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This keto-friendly meatloaf totally mixes up your low-carb meals and keeps you right on track with your nutritional goals. I whipped it up to make a cozy family meal that wouldn't mess with anyone's macros.
The first time I threw this meatloaf together, my partner—who's usually not into keto stuff—asked for seconds. It's been our go-to for hearty family dinners when we're craving something filling but want to stick with low-carb eating.
Tasty Ingredients
- 2 lbs ground beef: aim for 80/20 fat ratio for juicier, tastier results
- 2 eggs: these hold everything together so it keeps its shape
- 2 tbsp Worcestershire sauce: gives that deep, savory flavor that makes things pop
- 2 tbsp olive oil: helps with texture and cranks up the healthy fats
- 1/4 tsp dried basil: brings out the tomato flavors just right
- 1 tsp salt: lifts up all those flavors in the dish
- 2 tbsp chopped onion: adds just a little sweetness without piling on carbs
- 1/4 tsp black pepper: a touch of spice to even out the rich flavors
- 3/4 cup bacon, chopped: locks in moisture and that deep, rich taste so it won't dry out
- 3/4 cup tomato paste: thickens everything and pulls all the flavors together
- 2 tsp white vinegar: adds brightness without sugar or carbs
- Pinch of stevia (optional): balances out the tomato's tang without sugar
Step-By-Step Directions
- Rest and serve:
- When your meatloaf comes out of the oven, let it hang out for at least 10 minutes. That way, the juices go back through the meat so every bite's moist. Pour off any extra fat then slice and dish up.
- Baking it up:
- Pop the loaf tin right smack in the middle of the oven. Bake 60 to 75 minutes. Keep an eye on the inside temp—you want it to hit 165°F (74°C) so it stays safe and super juicy.
- Shape it up:
- Carefully move your mix into the greased or lined pan. Don't squish it down hard—just smooth the top a bit. That way it bakes evenly.
- Mix it up:
- Use your hands to gently stir everything together in a big bowl. Make sure eggs and spices spread out but don't mash the meat down hard—otherwise it'll be too tough.
- Get your oven and pan ready:
- Switch your oven on to 350°F (176°C). Either spray some oil or pop foil in your loaf pan so it's super easy to pop out and clean up later.
Adding bacon is game-changing. It doesn’t just make it more flavorful, it also keeps every chunk moist—even if you reheat. I once made it for friends who don’t do keto and nobody had a clue it was a special diet dish.
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Storing and Using Leftovers
This keto meatloaf lasts nicely up to 4 days in the fridge if you seal it tight. If you're thinking longer, cut it into slices and freeze with wax paper between them. When it's time to reheat, toss in a spoonful of broth to keep it moist.
Swap-Out Ideas
If turkey's more your thing, swap it for beef—but add an extra spoon of olive oil for moisture. Want to go Italian? Switch basil for oregano and shake in a little ground fennel. If you can't do eggs, use 2 spoons ground flax mixed with 6 spoons water instead to hold things together.
Side Pairings
For a full keto plate, try it with roasted cauliflower or some smooth cauliflower mash. Toss up a salad with avocado and a fat-rich dressing for balance. If you want extra flair, mix up a herb-and-sour cream sauce for freshness and even more healthy fat.
Frequently Asked Questions
- → What type of meat works for keto meatloaf?
Ground beef is a great choice because of its flavor and texture. You can also mix in turkey or pork if you'd like.
- → How do I keep meatloaf from drying out?
Mix in fatty ingredients like bacon or eggs, and don't overbake it to help it stay moist.
- → Can Worcestershire sauce be substituted?
Totally! Try tamari or balsamic vinegar as keto-friendly alternatives.
- → What side dishes go with keto meatloaf?
Pair it with mashed cauliflower, roasted veggies, or a crispy green salad for a well-rounded meal.
- → Is it possible to freeze meatloaf?
For sure. Just let it cool completely, then wrap it tightly in plastic wrap or a freezer bag before freezing.