Classic Keto Meatloaf with Tangy Glaze
Juicy, tender meatloaf bound with almond flour and parmesan, with a sugar-free tomato glaze. Comfort food, low carb.
- Prep15 min
- Cook1 hr
- Serves6
Almond flour and parmesan replace breadcrumbs, keeping the meatloaf tender, and a glaze of tomato paste, mustard and vinegar provides the tang you expect.
Nutrition per serving (estimated)
Method
- Heat the oven to 350°F (175°C). Mix all the loaf ingredients gently with your hands until just combined.
- Shape into a loaf on a parchment-lined sheet pan, or press into a loaf pan.
- Stir together the glaze and brush half over the loaf. Bake 45 minutes.
- Brush with the remaining glaze and bake 10 to 15 minutes more, until it reaches 160°F (71°C). Rest 10 minutes before slicing.
Chef’s notes
- A free-form loaf on a sheet pan browns better on all sides.
- Leftover slices are great pan-fried in butter for breakfast.
Storage: Refrigerate 4 days or freeze slices for 2 months.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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