This Low Carb Meatloaf delivers hearty comfort without the guilt, blending savory ground beef with aromatic spices for a rich, satisfying flavor. The tender texture, slightly crispy crust, and moist interior make every bite irresistibly delicious. In just over an hour, from prep to plate, you’ll have a wholesome meal that’s perfect for busy weeknights.
Packed with protein and free from excess carbs, it’s a crowd-pleaser that keeps you energized and full. Enhanced with herbs and a hint of garlic, it’s both comforting and sophisticated. Serve it alongside fresh veggies for a complete dinner that’s as nourishing as it is indulgent.
Ingredients for Low Carb Meatloaf
- 1 lb. lean ground beef or ground turkey (or a mix of both)
- 1 large egg (room temperature for easier mixing)
- ¼ cup sugar-free ketchup (plus extra for brushing, optional)
- ¼ cup mustard (Dijon or yellow mustard works well)
- ½ small onion, diced (about ¼ cup)
- ½ small zucchini, shredded (pat dry to remove excess moisture)
- ½ cup keto breadcrumbs (or substitute with almond meal or ground pork rinds)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (freshly ground preferred)
- 1 teaspoon gluten-free Worcestershire sauce (optional, but adds depth of flavor)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a loaf pan or an 8×8 square pan.
- Mix the ingredients: In a large mixing bowl, combine the ground beef or turkey, egg, sugar-free ketchup, mustard, diced onion, shredded zucchini, keto breadcrumbs, salt, pepper, and Worcestershire sauce. Blend thoroughly until evenly mixed.
- Shape the meatloaf: Press the mixture firmly into the prepared pan, ensuring it’s evenly distributed.
- Optional topping: If desired, brush the top of the meatloaf with a thin layer of sugar-free ketchup halfway through baking for a glossy finish.
- Bake: Place the pan in the preheated oven and bake for 1 hour, or until the internal temperature reaches 160°F (71°C) and the top is golden brown.
- Rest and serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute for a moist, flavorful result.
Delicious Sauce and Topping Ideas
While sugar-free ketchup is a classic topping for this low-carb meatloaf, you can get creative with other options! Try a tangy sugar-free BBQ glaze or a creamy avocado cilantro drizzle. For a cheesy twist, sprinkle shredded cheddar or mozzarella on top during the last 10 minutes of baking. These additions will elevate your meatloaf without adding extra carbs!
Perfect Pairings: Serving Suggestions
This meatloaf pairs wonderfully with low-carb sides like mashed cauliflower, roasted Brussels sprouts, or a crisp garden salad. For a comforting meal, serve it alongside zucchini noodles or steamed green beans. Don’t forget to drizzle any leftover pan juices over the slices for extra flavor!
Storage and Reheating Tips
Store leftover meatloaf in an airtight container in the fridge for up to 3-4 days. To reheat, slice it and warm it in the oven at 300°F (150°C) for about 10-15 minutes, or microwave individual slices for 1-2 minutes. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months—thaw in the fridge before reheating.
Recipe Variations to Try
Switch things up by using ground turkey instead of beef, or mix in crumbled feta cheese for a Mediterranean twist. If you’re out of zucchini, try shredded carrots or mushrooms for added moisture. For a spicier kick, add a dash of cayenne pepper or diced jalapeños to the mix!
Time-Saving Tips for Busy Cooks
Prep your ingredients ahead of time! Dice the onion and shred the zucchini the night before, and store them in the fridge. You can also mix the dry ingredients (breadcrumbs, salt, pepper) in a small container to save time. If you’re short on oven space, consider cooking the meatloaf in a slow cooker on low for 6-8 hours—it’s just as delicious!
Low Carb Meatloaf
Ingredients
- 1 lb. lean ground beef or ground turkey
- 1 large egg room temperature
- 1/4 cup sugar-free ketchup
- 1/4 cup mustard
- 1/2 small onion diced
- 1/2 small zucchini shredded
- 1/2 cup keto breadcrumbs or almond meal, or ground pork rinds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon gluten-free Worcestershire sauce
Instructions
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, blend all ingredients.
- Press the meatloaf mixture into a loaf pan, or 8×8 square pan.
- If desired, brush the top with sugar-free ketchup half way through baking.
- Bake 1 hour.
- Remove from oven and rest for ten minutes before serving.