Juicy Keto Meatloaf

Name: Juicy Keto Meatloaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 large egg; 2 teaspoons Diamond Crystal kosher salt; ½ teaspoon black pepper; 2 teaspoons garlic powder; 2 teaspoons onion powder; ½ teaspoon dried thyme; 2 pounds lean ground beef; ½ cup superfine almond flour; ½ cup parmesan; ¼ cup unsweetened ketchup

User Reviews

5.0

216 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
1 hr 20 mins
Servings
8 servings
Calories
324 kcal
Course
Main Course
Cuisine
American

Juicy Keto Meatloaf

Winston Campbell

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This keto meatloaf is just as juicy and flavorful as the traditional one you've always loved.

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Ingredients

Servings

1 large egg
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon dried thyme
2 pounds lean ground beef 85/15
½ cup superfine almond flour 2 ounces
½ cup parmesan grated
¼ cup unsweetened ketchup

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Instructions

Preheat the oven to 350°F. Line a rimmed sheet pan with foil.
In a large bowl, whisk the egg, salt, pepper, garlic powder, onion powder, and thyme.
Add the ground beef, almond flour, and Parmesan. Gently mix, just until uniform.
Shape the mixture into a rectangular loaf. To help shape it, you can pack it into a plastic wrap-lined small loaf pan (8 X 4 inches) and then transfer it to the prepared baking sheet (see notes below).
Brush the meatloaf with ketchup.
Bake the meatloaf until its center registers 160°F, 50-60 minutes.
Rest the meatloaf for 15 minutes before slicing and serving.

Notes

Handle the mixture lightly. One of the most important things you can do to keep the meatloaf tender and fluffy is to handle it lightly. Mix just until everything is incorporated, and when you shape it into a loaf, be gentle.
Don't go too lean. I use lean (85/15) ground beef. This is the leanest you should go.
Don't use a loaf pan. While a loaf pan helps shape the meatloaf, it's best to transfer it to a large, rimmed baking sheet when it's time to bake, so the outside can crisp up. If you bake it in the loaf pan, it will bake inside its own juices and won't crisp up.
Foil is better. I tried making this recipe with a foil-lined pan and a parchment-lined pan. The meatloaf turns out much better when the pan is lined with foil, likely due to better heat distribution.
Let it rest. Rest the meatloaf for about 15 minutes before slicing it. This will help the juices redistribute and settle. It's never a good idea to cut into a meatloaf as soon as it emerges from the oven.
Leftovers: This is one of those dishes that gets better the next day. You can keep it in an airtight container in the fridge for up to four days. You can also freeze the cooled leftovers in freezer-safe containers or bags for up to three months. Thaw them overnight in the fridge before reheating. Reheat the leftovers covered in the microwave, or - even better - slice and pan-fry the slices in olive oil. You can also enjoy the leftovers cold.