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Keto Meatloaf

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 15 minutes
  • Yield: 8 slices 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American


Love meatloaf and following a ketogenic diet? My keto meatloaf will become your new low-carb favorite dinner recipe.



  • 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:


  1. Meatloaf: Preheat oven to 350 degrees and coat 9.5″ x 5″ nonstick loaf pan with nonstick cooking spray.
  2. 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.
  3. Tomato Sauce Topping: Meanwhile, in a mixing bowl, mix together all ingredients until fully combined. Set aside.
  4. 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.
  5. 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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