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5 from 3 votes

Keto Meatloaf

Love meatloaf and following a ketogenic diet? My keto meatloaf will become your new low-carb favorite dinner recipe.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American
Keyword: classic meatloaf, egg substitute for meatloaf, healthy meatloaf recipe, keto meatloaf, keto meatloaf recipe, meatloaf recipe, meatloaf recipes ground beef, meatloaf without egg, turkey meatloaf
Servings: 8 slices
Author: Sara Nelson

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.

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.