A no-fail low carb meatloaf recipe that’s easy to make, packed with flavor, and comforting any night of the week.
Add this keto meatloaf to your next dinner rotation, it's sure to be a new family favorite.
For another wholesome recipe that uses ground beef, try our big mac salad. For more ideas, check out these Keto Ground Beef Recipes.
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Why you'll love this recipe
A Low Carb Meatloaf that is flavorful, tender, and comforting. With some hidden low carb veggies that fits perfectly into your healthy keto diet.
It’s one of the easiest weeknight meals and perfect for meal prep as it can be made ahead of time and baked when ready.
This recipe makes great leftovers. We often double up the recipe so we have low carb lunch options for the week.
I really enjoy this low carb meatloaf recipe for several reasons. The first being that it’s moist and full of flavor.
The second is that it is loaded with veggies, its gluten-free, dairy-free and sugar-free (because we use sugar-free ketchup) plus it tastes just like traditional meatloaf.
Serve with our keto broccoli salad or easy keto coleslaw for a complete meal.
Key ingredients
Lean ground beef ( or ground turkey) - you want to use leaner meat as their is a fine line between juicy and greasy meatloaf.
1 Egg - the perfect binder plus adds moisture.
Mustard - adds a spicy tang.
Zucchini - adds moisture (plus a great way to sneak in low carb veggies)
Keto Breadcrumbs - great binder.
Worcestershire sauce
If you have any questions about the ingredients, please comment below and we will get back to you.
Pair this meatloaf with our savory scalloped sweet potatoes at your next Sunday dinner.
Substitutions
Keto breadcrumbs - To keep your tender meatloaf from falling apart, you need a good low carb meatloaf binder. Instead of keto bread crumbs you can use almond flour, crushed keto chips, crushed pork rinds, parmesan cheese or flaxseed meal in your low carb meatloaf.
Variations
- Bacon wrapped - simply place strips of uncooked bacon on the top of the meatloaf before popping it into the oven. They will add a smoky flavor and help lock in the moisture.
- Mexican - add a Taco seasoning mix to our recipe. Spice it up with some slices of jalapenos.
- Stuffed meatloaf - you heard that right. Add half the meatloaf mixture to the loaf pan, then add slices or cubes of your favorite cheese. You can also add leftover pieces of crispy bacon.
- Italian - use half ground beef and half Italian sausage, plus some Italian seasoning mix.
- Sheet Pan - Instead of using a loaf pan, you can use a sheet pan for a better caramelization on the crust. Place parchment paper on the sheet pan, then form the meat mixture into a loaf shape. Same baking instructions.
If you love savory easy weeknight meals, try our perfectly marinated sirloin tip roast or our pot roast with onion soup mix.
Step by step instructions
Step 1: Add all ingredients to a large mixing bowl.
Step 2: Mix together until well incorporated.
Step 3: Add the low carb meatloaf mixture to a loaf pan or 8*8 square pan. Brush with ketchup if desired.
Step 4: Bake 1 hour. Use a meat thermometer to check for an internal temperature of 160F degrees. Let rest for 10 minutes before serving.
That’s it. Super easy! For the complete list of ingredients and instructions, please see the printable recipe card below.
Looking for dessert? Try our keto fudge or keto cheesecake. These keto peanut butter cookies are also delicious. Keto cream cheese cookies are also a reader favorite.
Best tips
When pressing the meatloaf mixture into the loaf pan, don't pack it in too firmly. There is no need to press down on the mixture. Simply spoon it in as it will conform to the loaf shape of the pan.
Cook to 160 degrees. Once removed from the oven, the meatloaf will continue to cook and the internal temperature will rise to 165 degrees. If you wait till the temperature reaches or passes 165 degrees in the oven, you run the risk of drying out your meatloaf.
The shredded zucchini is low carb and adds moisture while cooking, helping to keep the meatloaf from drying out.
To add more veggies to your meal, serve with our keto cauliflower mac and cheese or parmesan roasted brussels sprouts. This lemon wok asparagus is also simple to make.
FAQs
Yes! traditionally people used to make their meatloaf recipe with oatmeal, crackers or breadcrumbs but you can use low carb crackers in this keto meatloaf recipe.
If you decide to not brush the top with sugar-free ketchup at the halfway point of baking, then you should cover the meatloaf with aluminum foil halfway through the cooking process. The ketchup helps lock in the moisture, so without it or a foil cover you will end up with drier meatloaf.
If your meatloaf is mushy in the middle or is falling apart, the main culprit is not enough binder or too much liquid. Our easy recipe has been tested to ensure your meatloaf is soft and tender, with the perfect amounts of veggies and binder.
So if you plan on adding more veggies to the recipe, you may need to increase the amount of keto breadcrumbs to soak up the extra liquid the veggies will release while cooking.
You can always make the night before and store it covered in the refrigerator. Simply pre-heat the oven when you are ready to bake. Add 5 minutes to the cook time (because you are baking it from a colder temperature point).
Storage instructions
- Fridge - If you have any leftovers, refrigerate the Keto Meatloaf in an airtight container or tightly wrap with plastic wrap, for 3 to 4 days.
- Reheat - To reheat the low-carb meatloaf, preheat the oven to 250 degrees F, then transfer the meatloaf into the oven. Use a meat thermometer to tell when the inside of the meatloaf has been heated. For the best results, pour some beef broth or water over the meatloaf to stop if from drying our. You can also reheat in the microwave or on the stove.
- Freezer - Leftovers can also be stored in the freezer for up 3 months. Wrap your meat loaf tightly then place in an airtight container or freezer safe bag.
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📖 Recipe
Low Carb Meatloaf Recipe
Equipment
Ingredients
- 1 lb. lean ground beef or ground turkey
- 1 large egg room temperature
- ¼ cup sugar-free ketchup
- ¼ cup mustard
- ½ small onion diced
- ½ small zucchini shredded
- ½ cup keto breadcrumbs or almond meal, or ground pork rinds
- 1 teaspoon salt
- ½ teaspoon of black pepper
- 1 teaspoon gluten-free Worcestershire sauce
Instructions
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, blend all ingredients.
- Press the meatloaf mixture into a loaf pan, or 8x8 square pan.
- If desired, brush the top with sugar-free ketchup half way through baking.
- Bake 1 hour.
- Remove from oven and rest for ten minutes before serving.
Notes
- When pressing the meatloaf mixture into the loaf pan, don't pack it in too firmly. There is no need to press down on the mixture. Simply spoon it in as it will conform to the loaf shape of the pan.
- Cook to 160 degrees. Once removed from the oven, the meatloaf will continue to cook and the internal temperature will rise to 165 degrees. If you wait till the temperature reaches or passes 165 degrees in the oven, you run the risk of drying out your meatloaf.
- You can leave out the veggies if you like, but they add flavor and moisture to the recipe.
- Note: If you use pork rinds or almond flour, the meatloaf won't hold together but it will still taste great.
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- Fridge - If you have any leftovers, refrigerate in an airtight container or tightly wrap with plastic wrap, for 3 to 4 days.
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- Reheat - To reheat, preheat the oven to 250 degrees F, then transfer the meatloaf into the oven. Use a meat thermometer to tell when the inside of the meatloaf has been heated. For the best results, pour some beef broth or water over the meatloaf to stop if from drying our. You can also reheat in the microwave or on the stove.
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- Freezer - Leftovers can also be stored in the freezer for up 3 months. After that amount of time, the quality and texture will start to be affected. Wrap your meat loaf tightly then place in an airtight container or freezer safe bag.
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Gladys
I've made this before and it turned out delicious, the left overs make great sandwiches, I'm going to make it again tonight
Four Score Living
Hi Gladys,
We're so glad you like it. Thank you for taking the time to stop back by and let us know.
The Four Score Living Team
Gerald
Used 1/2 cup of home made cacciatore sauce instead of ketchup. Didn’t use any bread crumbs nor almond meal etc. Added 1/2 cup shredded cheddar. Used one shredded carrot instead of zucchini. Turned out great. Yummy.
Four Score Living
We're so glad you liked it. Thank you for taking the time to stop back by and let us know what you used.
The Four Score Living Team
Lynne
I just made this and it was a big success - thank you!
I used ground beef mixed with pork that I get from my local farm store. I also added half a chopped zucchini, a half chopped carrot and the onion. For the mustard I used yellow Coleman’s powdered mustard, and I used normal ketchup but cut down the amount. It didn’t really come out like a loaf, but the taste was so good it didn’t matter 😁
Tiffany
Do you prefer Pork rinds or parmesan cheese?
Four Score Living
Most of the team prefers Parmesan.
The Four Score Living Team
Darrin
Made this recipe in a loaf pan without zucchini, mushrooms or shredded carrots. I used Pork Rinds ,lean ground beef and all the other ingredients exactly. The taste was delicious, but it fell about and didn’t come out in slices as pic shows. What should I have done differently?
Dane & Becky
Hi Darin,
It could have been because you left out some of the ingredients (zucchini, mushrooms, etc.). It could also be that it wasn't pressed into the pan enough.
Darrin
I didn’t add those ingredients because I thought it would add too much moisture in the meatloaf. It could have been because I didn’t press it into the loaf pan enough. I will remake and see if it resolves the issue. Thanks.
Annett Autrey
Can this be made in 4x8 loaf pans? If so, what do I reduce baking time to?
Four Score Living
You can make this in a 4x8 pan, the cook time would be the same.
Melinda
Any substitute for the mustard? I'm okay with a teaspoon or two, but more than that and I'm turned off. : /
Four Score Living
I don't really have a sub for the mustard at the moment.
Victoria Yates
Try different types of mustard...I NEVER use yellow mustard for anything...try a whole grain mustard, gives this recipe great texture; Dijon works well too.
Maureen
Can you double this recipe successfully?
Four Score Living
Yes, but you may want to use two pans to cook it, so it's cooked through. If you use a larger pan, you'll need to adjust the bake time.
Erin Jones
Mine came out VERY wet, fell apart when I cut it. Any ideas of why?
Four Score Living
It could be that the zucchini you used had a higher water content. Next time press the zucchini between paper towels to remove some of the water.
Gina
I don't have a zucchini right now and want to make this recipe. Is there replacement you would suggest?
Four Score Living
Hi Gina,
You can either leave it out, or you can use chopped mushrooms or 1/4 cup finely shredded carrot. Just make sure to update your carb count if you are counting carbs.
kelly
Increase heat to 425 and bake an additional 10 minutes and then spread the remaining sauce over the meatloaf.
Four Score Living
Thanks for sharing!
Missy
Hi, why did this comment for the 425 degrees come up? it is just a suggestion from one of your viewers?
Four Score Living
I think they were suggesting that if you want sauce on top, to pull it out of the oven, spread the sauce, and then bake it at 425 to give it that sticky top.
Tray
This meatloaf recipe looks so good! Maybe I'm going to try this tomorrow for our dinner. Thanks for sharing!
Four Score Living
Thanks for stopping by, Tray! I hope you like it.