Keto Meatloaf

A keto meatloaf packed with flavor is tender and juicy down to the very last drop. A simple easy to make glaze that compliments every flavor from the onion, garlic to the herbs in every bite. This dinner recipe is a healthy option and reminds you of what grandma use to make!

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Course: Main Course

Cuisine: American

Keyword: Keto Meatloaf

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: slices

Calories: 383.1kcal

Equipment

Loaf pan

Ingredients

2 pounds 80/20 ground beef or 85/15
4 ounce yellow onion minced
2 tablespoon minced garlic
2 large egg

Seasonings

1 tablespoon garlic powder
1 teaspoon black pepper
2 teaspoon salt
1/2 teaspoon celery seed
2 teaspoon italian seasoning

Glaze

1/2 cup keto friendly ketchup I used Alterna Sweets
1 teaspoon Worcestershire sauce
2 tablespoon Besti brown sugar Swerve brown sugar will work as well

Almond flour slurry

1/4 cup blanched almond flour
1/4 cup heavy cream
1/4 cup chicken broth

Instructions

Create a slurry with the almond flour, heavy cream and the chicken stock. Stir everything together then set aside in a bowl.
Mince onion in a food processor or something that will finely chop it. In a sauce pan on medium high heat add 1 TB of butter then the minced onion and garlic. Cook about 3 minutes until it is very fragrant. Turn off heat then transfer all contents to a mixing bowl including the excess butter.
Preheat oven to 350°F
Add all ground beef to the same mixing bowl as onion and garlic. Toss in all seasonings from the above list and measurements. Also add in 2 beaten eggs and the almond flour slurry from earlier. Using your hand combine everything together well and even. Mix about 3-5 minutes.
When done transfer to a loaf pan and bake for 40-50 minutes. Bringing to a temperature of 150°F in using a meat themometer. While cooking prepare glaze.
After you pull the meat from the oven top with half the glaze and place back in at 400°F for 15 minutes. Remove allow to cool and serve. Use the excess glaze for topping the meatloaf off or just discard it.
Tip, before placing into the oven take a small spoonful of the meatloaf and cook it on the stove top to do a taste test. This will let you know if you need more salt or anything else you'd like to add.

Notes

Helpful Recipe Tips

Do not overcook, use a meat thermometer and cook meatloaf to the temperature of 150ºF. This will allow the carry over temperature to hit well done and will leave you with a juicy meatloaf.
Mince ingredients, I can't stress how important it is to grind your onions and any other ingredients such as bell peppers up in a food processor. Having big chunks make the meatloaf not hold well together.
Can I use something other than almond flour, yes you can there are a host of things that could work. They are debatable what is best but here I used what I felt would yield the best results with the best moisture and flavor.
How to cut meatloaf, use a serrated bread knife. Using a chefs knife is a disaster even if it's sharp.

Nutrition

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