Keto Classic Meatloaf

Name: Keto Classic Meatloaf
Total time: 75 min
Yield: 8 servings
Cuisine: Keto
Ingredients: 2 lbs ground beef (80/20 or 85/15); 1/2 lb ground pork; 1/2 cup almond flour; 1/4 cup grated Parmesan cheese; 1/4 cup finely chopped onion; 2 cloves garlic, minced; 2 large eggs; 1/4 cup unsweetened almond milk; 1 tablespoon Worcestershire sauce (check for no added sugar); 1 teaspoon dried Italian seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; For the Glaze:; 1/2 cup no-sugar-added ketchup; 2 tablespoons apple cider vinegar; 1 tablespoon erythritol or monk fruit sweetener (granulated); 1 teaspoon Dijon mustard

Enjoy a comforting, savory classic with this keto meatloaf, featuring a rich tomato glaze and a perfect blend of meats, all while keeping carbs low.

✓ Keto-friendly 4 g net / serving

75 min 8 servings Involved ♥ Save recipe

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4 g

net carbs

30 g

protein

27 g

fat

380

kcal

Ingredients

2 lbs ground beef (80/20 or 85/15)

1/2 lb ground pork

1/2 cup almond flour

1/4 cup grated Parmesan cheese

1/4 cup finely chopped onion

2 cloves garlic, minced

2 large eggs

1/4 cup unsweetened almond milk

1 tablespoon Worcestershire sauce (check for no added sugar)

1 teaspoon dried Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

For the Glaze:

1/2 cup no-sugar-added ketchup

2 tablespoons apple cider vinegar

1 tablespoon erythritol or monk fruit sweetener (granulated)

1 teaspoon Dijon mustard

Method

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.

In a large mixing bowl, combine the ground beef and ground pork.

Add the almond flour, grated Parmesan cheese, chopped onion, minced garlic, eggs, almond milk, Worcestershire sauce, Italian seasoning, salt, and black pepper to the meat mixture.

Using your hands, gently mix all ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough.

Form the mixture into a loaf shape on the prepared baking sheet, or press it into the loaf pan.

In a small bowl, whisk together the no-sugar-added ketchup, apple cider vinegar, erythritol (or monk fruit), and Dijon mustard for the glaze.

Spread about half of the glaze evenly over the top of the meatloaf.

Bake for 45 minutes. Remove from the oven, spread the remaining glaze over the top, and return to the oven.

Continue baking for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).

Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, ensuring a moist and flavorful result.

Estimated values per serving. Not medical advice.