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–+ servings

Healthy keto meatloaf recipe for weight loss

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This healthy keto meatloaf recipe is juicy, low carb, and made with cottage cheese. An easy, flavorful, and satisfying comfort food meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 1
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef (450 g), 85% lean
  • 1/2 cup small-curd cottage cheese (120 g)
  • 1/3 cup almond flour (40 g)
  • 2 large eggs room temperature
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup sugar-free ketchup (60 ml)
  • 1 tbsp Dijon mustard (15 ml)
  • 1 tsp Worcestershire sauce (5 ml)
  • 1 tsp Italian seasoning (1 g)
  • 1 tsp salt (5 g)
  • 1/2 tsp black pepper (1 g)
  • 2 tbsp chopped parsley optional

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a loaf pan or line it with parchment paper.
  2. Mix sugar-free ketchup, Dijon mustard, and Worcestershire sauce in a small bowl until smooth and set aside.
  3. Combine ground beef, cottage cheese, almond flour, eggs, onion, garlic, Italian seasoning, salt, and pepper in a large bowl and mix gently until just combined, avoiding overmixing.
  4. Transfer the mixture to the prepared loaf pan and press down evenly without packing tightly.
  5. Spread the glaze evenly over the top of the meatloaf.
  6. Bake uncovered for 45 to 50 minutes, or until the internal temperature reaches 160°F (71°C).
  7. Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.

Nutrition

Calories: 320kcalCarbohydrates: 5gProtein: 25gFat: 20g

Notes

Ingredient Secret: I discovered that cottage cheese is the ultimate secret for a juicy low carb loaf because it melts into the meat and adds moisture without the need for traditional breadcrumbs.
Texture Tip: I always mix the ingredients with my hands just until they come together because overworking the beef can lead to a dense, tough texture that loses that tender bite I love.
Flavor Boost: I like to double the glaze ingredients and keep half on the side for dipping since the sugar-free ketchup and mustard blend caramelizes beautifully in the oven.
The Resting Rule: I never slice into the meatloaf immediately after taking it out of the oven because letting it sit for ten minutes ensures all those savory juices stay inside the meat instead of running out onto the board.
Make Ahead Strategy: I often assemble the meatloaf a day early and keep it covered in the fridge so the flavors have extra time to meld together before I pop it in the oven for a quick weeknight dinner.
Serving Suggestion: I love serving thick slices of this alongside a big pile of buttery mashed cauliflower or roasted green beans to keep the whole meal satisfying and low carb.
Storage Hack: I find that leftovers taste even better the next day, so I store slices in an airtight container and lightly sear them in a pan for a minute on each side to get a crispy edge.