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My easy, Cheesy Keto Meatloaf Recipe is a dream come true among low carb meatloaf recipes! It's packed with flavor and easy to prepare using a mouthwatering homemade meatloaf glaze and seasoning blend. It's even gluten-free!
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Best Low Carb Meatloaf
Keto recipes are a specialty of mine, and this easy meatloaf recipe with few ingredients is no exception! It's a cheesy, gluten-free meatloaf recipe with so much flavor from my own homemade meatloaf seasoning, plus the most delectable glaze.
The texture is absolute perfection, with a delicious crisp crust and moist inside. My keto meatloaf recipe is a must-try for anyone who loves meatloaf! Give it a try and I guarantee it'll be the best cheesy meatloaf recipe you ever eat.
I'll show you how to make meatloaf in the oven so tender and delectable, you will wonder where this recipe has been your whole life.
FAQs
Along with a few other ingredients for meatloaf to help bind it, I use a mix of almond flour and parmesan cheese for binding meatloaf instead of breadcrumbs. You can also use Parmesan cheese by itself - it's a fantastic binder for meatloaf! - or other keto flour alternatives like golden flaxseed meal, sunflower seed flour, unflavored ground pork rinds, or walnut flour.
For this low carb meatloaf recipe, I use a homemade meatloaf glaze that is out-of-this-world delicious. It's a combination of tomato paste, white vinegar, and my meatloaf seasoning. This gives the meatloaf the most incredible flavor and texture. 
Yes! You can use another binding agent instead to add moisture to your keto meatloaf. Try using a mixture of flax seed and water, about 2 tablespoons flaxseed meal to 5 tablespoons water. This will be enough to compensate for two eggs. You can leave the eggs out entirely, but the texture of the meatloaf will be different.
Yes! You can freeze meatloaf before it's been cooked. Prepare the loaf pan with plastic wrap before shaping your meatloaf. This makes it easier to wrap. Then, add to the freezer for up to an hour or at least 30 minutes.
Once partially frozen, take it out of the loaf pan to fully wrap in plastic. Double up by wrapping in foil. Store, labeled with the freezing date, for up to 3 months.
You can also freeze cooked meatloaf by allowing it to cool completely, then storing in the freezer the same way: wrapped in plastic wrap and foil labeled with the date. I like to wrap individual slices of meatloaf so my family can take what they want out of the freezer without needing to heat the entire meatloaf.
Cook your keto meatloaf recipe at 400 degrees Fahrenheit.
I allow my low carb meatloaf to reach 155 degrees Fahrenheit, then turn off the oven and let it rest for 15 minutes. This will raise the temperature somewhat to the ideal temperature of 160 degrees while keeping the meatloaf nice and moist.
Tips for How to Cook Meatloaf
- Let your meatloaf rest at least 10 minutes before slicing so it will hold better while you cut. Use a sharp knife.
- Be careful not to overmix the meat when you're combining it with your other ingredients. Overmixing will completely change the texture of your meatloaf, so you want to be certain you mix it just enough to combine everything.
Make-Ahead Instructions
You can easily make this keto meatloaf recipe ahead of time by storing either in the refrigerator or the freezer before baking. Wrap the loaf pan tightly in plastic wrap if storing in the refrigerator, and store for up to 2 days before baking.
Homemade Meatloaf Seasoning
Part of what makes this keto meatloaf recipe so incredible is my Homemade Meatloaf Seasoning. This easy seasoning blend is a combination of the best spices for meatloaf that give it so much flavor. Give it a try and let me know what you think!
Keto Meatloaf Side Dishes
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📋 Recipe
Keto Meatloaf Recipe
Equipment
- 9 x 5-inch loaf pan
- Parchment paper
- Meat thermometer
- Bowl for mixing
Ingredients
Ingredients for Meatloaf
- 4 Tablespoons meatloaf seasoning
- 1 teaspoon olive oil
- 2 pounds 85/15 ground beef
- 1 cup Parmesan cheese or ½ cup of parmesan cheese and ½ cups of almond flour
- ¼ cup milk
- ¼ cup sugar-free ketchup divided
- 1 Tablespoon Worcestershire sauce
- 2 eggs lightly beaten
- salt and pepper to taste
- ½ cup sharp cheddar cheese shredded, +¼ cup of additional cheese for topping
Meatloaf Glaze
- 4 Tablespoons tomato paste
- 2 Tablespoons white vinegar
- 2 Tablespoons meatloaf seasoning
Instructions
- Preheat oven to 400°F. Grease a 9x5 loaf pan with cooking spray. Place ground meat in a large bowl.
- Add in meatloaf seasoning, olive oil, parmesan cheese, milk, ketchup Worcestershire and cheddar cheese.
- Mix it all together with your hands until everything is well combined. Transfer the ground meat mixture into greased loaf pan, pressing the meat down to form into a loaf shape.
- Add half of the meatloaf sauce over the top of the meatloaf mixture.
- Bake for 45 minutes, then remove from oven and spread the remaining meatloaf sauce and top with the additional cheddar cheese. Bake for an additional 12 minutes or until the internal temperature for the meatloaf reaches 155°F.
- Remove from oven and let stand for at least 15 minutes. This is very important as you want to keep the meatloaf nice and moist.Finally, slice the meatloaf and serve!
Notes
- Let your meatloaf rest at least 10 minutes before slicing so it will hold better while you cut. Use a sharp knife.
- Be careful not to overmix the meat when you're combining it with your other ingredients. Overmixing will completely change the texture of your meatloaf, so you want to be certain you mix it just enough to combine everything.
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