Easy Meatloaf Recipe (Low Carb + Keto)

Easy Meatloaf Recipe – Stuffed with feta cheese and topped with a delicious sweet and tangy glaze, this is the absolutely best meatloaf recipe that comes together in just a few quick and easy steps.

This Meatloaf Recipe is my family’s favorite and it’s SO incredibly easy to make. Moist, tender, and packed with flavor, but also low carb and keto friendly! AND, there’s cheese in it!

I think most people have had either really good experiences with meatloaf OR really bad ones. There’s no in between. As a child, I hated that big lump of beef that looked like a loaf of bread. But with time I realized that meatloaf is so much more than just ground beef topped with ketchup.

It can just as well be delicious Quick Mini Meatloaves OR a wonderful Turkey Meatloaf Wellington. LAH.VING.IT!

Good meatloaf, when done right, is about as comforting as comfort food gets. Also? The more you make it your own, the better it will turn out.

See what I mean

The first thing I learned about myself regarding meatloaf? The KETCHUP glaze. I dunno, friends… without it, I ain’t touchin’ that chunk of beef. The ketchup-glaze creates a creamy, tangy glaze that pairs perfectly with meatloaf.

HOW DO YOU MAKE MEATLOAF GLAZE

To make our meatloaf glaze keto-friendly, I made a from-scratch keto ketchup glaze that I HOPE you will love. It includes:

tomato paste,

white vinegar,

some spices and seasonings,

and NO sugar.

Secondly, I like cheese. Feta, to be exact. Thus, I include it in my meatloaf. Why the heck not?! It may not be a classic meatloaf recipe, but it sure is a darn delicious meatloaf recipe.

HOW DO YOU MAKE MEATLOAF

It’s all about throwing a bunch of delicious things in a big bowl and mixing them together.

First, we will start with ground chuck. Make sure you get ground chuck, please. Ground Chuck contains enough fat to add flavor and juiciness, and it’s always the best choice for meatloaves and hamburgers.
To that we will add eggs, feta cheese, shredded onions, garlic, tomato paste, a bit of heavy cream, seasonings, and almond meal. Don’t worry – it won’t taste like almond. Not one bit. It’s just what we need to use in place of bread crumbs.
You’ll mix all of that up and shape it into a loaf. I like to use my loaf pan for this part. I just put the entire thing in there, pack it up real well, and then invert it onto a rimmed baking sheet.

Before baking, we will smother some of that homemade ketchup all over the top, then bake our meatloaf for about 45 minutes.
Top the meatloaf with the rest of the glaze and bake for 15 more minutes, or until internal temperature reaches 155F.
Remove from oven and let sit for 10 to 15 minutes. Important! You don’t want to lose all that juice.
Cut and serve.

HOW TO MAKE AHEAD MEATLOAF

Prepare the meatloaf, invert it onto a baking sheet or baking dish, cover, and set in the fridge up to 1 day ahead.
Let stand at room temperature for 20 minutes before baking.

I find the best results when you freeze meatloaf uncooked, and then fully thaw it before baking.

When ready to use, just set it in the fridge overnight to thaw, then let sit 20 minutes on your countertop before baking.

HOW TO STORE AND FREEZE MEATLOAF

Meatloaf makes great leftovers – just keep it in the fridge and reheat as needed.

Stored in airtight containers, cooked meatloaf will last for 4 days in the refrigerator.
To further extend the shelf life of cooked meatloaf, cut into slices and freeze it in covered airtight containers OR heavy-duty freezer bags.
You can also wrap it tightly with heavy-duty aluminum foil.

MORE GROUND BEEF RECIPES

ENJOY!

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TOOLS AND INGREDIENTS USED IN THIS RECIPE

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