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This keto meatloaf is just right if you want to switch things up and stay on track with your low-carb goals. I wanted something the whole crowd would dig, so I made this as a feel-good dinner that doesn't mess with your macros.
The first time I made this meatloaf, my partner (who's so-so about keto meals) actually wanted seconds. Now it's our go-to when we're craving something really hearty but want to keep it low carb.
Savory Ingredients
- 2 tablespoons Worcestershire sauce: gives a deep, punchy umami flavor
- 2 tablespoons minced onion: gently sweetens everything up with hardly any carbs
- 2 tablespoons olive oil: healthy fat that bumps up the texture and nutrition
- 190 ml bacon: keeps it extra moist and adds a rich kick
- 1/4 teaspoon basil, dried: goes great with all those tomato notes
- 906 g ground beef: pick an 80/20 mix for best flavor and juiciness
- 1 teaspoon salt: really brings out all the flavors
- 2 eggs: hold things together so the loaf stays in shape
- 1/4 teaspoon pepper: just enough to give the loaf a gentle edge
- Optional pinch of stevia: helps mellow the tomato tang with zero sugar
- 190 ml tomato paste: ties all the flavors together and adds richness
- 2 teaspoons white vinegar: cuts through and brightens the taste, with no added carbs
Step-by-Step Simple Instructions
- Rest and Serve:
- Take your meatloaf out of the oven. Let it chill out for at least 10 minutes. Let those juices settle before you cut it up. Pour off extra fat, then slice and dish up.
- Bake:
- Slide the loaf into the middle of your oven (it should be hot, 176°C). Bake between 60 and 75 minutes. You want the inside to get up to 74°C for safety and maximum juiciness. Check with a meat thermometer if you can.
- Shaping:
- Move that meat mixture over to your greased or lined loaf pan. Don’t pack it down, just smooth out the top a bit for even cooking.
- Mixing Everything:
- Toss all your ingredients into a big bowl. Use your hands to mix it up gently. Make sure the eggs and seasonings are spread out but don't squish the meat too much or the loaf will end up tough.
- Prep Your Pan and Oven:
- Get your oven heating to 176°C. While that's happening, lightly spray or line your loaf pan with foil to make clean-up easy.
The bacon's my not-so-secret trick with this meatloaf. It brings amazing richness and keeps it juicy, even when you warm up leftovers. One time, I made this for some friends who don't eat keto, and nobody guessed it was a special-diet dish.
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Keeping & Reusing Leftovers
This keto meatloaf stays fresh in the fridge for up to 4 days if you seal it in a tight container. Want to keep it longer? Slice it ahead and freeze with wax paper between pieces, so you can just grab and reheat what you need. Add a spoon of broth before microwaving to lock in moisture.
Possible Swaps
If you’d rather use ground turkey, go for it—just throw in an extra spoon of olive oil to keep things nice and juicy. For an Italian spin, switch out basil for oregano and toss in a teaspoon of ground fennel. Allergic to eggs? Mix 2 tablespoons ground flaxseed with 6 tablespoons of water and let it sit—that’ll keep things together just as well.
Tasty Serving Ideas
For a full-on keto meal, serve this with roasted cauliflower or some creamy cauliflower mash. A green salad loaded with avocado and a fatty dressing goes great with it. For a little extra, whip up a creamy sauce with fresh herbs and sour cream to spoon over the top.
Frequently Asked Questions
- → What meat works best for keto meatloaf?
Ground beef is great for its flavor and texture. Mix it with turkey or pork if you'd like to switch it up.
- → How can I keep my meatloaf moist?
Incorporate fatty ingredients like bacon or eggs, and avoid overcooking to keep it juicy.
- → Is there a substitute for Worcestershire sauce?
Sure! Tamari or balsamic vinegar are good keto-friendly swaps.
- → What sides pair well with keto meatloaf?
Serve it with cauliflower mash, roasted veggies, or a crisp green salad for a balanced meal.
- → Can I freeze leftover meatloaf?
Absolutely! Let it cool completely, then wrap it well in plastic or a freezer bag before freezing.