This recipe for Keto Meatloaf is one of the easiest recipes to make. You will love it because it’s juicy, full of flavor and most importantly it’s low carb. It’s so good that you will think that you are eating your mom’s old fashioned meatloaf!
Meatloaf is an old fashioned recipe that is still popular to this day. It is easy to make it the Keto/Low carb way and still have it taste just as yummy.
Who doesn’t love hamburgers? Well, meatloaf is just a fancy hamburger. It’s one of those recipes that you can make so many different ways, depending on what kind of meat you want to use, what kind of veggies to put in it, or not, what kind of spices, and if you are going to use a glaze or sauce on top or not.
Sometimes I like it plainer and sometimes I like it with more flavors in it, and what’s nice is that it’s easy to make and it’s a great low carb meal. Who doesn’t love to have leftovers the next day, right? So make enough to enjoy it the next day!
What is Meatloaf?
Traditional meatloaf is a dish known in Germany, Belgium, and Scandinavian countries. It’s been around since the colonial times and in the late 19th century it was added to cookbooks as an American classic.
But what is meatloaf exactly? Meatloaf is a dish made from ground meat, mixed with other ingredients, formed into the shape of a loaf and then baked. Usually, it is made with ground beef but you can also make it with pork, veal, lamb,…etc. Then when it’s cooked you can slice it like a loaf of bread, hence the name “meatloaf”.
What Makes Meatloaf so Good?
Some people say that the best meatloaf is firm with not any fat, very lean meat and easy to slice. I feel you need more moisture of some sort, so I use 80/20 or 85/15 meat which has some fat to add more flavor and so that your meatloaf is not dry.
Who wants to eat dry meatloaf? If it’s dry I can’t even choke it down. Sometimes I even add some Italian sausage to add some spicy flavor to my meatloaf.
So if I were to sum it up I would say that moisture and flavor are what will make meatloaf stand out above so many others.
Is Meatloaf Keto?
Are you on a Keto way of eating? Well, have no fear. Meatloaf is Keto friendly, as long as you don’t add your traditional bread or bread crumbs to it. Meat or protein is for sure on Keto as long as you stay with the proper amount because a keto diet doesn’t allow you to just eat as much as you want…contrary to what many people think.
Traditional meatloaf made with bread or breadcrumbs can pack on the carbs, anywhere from 7 to 22 carbs per slice as opposed to low carb meatloaf that has about 3 NET Carbs per slice. That’s a big difference.
Having a small amount of onion or other veggies in your meatloaf is ok, just keep the amount down while counting carbs. Think of your added veggies as more of an accent, rather than the main focus.
By adding ground beef with a higher fat content or some sausage like I do, makes it good for your keto diet because a certain amount of fat every day is essential for weight loss.
Is This Recipe Kid-Friendly?
I think back to the days when my kids were young and would be so fussy. I’m sure you parents out there know exactly what I’m talking about. I remember when I used to make meatloaf for dinner and they looked at it and decided that they didn’t like meatloaf, (without even trying it, I might add). My guess is because they saw little bits of onions and parsley…” the green stuff.”
We have found that kids really do love our Keto meatloaf because it is not anything strange, it’s not spicy, it has a good texture and most of all it really tastes good….it’s a kid pleaser…just as if they were eating a hamburger!
If you can’t get your kids to eat meatloaf or anything else for that matter, here are a couple of tricks that might work:
My husband would tell our kids that it was just like eating a hamburger but in a different shape. That seemed to do the trick!! Then we used to make broccoli to go with the meatloaf and to get them to eat their broccoli, we would tell them they were like trees.
When your kids are hesitant about trying new foods, all you need to do is tell them they are eating something fun and it seems to work. Now that my kids are all grown up they still eat meatloaf and broccoli trees!
Give your kids something to dip their meatloaf into like ketchup, kids love to dip everything! Stephanie always used to like dipping her meatloaf into mashed potatoes, and now that she’s carb-conscious, she can dip it into cauliflower mash potatoes instead!
Having your kids help you prepare the meal also works. Kids are funny that way….get them involved in the cooking process and they will also enjoy eating it because they will be proud of their accomplishment. Once they eat it they will love it!!
Another suggestion is making mini Keto meatloaves in a cupcake or muffin pan. It’s more fun for the kids and anything that gets them to eat right!
What Ingredients are in Low Carb Meatloaf?
Ground Beef – I prefer to use 80/20 or 85/15 ground beef. This makes for the right combination of juiciness from the fat, but it also doesn’t fall apart.
Eggs – 3 eggs for this recipe will help hold your meatloaf together, especially since you are not adding bread crumbs.
Parsley – Fresh parsley is so much better than dry parsley if you have it.
Scallions – Using scallions instead of onions, they are more delicate and have a milder flavor, plus they add a little color to your meatloaf.
Pepper – This adds a nice mild spicy flavor. Feel free to add more or less depending on your tastebuds.
Onion Soup Mix – This is a must-have! It’s where you will be getting most of your flavor. Our homemade recipe is gluten-free and free from all unnecessary additives. We have a great recipe for homemade low carb onion soup mix on our website.
What is the Best Meat to Use for Meatloaf?
There are a few meat options that you can use to make your Keto meatloaf depending on how you want the taste and consistency to be.
It is a personal choice about what kind of meat to use. We both like to use ground beef instead of a mixture of meats. Other meats can definitely be used but we always go back to using beef…..it seems to work the best for us, it tastes the best.
Ground beef has several varieties: 80/20, 85/15, 90/10, 93/7. Some people like it very lean. If you do, then use one of the meats that are higher in meat and lower in fat. Just remember it will come out drier than higher fat meat, so you will need sauce.
I like more fat and think the best ratio is to use 80/20 or 85/15 ground beef. Even if there is any excess fat during cooking just drain it off. I feel that fat is important because it keeps the meat moist so that it won’t dry out and also adds more flavor.
Some people use what is called a Meatloaf Mix which is a mix of beef, pork, and veal, so it gives variety to the flavor instead of just eating beef. But just because it has the word meatloaf in it doesn’t mean that’s the only choice of meat that there is. There are other meats that you can use so it’s really up to you and what you like.
Ground Turkey is also another choice of meat to use if you aren’t crazy about beef. One thing though, you may already know if you use ground turkey in other recipes, is that it tends to be a little dry and not as much flavor because of the lack of fat. What I do is add a little spicy Italian sausage to the turkey which adds just enough fat and spicy flavor.
What to Substitute to Make Low Carb Breadcrumbs?
Since traditional breadcrumbs are out of the question for your Keto/Low Carb Meatloaf because they have way too many carbs. Instead, you can use almond flour as a binder that works well. You only need about a half cup or so. You could also use some ground up pork rinds as a filler too which has no carbs.
The reason for using breadcrumbs or almond flour is to act as a binder to hold everything together, but in reality, it isn’t necessary to add either of them for it to come out well.
In my experience, the eggs that you use when you mix up the meat are also a binder and will help to hold your meatloaf together. Ever since I have been cooking Low Carb/Keto foods I have learned this trick with the eggs alone and find it works great!
How to Make this Nut-Free w/ No Almond Flour
To help your meatloaf to bind together without almond flour, there are a few other options.
Coconut Flour – You only need to use a couple of tablespoons because it doesn’t measure the same as the almond flour, and coconut flour soaks up more moisture.
Parmesan Cheese – I would use finely grated parmesan cheese, it acts as a filler and binder.
Pork Rinds – And then there are the all-famous pork rinds. Crush them up using a food processor or put them into a Ziploc bag to crush them. Pork rinds will give you more flavor and also the texture of breadcrumbs.
Do You Have to Put Milk in Meatloaf?
You might ask yourself “Is milk really necessary in my meatloaf?” To be honest the answer is No.
The reason that some people use milk in their meatloaf is to add moisture to the breadcrumbs, but when you are not using breadcrumbs you don’t have to worry about adding any moisture. If you add almond flour to your Keto Meatloaf then if you are looking for some liquid to add you could use some beef stock or water.
So basically, milk is not an essential ingredient for meatloaf. While it can be used to help add moisture to meatloaf, you definitely can do without it. Not adding milk is especially important if you have a dairy allergy or intolerance. I strongly believe in making as many recipes as possible that are suitable for as many people as I can.
Making a Low Carb Meatloaf Glaze/Sauce
Some people love a glaze and some don’t. I personally love the taste of the meatloaf and feel that having a glaze detracts from it but others feel that the glaze enhances, so it’s entirely up to you. It’s very simple to do so we’ll show you how to make it.
Keep in mind though, traditional meatloaf glazes have sugar in them which you should avoid if counting carbs. We are going to make a Keto sauce/glaze for your meatloaf though!
To make the glaze, mix all the ingredients together in a bowl and then using a pastry brush spread it on top of the meatloaf and bake, it’s as simple as that.
The Low Carb Glaze Ingredients
Ketchup – Use sugar-free ketchup to avoid carbs. We like using Primal Kitchen Sugar-Free Ketchup.
Tomato Paste – A small can is sufficient.
Brown Swerve – This is a no-carb sweetener that takes the place of regular brown sugar.
Vinegar – White or Apple cider are preferred.
Worcestershire Sauce – Adds flavor.
Garlic Powder, Onion Powder, and Black Pepper – All great spices with a lot of great flavors.
Recipe for the Keto Meatloaf Glaze
¼ cup sugar-free Ketchup
1 small can of Tomato Paste
2 teaspoons Worcestershire sauce
2 Tbsp Brown Swerve
1 tsp Apple Cider Vinegar
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Black Pepper
To make the glaze, mix all ingredients together and spread it evenly on top of the meatloaf before baking it. That’s it!
Can You Have Ketchup on Keto?
Ketchup has sugar in it so you may wonder how you can use it on your meatloaf and stay within your carb count for the day? You can use Ketchup on a Keto Meatloaf but it will have to be the no sugar type of ketchup.
I’m not a fan of any ketchup, high carb or low carb anyway, but Stephanie loves it and she has purchased the low carb version which she really likes. As mentioned above, she uses Primal Kitchen Sugar-Free Ketchup.
Do I Have to Put Sauce on Meatloaf?
You certainly do not have to put any sauce on your Keto Meatloaf but the reason that many people do is so that it doesn’t dry out. Go back to the options for the type of meat to use, I think when you use meat without much fat in it you have to use a sauce to add to the flavor and also add some moisture to your meatloaf.
I am not really favorable to sauce on my meatloaf, especially one made from ketchup since I don’t like ketchup and I feel that it masks and covers up the real flavor of the food. When you make our meatloaf you will not need ketchup to cover it up and you’ll love it without! 😉
Best Pan for Making Meatloaf
Having the name….MeatLOAF you may think that you need to use a loaf pan, one that makes things come out in the shape of a loaf. Well, in our opinion, that is not really the best pan for making meatloaf.
We think the best pan to use for making meatloaf is a regular baking dish. The important part is how you form the loaf. Mold it into a loaf shape or similar, and place it in the middle of the pan. Leaving all the sides open will allow the excess grease and juice from the meatloaf to have a place to go. I always use a glass rectangular pan, I find it to be the easiest.
Can I Make Meatloaf on a Sheet Pan?
Should I use a sheet pan or baking tray to make my meatloaf? Some people like to spread meatloaf out thin across the size of it.
You can certainly use whatever pan that you want to use, but In my opinion, it’s not the best option. If you use a sheet pan and you spread the meatloaf to fit tightly, then there are 2 problems with that….
The meatloaf will be way too thin. You’re making a meatloaf, not a meat “pancake.”
There is no space for your juice and grease that will come off of the meat to go and since the pan is so thin it will just run right over the pan and into your oven. A messy clean-up you don’t want to have.
If you choose to make a keto meatloaf in a sheet pan you will have to make it into a loaf shape which is much higher than the pan and which also leaves a whole bunch of space around the meat for the juice to run off. But remember, a sheet pan is still a very thin pan that does not leave too much space for run over.
Another reason it’s not good to make a meatloaf flat is that you want the air to pass on all sides and circulate around it. This makes for a more even bake.
Other Tools to Use
Besides the pan of choice to cook your meatloaf in, you could also line the pan with a piece of parchment paper if you choose to. Some people like to use parchment paper so that it’s much easier to clean up afterward.
Another important tool to have while cooking homemade Meatloaf is a meat thermometer so that you can check the internal temperature. That way you won’t overcook it or undercook it. If you don’t use a thermometer it’s just a guessing game, and the worst thing to do is to have to cut your beautiful meatloaf in half in order to check and see if it’s cooked or not.
What Temperature to Cook Meatloaf At?
There are a few different temperatures that you can bake your Keto/Low Carb Meatloaf at and still have it come out ok.
If you have not baked a meatloaf before and are unsure of how to do it, a good starting point for you would be to cook it at 350 degrees. That way it will bake but will not get too crispy in the oven. You don’t want the meatloaf to be crunchy on the outside but undercooked on the inside.
The goal is to have the internal temperature of the meatloaf to be 160 degrees which will give the best overall outcome. Make sure to always use a meat thermometer for a more accurate result.
How Long Do You Cook Meatloaf in the Oven?
Here is a guide to give you a few ideas for cooking times and temperatures we found work the best. Results will vary slightly depending on the size of your oven.
If you bake your meatloaf at 350 degrees, bake it for 55-65 minutes.
If you bake your meatloaf at 375 degrees, bake it for 50-55 minutes.
If you bake your meatloaf at 400 degrees, bake it for 45-50 minutes.
Out of all these choices I prefer to go right down the middle with 375 degrees for 50-55 min.
Another factor is how big the meatloaf is. Here is another guide to help you figure out how long to cook meatloaves of different sizes. In this chart, we’ll say that the oven is set at 375 degrees.
For a 1 lb meatloaf, bake it for about 45 minutes.
For a 2 lb meatloaf, bake it for about 55 minutes.
For a 3 lb meatloaf, bake it for about 75 minutes.
How to Make The Best Keto Meatloaf
Our goal here is to pass along our experience in making Keto Meatloaf and to give you step by step instructions to make it as easy as possible for you.
Mixing the Ingredients
In order to mix up the ingredients well, you will need a good size bowl.
First, put the ground meat in the bowl.
Next, add your eggs, spices, soup mix, and scallions then blend all ingredients together.
But just a note, do not overmix it because the more you knead it and mix it, the denser it will become and you will end up with dry and hard meatloaf…which NO ONE wants!
Shaping the Meatloaf
Now take your blended meatloaf mixture and transfer it to your baking dish.
Form it into the shape that you want it to be. Make it into a loaf shape preferably, or if it’s a really large meatloaf it can be shaped like a large football.
Make sure to leave enough space on all 4 sides of the meatloaf to allow proper air to flow so that it cooks thoroughly and allows a space for any grease or drippings to go to.
Cooking the Meatloaf
Preheat the oven to the desired temperature, somewhere between 350-400 degrees depending on the size of your meatloaf. Then follow the guide that we have laid out for you above depending on the size of the meatloaf.
Place the meatloaf in the oven.
Along the way, if you are not sure, start to test it with your thermometer so that you don’t overcook it or under cook it. Once you’ve made it for the first time, it gets much easier to tell the next time.
Resting the Meatloaf
Letting the meatloaf rest is a very important step. Just like with some other types of meat, once you take it out of the oven, you should let it rest for about 15 minutes to seal in the juices.
If you cut it right after taking it out of the oven then all of the juices will be released and will run into the pan and then your meatloaf will be dry. So please don’t skip this step.
Cutting the Meatloaf
When the meatloaf is done and after it has rested for about 15 min then it’s time to eat! Now we need to slice it up.
The best type of knife to use is a serrated knife, like a large bread knife because it will grab onto the meat better and you will be able to get full slices without making it fall apart and crumble.
Is It Ok If Meatloaf is Pink Inside?
The color itself is not the deciding factor as to whether or not your Keto Meatloaf is cooked enough and safe to eat. In order to tell if the meatloaf is fully cooked and safe to eat you need to use a thermometer to test the internal temperature. It needs to reach a minimum temperature of 160 degrees.
If your meatloaf is a little pink but it reads 160 degrees then you’re safe and it’s ok to eat. Remember, just like steak, ground beef is ok while pink. Some might even prefer it that way.
Best Tips & Tricks for Low Carb Meatloaf
When the meatloaf is done let it rest for 10-15 min before slicing.
Use a serrated bread knife to slice the meatloaf, not a chef’s knife. The serrated blade will dig into your meatloaf and protect it from falling apart so that you can get full slices.
Don’t overmix the meat or it will become tough and dry. Just blend the ingredients together enough to mix all the flavors together and that’s enough. The same when you form it into shape, just form it but don’t overwork it.
You can also take the meatloaf mixture and make it into individual mini meatloaves, personal portions, which may make it more elegant. You could also put each small portion into a muffin pan to serve individual portions to a lot of guests.
To make a spicy meatloaf: add hot peppers to the mix, or when it’s done sprinkle some crushed red pepper or cayenne pepper into the mix, and any other flavored spices that you feel like using. Hot sauce can also be added to the mixture for an extra kick.
For easier cleanup line the pan with a piece of parchment paper.
How to Keep Meatloaf from Falling Apart?
What’s the best way to keep your meatloaf from falling apart? Here are a few tips that will help you…
If you try to cut into your Keto Meatloaf when it’s hot right out of the oven, it will crumble and fall apart. So let it rest 10-15 minutes before slicing and it will stay together.
I think it’s good to use 85/15 meat to help keep it more firm because if its 80/20 it could have too much liquid/grease and fall apart, or if it’s 90/10 it could end up too dry.
Eggs are a good binder to hold your meatloaf together, and as a rule, I use 1 egg per pound of meat. So for this recipe that we made we used 3 pounds of meat, so then I used 3 eggs. I use jumbo eggs so if your eggs are smaller than that, you may want to use an extra one.
If you overcook your meatloaf it may also fall apart because it’s dry and crumbles easily.
Do You Cover Meatloaf While Cooking?
Deciding whether or not to cover or uncover your meatloaf is entirely up to you but there are a few guidelines to follow:
If you are using ground beef with very low-fat content, or you are cooking it at a higher temperature (400 degrees Fahrenheit or more) then I would recommend covering the meatloaf to prevent it from drying out.
I never have to cover mine because first of all, I don’t use meat with a low amount of fat like 90/10 or 93/7 because it can dry out more easily. I always use 80/20 or 85/15 which will typically keep your meatloaf moist, so no need to cover.
Also, I do not cook my meatloaf at 400 degrees or higher which is too high of a temperature, because it can overcook the outside.
Some people always cover their meatloaf and that’s ok too if that’s what you choose to do. That’s the nice thing about this recipe, it’s flexible depending on your own cooking style.
Keeping Meatloaf Moist and Not Dry
I’ve mentioned this now several times, so I don’t want to sound repetitive. But I keep saying it because it’s important and honestly there’s a lot of content in this article and I want to make sure you see it in case you are skimming through.
Don’t use meat that’s dry to start with, for instance, 90/10 or 93/7. Instead, use 85/15 preferably.
If you are worried about your meatloaf being dry then you could always cover it with foil which would trap in the moisture.
The eggs, almond flour will also keep the juices inside your meatloaf which will keep it moist.
Let your meatloaf rest 10-15 minutes before cutting it to trap the juices inside too which will also keep it moist.
How to Keep Meatloaf from Being Too Dense
Dense meatloaf who wants that?! Moist meatloaf is much better because if it’s dense it becomes tough. That’s why some people don’t care for meatloaf.
If you use meat that is too lean then your meatloaf will be too dense and heavy.mn
Do not over mix your meat because the more you handle it the denser it will become. This is a very important factor in making sure that your meatloaf will have the right texture.
Different Variations of Meatloaf
If you want to use a different type of meat or mix several types of meat together you can certainly do that. I have made all sorts of combinations of meatloaf over the years. Here are a few of my suggestions……
Meatloaf mix is a combo of beef, pork, veal.
Ground Beef alone.
Ground beef and Italian sausage.
Ground Turkey and Italian sausage.
Can I Make Meatloaf in a Slow Cooker?
What’s nice about having a slow cooker is that there are so many things that you can make in it. How great it is by taking a few minutes in the morning to prepare the food to put in your slow cooker and when you get home from work or wherever, you come into your kitchen smelling wonderful, and your dinner is already cooked!
Meatloaf is one of those yummy foods that you can come home to with a delicious smell and tasty treat! Just follow these instructions:
Line the bottom of the slow cooker with aluminum foil sprayed with cooking spray and then mix your meatloaf up the same way as you would if you were cooking it in the oven.
Shape it into a loaf and place it on top of the foil.
Add about ½ cup of liquid of your choice to keep it moist. For instance, tomato sauce, ketchup or beef broth will all do the trick.
Once you put your meatloaf into the slow cooker, cook it on high for 3 hours or on low for 5 hours.
If you are not ready to eat it at that point just put it on warm to allow you to prepare the other parts of your dinner.
Can I Use an Instant Pot?
An instant pot is a new cooking tool in our kitchen that I absolutely love. Everything we have made in it turns out so good, nice and moist and what’s more, is that is cooks so much faster.
Just prepare your meatloaf as we already described and stick it in your instant pot on top of the rack.
Pour ½ cup of water in it and cook for about 25 minutes.
Take it out of the instant pot and put it under the broiler for around 5 minutes. Easy right?
Here’s an instant pot reminder: Always make sure when pressure cooking with an instant pot, you have to add water to the pot. ½ cup -1 cup is needed.
Other Diets This Recipe is Good For
Gluten-Free: There is no gluten in our Keto Meatloaf! We don’t use any bread or breadcrumbs that are used in traditional meatloaves. Plus we use our own homemade Onion Soup Mix as well, which is gluten-free. (unlike the prepacked ones)
Sugar-Free: No sugar or sugary ingredients are added. I’m not sure why but for some people actually put sugar in their meatloaf, which is completely unnecessary. If you choose to make a glaze for the top, remember to get sugar-free ketchup. Primal Kitchen Sugar-Free Ketchup is what my daughter always has in her fridge.
Dairy-Free: Seeing that I chose to leave out the milk that some people add, makes this meatloaf recipe perfectly suitable for anyone with a dairy allergy. I know it can be hard to find recipes that are dairy-free so I hope you all enjoy this one.
What to Serve with Meatloaf
Meatloaf is one of those go-to meals that just makes you feel good when eating it. And since we are making a Keto/Low Carb meatloaf it only makes sense that we make side dishes that are also low carb.
Mashed potatoes are always a good combo with meatloaf, but since we cannot eat potatoes because they are high in carbs. A good replacement to regular mashed potatoes iscauliflower mashed potatoes.
You can really make almost anything to accompany your delicious low carb meatloaf.
Can You Make Meatloaf Ahead?
Meatloaf is something that if you decide to make it ahead of time it will certainly keep well. It’s easy to store and reheat.
You can either mold it and wrap it up and cook it another day (best option) or you could bake it and then wrap it and serve it reheated another day.
Plus meatloaf is one of those foods that’s even good cold the next day or two for lunch. We make extra and take it to work all week long for an easy lunch.
How to Store Keto Meatloaf
Keto Meatloaf is easy to make as well as easy to store. One option is to store it before actually cooking it. When it’s still raw just wrap the baking dish properly with plastic wrap and refrigerate for 1 day before baking. When ready to cook your meatloaf let it stand at room temperature for 20 minutes before baking.
If you have leftover keto meatloaf, what a treasure! I love having leftover meatloaf. Honestly, I tend to make a bigger batch that way I’m almost always guaranteed to have leftovers.
Just put the meatloaf in an air-tight plastic container, it will keep your meatloaf fresh and place it in the fridge.
If you don’t have a plastic container to put your leftover into, just wrap your meatloaf in aluminum foil and then put your wrapped meatloaf in a Ziploc bag to help keep it fresh.
You could also freeze your uncooked meatloaf which works great too. ( see below)
What to Do with the Leftovers?
Leftover meatloaf is always a hit, and Low carb meatloaf is no exception.
My favorite thing to make with leftovers is to make a sandwich and in this case, to keep it low carb, you need to make some low carb bread or fathead rolls, which are both pretty easy to make.
Leftover Keto Meatloaf can also make a good stir fry….just add some onions, peppers, mushrooms broccoli or whatever veggies that you like with a little olive oil.
The Best Way to Reheat Meatloaf
Meatloaf is one of those things that when it’s leftover you can eat it cold, which is good, and you can also eat it hot so let’s see how to reheat it without drying it out.
If I’m in a hurry or if I take it to work with me then I heat it in the microwave with the lid cracked open and a few splashes of water to moisten it.
If I have more time, like if I’m home and want to have my leftover meatloaf for dinner, then I will heat it up in the oven in a baking dish with a few splashes of water and covered with a piece of aluminum foil. Stick it in the oven at 350 degrees for about 15 minutes.
Don’t overheat it, because you don’t want it to dry out.
Can You Freeze Meatloaf?
The beauty of meatloaf is that you can freeze it in 2 different ways.
The first way to freeze your Keto Meatloaf is to prepare it but don’t cook it. Just wrap it tightly in plastic wrap and then wrap it in foil or place it in an x-large Ziploc bag.
The 2nd way is to prepare it and cook it first, then you can freeze it whole or eat some of it and then freeze the leftover portion.
Whatever you decide to do, just use the proper wrappings or airtight plastic container and pop it into the freezer.
Something to keep in mind though is if you choose to cook it then freeze it, make sure it comes to room temperature before freezing. Freezing it right away while still hot can cause bacteria to grow.
If you freeze it before cooking then when you take it out of the freezer fully thaw it out before baking by placing it in the refrigerator to thaw overnight, then put it on the counter for 20 minutes before baking.
More Keto Chicken Recipes
If you’re in the mood for some other Low Carb Main Courses then try our: