate for up to a week, making it perfect for quick lunches. To freeze, store in airtight containers for up to six months; thaw overnight in the fridge for best results.
When reheating, a quick zap in the microwave works, but a warm oven keeps the texture intact. Brush the slices with a little water before reheating to maintain their juicy tenderness.
Keto Meatloaf Recipe
Ingredients
For the Meatloaf
- 1/2 teaspoon pepper
- 2 large eggs
- 3/4 cup keto bread crumbs
- 2 lbs ground beef 80/20*
- 1/4 cup + 1 tablespoon milk of choice unsweetened coconut milk recommended
- 2 tablespoons freshly chopped parsley
- 1/4 cup sugar-free ketchup
- 1 teaspoon salt
- 2 cloves garlic minced
- 1 medium onion finely chopped or grated
For the Glaze
- 2 1/2 tablespoons brown sugar substitute
- 1 1/2 teaspoons white vinegar
- 3/4 cup sugar-free ketchup
Instructions
- Preheat the oven to 190°C (375°F). Prepare a 9×5-inch loaf pan by lining and lightly greasing it. In a spacious bowl, combine all the meatloaf ingredients thoroughly until evenly incorporated. Gently press the mixture into the prepared pan, shaping it firmly into a loaf. Slide the pan into the oven and bake for 40 minutes. Meanwhile, blend the glaze ingredients in a small bowl until smooth and well mixed. After the initial baking time, remove the meatloaf from the oven and evenly coat the top with the prepared glaze. Return to the oven and continue baking for an additional 15–20 minutes. Allow the meatloaf to rest for 10 minutes before slicing to ensure it remains juicy. Serve drizzled with any collected pan juices and garnish with extra chopped parsley if desired.
