Keto Meatloaf


 The Spruce Eats / Leah Maroney

  • Total: 90 mins
  • Prep: 15 mins
  • Cook: 75 mins
  • Servings: 6 slices
  • Yield: 1 meatloaf

Even when keto, meatloaf can be tender, hearty, and full of flavor. You won’t be missing the breadcrumbs at all because this recipe replaces them with something that has more taste and texture… pork rinds! They do a great job binding the meatloaf and provide an extra meaty boost.

When it comes to meatloaf, we like to use a mix of ground beef and sausage. The sausage boosts the overall flavor and helps to keep the meatloaf juicy. We used chorizo, but you can use an Italian sausage you like. Just make sure to remove the casings first.

Instead of ketchup, the meatloaf is topped with tomato sauce to avoid added sugar. If you have low-sugar ketchup available, you can use that as a substitute.

This meatloaf doesn't require any more steps or cooking techniques than a regular meatloaf and uses most of the same ingredients. It's also a great make-ahead meal. You can prep the meatloaf earlier in the day, keep it in the fridge, and just pop it in the oven an hour before you’re ready to serve. It’s the perfect warm and satisfying meal, especially in the winter. Serve it alongside some mashed cauliflower and roasted Brussels sprouts for a keto-friendly comfort-food dinner.


  • 1 pound ground beef
  • 1 pound chorizo (or Italian sausage)
  • 1 cup pork rinds (ground into crumbs)
  • 1 egg
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons parsley (chopped)
  • 1 teaspoon Italian seasoning
  • 1/2 cup Parmesan cheese (grated)
  • 1/2 cup onion (chopped)
  • 3 cloves garlic (minced)
  • 1/2 pound thin-sliced bacon
  • 1/3 cup tomato sauce

Steps to Make It

  1. Gather the ingredients.

     The Spruce Eats / Leah Maroney
  2. Preheat the oven to 350 F. Combine the ground beef, sausage, and pork rinds in a large bowl. Mix until the ingredients are evenly distributed, but make sure not to over mix or else the meat will be tough.

     The Spruce Eats / Leah Maroney
  3. Whisk together the egg, milk, salt, pepper, parsley, Italian seasoning, and Parmesan cheese. 

     The Spruce Eats / Leah Maroney
  4. Pour the egg mixture over the meat mixture. Add in the onion and garlic. Combine until all of the ingredients are evenly distributed. 

     The Spruce Eats / Leah Maroney
  5. Form the meat mixture into a loaf shape. 

     The Spruce Eats / Leah Maroney
  6. Wrap the meatloaf with the strips of bacon.

     The Spruce Eats / Leah Maroney
  7. Carefully pick up the meatloaf and place it on a cooling rack over an aluminum foil-wrapped baking sheet. Pour the tomato sauce over the top of the meatloaf. 

     The Spruce Eats / Leah Maroney
  8. Bake in the preheated oven uncovered for one hour or until the top is caramelized and the internal temperature is 165 F. You can increase the temperature to 375 F for the last 5 minutes to further caramelize the top and crisp up the bacon. 

     The Spruce Eats / Leah Maroney
  9. Remove from the oven and allow to cool slightly. Slice and serve immediately with your favorite keto sides, like mashed cauliflower and Brussels sprouts. 


  • If you want the onions to be softer inside the loaf, you can saute them in a tablespoon of olive oil in a small pan for about 3 minutes before adding them to the meat.

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