This Italian-style meatloaf delivers all the comforting flavors of classic Italian cooking with a keto-friendly twist. It’s tender, juicy, simple to prepare and perfect for weeknights, family dinners or meal prep. With a rich blend of herbs, cheese and marinara, it offers full satisfaction while keeping carbs low.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds ground beef (80/20)
2 large eggs (beaten)
½ cup onion, grated
½ cup almond flour (used as the binder)
⅓ cup heavy cream
½ cup low-carb marinara sauce, divided
⅓ cup shredded part-skim mozzarella cheese
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
2 teaspoons Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
¼ cup grated Parmesan cheese (plus more for garnish)
Directions
Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
In a large bowl, mix the ground beef, eggs, grated onion, almond flour, heavy cream and ¼ cup of the marinara sauce. Combine gently without over-mixing.
Add mozzarella, garlic, parsley, Italian seasoning, salt, pepper and Parmesan. Mix just until combined.
Transfer the mixture onto the baking sheet and shape into an 8-inch by 4-inch loaf.
Bake for 45 minutes. Remove from the oven, top with the remaining ¼ cup marinara and a sprinkle of Parmesan.
Return to the oven for another 10–15 minutes, or until the internal temperature reaches 165°F (74°C).
Let rest for 10 minutes before slicing.
Servings and timing
Makes 8 servings.
Prep time: ~15 minutes
Cook time: ~1 hour
Total time: ~1 hour 15 minutes
Variations
Cheesy version: Add extra mozzarella or fold in cubes of provolone.
Herb-forward: Add fresh basil or oregano for a more fragrant Italian flavor.
Spicy version: Include red pepper flakes or minced chili for heat.
Veggie-enhanced: Fold in finely diced spinach, mushrooms or zucchini for added nutrients.
Storage/Reheating
Storage: Keep in an airtight container in the refrigerator for up to 3–4 days. Freezing: Once cooled, wrap tightly in foil, place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating:
Oven: Warm slices at 350°F (175°C) for 15–20 minutes.
Microwave: Heat on medium-high for 1–2 minutes with a damp paper towel on top.
Air Fryer: Heat at 350°F (175°C) for 5–7 minutes for crisp edges.
FAQs
Can I replace almond flour with another low-carb binder?
Yes, you can use finely ground sunflower seed meal or flax meal as alternatives.
Does this meatloaf hold together well without breadcrumbs?
Yes, the combination of eggs and almond flour binds the meat perfectly.
Can I use ground chicken or turkey instead?
Yes, but consider adding a tablespoon of olive oil for moisture since they are leaner meats.
Is this recipe gluten-free?
Yes, all ingredients used are naturally gluten-free.
Can I make this ahead of time?
You can prepare and shape the loaf ahead, refrigerate it and bake when ready.
What temperature should the meatloaf reach inside?
It must reach 165°F (74°C) for safe consumption.
Can I cook this in a loaf pan instead of free-form?
Yes, but it may require extra baking time. Drain any excess liquid if needed.
What sides pair well with this meatloaf?
Cauliflower mash, sautéed green beans, roasted vegetables or a simple salad all work well.
Why is my meatloaf dry?
Over-baking or using very lean meat can cause dryness. Resting the loaf helps retain moisture.
Can I add more vegetables to the mix?
Absolutely. Ensure they are finely chopped so the loaf holds its shape.
Conclusion
This wholesome keto Italian meatloaf is flavorful, easy to prepare and ideal for anyone seeking a satisfying low-carb meal. With its tender texture, rich Italian seasonings and customizable variations, it fits beautifully into weekly meal plans and makes excellent leftovers. Enjoy a comforting classic with a lighter twist.
This Keto Italian Meatloaf is a low-carb take on a comfort food classic, featuring ground beef, Italian herbs, marinara sauce, and cheeses, all bound with almond flour instead of breadcrumbs. It’s hearty, flavorful, and perfect for weeknight dinners or meal prep.
Ingredients
2 pounds ground beef (80/20)
2 large eggs (beaten)
½ cup onion, grated
½ cup almond flour
⅓ cup heavy cream
½ cup low-carb marinara sauce, divided
⅓ cup shredded part-skim mozzarella cheese
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
2 teaspoons Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
¼ cup grated Parmesan cheese (plus more for garnish)
Instructions
Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine ground beef, eggs, grated onion, almond flour, heavy cream, and ¼ cup of marinara. Mix gently to avoid overworking the meat.
Add mozzarella, garlic, parsley, Italian seasoning, salt, pepper, and Parmesan. Mix until just combined.
Transfer the mixture onto the prepared baking sheet and shape into an 8-inch by 4-inch loaf.
Bake for 45 minutes. Remove, top with the remaining ¼ cup marinara and extra Parmesan.
Return to oven and bake an additional 10–15 minutes, or until internal temp reaches 165°F (74°C).
Let rest for 10 minutes before slicing and serving.
Notes
Use 80/20 ground beef to maintain juiciness and prevent dryness.
Do not overmix the meatloaf mixture to keep the texture tender.
Resting after baking ensures the juices redistribute for moist slices.
Sub almond flour with sunflower or flax meal for a different binder.
