Low-Carb Meatloaf
- Total time
- 1 hour 5 minutes
- Calories
- 510 kcal
- Protein
- 35 g
- Serves
- 4 portions (2 thick slices each)
This low-carb meatloaf uses ground beef, almond flour, and a no-sugar-added tomato glaze in place of a breadcrumb-based loaf. It bakes in one pan, slices cleanly after a short rest, and makes practical leftovers for four main-course portions.
Nutrition per serving
- Calories
- 510 kcal
- Protein
- 35 g
- Carbs
- 9 g
- Fat
- 36 g
- Fiber
- 2 g
- Sodium
- 790 mg
Estimated from the listed ingredients.
- Prep
- 15 minutes
- Cook
- 50 minutes
- Wait
- 10 minutes
Ingredients
- 1 1/2 lb (680 g) 85% lean ground beef
- 2 large eggs
- 1/2 cup (56 g) blanched almond flour
- 1/2 small onion, finely grated
- 2 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup (80 ml) no-sugar-added ketchup, divided
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
Before you start
- Use blanched almond flour, not coarse almond meal: it binds the loaf without a gritty texture. It contains tree nuts and is not interchangeable with wheat breadcrumbs in the same quantity.
- Check ketchup and Worcestershire sauce labels for added sugar, fish, soy, or gluten according to the product chosen.
Instructions
- Heat the oven to 375°F (190°C). Line a 9-by-5-inch loaf pan with parchment, leaving an overhang to lift the loaf out.
- Mix beef, eggs, almond flour, onion, garlic, Worcestershire, Italian seasoning, salt, pepper, and 2 tablespoons ketchup just until combined. Press into the pan without packing tightly.
- Stir the remaining ketchup with vinegar and Dijon. Spread over the loaf.
- Bake until the center reaches 160°F (71°C), about 50 minutes. Rest for 10 minutes, then lift out and slice.
Meal prep, storage, and reheating
Cool slices completely and refrigerate in an airtight container for up to 4 days, or freeze wrapped slices for up to 2 months. Reheat chilled slices, covered, at 325°F (165°C) for 12 to 15 minutes, or microwave at medium power in 30-second intervals. Thaw frozen slices overnight in the refrigerator before reheating.