This low-carb keto meatloaf recipe has everything that you’re looking for in a traditional meatloaf – and even more. Lean ground beef, onions, garlic, and a little bit of Mediterranean vibes in the form of chopped olives will bring a bouquet of new flavors to your table.
HOW TO MAKE LOW CARB KETO MEATLOAF RECIPE?
Even though this keto meatloaf recipe is missing breadcrumbs, the process of making it stays the same! All you need is to dice your onions, garlic, and GREEN OLIVES (I don’t know about you, but I love green olives). I think that green olives complement this recipe a lot, but if you don’t like them, go ahead and skip them all together!
Using your hand, combine the meat, onions, green olives, garlic, almond flour, and egg together. Don’t forget to season well with salt and ground black pepper!
Then, place the meat mixture into a baking dish or on a baking tray and, using your hands, form a meatloaf (or add the meat to a loaf pan and spread into a flat even layer). Place it into the oven and bake uncovered for 45 mins.
When done, remove the meatloaf from the oven and cover it with an even layer of the glazing mixture. Return back to the oven and bake for an additional 15 mins.
Let it sit on a counter for 10-15 minutes before slicing it into 8 pieces and serving garnished with some freshly chopped cilantro.
HOW DO YOU KNOW WHEN KETO MEATLOAF IS DONE?
The only way to know for sure if your keto meatloaf is done is to check its internal temperature, which should be 70C (160F) by the end of cooking. Otherwise, you can always prick the meatloaf in the center to make sure the juices are clear. Another thing that you can do is wait at least 10-15 minutes to cut into it. This timing is very important for the meat to finish cooking and re-absorb all the delicious juices (yes, it keeps cooking for some time even if it’s not in the oven anymore).
HOW MANY CARBS ARE IN LOW CARB MEATLOAF?
If you cut this meatloaf into 8 even slices, each one will be 214kcal and have only 2g net carbs. I consider that one serving includes two slices, which makes it 4g net carbs per portion. That’s 3.5 times less net carb content compared to a traditional meatloaf with breadcrumbs and sugary ketchup, if you wondered!
SUBSTITUTE FOR BREADCRUMBS IN MEATLOAF
When you hear “meatloaf”, two things pop up in your head: ground beef and breadcrumbs like Panco. But I assure you, you don’t need those carb-loaded breadcrumbs to hold your meatloaf together; other ingredients can do it perfectly, like egg and almond flour. But, if you have nut allergies, you can substitute almond flour with some finely-grated cheese and you’ll be golden!
However, I wouldn’t recommend using psyllium husk as a combining element in this recipe. I’ve tried it for you, guys! The taste was good, but the texture was completely off with some jelly-like pieces here and there.
IS KETCHUP KETO?
After reading this post, you might ask if ketchup is keto, and I understand where this confusion is coming from. Most kinds of ketchup and other sauces out there have sugar in them, which makes me sad. But luckily, some brands keep it simple with just a few ingredients and without putting white processed sugar in every single product. I know it’s hard to find, but once you’ve found it – you’ve found it! Otherwise, use strained tomatoes instead. They’re the closest version to traditional ketchup and the texture is always nice and creamy.
MORE LOW CARB DINNER RECIPES TO TRY
Low carb keto meatloaf recipe
- 1.5 lb (650g) lean ground beef
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1/3 cup (50g) pitted green olives, diced
- 2 tbsp almond flour
- 1 large egg
- Black ground pepper
- ⅓ cup (80g) ketchup, unsweetened
- 1 tbsp coconut aminos
- 2 tsp chipotle paste
- Cilantro for garnishing, chopped
- Preheat the oven to 175C (350F).
- In a small mixing bowl, combine the ketchup, coconut aminos, chipotle paste, and salt to taste and set aside.
- In a large mixing bowl, combine the meat, onions, garlic, olives, egg, almond flour, and salt and ground black pepper to taste. Using your hands, mix until everything is evenly distributed.
- Place the meat mixture onto a baking dish or baking tray and, using your hands, form a meatloaf (or add the meat to a loaf pan and spread into a flat, even layer). Place it into the oven and bake uncovered for 45 mins.
- When done, remove the meatloaf from the oven and cover it with an even layer of the glazing mixture. Return back to the oven and bake for additional 15 mins.
- Remove from the oven and let the meatloaf rest for 10-15 mins before slicing it.
- Serve warm garnished with chopped cilantro.