sliced keto low carb meatloaf on a blue plate with mashed cauliflower and blanched green beans

Easy, Keto Low-Carb Meatloaf with Glaze

Easy, Keto Low-Carb Meatloaf with Glaze is the best healthy, quick recipe for classic meatloaf without the breadcrumbs. This dish is gluten-free, grain-free, perfectly seasoned with Italian Seasoning, and uses almond flour as a binder. If you want to save calories you can use ground turkey. Your keto dinner ideas should definitely include this meal!
Course dinner, lunch
Cuisine American
Keyword keto meatloaf, low carb meatloaf, paleo meatloaf
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 200kcal
Author Brandi Crawford


Meatloaf Glaze


  • Preheat oven to 350 degrees.
  • Heat a skillet on medium-high heat and add the butter, onions, and garlic. Cook for 2-3 minutes until the onions become soft and fragrant. Remove from the skillet and set aside.
  • Add the ground beef to a large bowl with all of the ingredients including the cooked onions and garlic. (excluding the glaze ingredients).
  • Use a silicone spatula to break down the meat and combine the ingredients. You can also use your hands. Ensure the meat is coated in all of the seasonings and ingredients, but don't overwork the meat. If you overwork the meat the meatloaf is more likely to fall apart after baking.
  • Line a 9x5 loaf pan with parchment paper. Add the meat mixture to the pan. Shape the meat in the pan, pay close attention to the edges, and smooth with a silicone spatula or spoon.
  • Bake for 40 minutes.
  • While the meatloaf bakes combine all of the ingredients for the glaze in a medium bowl. Stir well to combine.
  • After 40 minutes, remove the meatloaf from the oven. You can choose to drain any excess fat. I drained about half of the fat and left half of it to soak in the meat for flavor. Spread the glaze over the top. The mixture will create a thick layer on top.
  • Return the loaf pan to the oven and bake for an additional 20-25 minutes. Use a meat thermometer to test the inside of the loaf and ensure it has reached an internal temperature of at least 160 degrees. Examine the edges of the meatloaf to ensure the edges are fully cooked.
  • Allow the meatloaf to cool and rest for at least 10 minutes before removing it from the pan. I allow mine to rest for about 20 minutes. The meat will need to rest before you slice into it.
  • Use a serrated bread knife to slice the meatloaf, this will prevent it from falling apart as you slice it.



  • Ground turkey can be used in this recipe if desired. The cook time will remain the same.
  • Lean ground beef can be used in this recipe, if desired. If you use lean ground beef there will be a lot less fat to drain from the meatloaf.
  • Almond flour is a different texture than breadcrumbs, which are used in standard meatloaf recipes. You likely will notice a difference in texture. Be sure to use blanched almond flour.


Serving: 1slice | Calories: 200kcal | Carbohydrates: 4g | Protein: 18g | Fat: 12g