Juicy Keto Meatloaf
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Additional Time
15 mins
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
324 kcal
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Course
Main Course
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Cuisine
American
Juicy Keto Meatloaf
Description
The Juicy Keto Meatloaf uses 85/15 ground beef combined with almond flour and Parmesan cheese to provide structure and moisture without traditional breadcrumbs, aligning with keto dietary preferences. Seasonings including garlic powder, onion powder, thyme, salt, and pepper enhance the flavor profile without overpowering the beef’s richness. An egg binds the ingredients, allowing the meatloaf to hold its shape during baking.
Baking at 350°F on a foil-lined rimmed sheet pan ensures even heat distribution and the development of a lightly crisped exterior. The meatloaf is brushed with unsweetened ketchup before baking to add a subtle tang and slight glaze. Resting for 15 minutes after baking allows juices to redistribute, resulting in a tender, juicy texture throughout.
This meatloaf can be sliced and served warm, or leftovers stored refrigerated for several days or frozen for longer preservation. Reheating can be done in the microwave or pan-frying slices to regain some texture. The recipe avoids overworking the meat mixture to prevent toughness, maintaining a soft yet cohesive loaf.
Using a rimmed baking sheet instead of a loaf pan helps achieve a better crust by allowing excess moisture to evaporate. Using lean ground beef no leaner than 85/15 preserves moisture while limiting excess fat, ensuring the meatloaf holds together well without drying out.
Ingredients
- 1 egg large
- 2 teaspoons kosher salt or 1 teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon thyme dried
- 2 pounds ground beef 85/15, lean
- ½ cup almond flour 2 ounces, superfine
- ½ cup parmesan grated
- ¼ cup ketchup unsweetened
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 meat mixture gently to keep the texture tender and avoid toughness.
- Use 85/15 ground beef as the leanest option to maintain moisture and flavor.
- Bake the meatloaf on a foil-lined rimmed baking sheet to achieve a crisp exterior rather than baking in a loaf pan.
- Let the meatloaf rest for about 15 minutes after baking to allow juices to redistribute for optimal juiciness.
- Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months; thaw overnight before reheating.
- Reheat slices in the microwave covered or pan-fry for improved texture. Leftovers can also be enjoyed cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 26g | 52% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Sodium | 518mg | 22% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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