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low carb meatloaf recipe with ketchup sauce

Low Carb Meatloaf

LOW CARB MEATLOAF that the whole family will devour! Wrapped in bacon, topped with the simplest little sauce, and baked to juicy meatloaf perfection. 

Low Carb Meatloaf

I’m a total sucker for meatloaf and meatballs.

My mom never made either one when I was a kid, so when I grew up and discovered how tasty they both are, I started making up for lost time.

We went through a period where we were eating meatloaf every few nights there for awhile. I’m sure the husband loved it. 😉 

Anyway, we still have this low carb meatloaf at least once a month. It’s easy to prepare, hearty, comforting, and it’s just plain delicious.

I can never get enough of the sweet tangy sauce on top!

Two pieces of meatloaf on a white plate.

How to make this low carb meatloaf recipe: 

I like to use lean ground beef for my meatloaf, because it’s getting wrapped in bacon before baking. The fat from the bacon keeps the meatloaf plenty moist, so no need to worry about using a higher fat content in the beef. 

low carb meatloaf ingredients

Mix together your beef with some minced bell pepper, onion, and garlic. 

Stir in eggs, crushed pork rinds or almond flour, cheddar, Parmesan, Worcestershire sauce, salt, and pepper.

keto meatloaf ingredients

Mix that up real good with your hands to combine and then pat it out into a loaf shape on your baking sheet.

Lay slices of bacon over the top and pop it all in the oven. The sauce will come in after the meatloaf has baked a bit.

bacon wrapped meatloaf

Low carb meatloaf binder: 

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You have two options in this recipe for a binder: crushed pork rinds or almond flour.

The pork rinds end up being a bit more light and they don’t add carbs to the meatloaf.

The almond flour seems to hold together a bit better, but produces a heavier meatloaf with a few more carbs.

We like both, but usually go for the almond flour in my house.

low carb meatloaf recipe with ketchup sauce

Low carb meatloaf topping:

Once the meatloaf has baked for about 30 minutes, whisk together the meatloaf sauce and spoon it over the top.

The topping consists of just 2 ingredients: sugar free ketchup and bottled Italian salad dressing.

You can use no sugar added Heinz ketchup if you’re low carb or Primal Kitchen Ketchup if you’re keto.

They add the perfect sweet and tangy flavor to this low carb meatloaf.

I add a second layer of sauce about 10 minutes before the meatloaf is done. We like it saucy in our house!

What to serve with this keto meatloaf: 

Cauliflower Mac and Cheese: The perfect side for meatloaf!

Air Fryer Brussels Sprouts: Roasted to perfection.

Cauliflower Potato Salad: The texture isn’t quite the same as regular potato salad, but the flavor is spot on!

Keto Mashed Cauliflower: The creamiest!

Keto Coleslaw: My mom’s famous recipe.

Ranch Dressing: A side salad with my homemade ranch is always a win!

A close up of low carb meatloaf on a plate.

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low carb meatloaf recipe with ketchup sauce

Low Carb Meatloaf

Total comfort food and it's low carb! That saucy topping is the perfect combo of sweet and tangy.

Yield 6 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Mince the green pepper, onion, and garlic.
  3. Add to a large bowl with the ground beef, eggs, almond flour, cheddar, Parmesan cheese, Worcestershire sauce, salt, and pepper. Use your hands to combine.
  4. Shape mixture into a loaf, about 7x4 inches, and place in a 9x13 baking dish.
  5. Cut the bacon slices in half and drape over the meatloaf.
  6. Bake for 25 minutes.
  7. Whisk together the ketchup and Italian dressing. Spoon half of the mixture over the meatloaf.
  8. Increase heat to 425 and bake an additional 10 minutes and then spread the remaining sauce over the meatloaf.
  9. Continue baking for 10-15 minutes or until the internal temperature reaches 160 degrees.
  10. Let rest 5 minutes before slicing and serving.

Notes

You may substitute crush pork rinds for the almond flour, though the meatloaf won't hold together quite as well.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 148mgSodium: 798mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 1gSugar Alcohols: 0gProtein: 31g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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66 thoughts on “Low Carb Meatloaf”

    1. Karly Campbell

      Hi Mellisa! Coconut flour sucks up a lot more moisture than almond flour does. I’ve never tried it in meatloaf, but if you do, you’ll definitely want to use a lot less or you’ll end up with very dry meatloaf.

  1. Just wanted to say thank you for sharing such a delicious recipe! I’ve made/tried many keto meatloaves and this is my very favorite one. I love bacon but I like this recipe better without it. Just my preference. The sauce is so good. Love the twang it gives to the meat.

  2. So this meatloaf is amazing! I don’t like ground beef, so I’ve made it with both Ground Turkey and Ground Bison. I use both the Crushed Pork Rind and Almond Flour 1/4 c. each. I practice Keto, so I added 1 Tbsp. Great Lakes Unflavored Kosher Beef Gelatin and it binds the loaf beautifully! Very moist! Still haven’t tried it with the Bacon, but we’ve already made this 3 times since discovering! Thank you!

  3. Lois Mills

    I made this today and used the almond flour. Amazing! I used my electric chopper to mince the veggies. Will be making this again.

  4. KRISTEN AMELIA MCALHANEY

    Instead of adding the bacon on top could you add it to the mixture?

  5. I had no green pepper so I substituted half red pepper and half celery. It was very good. You did not mention greasing the pan so I did not, but next time I definitely will do that. I like cold meatloaf, and this was just as tasty cold as hot.

  6. Linda Sanders

    I made this recently with almond flour, and it was very good! Today I made it with 3/4 cup crushed bbq pork rinds, so I could compare and see which I like best. I think I’ll like them both! I liked the catsup/Italian dressing sauce too.

  7. Wow, wow, wow!!! I will continue to make this recipe if I ever go off low carb! It was SO much better than regular meatloaf. I did not use bell pepper, added a packet of onion soup mix, and used crushed pork rinds. I also used shredded Parmesan and a little mozzarella instead of cheddar. I loved the ketchup mixed with Italian dressing for the top. Unlike typical meatloaf, this was moist, flavorful, and a 100% keeper recipe. Just wow!

    1. Karly Campbell

      Oh gosh, so happy to hear this! Glad it was such a hit and I bet the onion soup mix added so much flavor!

    1. Karly Campbell

      I’ve never tried it with tomato paste. I’m not sure you’d have the same flavor.

  8. My family loves, loves, loves your meatloaf recipe. I pulse the onions, peppers and garlic in my food processor…super easy. Great family meal when doubled! Thank you, it’s now a favorite!

    1. Karly Campbell

      Great idea to pulse the veggies. I’ll have to try that for my onion haters! 😉

      1. Just finished this and had to stop myself from eating the whole loaf!!! Wow! Thanks for the recipe. Thinking about spicing it up a bit with some jalapeño or crushed red pepper, maybe next time I’ll try the rinds.

  9. Omg this was amazing. Even better than the meatloaf I used to make before we went keto! Thank you!

  10. Lara Tilley

    Loved this recipe! My 21 year old son said it was the best meatloaf he’d ever had. Two adjustments I made we’re; I used half almond flour and half pork rinds and I subbed half a jalapeno pepper diced very fine for the bell pepper.

  11. The note saying pork rinds can be used instead of almond flour but it won’t hold together as well isn’t true, at least for me. I’ve made this low carb meatloaf several times with no problems.

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