A classic keto meatloaf is simple to make, and comforting to eat, especially during the American cold snap. Its a healthy mix of high fat protein embodied with any type of keto side that suits your tastes. You can easily make this for the whole family, and add mashed potatoes for anyone who isn’t so strict.
Many people have been searching far and wide for a meatloaf recipe, so I thought I’d make a great effort to please the crowd by providing the recipe I’ve been making recently, so hopefully, you’ll love this recipe as well.
This Meatloaf only contains 1 egg, so you can be sure it’s not going to taste eggy. Its pure meat, mixed with the perfect combination of spices and herbs that will make everyone drool just smelling the recipe cooking from the kitchen.
This meatloaf is dairy free, which helps fight those nasty inflamitories that come along with eating a lot of commercial dairy products.
Nothing quite beats a homemade meatloaf that everyone can enjoy. Its simple to make, and is extremely hard to get wrong. The kids will love this recipe or your partner in crime 😉
Keto MeatLoaf
Ingredients
Loaf
- 500 g Ground Beef (1 lb)
- 1 Cup Almond Flour (120g / 4 oz)
- 1 Large Egg
- 2 Cloves garlic Crushed
- 1/2 Small Brown Onion Finely Chopped
Baking Sauce
- 1/4 Cup Passata Sauce (Low Carb Tomato Puree)
- 1 Tablespoon olive oil
- 1 Tablespoon Mustard
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons Natvia (Or Erythritol)
Instructions
- In a large mixing bowl, mix together the ground beef, finely diced onion, almond flour, egg, and garlic.
- In a separate bowl, mix together the Passata sauce (Low Carb Tomato Sauce), Olive Oil, Mustard, Worcestershire, and erythritol.
- Place the loaf ingredients into a baking paper lined bread loaf tin or similar, and pour the baking sauce over the loaf. Cook at 180 C (355 F) for 50 mins.
- Serve with cauliflower mash, keto gravy and beans, or any other low carb side of your choice.
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Deborah Hopper says
Meatloaf with almond flour, that’s new to me, I’ll try it.
Susan says
Is the mustard the dry kind or yellow mustard?
FatForWeightLoss says
Yellow Mustard. Hope that helps!
Brian says
This is a superb meal, that I have been making with Ground lamb. Top was burnt, so I use a lower rack. Thanks, and I must try your stuffed celery soon.
Judy says
I’ve never had a meatloaf with flour in it. May I ask the purpose of the flour?
Heidi Schultz says
Takes the place of bread crumbs or other filler, which keeps the loaf from becoming too dry or dense.
Brian D says
Fantastic! I made mine with Ground Lamb, and ended-up eating 3/4 of it one afternoon. Thank you.
LH says
Can you substitute coconut flour for the almond flour? Allergic to almonds!
Melanie says
Oh my! I just made this for lunch. I added a few colby cheese logs to the centre of the loaf and topped with streaky bacon over the sauce. Next time I wont bother with the bacon. This is hands down the nicest keto recipe I’ve had since I started around 6 weeks ago. Absolutely delicious. That sauce is to die for. Thank you so much!
FatForWeightLoss says
Oh My Gosh! thanks so much Melanie 🙂
Nicole says
Hi , Mine is in the oven right now! Looking forward to tasting it .You give the nutritional info but you don;t say how big the serving size is ….do you know it in grams?
Thanks
Sandy says
Should the recipe read 1/2 cup almond flour? (120 g / 4 oz)?
Thanks for the recipe!!
FatForWeightLoss says
It reads 1 cup almond flour. Hope that helps?
Low Carb says
I feel so famished now! I’m imagining this as a steak lol such an interesting recipe!