This recipe is for keto zero carb meatloaf, and it might just become your new favorite dinner. Meatloaf is a classic comfort food that many people love, but the traditional version is loaded with breadcrumbs, which means it’s full of carbs.
This version uses pork rinds instead, which brings the carb count down to zero. The result is a meatloaf that fits perfectly into a keto diet while still tasting rich and satisfying.
Making this meatloaf is really simple. You just need ground beef, pork rinds, an egg, parmesan cheese, and a few basic seasonings that you probably already have in your kitchen.
The whole thing comes together in one bowl, then you shape it and bake it. There’s no complicated steps or special techniques required. Even if you’ve never made meatloaf before, you can handle this recipe without any problems.
This recipe makes enough to feed a family, and it also works great for meal prep. You can slice up the leftovers and store them in the fridge for easy lunches throughout the week.
👍 Why You’ll Love This Recipe
Perfect for Meal Prep: This meatloaf is ideal for making ahead of time. You can bake it on Sunday and have portions ready for the whole week. It stays fresh in the fridge for up to four days, and it reheats really well without drying out or losing flavor.
No Complicated Steps: The instructions for this meatloaf are super straightforward. You mix everything in a bowl, shape it into a loaf, and bake it.
That’s basically it. There’s no browning meat first, no making a separate sauce, no layering ingredients in a specific order.
Packed With Protein: Each serving of this meatloaf contains a serious amount of protein because it’s mostly ground beef. Protein is crucial on a keto diet because it keeps you full and helps maintain your muscle mass.
✨ Recipe Ingredients
- 1 1/2 pounds Ground Beef
- 1 cup Pork Rind (use these pork rinds– amazon link)
- 1 Egg
- 2 tablespoons Parsley (optional)
- 1/2 cup Parmesan Cheese (grated)
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- Optional : 1/2 teaspoon Smoked Paprika
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F (175°C).
Step 2
Mix the meat with all the other ingredients.
Step 3
Shape the meat into a firm oval loaf in a shallow baking pan, or use a bread loaf. Bake for 45 minutes.
Step 4
Remove the meatloaf from the oven. Let it rest for 15 minutes. Then, slice and serve.
💡Tips
1. Don’t Overmix the Meat
When you’re combining all the ingredients together, mix just until everything is evenly distributed. If you keep mixing and mixing, the proteins in the ground beef start to bind together too much and your meatloaf will come out tough and dense instead of tender.
Use your hands to mix. Break up the ground beef first, then add the other ingredients and gently fold everything together until you don’t see any separate ingredients anymore.
The whole mixing process should take about one minute, maybe two at most. Once you can’t see dry pork rinds or separate clumps of cheese, you’re done.
2. Let It Rest Before Slicing
This is probably the most important tip for getting clean, nice-looking slices. When you take the meatloaf out of the oven, don’t cut into it right away even though it’s tempting.
Let it sit on the counter for 15 minutes minimum. During baking, all the juices inside are bubbling and moving around. The meat proteins are also still soft and haven’t fully set.
If you cut it immediately, all those juices will run out onto your cutting board and the slices will fall apart or crumble.
When you let it rest, the juices redistribute throughout the meatloaf and the proteins firm up as it cools slightly. After 15 minutes, the meatloaf will slice cleanly and hold its shape much better.
3. Shape It With Firm Pressure
When you’re forming the meat mixture into a loaf shape, press it together firmly with your hands. Don’t just loosely pile it into a shape.
If the meatloaf isn’t packed together tightly, it will have air pockets inside and might fall apart when you slice it.
Take the meat mixture and press it into a compact oval or rectangle shape, squeezing it as you form it.
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FAQ
What if I don’t have pork rinds?
If you don’t have pork rinds, you have a few options but they’ll add some carbs. Almond flour is probably the best keto substitute – use about 3/4 cup of almond flour instead of the cup of pork rinds.
The texture will be slightly different but it will still work and keep the carb count low. Crushed pork panko (if you can find it) is another option.
Some people use crushed chicharrones if they can’t find regular pork rinds – they’re basically the same thing.
Keto Zero Carb Meatloaf
Print RecipeIngredients
- 1 1/2 pounds Ground Beef
- 1 cup Pork Rind (use these pork rinds– amazon link)
- 1 Egg
- 2 tablespoons Parsley optional
- 1/2 cup Parmesan Cheese grated
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- Optional : 1/2 teaspoon Smoked Paprika
Instructions
- Start by preheating the oven to 350°F (175°C).
- Mix the meat with all the other ingredients.
- Shape the meat into a firm oval loaf in a shallow baking pan, or use a bread loaf. Bake for 45 minutes.
- Remove the meatloaf from the oven. Let it rest for 15 minutes. Then, slice and serve.