Who else loves meatloaf?! I know I sure do. A nutrient-dense, filling meal, meatloaf can be made in a bunch of different ways. Today, we’re making a keto meatloaf without nuts or eggs!
This DELISH recipe is keto, low-carb, gluten-free, sugar-free, nut-free, AND primal. It tastes incredible and only requires 15 minutes of prep time!
If you like meatloaf, you’re going to LOVE this keto version
This recipe is absolutely mouth watering! It features a wide array of yummy, satiating, and keto-friendly ingredients. This super delicious meatloaf is bound to be a favorite for all!
Whether you’re cooking for yourself, some kiddos, a group of friends, or your family, I guarantee that the audience will love this keto meatloaf.
Nut-free healthy meatloaf recipe
When it comes to creating meatloaves, a major aspect of the recipe usually involves bread crumbs. This helps with the texture of the dish. To minimize carb content, many keto meatloaf recipes swap out bread crumbs for almond flour.
I opt for… neither!
I don’t use any nut products whatsoever in my cooking, and this recipe follows suit. The combination of the ingredients will give your meatloaf the familiar texture you’re looking for, with zero nut ingredients or bread crumbs required!
Egg-free keto-friendly meatloaf
Most keto meatloaf recipes call for eggs because they bind the ingredients together and keep the dish from falling apart. This recipe instead uses a combination of psyllium husk powder and melted cheese.
What is psyllium? Psyllium is a fibrous plant whose nutrient-dense seeds are used in cooking because of their incredible health benefits. The psyllium husk ingredient does not alter the taste of your recipe.
For those that choose to proceed with the use of eggs, instructions will be listed in the recipe card.
Using chicken or turkey in this keto meatloaf recipe
Ground beef is typically used in classic meatloaf recipes. However, I know a bunch of Real Balanced readers like white meats, so I wanted to touch on swapping out the beef!
If you prefer white meats such as turkey or chicken, feel free to use them. Be sure to grab the ground versions, as this will make your cooking process easiest. Follow all directions and ingredients as written, and your meatloaf will be delicious!
Note that in terms of keto, ground turkey and chicken aren’t going to provide as much fat as beef. Keep that in mind when calculating your macros!
Make this meatloaf without breaking a sweat!
Preheat oven to 350 degrees and coat 9.5″ x 5″ nonstick loaf pan with nonstick cooking spray.
In a mixing bowl, using hands, combine all meatloaf ingredients excluding psyllium husk powder and knead together until well-incorporated.
Sprinkle psyllium husk powder evenly on top of mixture.
Knead mixture again.
Transfer mixture to prepared loaf pan and, using hands, press into even layer. Then, transfer pan to oven and bake until meatloaf reaches an internal temperature of 140 degrees, about 50 minutes.
Meanwhile, in a mixing bowl, prepare tomato sauce topping.
Mix together all tomato sauce ingredients until fully combined.
After 50 minutes of baking, remove pan from oven. Carefully pour excess liquid from pan into a jar to be discarded.
Blot top of meatloaf with paper towel to remove excess grease.
Using a rubber spatula, spread tomato sauce topping atop meat.
Return pan to oven and bake until meatloaf reaches an internal temperature of 160 degrees, about 10 additional minutes. Once done, remove the pan from oven and allow it to cool slightly before cutting and serving.
Storing your keto meatloaf
Perhaps you want to cook tomorrow night’s dinner tonight, or you’ve enjoyed this yummy dish but are left with a few extra pieces. Whatever the case may be, you can absolutely store this meatloaf to be eaten later!
Refrigerator Storage: If you choose to store your meatloaf in the fridge, keep it in an airtight container and consume within 3-4 days.
Freezer Storage: If you prefer to use the freezer, an airtight container is recommended. For peak taste, enjoy within 3 months. When you’re ready to eat the meatloaf, let it completely thaw in the refrigerator. Then, re-heat it in the oven for 15 minutes at 425 degrees. Be sure to consume within 3-4 days of thawing and re-heating.
The perfect meatloaf for a variety of diets
Whether you’re an avid keto-er or just happen to be really passionate about meatloaves, this recipe is probably perfect for you! Check out all of the diets that it complies with.
- Keto and Low-Carb: This healthy meatloaf recipe only contains 3.4 grams of net carbs per serving.
- Primal: This recipe completely follows primal diet restrictions.
- Gluten-Free: This keto meatloaf is free of gluten products and is safe to consume for those with Celiac or other gluten intolerances.
- Grain-Free: There are zero grain products within this recipe.
- Nut-Free: Zero peanut or tree nut products were used to create this recipe.
- Coconut-Free: Coconut products are not used in this keto meatloaf.
- Egg-Free: This recipe does not call for eggs.
- Sugar-Free: Free of granulated sugar, this recipe is totally sugar-free.
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Keto Meatloaf
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 15 minutes
- Yield: 8 slices 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
Description
Love meatloaf and following a ketogenic diet? My keto meatloaf will become your new low-carb favorite dinner recipe.
Ingredients
Meatloaf:
- 2 lbs ground beef
- 1 ¼ cup (140g) shredded mozzarella cheese
- ¾ cup (84g) shredded parmesan cheese
- 1 tbsp (15g) minced garlic
- ½ tsp pepper
- ½ tsp salt
- 2 tsp (10g) psyllium husk powder
Tomato Sauce Topping:
- 4 oz tomato paste
- 2 tbsp (24g) golden monk fruit sweetener
- 2 tsp (10mL) apple cider vinegar
- 2 tsp (10g) dijon mustard
Instructions
- Meatloaf: Preheat oven to 350 degrees and coat 9.5″ x 5″ nonstick loaf pan with nonstick cooking spray.
- In a mixing bowl, using hands, combine all meatloaf ingredients excluding psyllium husk powder and knead together until well-incorporated. Sprinkle psyllium husk powder evenly on top of mixture and knead again. Transfer mixture to prepared loaf pan and, using hands, press into even layer. Transfer pan to oven and bake until meatloaf reaches an internal temperature of 140 degrees, about 50 minutes.
- Tomato Sauce Topping: Meanwhile, in a mixing bowl, mix together all ingredients until fully combined. Set aside.
- Final Steps: After 50 minutes of baking, remove pan from oven. Carefully pour excess liquid from pan into a jar to be discarded. Blot top of meatloaf with paper towel to remove excess grease. Using a rubber spatula, spread tomato sauce topping atop meat. Return pan to oven and bake until meatloaf reaches internal temperature of 160 degrees, about 10 additional minutes.
- Remove pan from oven and allow to cool slightly before cutting and serving.
Recipe Notes:
Psyllium Husk Powder Substitution: Substitute 2 eggs for psyllium husk powder.
Refrigerator Storage: Store meatloaf in an airtight container in the refrigerator and eat within 3-4 days.
Freezer Storage: Store meatloaf in an airtight container in the freezer and eat within 3 months. When ready to eat, thaw meatloaf in the refrigerator before re-heating in the oven for 15 minutes at 425 degrees. Consume meatloaf within 3-4 days of thawing and re-heating.
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Deborah Ray-Roberts says
This meatloaf was delicious. The only thing I would change next time is to add some green pepper to it. My husband, who is not a meatloaf fan, even liked it. Great recipe!
★★★★★
Sara Nelson says
So glad you and your husband enjoyed! Green peppers sound like a delicious addition!
Jo Harding says
So delicious and so easy! Thanks Sara
★★★★★