Glazed Keto Meatloaf
A moist, savory beef-and-pork meatloaf bound with almond flour and parmesan, brushed with a tangy-sweet tomato glaze that turns sticky and browned in the oven.
Nutrition per serving
1 thick slice (⅙ of the loaf)- Net carbs
- 4.1g
- Calories
- 496kcal
- Protein
- 32g
- Fat
- 38g
- Total carbs
- 8.8 g
- Fiber
- 1.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (pork rinds): Crushed pork rinds bind the loaf instead of almond flour, giving a firmer, more classic slice with no nuts.
- Crush the pork rinds to fine crumbs and stir them into the egg mixture in place of the almond flour; let it stand 5 minutes as written.
Turkey meatloaf: All ground turkey for a leaner loaf. The glaze, parmesan and grated onion keep it moist.
- Mix and shape as written — the turkey mixture is softer, so pat it into a slightly lower, wider loaf. Bake until the center reads 165°F (74°C), 55–65 minutes in total.
Bacon-wrapped: A blanket of bacon bastes the loaf as it bakes and crisps into a smoky, salty crust under the glaze.
- Drape the raw bacon slices crosswise over the shaped loaf, overlapping them slightly and tucking the ends underneath.
- Bake 45 minutes without glaze, then brush all the glaze over the bacon and bake 10–20 minutes more, until the bacon is browned and the center reads 160°F (71°C). Broil for 2 minutes if the bacon needs more color.
- Meatloaf
- Glaze
- Meatloaf
- Glaze
- Meatloaf
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½ lb ground porkleave out - Glaze
- Meatloaf
- Glaze
- Also add
Estimated cost $16.35 for 6 servings ($2.72 each) · how we estimate
Instructions
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Heat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment.
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In a large bowl, whisk the eggs, cream, Worcestershire, salt and pepper. Stir in the almond flour, parmesan, grated onion, garlic, parsley and Italian seasoning and let stand 5 minutes to thicken.
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Add the beef and pork and mix with your hands until just combined. Shape into a free-form loaf about 9 × 5 inches (23 × 13 cm) on the lined sheet. Baking it free-form instead of in a loaf pan lets the fat drain away and browns every side.
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Whisk the tomato paste, sweetener, vinegar, mustard, smoked paprika and water into a smooth glaze. Brush half of it over the top and sides of the loaf.
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Bake 45 minutes, brush on the remaining glaze, and bake 10–20 minutes more, until an instant-read thermometer in the center reads 160°F (71°C).
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Rest the meatloaf 10 minutes before slicing so the juices settle and the slices hold together.
Tips for success
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Grate the onion on a box grater instead of chopping it. It melts into the meat, keeps the loaf moist and leaves no crunchy bits. - For a firmer, more classic texture, swap the almond flour for an equal volume of finely crushed pork rinds — see pork rind "panko".
- Leftover slices are excellent seared in butter until crusty, or served cold on cloud bread.
Nice to have, not needed
- An instant-read thermometer is the easiest way to know the center has reached 160°F (71°C) without cutting the loaf open.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Sear slices in a little butter 2 minutes per side, or microwave covered 1–2 minutes.
Prep tip: Slice the loaf once it is fully chilled — cold meatloaf cuts into neat slices that freeze individually.
Refrigerate up to 4 days. Freeze individual slices, wrapped, up to 3 months.
Variations
3 variations, each with its own ingredients and macrosNut-free (pork rinds)
DietCrushed pork rinds bind the loaf instead of almond flour, giving a firmer, more classic slice with no nuts.
- blanched almond flour → pork rinds
3.3 g net · 466 kcal · 33 g protein · 35 g fat · ≈$2.69 per serving (−0.8 g net carbs vs the original)
Turkey meatloaf
ProteinAll ground turkey for a leaner loaf. The glaze, parmesan and grated onion keep it moist.
- ground beef (80/20) → ground turkey
- no ground pork
4 g net · 349 kcal · 36 g protein · 21 g fat · ≈$2.48 per serving (−0.1 g net carbs vs the original)
Bacon-wrapped
FlavorA blanket of bacon bastes the loaf as it bakes and crisps into a smoky, salty crust under the glaze.
- + 8 slices thin-cut bacon
4.3 g net · 558 kcal · 37 g protein · 43 g fat · ≈$2.92 per serving (+0.2 g net carbs vs the original)
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