Meat Loaf Keto Recipe
This keto meatloaf is moist, extra juicy, and topped with a sweet and tangy glaze! Made with simple ingredients, it's the ideal low carb dinner recipe you'll make over and over again!
Ingredients
- For the meatloaf
- 2 lbs ground beef 80/20 * See notes
- 1 medium onion grated/finely chopped
- 2 cloves garlic minced
- 2 large eggs
- 1/4 cup sugar free ketchup
- 1/4 cup + 1 tablespoon milk of choice I used unsweetened coconut milk
- 2 tablespoon parsley freshly chopped
- 3/4 cup keto bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- For the meatloaf glaze
- 3/4 cup sugar free ketchup
- 1 1/2 teaspoon white vinegar
- 2 1/2 tablespoon brown sugar substitute
Instructions
- Preheat the oven to 190C/375F. Line and grease a 9 x5-inch pan and set aside.
- In a large mixing bowl, add all the meatloaf ingredients and mix well. Add the meatloaf to the greased pan and shape it into the loaf shape.
- Transfer the meatloaf into the oven and bake for 40 minutes. While it is baking, prepare the glaze by whisking together all the ingredients until combined.
- After 40 minutes, remove the meatloaf and spread with the glaze on top. Bake for a further 15-20 minutes.
- Remove the meatloaf from the oven and let it rest for 10 minutes, before slicing. Drizzle with baking juices from the pan. Sprinkle with extra parsley.
Notes
Also known as 3 star mince. Avoid using extra lean beef mince or else you risk the meatloaf drying out.
TO STORE: Meatloaf can be stored in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place leftover meatloaf in a shallow container and store it in the freezer for up to 6 months.
REHEATING: Either microwave the meatloaf for a minute or reheat in a preheated oven for 5-6 minutes. Be sure to brush the exterior with some water to ensure it doesn't dry out.