Easy Keto Meatloaf Recipe with BBQ Topping

4.63 from 8 votes

Easy Keto Meatloaf Recipe with BBQ Topping

This easy keto carb meatloaf recipe with a tangy sugar-free glaze is total comfort food. Made with coconut flour (or almond flour) and low in net carbs for the keto diet, you won't have to miss out on this juicy American classic.

Prep Time15

Cook Time1 5

Total Time1 30

Course: Dinner, Main Course

Cuisine: American

Keyword: Keto Meatloaf Recipe

Servings:

Calories: 161kcal

Author: Kasey Trenum

Ingredients

2.5 lb 80/20 Ground Beef
1/2 cup diced green peppers
1/2 cup diced onions
2 eggs
2 tbsp coconut flour
2 tbsp Braggs Aminos (may sub coconut aminos)
2 tbsp Homemade Low Carb Sugar-Free BBQ Sauce
1 tablespoon yellow mustard
1 tsp Worcestershire sauce
1/2 cup parmesan cheese grated/shredded
1 tsp garlic powder
1/2 tsp Italian Seasoning
3/4 tsp salt
1/4 tsp pepper

For the topping:

1/2 cup sugar-free BBQ sauce

Instructions

Preheat oven to 350 degrees.
Combine all ingredients in a bowl and mix well.
*1/2 cup of almond flour can be subbed in place of the coconut flour.
Shape into two loaves and place in a greased pan or cover pan with parchment paper.
Pour the sugar-free BBQ sauce on top of the meatloaf. You can use bottled sauce, but my Homemade Low Carb BBQ Sauce is easy to make, and it tastes so much better.
Bake at 350 degrees for about 1 hour and 5 minutes or until done. Bake time can vary depending on how thick you shape your meatloaf. Three-fourths of the way through baking, you can pour off the pan dripping if using a baking dish.

Notes

The nutritional information provided is based on cutting each loaf into 8 equal-sized slices.

You can substitute almond flour for coconut flour in this recipe. You'll need 1/2 cup almond flour.

What is the best way to shape a loaf?

Use a loaf pan to shape by placing parchment paper in the loaf pan to make it easier to lift out the meat mixture once it is shaped. Then, place in a baking dish or broiler pan to cook.
Freeform using your hands to shape - this way can give more of an exposed surface to add more topping.
Make mini meatloaves - smaller loaves mean quicker baking time if you are in a hurry for dinner.

What kind of pan do you use?

A loaf pan - this is my least favorite pan to use, as a small pan will cause the meatloaf to steam, which is a less desirable way to bake it. Using a larger baking dish or broiler pan is preferred.
A large baking dish - A larger baking dish is preferred so that you have a larger surface area for the glaze to caramelize and the meat doesn't steam while baking.
A broiler pan - This has become my favorite method as the drippings drop into the bottom pan for a crispier outside texture. Make sure to spray the top pan with cooking spray and cover the inside pan with aluminum foil to make it easier to clean.

How to make this recipe ahead of time?

This recipe is super simple to make ahead of time. Combine all the ingredients and shape in a loaf, wrap in aluminum foil, and place in Tupperware or a gallon zip-lock bag. It can sit in the fridge 1-2 days before baking. The bake time may be a bit longer since it will be colder from being in the fridge.

You can also follow the same instructions to wrap it in aluminum foil and place it in a freezer-safe container or gallon zip lock bag, and freeze it uncooked for 3-4 months. To bake, defrost in the fridge overnight, then follow the same baking instructions. It may require a few more minutes in the oven since it will be colder from thawing in the fridge.

Tips for making the best keto-friendly meatloaf

Don’t overmix the meat mixture. If you mix it too much, it will cause the meat to be tough.
Allow the meatloaf to rest for 5-10 minutes before slicing. Otherwise, it could fall apart.
Make sure to add some kind of moisture. This recipe uses a low-carb bbq sauce, yellow mustard, Worcestershire sauce, and Braggs Aminos to keep the beef from drying out.
You need binding ingredients to hold it together, like eggs and coconut flour, to make it keto-friendly. You can also sub almond flour or crushed pork rinds.
Use a digital thermometer to accurately determine when it is done. The internal temperature should read 160 degrees.

Nutrition