Keto “Cracker Barrel–Style” Meatloaf
🛒 Ingredients
For the meatloaf:
1 kg (2 lbs) ground beef (80/20 for best flavor)
1 small onion, finely diced
2 cloves garlic, minced
2 large eggs
¾ cup almond flour (low-carb binder)
½ cup grated Parmesan cheese
⅓ cup unsweetened almond milk (or heavy cream)
2 tablespoons sugar-free ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried parsley
½ teaspoon smoked paprika
For the keto glaze:
⅓ cup sugar-free ketchup
1 tablespoon yellow mustard
1–2 teaspoons keto-friendly sweetener (like erythritol)
1 teaspoon apple cider vinegar
👨🍳 Instructions
Preheat
Preheat oven to 180°C (350°F).
Lightly grease a loaf pan or line a baking sheet.
Mix the Meatloaf
In a large bowl, combine:
Ground beef
Onion and garlic
Eggs
Almond flour
Parmesan
Almond milk
Ketchup & Worcestershire sauce
All seasonings
Mix gently until just combined (don’t overmix or it gets dense).
Shape & Bake
Form into a loaf shape and place in pan or on baking sheet.
Bake for 30 minutes.
Make the Glaze
Mix all glaze ingredients in a small bowl.
Glaze & Finish
Remove meatloaf, spread glaze over the top.
Return to oven and bake another 20–25 minutes, until cooked through (internal temp ~70°C / 160°F).
Rest & Serve
Let rest for 10 minutes before slicing—this keeps it juicy.
🍽️ Serve With (Keto Sides)
Cauliflower mash 🥦
Buttered green beans
Zucchini noodles or sautéed spinach
🔥 Tips for Best Results
Use fatty beef for a juicy texture
Grate onion finely so it blends into the meat
Add a bit of cream cheese inside for an extra moist center 😏
If it releases fat while baking, just drain before glazing