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    Home / Recipes / Beef

    Keto Meatloaf Recipe with Pork Rinds

    By Lisa MarcAurele · Oct 21, 2020 · 49 Comments

    9.7K shares
    Jump to Recipe
    low carb meatloaf recipe
    low carb keto meatloaf
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    low-carb keto meatloaf recipe

    This easy keto meatloaf with pork rinds takes just minutes to prep. By substituting the breadcrumbs, this comfort food is transformed into a delicious low-carb meal the whole family will love!

    keto meatloaf with pork rinds
    Article Index
    • How to Make Meatloaf Keto
    • Low-Carb Breadcrumbs
    • What to Add for Bulk
    • Popular Comfort Food Recipes
    • Easy Keto Meatloaf Recipe
    • Recipe

    Ground meat shaped into a loaf is known for being an easy and tasty dinner. You can whip it up in minutes to feed your whole family!

    The secret is to replace the breadcrumbs. With some simple switches, this classic comfort food becomes a low-carb dinner everyone will love.

    This easy keto meatloaf recipe comes together in just a few steps! Mix the ingredients, form into a loaf, and bake. The prep can be done in minutes.

    So if you’re looking for something simple and satisfying to make for dinner, give this tasty main dish a try!

    How to Make Meatloaf Keto

    The recipe uses everyday ingredients and only takes 5 simple steps to throw together:

    meat mixture with pork rinds in bowl
    1. Lightly spray a 5×9 inch loaf pan with oil or line with foil for easy clean-up.
    2. In a large bowl, combine all the low-carb meatloaf ingredients. Mix until well-combined.
    3. Form the mix into a loaf shape and place in the prepared pan.
    4. Place in the oven and bake at 350°F. Bake until the meat thermometer registers 165°F, usually between 1 hour or 1 hour and 15 minutes. You can tell the meat is done if the juices run clear.
    5. Remove from the oven, drain any fat, and let the meatloaf sit for about 10 minutes.
    baking and adding ketchup topping

    If you want, you can brush the top of the loaf with ketchup and place it under the broiler for about 5 minutes. Otherwise, cut into slices and dig in!

    I usually cut mine into 8 big slices, but you could easily cut into as many as 12 smaller slices.

    Low-Carb Breadcrumbs

    As I mentioned, traditional meatloaf recipes use breadcrumbs to add bulk and texture. But what's a good low-carb substitute for this high-carb ingredient?

    My favorite option is to make keto meatloaf with pork rinds. Simply crush the pork rinds and mix them right in! They’re an excellent substitute for breadcrumbs.

    I like to use baked pork rinds whenever possible. Fried pork rinds absorb oil during the frying process and can release that oil back into the dish. 

    Another option would be to use coconut flour. This flour is very absorbent, so you may not have as much fat to drain at the end. The flour will soak it up.

    Finally, you could easily use more of a traditional bread crumb. Just bake up a quick bread recipe first, and then turn it into homemade breadcrumbs. I use my basic low carb bread when I want to make meatloaf and gluten-free meatballs using this method.

    Overall, I like using pork rinds because it’s the easiest option. Plus, I think the texture turns out perfectly!

    slicing the loaf

    What to Add for Bulk

    We have a few options to replace breadcrumbs, but what about adding some more ingredients for bulk?

    The first option is to add some cheese to the keto meatloaf recipe. Parmesan would be a great ingredient to add bulk and flavor.

    You could also throw in some low-carb vegetables. The recipe calls for dried minced onion, but feel free to add some fresh diced onion as well. Or add some riced cauliflower to really make your ingredients go a long way!

    It’s easy to get creative and experiment with this recipe.

    Popular Comfort Food Recipes

    Looking for more delicious low-carb dishes that are easy to prepare and can feed a crowd? Check out a few of these favorites:

    • Keto Pulled Pork Casserole is simple to make for a tasty dish inspired by Mac and Cheese that’s sure to be a big hit!
    • Keto Creamy Chicken Soup with bacon is rich, creamy, and bursting with flavor for a hearty soup you can serve as a main course.
    • Chicken Crust Pizza is easy to prep, gluten-free, and almost zero carbs for a perfect way to satisfy your pizza cravings!
    • Keto Loaded Cauliflower Casserole with cheese and bacon is an easy recipe that makes a fantastic side dish for any meal.
    • Eggplant Parmesan Keto with gluten-free breading is a delicious, cozy casserole that’s loaded with cheese and authentic Italian flavor!
    serving low-carb keto meatloaf recipe

    Easy Keto Meatloaf Recipe

    Everyone loves simple recipes that can feed a crowd. This meaty main dish is a perfect example!

    You can enjoy keto meatloaf for dinner with the family and have leftovers for later in the week. Or bake it for yourself and freeze the slices for easy meal prep.

    And if you’re looking for even more variations, try my Instant Pot meatloaf, buffalo chicken meatloaf, salmon loaf with canned salmon, or ground turkey meatloaf muffins!

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    low-carb keto meatloaf

    Low-Carb Keto Meatloaf

    4.07 from 15 votes
    A meatloaf that uses pork rinds in place of the bread crumbs for low carb. The ketchup typically called for in the recipe is replaced with basic ingredients.
    Prep Time:10 mins
    Cook Time:1 hr 15 mins
    Total Time:1 hr 25 mins
    Course: Main Course
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 8 large slices
    Calories: 374

    Video

    Ingredients

    • 2 pounds ground beef
    • 2 tablespoons dried minced onion
    • ¾ cup crushed pork rinds
    • 1 6 oz can tomato paste
    • 2 tablespoons low carb sugar substitute or a touch of stevia (optional)
    • 2 teaspoons white vinegar
    • 2 eggs
    • 2 tablespoons Worcestershire sauce
    • ¼ teaspoon dried basil
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • low carb ketchup optional topping
    US Customary - Metric

    Instructions

    • Lightly spray a 5x9 inch loaf pan with oil or line with foil.
    • Combine all ingredients in large bowl and mix until blended.
    • Pat into loaf shape and place in pan.
    • Bake at 350 degrees F until meat thermometer registers 165 degrees F (about 1 hr to 1 hr 15 min).
    • When meat is done, juices will be clear. Drain any fat and let sit about 10 minutes before slicing. If desired, brush top with ketchup and place under broiler for about 5 minutes.

    Notes

    Seasonings can be adjusted to taste.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 165g | Calories: 374 | Carbohydrates: 6g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 124mg | Sodium: 627mg | Potassium: 593mg | Fiber: 1g | Sugar: 4g | Vitamin A: 438IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 3mg

    Additional Info

    Net Carbs: 5 g | % Carbs: 5.4 % | % Protein: 26.1 % | % Fat: 68.5 % | SmartPoints: 12
    Values
    Array
    (
        [serving_size] => 165
        [calories] => 374
        [carbohydrates] => 6
        [protein] => 24
        [fat] => 28
        [saturated_fat] => 10
        [cholesterol] => 124
        [sodium] => 627
        [potassium] => 593
        [fiber] => 1
        [sugar] => 4
        [vitamin_a] => 438
        [vitamin_c] => 6
        [calcium] => 39
        [iron] => 3
        [serving_unit] => g
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    First Published: January 3, 2013... Last Updated: August 27, 2020

    « Almond Flour Low-Carb Keto Pumpkin Pancakes
    Coconut Flour Keto Cornbread Recipe »

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    Reader Interactions

    Comments

      « Previous 1 2
    1. Elizabeth Martin

      March 20, 2022 at 12:18 pm

      For the meat loaf recipe above, should the cooking time be adjusted if you want to make a bigger meatloaf, and if so, by how much per half pound or full pound. I only see cooking instructions based on the 8 serving size, and if I change the serving size, the cooking time does not adjust.

      Reply
      • Lisa MarcAurele

        March 21, 2022 at 10:03 am

        I would use a meat thermometer to test for doneness (160°F). It's difficult to give a cooking time as there are other factors other than just weight like the shape and size of the loaf.

        Reply
    2. Susan

      March 18, 2022 at 7:30 pm

      Thank you, thank you, thank you for providing an exact amount for a serving size of 165g ! I haven't tried your recipe yet for the meatloaf, but I will very soon and will write another comment after I do. I wish more KETO recipe authors would provide the same information. It is very difficult to divide a skillet or pot full of a recipe into fractional parts according to the total servings. Your effort is very much appreciated.

      Reply
    3. KC

      July 28, 2021 at 2:18 pm

      Why do you put sweetener in it?

      Reply
      • Lisa MarcAurele

        July 29, 2021 at 12:17 pm

        It's to give the tomato base a little more sweetness if you're used to adding ketchup.

        Reply
    4. Rosemary

      June 20, 2021 at 12:18 pm

      I regularly make this meatloaf and, living alone, I slice it and freeze the slices individually. Someone asked farther down in the comments what percentage your ground beef was. Your reply was 90%. I prefer that too since there is less shrinkage. Is that why you add 2 TBLS olive oil . . . so it will be a a little moister?

      Reply
      • Lisa MarcAurele

        June 20, 2021 at 5:09 pm

        To be honest, I usually use ground wild deer meat with fat added so it's about 90%. But, yes, I do find that adding oil to the leaner meat makes it less dry.

        Reply
    « Previous 1 2

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