This is the most delicious, juicy, and flavorful Low Carb Keto Meatloaf Recipe that’s a perfect go-to family dinner main dish! It takes just 15 minutes of prep time to put together and 60 minutes to bake with no fuss at all!
This Low Carb Keto Meatloaf Recipe is comfort food at its best.
Rest assured, this meatloaf recipe with vegetables is NOT dry and boring. It’s soft, super moist, and tasty with lots of hidden nutrition thanks to the onions, carrots, and zucchini. Your family will love this one.
Ingredients to Make Low Carb Keto Meatloaf Recipe
- Parmesan – I prefer to grate my own cheese, but you could use pre-grated versions.
- Mixed Ground Meat (Beef/Chicken)
- Vegetables – I use a combination of onion, zucchini, and carrot for a boost of flavor.
- Eggs The eggs help to bind the meatloaf together.
- Spices – You’ll need salt, pepper, and garlic powder to taste.
- Unsweetened Ketchup will be used for the topping.
- Olive oil
How to Make Low Carb Keto Meatloaf Recipe
Process carrots, onions, and zucchini until finely chopped. (Or chop with a knife)
Heat a large non-stick pan over medium-low heat. Add the olive oil to the non-stick pan. Sauté vegetables in a pan until moisture has evaporated.
In a large mixing bowl, combine the mixed ground meat, parmesan cheese, eggs garlic powder, salt, black pepper, eggs, and the sautéed veggies.
Prepare a greased baking dish. Pour the mixture into a baking dish.
Bake the meatloaf uncovered at 350 degrees Fahrenheit for 60 minutes..
Allow the low carb keto meatloaf to rest for 10 minutes after cooking. (This is important, as the meatloaf may fall apart if doesn’t rest prior to serving.
Spread the unsweetened ketchup over the top of the meatloaf.
Let it rest. After baking, it’s important to let your low-carb meatloaf rest for at least 10 minutes, before slicing. This helps to seal the juices and also makes them easier to slice.
Serve with Brussels Sprouts with Garlic
STORAGE INSTRUCTIONS
Make ahead: Making keto meatloaf in advance is a great way to save time and have a delicious, low carb meal ready to go!
You can store uncooked food in the fridge if you’ll be eating it within a few days. The surface should be covered tightly with plastic so that the meat doesn’t oxidize. If you want to keep your food fresh for longer, put it in the freezer.
Store after cooking: Store leftover food in an airtight container in the fridge for 2-3 days to keep it fresh.
Meal prep: Portion out individual servings of mashed cauliflower into containers for quick and easy lunches.
Reheat Heat your meatloaf in the microwave or a 350-degree F oven until it’s warmed through.
Freeze: Wrap each meatloaf slice tightly and store in a freezer-safe bag or container for 3-4 months.
MORE HEALTHY RECIPE….
Keto Asparagus Parmesan Recipe
LOW CARB KETO MEATLOAF RECIPE
Ingredients
- 1 onion
- 1 carrot
- 1 zucchini
- 2 eggs
- ½ parmesan
- 1 lb ground beef
- 1 lb ground chicken
- 2 tbsp olive oil
- ½ ketchup
- Salt, pepper, garlic powder to taste
Instructions
- Process carrots, onions,and zucchini until finely chopped. (Or chop with a knife)
- Heat a large non-stick pan over medium-low heat. Add the olive oil to the non-stick pan. Sauté vegetables in a pan until moisture has evaporated.
- In a large mixing bowl,combine the mixed ground meat, parmesan cheese,eggs garlic powder, salt, black pepper, eggs, and the sautéed veggies.
- Prepare a greased baking dish. Pourthe mixture into a baking dish.
- Bake the meatloaf uncovered at 350 degrees Fahrenheit for 60 minutes.
- Allow the low-carb keto meatloaf to rest for 10 minutes after cooking.(This is important, as the meatloaf may fall apart if doesn't rest prior toserving.
- Spread the unsweetened ketchup over the top of the meatloaf.
- After baking, it’s important to let your low-carb meatloaf rest for atleast 10 minutes, before slicing. This helps to seal the juices and also makes them easier to slice.
