Almond flour and parmesan add flavor and keep the juices in. The glaze is made with unsweetened ketchup. This meatloaf is delicious and easy to make. I’m a notoriously lazy cook, always looking for simple, low-effort recipes. Meatloaf is perfect for me. Since everyone around here likes it, and the leftovers are excellent, I make it often for my family. After years of making this keto meatloaf, tweaking, and experimenting, I have developed the perfect recipe. It’s flavorful, juicy, and just as good as traditional meatloaf.
Ingredients
Instructions
Recipe Card
Egg: I use large eggs in most of my recipes, this one included. To season: Kosher salt, black pepper, garlic powder, onion powder, and dried thyme. Ground beef: I use lean ground beef - 85% lean and 15% fat. I don’t recommend using extra-lean ground beef in this recipe. It works well in some recipes, such as this keto ground beef casserole, but it’s too dry for this one. Almond flour: I use blanched, super fine almond flour. Parmesan: Use dry-grated parmesan, which is finely grated. Don’t use coarsely shredded cheese in this recipe. Unsweetened ketchup: I typically use the Primal Kitchen brand.
While I always stick with the garlic and onion powders, I sometimes use dried oregano instead of thyme. I also like, on occasion, to add two teaspoons of smoked paprika or chili powder to the mixture. A bit of cumin (no more than ½ teaspoon) is also excellent.
You start by whisking the egg, salt, pepper, and spices together in a bowl. Add ground beef, almond flour, and parmesan. Gently mix to combine.
Bake it until cooked through, for 50-60 minutes at 350°F. Let it rest for 15 minutes before slicing and serving.
You basically have two approaches when it comes to selecting sides. Serve this comfort food with other comfort foods such as mashed cauliflower, loaded mashed cauliflower, or creamed spinach.
Or serve it with a light side dish such as an arugula salad, creamy cucumber salad, sauteed green beans, or steamed broccoli. It depends on your mood!
Reheat the leftovers covered in the microwave, or - even better - slice and pan-fry the slices in olive oil.
The leftovers are also excellent cold. I sometimes make a plate of them for lunch the next day with Dijon mustard, sriracha mayo, fresh-cut veggies, and quick pickles.
