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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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December 20 2018

Keto Meatloaf

By Editorial Team
12 Comments

It’s comfort food season, and it doesn’t get more quintessential than meatloaf. The goodness of grass-fed beef with the rich flavor of onions and Primal Kitchen Steak Sauce (yes!), topped with our Unsweetened Ketchup—it’s just like Mom would’ve made (but without the added sugar and bread crumbs). Serve up a slice with your favorite low-carb comfort sides tonight! This keto-friendly recipe offers all the nutrition and taste with none of the grains and extra carbs.

Servings: 6

Time in the Kitchen: 30 minutes (plus 90 minutes cook time)

Ingredients:

 

Instructions:

Preheat oven to 325 ºF.

Saute onions in avocado oil until translucent, about 15 minutes.

Add salt, pepper, thyme, Primal Kitchen Steak Sauce, 1 1/2 teaspoons Primal Kitchen Unsweetened Ketchup. Mix well. Allow to cool to room temperature.

Combine ground beef, ground pine nuts, egg and onion mixture together in a large bowl. Mix well and fit into bread pan.

Spread remaining 3/4 cup ketchup evenly on top.

Bake for 1 1/2 hours until the internal temperature is 160 ºF and the meatloaf is cooked through. Let rest 15 minutes.

Serve with mashed cauliflower or your favorite mashed root vegetables and green beans for the ultimate classic comfort food dinner.

Nutritional Info (per serving—6 servings total):

  • Calories: 662
  • Net Carbs: 12 grams
  • Fat: 48 grams
  • Protein: 44.5 grams
TAGS:  Keto Recipes

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12 thoughts on “Keto Meatloaf”

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  1. If you want to fluff it out a bit, instead of the traditional oatmeal or bread/cracker crumbs, you can spin up some raw veggie scraps in a food processor and add ground vegetables to the meat loaf. It’s a good way to use up broccoli stems, limp carrots, and outer ribs of celery, to add flavor and vitamins, and to make the meatloaf moister.

    1. Yes, exactly. I’ve often used peeled, shredded eggplant and carrots in meatloaf or stuffed peppers for added moisture. For a spicier flavor, we like a mixture of ground turkey and sausage (without the casing) for the meat.

      Note: If you use sausage meat, you may not need to add salt.

      I’ve never liked oatmeal or rice in either dish. They both make the end result too dense and heavy. Nut flour might do the same thing if you use too much. Some types of gluten-free bread can be dried into crumbs and a small amount added for a less crumbly structure.

      1. I’ve used shredded carrots, onions, celery and zucchini. Not too much because it can make it watery, but you can tell when the texture is right, and the added veggies make it really moist.

  2. Thanks Mark looks yummy!

    Any alternatives to the primal sauces if we wanna be lazy and use what we have around the house? Besides the regular condiment counterparts (groce!)?

    1. Greg, you could use Worcestershire in place of the Steak Sauce. Taste-wise, it would work well enough. That said, Worcestershire is a liquid rather than a sauce, which might change the consistency of the meatloaf, particularly since there aren’t true bread crumbs to absorb that liquid.

  3. Love the ground pine nuts. I’ll be passing this over to wife to see what she can do with it. I’m sure that she’ll add even more Ancestral elements… some ground organs mixed in… perhaps some bone marrow… I’m sure that we’ll all devour it. Thank you.

  4. A few years ago here another meatloaf recipe was printed as “Italian meatloaf,” using mushrooms, cheese and gelatin as binders. I started making it according to the recipe, then left out the cheese, increased the gelatin, and changed the meat to turkey while using my other traditional ingredients (onions, worcestershire). The result is fantastic. This is a staple in my house and I’ve served it to plenty of people who have no idea that there aren’t any bread crumbs or grain binders.

      1. Do a search for “Lasagna Meatloaf” on this site – has the whole recipe.

  5. I made a meatloaf like this a few weeks ago, and I use pork rinds in place of the traditional breadcrumbs. They are GREAT for keeping the meatloaf from becoming too dense, and they don’t overpower the flavor. I do the same thing when I make Italian meatballs as well–just chop the rinds in a food processor to the consistency of your typical breadcrumbs and you’re good to go! Also, pork rinds have 0 grams of carbs, so they’re even more keto friendly than pine nuts or almond flour.

  6. I don’t see a measurement for the pepper. How much are we supposed to use?