Best Easy Low Carb Keto Italian Meatloaf Recipe

This delicious low carb keto Italian meatloaf is one of the easiest and most scrumptious tender meatloaf recipe the whole family will enjoy!

Easy Keto Meatloaf Recipe 

​This new Low-Carb, Easy Keto Italian Meatloaf recipe comes straight from my brand-new cookbook, Good Better Best: A Three-Tiered Approach to Weight Maintenance with 100 Low-Carb, Sugar-Free Recipes for Lasting Success! 

If you’ve ever felt like eating healthy takes too much time, effort, or brain power, this book will be your secret weapon. Inside, I give you a tiered system—Good, Better, Best—so no matter how busy, stressed, or tired you are, you’ll always have an option that fits your day.

✅ Good: quick recipes ready in 15 minutes or less

✅ Better: meals that take 15–30 minutes

✅ Best: cozy, from-scratch dishes when you have more time

Plus, I’ve included three 7-day meal plans to help you put it all together and keep your health goals on track without overthinking it.

If you’re ready for meals that actually fit your real life, this meatloaf is just a taste of what’s inside!

Preorder now to guarantee your copy for release day, September 23rd!

What Makes This Recipe Great

If you’re anything like me, you know the struggle of craving all those comforting Italian flavors while trying to keep it low carb and keto diet friendly. This recipe totally hits that sweet spot—a super tasty, easy Italian meatloaf that’s packed with flavor but skips the carb overload. 

It’s hearty, savory, and you don’t need to spend hours in the kitchen to pull it off. Great options for when you want to meal prep healthy meals for the week ahead for the whole family. 

​Bold Italian flavors packed in every bite.
This meatloaf isn’t just your run-of-the-mill dish; it’s loaded with herbs, garlic, and a hint of parmesan that give it that classic Italian vibe. Every slice bursts with savory goodness that feels indulgent but stays keto-friendly.

Super simple with minimal ingredients.
If you’re not into fussing over complicated recipes, this one’s for you. Few core ingredients come together quickly, making it ideal for busy days when you want something homemade without the hassle.

Low carb, keto-approved comfort food.
No need to miss out on your favorite comfort dishes just because you’re watching your carbs. This recipe skips typical bread crumbs that you often see in traditional meatloaf recipes and uses clever substitutes and smart choices so you get all the yum without the carb count stacking up.

Simple Ingredients and Substitutions

​Ground Beef-Ground beef is the star here, offering rich flavor and satisfying texture. If you want a bit lighter option, ground turkey or chicken works too, but the beef definitely gives the best flavor punch.

If you’re following my MMM™ macros you can swap the beef with ground chicken or turkey.

Pork Rinds-Using pork rinds instead of keto flours like almond flour, increases the protein and makes it perfect for anyone with a tree nut allergy or just wanting to avoid almonds.

Parmesan Cheese-Grated parmesan not only adds a salty, cheesy depth but also helps keep things moist. You can swap in pecorino romano if you want a slightly sharper flavor.

Italian Seasoning-A staple blend of herbs like oregano, basil, and thyme that gives the meatloaf its authentic Italian flair. No Italian seasoning? Just mix dried oregano, basil, and rosemary from your spice rack.

Eggs-Eggs help hold everything together, making sure your meatloaf slices without falling apart. If you’re allergic or avoiding eggs, flax eggs (ground flaxseed mixed with water) can be a handy swap.

Garlic and Onion-These add that classic savory base flavor that just makes everything taste homemade and cozy. Fresh cloves and onions are best, but garlic powder and onion powder work in a pinch.

Marinara Sauce– My low carb marinara sauce recipe is the best one in my humble opinion but if you don’t have time to make it, using a low carb marinara sauce like from the brand Rao’s will work just as good. 

Pro Chef Tips

​#1 Keep your meat mixture cool.
Mixing the meatloaf ingredients is easier and cleaner if your beef isn’t too warm. Chill your beef and other ingredients before mixing to keep everything firm and easier to shape.

#2 Don’t skip the rest time before baking.
Once your meatloaf is shaped, let it sit for about 10 minutes. This little pause helps the ingredients meld and keeps your loaf from cracking or falling apart while it cooks.

#3 Shape by hand.
You can use a typical loaf pan for baking the meatloaf mix but shaping by hand on a baking sheet gives a rustic, crispy crust and more even sized pieces when serving.

#4 Use fresh herbs whenever possible.
If you can grab fresh basil or parsley, toss some in with the meat mixture for an even brighter Italian vibe. It’s a small step that makes a big flavor difference

Recipe Variations

​Veggie Boost
Mix in diced zucchini, spinach, or mushrooms for some sneaky veggie power-ups.

Spicy Twist
Add red pepper flakes or a bit of chopped jalapeño to spice things up if you’re feeling bold.

Meat Mix-Up
Blend ground beef with Italian sausage for a richer, more complex flavor.

Sauce Style
Top with a dollop of pesto instead of traditional tomato sauce to switch things up.

Troubleshooting Common Problems with this Recipe

Meatloaf Falls Apart-Make sure you don’t skip the egg or binder. Also, don’t overmix the meat—stir just until combined. Letting the loaf rest before baking helps it hold shape too.

Too Dry– Overbaking can dry it out, so check your oven temp.

Baking Unevenly-If the top is browning too fast but the middle is underdone, loosely cover with foil halfway through baking.

Freezing & Storing Leftovers

​Freezing:
Let the meatloaf cool completely before wrapping it tightly in foil and then a freezer bag or placing it in an airtight container.

Freeze for up to 2 months. To reheat, thaw in the fridge overnight then warm in the oven or microwave.

Storing:
Keep leftover meatloaf in an airtight container in the fridge for 3-4 days. Reheat gently in the oven or microwave for best texture and taste.

How To Reheat

​Oven Method
Preheat oven to 350°F (175°C). Place meatloaf slices on a baking sheet, cover with foil to keep moisture in, and heat for 15-20 minutes until warmed through.

Microwave Method
Pop your slices on a microwave-safe plate, cover with a damp paper towel, and heat on medium-high for about 1-2 minutes. Watch for overheating to prevent drying out.

Stovetop Method
Warm a skillet over medium heat, add a tiny splash of oil or butter, and gently reheat meatloaf slices covered for a few minutes, flipping halfway. Keeps it juicy and adds a little crisp edge.

Air Fryer Method
Set your air fryer to 350°F (175°C), and heat meatloaf pieces for 5-7 minutes to re-crisp edges while warming the inside. Great for leftovers that need a little crunch back.

Ways to Use Leftovers

​Meatloaf Sandwich
Stack slices in low-carb bread with fresh greens, a smear of mayo or mustard, and tomato for a quick, tasty lunch.

Meatloaf Salad Bowl
Chop up leftover meatloaf and toss with mixed greens, olives, feta cheese, and a drizzle of Italian dressing for a filling salad.

Stuffed Peppers
Fill hollowed bell peppers with diced meatloaf, tomato sauce, and cheese, then bake for a new twist on leftovers.

Meatloaf Lettuce Wraps
Use large butter lettuce leaves to wrap slices with a bit of sugar-free marinara and shredded mozzarella for a handheld meal.

Can I make this meatloaf in advance?

Absolutely, you can prep the mixture earlier in the day or even the day before, then bake when you’re ready. Just keep it covered and chilled until cooking time.

What’s the best way to reheat without drying it out?

Using a low and slow oven method with a foil cover helps retain moisture best. Microwave works too but can dry the edges if overdone.

Can I freeze the uncooked meat mixture?

Yes, just shape it into a loaf, wrap tightly with plastic wrap, and freeze. Thaw overnight in the fridge before baking.

Is this recipe dairy-free?

It’s not by default because of the parmesan cheese, but you could skip the cheese or use a dairy-free alternative.

How do I know when the meatloaf is done?

Internal temperature should hit 160°F (71°C). 

What To Serve With Low carb Meatloaf recipe

​Cauliflower Mash
Creamy cauliflower mash is the perfect low-carb stand-in for potatoes and soaks up meatloaf juices like a champ.

Roasted Brussels Sprouts
Caramelized and crispy sprouts add a nice crunch and earthy flavor that balances the meal.

Simple Green Salad
A crisp salad with vinaigrette keeps the meal light and fresh alongside the hearty meatloaf.

Garlic Green Beans
Quick sautéed green beans with garlic and butter bring a savory side that’s easy to pull together.

Keto Garlic Bread
Made with my cottage cheese cloud bread, this low-carb garlic bread is perfect for mopping up sauces.

Best Easy Low Carb Keto Italian Meatloaf