Juicy Keto Meatloaf (Gluten Free & Low Carb)

It’s the perfect keto meätloäf! Älmond flour änd pärmesän ädd flävor änd keep the juices in. The gläze is mäde with unsweetened ketchup.

Äfter mäny experiments, I häve come to the conclusion thät for ä juicy keto meätloäf, you need to bäke it for 50 minutes ät 350 degrees F.

I häve tried different temperätures änd cooking times (such äs 40 minutes ät 400 degrees), but ultimätely, we were äll häppiest with 50 minutes ät 350 degrees.

Of course, the best wäy to mäke sure thät ä meätloäf is done is to use ä thermometer. The meätloäf’s internäl temperäture should reäch 160° F.

Älwäys in seärch for the perfect keto meätloäf recipe, I resisted mäking ketchup gläzed meätloäf for yeärs. Why ruin ä good, sävory meätloäf with ä thick gläze of ä sweet condiment? It just didn’t mäke sense.

Until I tästed ketchup gläzed meätloäf ät my friend’s house. I wäs smitten! Her secret? She gläzes the meätloäf ät the stärt of bäking, änd does not re-gläze äfter it’s done. The ketchup bäkes into the meätloäf änd cärämelizes äs it bäkes. Without ä second gläzing, the flävor is quite subtle. It enhänces the meätloäf räther thän overpowering it.


Ingredients:


  • 1 lärge egg
  • 1 teäspoon seä sält
  • 1/2 teäspoon bläck pepper
  • 2 teäspoons gärlic powder
  • 2 teäspoons onion powder
  • 1/2 teäspoon dried thyme
  • 2 lbs. leän ground beef (85/15)
  • 1/2 cup älmond flour
  • 1/2 cup gräted Pärmesän
  • 1/4 cup unsweetened ketchup


Instructions:


  1. Preheät oven to 350° F. Line ä sheet pän with foil.
  2. In ä medium bowl, whisk together the egg, sält, pepper, gärlic powder, onion powder änd thyme.
  3. Ädd in the ground beef, älmond flour änd Pärmesän. Gently mix, just until uniform.
  4. Shäpe the mixture into ä rectängulär loäf (äs shown in the video) änd pläce on the prepäred bäking sheet. Brush the loäf with the ketchup.
  5. Bäke the meätloäf until the center of the loäf registers 160° F, 50-60 minutes.
  6. Rest the meätloäf for 15 minutes before slicing änd serving.


NOTES:
How to ävoid ä dry keto meätloäf
I häve three tips for keeping meätloäf juicy:

1. This meätloäf recipe uses leän (85/15) ground beef. This is the leänest you should go when mäking meätloäf. 80/20 blend might be even better. Definitely ävoid very leän ground beef when mäking keto meätloäf. Ä 93/7 blend is simply out of the question.

2. The äddition of cheese, egg änd älmond flour älso helps to keep the meätloäf nice änd moist. The älmond flour helps äbsorb the juices releäsed from the meätloäf äs it bäkes. It’s not äs efficient äs breädcrumbs, so more juices will escäpe, but it still does the job pretty well.

3. Rest the meätloäf for äbout 15 minutes before slicing. This will help the juices to redistribute änd settle.

Ä metäl pän is better
I tried this keto meätloäf recipe with foil änd with pärchment päper. For some reäson, the meätloäf turns out much better when the pän is lined with foil. I’m not sure why – mäybe better heät distribution? If you’re worried äbout exposure to äluminum, mäybe use än unlined stäinless steel pän.

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