It’s the perfect keto meatloaf! Almond flour and parmesan add flavor and keep the juices in. The glaze is made with unsweetened ketchup.
After many experiments, I have come to the conclusion that for a juicy keto meatloaf, you need to bake it for 50 minutes at 350 degrees F.
I have tried different temperatures and cooking times (such as 40 minutes at 400 degrees), but ultimately, we were all happiest with 50 minutes at 350 degrees.
Of course, the best way to make sure that a meatloaf is done is to use a thermometer. The meatloaf’s internal temperature should reach 160° F.
Always in search for the perfect keto meatloaf recipe, I resisted making ketchup glazed meatloaf for years. Why ruin a good, savory meatloaf with a thick glaze of a sweet condiment? It just didn’t make sense.
Until I tasted ketchup glazed meatloaf at my friend’s house. I was smitten! Her secret? She glazes the meatloaf at the start of baking, and does not re-glaze after it’s done. The ketchup bakes into the meatloaf and caramelizes as it bakes. Without a second glazing, the flavor is quite subtle. It enhances the meatloaf rather than overpowering it.
NOTES:
How to avoid a dry keto meatloaf
I have three tips for keeping meatloaf juicy:
1. This meatloaf recipe uses lean (85/15) ground beef. This is the leanest you should go when making meatloaf. 80/20 blend might be even better. Definitely avoid very lean ground beef when making keto meatloaf. A 93/7 blend is simply out of the question.
2. The addition of cheese, egg and almond flour also helps to keep the meatloaf nice and moist. The almond flour helps absorb the juices released from the meatloaf as it bakes. It’s not as efficient as breadcrumbs, so more juices will escape, but it still does the job pretty well.
3. Rest the meatloaf for about 15 minutes before slicing. This will help the juices to redistribute and settle.
A metal pan is better
I tried this keto meatloaf recipe with foil and with parchment paper. For some reason, the meatloaf turns out much better when the pan is lined with foil. I’m not sure why – maybe better heat distribution? If you’re worried about exposure to aluminum, maybe use an unlined stainless steel pan.
After many experiments, I have come to the conclusion that for a juicy keto meatloaf, you need to bake it for 50 minutes at 350 degrees F.
I have tried different temperatures and cooking times (such as 40 minutes at 400 degrees), but ultimately, we were all happiest with 50 minutes at 350 degrees.
Of course, the best way to make sure that a meatloaf is done is to use a thermometer. The meatloaf’s internal temperature should reach 160° F.
Always in search for the perfect keto meatloaf recipe, I resisted making ketchup glazed meatloaf for years. Why ruin a good, savory meatloaf with a thick glaze of a sweet condiment? It just didn’t make sense.
Until I tasted ketchup glazed meatloaf at my friend’s house. I was smitten! Her secret? She glazes the meatloaf at the start of baking, and does not re-glaze after it’s done. The ketchup bakes into the meatloaf and caramelizes as it bakes. Without a second glazing, the flavor is quite subtle. It enhances the meatloaf rather than overpowering it.
Ingredients:
- 1 large egg
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon dried thyme
- 2 lbs. lean ground beef (85/15)
- 1/2 cup almond flour
- 1/2 cup grated Parmesan
- 1/4 cup unsweetened ketchup
Instructions:
- Preheat oven to 350° F. Line a sheet pan with foil.
- In a medium bowl, whisk together the egg, salt, pepper, garlic powder, onion powder and thyme.
- Add in the ground beef, almond flour and Parmesan. Gently mix, just until uniform.
- Shape the mixture into a rectangular loaf (as shown in the video) and place on the prepared baking sheet. Brush the loaf with the ketchup.
- Bake the meatloaf until the center of the loaf registers 160° F, 50-60 minutes.
- Rest the meatloaf for 15 minutes before slicing and serving.
NOTES:
How to avoid a dry keto meatloaf
I have three tips for keeping meatloaf juicy:
1. This meatloaf recipe uses lean (85/15) ground beef. This is the leanest you should go when making meatloaf. 80/20 blend might be even better. Definitely avoid very lean ground beef when making keto meatloaf. A 93/7 blend is simply out of the question.
2. The addition of cheese, egg and almond flour also helps to keep the meatloaf nice and moist. The almond flour helps absorb the juices released from the meatloaf as it bakes. It’s not as efficient as breadcrumbs, so more juices will escape, but it still does the job pretty well.
3. Rest the meatloaf for about 15 minutes before slicing. This will help the juices to redistribute and settle.
A metal pan is better
I tried this keto meatloaf recipe with foil and with parchment paper. For some reason, the meatloaf turns out much better when the pan is lined with foil. I’m not sure why – maybe better heat distribution? If you’re worried about exposure to aluminum, maybe use an unlined stainless steel pan.
