Description

A juicy, low carb meatloaf recipe perfect for keto dinners, featuring cottage cheese for moisture and almond flour as a binder. Quick, flavorful, and satisfying comfort food.

Ingredients

Scale

1 lb (450 g) ground beef (85% lean)
1/2 cup (120 g) small-curd cottage cheese
1/3 cup (40 g) almond flour
2 large eggs, room temperature
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup (60 ml) sugar-free ketchup
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) Worcestershire sauce
1 tsp (1 g) Italian seasoning
1 tsp (5 g) salt
1/2 tsp (1 g) black pepper
2 tbsp chopped parsley (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease your loaf pan lightly or line it with parchment paper for easier removal.
Prepare the glaze by mixing sugar-free ketchup, Dijon mustard, and Worcestershire sauce in a small bowl until smooth. Set aside.
In a large bowl, combine ground beef, cottage cheese, almond flour, eggs, chopped onion, minced garlic, Italian seasoning, salt, and pepper. Mix gently but thoroughly using a spatula or your hands; avoid overmixing.
Transfer the mixture into the prepared loaf pan, pressing down evenly but not packing tightly.
Spread the glaze evenly over the top of the meatloaf.
Bake uncovered for 45-50 minutes, or until the internal temperature reaches 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute.

Notes

Do not overmix the meat mixture to keep the meatloaf tender. Use room temperature eggs for better binding. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). Let the meatloaf rest before slicing to keep it juicy. If browning too quickly, tent with foil. For a thicker glaze, add a second layer halfway through baking.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice (1/6 of meat
Calories: 320
Fat: 20
Carbohydrates: 5
Protein: 25

Keywords: low carb, keto, meatloaf, easy dinner, gluten-free, paleo, comfort food