This Old Fashioned Keto Meatloaf is incredibly juicy and flavorful. Serve it alongside some mashed cauliflower and gravy and you've got yourself the perfect keto comfort food. Made with ground beef, and ground Italian sausage, combined with garlic, homemade dry onion soup mix, and tomato paste, it's a quick and easy budget-friendly meal, made with common every day ingredients.
Ingredients Notes
Ingredients in low carb meatloaf
This section contains important notes about some of the ingredients I used in this keto meatloaf recipe. For exact amounts, the full ingredient list and recipe, be sure to scroll to the bottom of the post.
Step by Step Instructions
How to make keto meatloaf
STEP 1: Preheat the oven to 400°F. Add all of the ingredients to a large mixing bowl.
STEP 2: Mix until all ingredients are well incorporated.
STEP 3: Transfer the mixture to a large loaf pan and bake for 45 minutes.
STEP 4: Optional: Spread some tomato paste or ketchup across the top of the meatloaf and bake for 10 additional minutes.
Recipe Tips and Variations
Frequently Asked Questions
The pork rinds act as a binder in place of the breadcrumbs or crushed crackers that you would find in a traditional meatloaf.
Eggs are also used as a binder, but do not add any flavor to the meatloaf. You can omit them and it will still be delicious. It just might not hold its shape as well.
Yes, absolutely. When I make meatloaf, I always make a double batch - one for now and one for later. I mix all the ingredients and then freeze them raw. When I am ready to eat it, I just thaw and cook.
Serving Suggestions
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Old Fashioned Keto Meatloaf
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Old Fashioned Meatloaf is incredibly juicy and flavorful. Serve it alongside some mashed cauliflower and gravy and you've got yourself the perfect keto comfort food. Made with ground beef, and ground Italian sausage, combined with garlic, homemade dry onion soup mix, and tomato paste, it's a quick and easy budget-friendly meal made with common every day ingredients.
Ingredients
- 1 ½ pounds ground beef (I get all my grass-fed ground beef here)
- 1 pound ground Italian sausage
- 3 cloves garlic, minced
- 2 large eggs
- 1 cup crushed pork rinds (I used this brand)
- ¼ cup tomato paste
- ¼ cup Dry Onion Soup Mix (get my recipe here) (or 1 packet dry onion soup mix)
- 2 tablespoons Worcestershire sauce
- extra tomato paste or ketchup, optional
Instructions
- Preheat the oven to 400°F
- In a large mixing bowl, combine all ingredients and mix until well incorporated.
- Transfer the mixture to a large loaf pan and bake for 45 minutes.
- Optional: Spread some tomato paste or ketchup across the top of the meatloaf and bake for 10 additional minutes.
Notes
- Net carbs per serving: 5g
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Make it Whole30: To make this a Whole30 compliant meatloaf recipe, swap out the Worcestershire sauce for coconut aminos and make sure that the beef bouillon powder you use to make the dry onion soup mix is compliant. If you can not find a compliant bouillon, you can use beef bone broth powder in its place.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Beef Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 583
- Fat: 48g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
Jenna says
I used the lean ground beef 93%/7% and my meatloaf was tasty but very dense. Is there a texture difference in using the 80/20 ground beef?
Jenna says
I re-tried the recipe with 80/20 ground beef. THIS meatloaf was what I was expecting!
Allison says
We loved the classic taste of onions, tomato and beef in this recipe. And so easy!
Tayra says
Absolutely DELICIOUS!! 😋 Even my kid, that doesn’t like meatloaf, loved it! 😍
Erika Shockey says
This was an easy and delicious recipe. My husband said it’s the best meatloaf he’s ever eaten. This will be our only meatloaf recipe from now on. Thanks for sharing!
Liane says
We loved it. I did a double batch and froze it raw My only reservation was I started with thawed, previously frozen ground beef and thawed previously frozen bulk Italian sausage. I thought we should not refreeze meat. I know if the freezer dies and it’s thawed we should cook it but in this particular instance it was still very cold when I wrapped and refroze it. I think if I do it again I’ll bake both.
Vicky says
Made this for lunch today. My 16.5 year old LOVED IT. Added bacon and cheddar. My question is - as prepared from the basic recipe I get 369 calories for 8 servings. Not sure how such a discrepancy? Different meat or sausage will still not come in that different…
Brenna says
So delish - and it smelled so good cooking that I could barely contain myself!! Thanks for a spectacular Sunday meal!
Jennifer says
This was awesome!! my husband and I kept saying how good this was through the whole meal. This will be my only go to recipe for meatloaf now!!
Shauna says
Super yummy and easy to make. The whole fam loved it. Going to try it again with one of the variations
Lisa says
Best meatloaf I’ve had in a long time!! Will definitely make again, thank you!!