Our low-carb and keto old-fashioned meatloaf recipe is deliciously flavorful, tender and juicy, and so easy to make!
This low-carb and keto classic meatloaf recipe is an imitation of my mom's meatloaf recipe, which is one of my all-time favorites. Although her meatloaf recipe uses different ingredients (such as milk, real breadcrumbs and various spices), I think this keto version is just as yummy, even with the substitutes!
Our keto meatloaf includes traditional ingredients like ground beef, diced onions, an egg, and thyme (among other seasonings). However, to make it keto, we use store-bought sugar-free ketchup and ground pork rinds as a substitute for breadcrumbs (our favorite substitute!).
It's made with just 8 ingredients and uses one-bowl for mixing all the ingredients (yes, easy clean-up!). Most ingredients are likely in your pantry, and the hardest part is dicing a small amount of onion and pulsing the pork rinds to a panko-like consistency in a food processor. It takes about 10 minutes to prepare and bakes in roughly 40 minutes.
Each serving of this yummy meatloaf is just 4.6 net carbs.
Some information on key ingredients:
- Ground beef: We recommend using an 85/15 (85 percent lean and 15 percent fat) ground beef for tender, juicy meatloaf. You may also use 90/10 (90 percent lean and 10 percent fat) if preferred — but it's a little less tender and juicy. Additionally, we recommend purchasing grass-fed beef since it contains more vitamins and minerals.
- Pork rinds: Ground pork rinds are our favorite substitute for breadcrumbs in meatloaf since the rinds produce a tender, less dense meatloaf. We recommend 4505 Chicharrones Pork Rinds. You can use any flavor — we typically use the classic chili and salt flavor.
- Sugar-free ketchup: We recommend Heinz "No Sugar Added" ketchup since it tastes the most similar to regular ketchup.
- Worcestershire sauce: This recipe works best with Worcestershire sauce. We initially removed it and added it back in to get the flavor right. The sauce only adds about 1 net carb per serving.
- Ground thyme: Ground thyme or sage work best in this recipe.
How To Make
This meatloaf is a breeze to make. Just a few simple steps to complete before you pop it in the oven to bake.
Step 1: Pre-heat oven to 350 degrees F. Dice onion and pulse pork rinds in a food processor. In a large bowl, whisk one egg. Add the rest of the ingredients, except the ground beef. Mix to combine. Add the ground beef and mix with hands until well combined.
Step 2: Evenly spread the meat mixture in an ungreased loaf pan. Spread 3 tablespoons of sugar-free ketchup across the top.
Step 3: Bake for roughly 40 minutes, until meatloaf reaches 160 degrees F on a thermometer. Pour off fat from pan. Then, remove from oven and let rest for 15 minutes (any sooner may lead it to crumble). Serve with a few dollops of sugar-free ketchup and enjoy!
Side Dishes to Serve with Meatloaf
It depends on the amount of ground beef. For a pound and a half, we bake for about 40 minutes. Since every oven is different, we recommend checking the temperature at 40 minutes. When done, the thermometer should read 160 degrees.
There are several breadcrumb substitutes for low-carb and keto meatloaf including almond or coconut flour, keto bread crumbs, sautéed vegetables, and ground pork rinds. Our favorite is ground pork rinds since they produce a flavorful, tender and less dense meatloaf.
An egg helps bind the meatloaf so it keeps its form and doesn't crumble. An eggs also adds flavor, moisture and protein to the meatloaf.
How to Store
Leftover meatloaf is the best! Simply store in a closed container in the refrigerator for up to 3 or 4 days.
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Low-Carb, Keto Classic Meatloaf Recipe (Easy, One-Bowl!)
- ¾ cup 4505 Meats Chili & Salt Pork Rinds (or other pork rinds), pulsed to a panko-like consistency in food processor
- ⅓ cup yellow onion, diced
- 1 egg
- ½ cup Heinz "No-Sugar Added" Tomato Ketchup (or other sugar-free ketchup) for meatloaf mix
- 3 tablespoons Heinz "No-Sugar Added" Tomato Ketchup (or other sugar-free ketchup) for spreading on top of meatloaf
- ¾ teaspoon ground thyme
- 1 ½ tablespoons Worcestershire sauce
- ¾ teaspoon salt and pepper
- 1 ½ pounds grass-fed ground beef (85% lean)
- Get started: Pre-heat oven to 350 degrees F. Dice onion and pulse pork rinds to a panko-like consistency in a food processor.
- Make meatloaf: In a large bowl, whisk one egg. Add the rest of the ingredients, except the ground beef. Mix to combine. Add the ground beef and mix with hands until combined.
- Bake and serve: Bake for about 40 minutes or more, until meatloaf reaches 160 degrees F on a thermometer. Pour off fat from pan. Remove from oven and let rest for 15 minutes (any sooner may lead it to crumble). Serve with a few dollops of sugar-free ketchup.
- For a pound and a half, we bake for about 40 minutes. Since every oven is different, we recommend checking the temperature at 40 minutes. When done, the thermometer should read 160 degrees.
- Be sure to pour off fat from pan when removing from oven.
- After removing from oven, let meatloaf rest for 15 minutes. If you slice and serve any sooner, it may lead it to crumble.
- Store leftovers in a closed container in the refrigerator for up to 3 or 4 days.