Keto Meatloaf Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">900g ground beef (80/20 fat content)</li> <li class="ingredients-single-item">120g almond flour</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">100g onion, finely diced</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">100g grated parmesan cheese</li> <li class="ingredients-single-item">60ml heavy cream</li> <li class="ingredients-single-item">2 tbsp Worcestershire sauce</li> <li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried)</li> <li class="ingredients-single-item">1 tbsp fresh parsley, chopped</li> <li class="ingredients-single-item">2 tsp salt</li> <li class="ingredients-single-item">1 tsp black pepper</li> <li class="ingredients-single-item">1 tsp dried oregano</li> <li class="ingredients-single-item">For the glaze:</li> <li class="ingredients-single-item">80g sugar-free ketchup</li> <li class="ingredients-single-item">1 tbsp apple cider vinegar</li> <li class="ingredients-single-item">2 tsp powdered erythritol (or other keto sweetener)</li> <li class="ingredients-single-item">1 tsp Dijon mustard</li> <li class="ingredients-single-item">½ tsp garlic powder</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Loaf pan (23cm x 13cm/9×5-inch)</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Digital meat thermometer</li> <li class="equipment-single-item">Large mixing bowl</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F). Line your loaf pan with parchment paper, allowing some overhang on the long sides to later lift the meatloaf out easily. This prevents sticking and makes cleanup simpler. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large mixing bowl, combine the ground beef, almond flour, eggs, diced onion, minced garlic, grated parmesan, heavy cream, Worcestershire sauce, and all herbs and seasonings. The almond flour serves as a low-carb binder in place of traditional breadcrumbs, while the heavy cream adds moisture that keeps the meatloaf juicy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Using clean hands, gently mix the ingredients until just combined. Avoid overmixing as this will result in a dense, tough meatloaf. The mixture should be cohesive but still somewhat loose in texture - this creates a tender final result. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Transfer the meat mixture to your lined loaf pan and gently press it into an even layer, creating a slightly domed top. The dome shape compensates for shrinkage during baking and creates an attractive finished look. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a small bowl, whisk together all glaze ingredients until smooth. Reserve half of the glaze for serving, and spread the remaining half evenly over the top of the meatloaf. The glaze will caramelize during baking, creating a flavorful crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Bake the meatloaf uncovered in the preheated oven for 45 minutes. Then increase the temperature to 200°C (400°F) and continue baking for 10-15 minutes until the internal temperature reaches 70°C (160°F) and the glaze has caramelized. This two-stage baking process ensures a juicy interior with a flavorful glazed exterior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Remove from the oven and allow the meatloaf to rest for 10 minutes before lifting out using the parchment paper overhang. This resting period allows the juices to redistribute throughout the meat, ensuring each slice will be moist. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Slice into 8 even portions and serve with the reserved glaze on the side. The meatloaf will keep refrigerated for up to 4 days and also freezes beautifully for up to 3 months when wrapped tightly in parchment and foil. </li> </ol>