This Keto Meatloaf with Marinara is a healthy, flavor-packed twist on a classic comfort dish—perfect for paleo lifestyles and low-carb goals. Made with juicy ground beef, rich Parmesan, and aromatic Italian spices, it’s both satisfying and nutritious. Quick to prepare and topped with a savory, sugar-free marinara sauce, it’s ideal for busy weeknights or clean-eating meal preps. Whether you’re watching carbs or just craving something hearty, this deliciously simple meatloaf hits all the right notes.
Ingredients
- 8 oz ground beef (80/20 blend)
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 1 large egg
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 cup sugar-free marinara sauce
- 1 tbsp olive oil (for greasing)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a small loaf pan or baking dish with the olive oil to prevent sticking.
- In a medium mixing bowl, combine the ground beef, grated Parmesan cheese, chopped onion, egg, Italian seasoning, and garlic powder. Mix thoroughly using clean hands or a large spoon until all ingredients are evenly incorporated.
- Form the meat mixture into a compact loaf shape and place it into the greased loaf pan or shape it directly on the baking dish if not using a pan.
- Spoon half of the sugar-free marinara sauce (1/4 cup) evenly over the top of the meatloaf.
- Place the pan in the preheated oven and bake for 25–30 minutes, or until the internal temperature reaches 160°F (71°C) and the meat is cooked through.
- Remove the meatloaf from the oven and spoon the remaining 1/4 cup of marinara sauce over the top. Return it to the oven and bake for an additional 5 minutes.
- Take the meatloaf out of the oven and let it rest for 5–7 minutes to allow the juices to redistribute before slicing.
- Slice the meatloaf into 2 portions and serve warm, optionally garnished with extra Parmesan or fresh herbs if desired.
Nutritional Information
Calories: 390
Protein (g): 28
Fat (g): 29
Carbohydrates (g): 6
Fiber (g): 1
Sugar (g): 2
Sodium (mg): 620
Storage Instructions
Store leftover keto meatloaf in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual slices in parchment paper and then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
For best texture and flavor, reheat leftover slices in a 350°F (175°C) oven for about 10–15 minutes, or until heated through. To prevent drying out, cover the meatloaf loosely with foil. Alternatively, microwave individual slices on a microwave-safe plate for 1–2 minutes, checking for even heat.
Ingredient Swaps & Enhancements
To boost the nutrition while keeping the dish paleo-friendly, consider adding finely chopped spinach, kale, or mushrooms to the meat mixture to increase fiber and micronutrient content without altering the texture significantly. Swapping Parmesan cheese with a paleo-approved alternative like nutritional yeast can maintain a cheesy flavor while aligning with stricter paleo guidelines. For a protein boost, consider adding a small amount of ground turkey or pork mixed with the beef. These adjustments can enhance flavor complexity while supporting a more nutrient-dense, whole-food approach.
