Keto Meatloaf Recipe – Advanced

How meatloaf became a symbol of comfort and creativity? Learn how to make a delicious, keto-friendly version now!

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During tough times, comfort often comes from ingenuity. In the depths of the Great Depression, when meat became a luxury and hunger a daily concern, people turned to whatever could stretch a meal. Potatoes filled bellies where meat once did—not out of preference, but necessity. That spirit of adaptation gave rise to dishes like meatloaf: practical, resourceful, and full of whatever was left on hand.

Over time, what began as a compromise became a staple. Even today, we find ourselves tweaking and modernizing meatloaf to suit new dietary needs—like keto—without realizing that its original purpose was to stretch, not supplement, the meat. Instead of replacing breadcrumbs with fancy low-carb alternatives, perhaps all we need to do is embrace the simplicity and leave them out altogether.

Meatloaf remains one of the most adaptable meals around—ready to welcome leftovers, new flavors, or whatever you’ve got lying around.

Ingredients

• 2lb / 1000g Ground meat
• 2 medium / 100g Eggs
• 1 medium / 100g Onion or Scallion (finely diced)
• 1 medium / 100g Green pepper (diced)
• 2 cloves / 6g Garlic
• 1 cups / 250g Tomato paste or puree
• 2 teaspoons / 10g Salt
• 1 teaspoon / 1g Black pepper
• 5oz / 150g Cheese (Aged British Cheddar, Parmesan…)
• 1 cup / 250g Tomato sauce:
  • 1 cup / 250g Pureed tomato (approx. 3 tomato)
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 2 teaspoon Paprika (smoked if any)
  • 2 cloves Garlic
  • 2 teaspoon Apple cider vinegar
  • 1 teaspoon Cloves

How to make Keto meatloaf

1. Mix everything together.
2. Form the loaf with an oily hand to avoid sticking.
3. While the meat is roasting in the oven make the tomato sauce. This can be done beforehand and taken out from the freezer or if in dire needs some ketchup would do it too. Check out how to make: Tomato sauce, BBQ sauce or Bravas sauce. Optionally we can make double of the sauce we can use as a filling and use half of it for brushing. Apply the tomato sauce on top generously.
4. Place the meatloaf back into the oven. After 30 minutes the meatloaf should be ready. If we aren’t happy with the consistency or color of the tomato on top we can roast 10 – 15 minutes more on the highest temperature. This extra roasting will darken and thicken the sauce. It may also burn some spiky bacon a bit.

Enjoy!