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!
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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:
- Lightly spray a 5×9 inch loaf pan with oil or line with foil for easy clean-up.
- In a large bowl, combine all the low-carb meatloaf ingredients. Mix until well-combined.
- Form the mix into a loaf shape and place in the prepared pan.
- 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.
- Remove from the oven, drain any fat, and let the meatloaf sit for about 10 minutes.
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!
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!
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!
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Low-Carb Keto Meatloaf
Recipe Video (Click on Image to Play)
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
Instructions
- Lightly spray a 5×9 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note 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.
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First Published: January 3, 2013… Last Updated: August 27, 2020
KC
Why do you put sweetener in it?
Lisa MarcAurele
It’s to give the tomato base a little more sweetness if you’re used to adding ketchup.
Rosemary
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?
Lisa MarcAurele
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.