It’s the perfect keto meatloaf! Almond flour and parmesan add flavor and keep the juices in. The glaze is made with unsweetened ketchup.
Servings: 8 servings
Calories: 324kcal
Ingredients
- 1 large egg
- 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon of fine salt)
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon dried thyme
- 2 lbs. lean ground beef (85/15)
- 1/2 cup blanched finely ground almond flour
- 1/2 cup grated Parmesan
- 1/4 cup unsweetened ketchup
Instructions
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Preheat your oven to 350° F. Line a rimmed sheet pan with foil.
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In a large bowl, whisk together the egg, salt, pepper, garlic powder, onion powder, and thyme.
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Add the ground beef, almond flour, and Parmesan. Gently mix, just until uniform.
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Shape the mixture into a rectangular loaf (as shown in the video) and place it on the prepared baking sheet. Brush the loaf with ketchup.
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Bake the meatloaf until the center of the loaf registers 160° F, 50-60 minutes.
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Rest the meat for 15 minutes before slicing and serving.
Notes
- One of the most important things you can do to keep your meatloaf tender and fluffy (not a brick!) is to handle it lightly. Mix just until everything is incorporated, and when you shape it into a loaf, be gentle.
- It’s always best to bake a meatloaf on a large rimmed baking sheet so that the outside can crisp up. If you bake it in a loaf pan, it will bake inside its own juices and won’t crisp up.
- A metal pan is better. I tried making this recipe with foil and with parchment paper. The meatloaf turns out much better when the pan is lined with foil, probably due to better heat distribution.
Nutrition:
Calories: 324kcal | Carbohydrates: 3g | Protein: 26g | Fat: 23g | Saturated Fat: 8g | Sodium: 518mg | Fiber: 1g
