This Low Carb Meatloaf is absolutely delicious; your family will never know it’s made with keto friendly ingredients!
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This Low Carb Meatloaf is packed with flavour and absolutely delicious! Seriously.. SO GOOD! Knocked that red meat crave right out of the park!
You see my husband isn’t eating red meat right now so I’ve had a seriously ridiculous, all-consuming crave for some excellent juicy red meat. So when he was out of town for the weekend I sat and dreamt up all of the yummy meaty things I could create… what did I choose? Low Carb Meatloaf of course!
Meatloaf needs breadcrumbs to bind the meat together and ketchup for flavour, both of which are loaded with carbs, so this Low Carb Meatloaf uses pork rinds in place of breadcrumbs and sugar free ketchup. I promise your family won’t know it’s low carb; this meatloaf is an excellent choice for a healthy and delicious meal!
How to make Low Carb Meatloaf
I love the simplicity of making meatloaf. Preheat your oven to 350°, dice some onion very small and mince a couple of cloves of garlic. In a medium bowl mix the onion and garlic with some parsley, salt, pepper, and crushed pork rinds.
Add ground beef to the onions and mix. Add eggs, ketchup, Worcestershire and dijon to the meat and mix with your hands, working until everything is fully incorporated. Shape into a log and place into a loaf pan; smooth out the meat so it is even and without cracks.
Mix ketchup, Worcestershire and apple cider vinegar together to form a glaze and brush half onto the meatloaf. Cover the meatloaf with tin foil and bake for 35 minutes. Remove tin foil and discard any fat that may have surfaced during baking. Brush on the second half of the glaze and bake, uncovered, for 10-15 minutes, or until the internal temperature reaches 165°.
How long do you cook meatloaf at 350?
It depends on the amount of meat you are using. This recipe calls for 1.5 lbs of ground beef which takes approximately 45-50 minutes to cook. You want to make sure the internal temperature reaches 165° so if it isn’t quite done after 45 minutes, continue to bake and check every five minutes. It’s very important not to under cook ground beef or you could get really sick!
Do you cover meatloaf with foil while baking?
It is a good idea to cover meatloaf with foil for a good chunk of the baking time. This will help keep the meatloaf moist – just say NO to dry crumbly meatloaf! You can uncover for the last 10-15 minutes to allow the glaze to caramelize.
What is a good side dish for meatloaf?
There are lots of low carb side dishes that would go great with this Low Carb Meatloaf. Here is a list of my favourites:
- Mama Bear’s Garden Salad
- Steamed Veggies
- Roasted Broccolini, Green Beans and Carrots
- Kale Caesar Salad
- Cauliflower Rice
Leftover Meatloaf Sandwich:
Got leftovers? I usually have at least one slice of leftover meatloaf and LOVE to turn it into a Leftover Meatloaf Sandwich!
Start by making a 90 Second Keto Bread, then slice that leftover meatloaf in half horizontally and microwave for 60 seconds or until the internal temperature reaches 165°. Heat up a sandwich grill.
Spread mayo and ketchup if desired on each piece of keto bread, add sliced cheese and the meatloaf to the bottom bread and sandwich with the top bread. Grill for a few minutes and enjoy!
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Low Carb Meatloaf
- 1 small yellow onion
- 2 cloves garlic
- 1 tbsp dried parsley
- 1 tsp sea salt
- 1/2 tsp black pepper
- 3/4 cup crushed pork rinds
- 1.5 lbs ground beef
- 2 eggs
- 1/4 cup sugar free ketchup
- 1 tbsp Worcestershire
- 1 tbsp dijon mustard
- 6 tbsp sugar free ketchup
- 1 tsp Worcestershire
- 1 tbsp apple cider vinegar
- Heat the oven to 350°. Dice the onion very small and mince the garlic. To the medium bowl add the onion, garlic, parsley, salt, pepper, and crushed pork rinds; mix well.
- Add the ground beef to the onions and mix. Add the eggs, ketchup, Worcestershire, dijon to the meat and mix with your hands, working until everything is fully incorporated. Shape into a log and place into the loaf pan; smooth out the meat so it is even and without cracks.
- Mix the glaze ingredients together and brush half onto the meatloaf. Cover with tin foil and bake for 35 minutes. Remove tin foil and discard any fat that may have surfaced during baking. Brush on the second half of the glaze and bake, uncovered, for 10-15 minutes, or until the internal temperature reaches 165°. Serve hot and enjoy!
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.Deduct fibre from the total carbs to get 2.8 g net carbs per serving.