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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Prep Time 20

Cook Time 50

Total Time 1 10

Course Main Course

Cuisine American

Servings slices

Calories 383.1 kcal

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

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword Keto Meatloaf

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