Go Back
A full low-carb meatloaf dinner, perfectly cooked and sliced, ready to serve.

Ultra-Moist Low-Carb Meatloaf with Tangy Glaze

This recipe delivers a seriously satisfying and flavorful meatloaf that caters to a low-carb lifestyle without sacrificing an ounce of taste or tenderness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 slices
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1.5 - 2 lbs Ground Meat recommend 80/20 ground beef or a blend of ground beef and pork
  • 1/2 cup almond flour or crushed pork rinds Low-Carb Binder
  • 1 Egg large
  • 1/2 Onion medium, finely chopped or grated
  • 2-3 Garlic cloves, minced
  • 1 tsp Italian Seasoning dried
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Smoked Paprika
  • 1 tbsp Worcestershire Sauce sugar-free if strictly keto
  • 1/4 cup heavy cream or unsweetened almond milk Optional for richness
Glaze
  • 1/2 cup Sugar-Free Ketchup or tomato paste mixed with a touch of apple cider vinegar and a pinch of sweetener
  • 1 tbsp Dijon Mustard

Equipment

  • Oven
  • Baking sheet
  • Large mixing bowl
  • Small bowl
  • Meat thermometer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper or foil, or lightly grease a loaf pan.
  2. In a large bowl, whisk together the egg, chopped onion, minced garlic, Worcestershire sauce, and heavy cream (if using).
  3. Stir in the almond flour, Italian seasoning, salt, pepper, and smoked paprika.
  4. Add the ground meat and gently combine all ingredients by hand until just incorporated.
  5. Shape the mixture into a free-form loaf directly on the prepared baking sheet or rack.
Cooking
  1. In a small bowl, mix the sugar-free ketchup and Dijon mustard, then spread half of the glaze over the meatloaf.
  2. Bake for 45-60 minutes, or until the internal temperature reaches 155-160°F (68-71°C).
  3. Remove the meatloaf, spread the remaining glaze, and return to the oven for another 5-10 minutes.
Resting & Serving
  1. Tent the meatloaf with foil and let it rest for 10-15 minutes before slicing and serving.

Notes

For extra flavor, you can sauté the chopped onion and garlic before adding them to the meat mixture. Ensure your ground meat is well-chilled for easier handling. Don't overmix the meatloaf mixture, as this can lead to a tough texture. Always use a meat thermometer to ensure proper doneness and food safety. The resting period is crucial for juicy meatloaf, allowing the juices to redistribute.