Description
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.
- Great for make-ahead and freezer-friendly meals.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 2g
- Sodium: 480mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 130mg
