🍖 Low-carb Meatloaf Recipe with Homemade Ketchup Glaze: A Comforting, Flavor-Packed Dish 🍅

This low-carb meatloaf with homemade ketchup glaze recipe is a low-carb take on the classic meatloaf. It features pork panko instead of bread crumbs and includes a recipe for homemade ketchup with no added sugars.

A loaf pan is required to make this recipe. You could use another type of pan, but you will want to use a pan that will result in a thick loaf. If you end up with a thinner meatloaf, it could dry out.

Once you mix all the ingredients, your meatloaf mixture should have a uniform consistency. When you add the meat mixture to the loaf pan, shape the meatloaf with your hands. First, level the mixture in the pan and then push down on all of the edges to create a raised center similar to a loaf of bread.

If you have too much meat mixture for your loaf pan or want to mix it up, make mini meatloaf muffins in a muffin pan or silicone muffin liners. When making your mini meatloaf muffins, add the ketchup glaze and bake them for 18-20 minutes.

The sky is the limit when it comes to modifying this recipe. You could substitute the ketchup glaze for a layer of cheddar cheese and add a layer of bacon to make a bacon cheeseburger loaf.

You can also create an Asian-inspired meatloaf by replacing the Italian seasoning with some fresh grated ginger and adding some coconut aminos. Then substitute the ketchup glaze with your favorite Korean barbeque sauce.

Your meatloaf is done when the ketchup glaze starts to brown slightly.

Store your meatloaf in an air-tight container in the fridge for up to one week or freeze it for up to three months.

Low-carb Meatloaf Recipe

Nutritional Facts: (Per Serving) Calories 653 Protein 43g Fat 48g Total Carbohydrates 3g

Difficulty Level: 3 Meatballs

Prep Time: 10 Minutes

Cook Time:  1 Hour

Servings: 6

• 3 pounds of 80/20 ground beef
• 4 eggs
• 1/4 cup of pork panko
• 1 tablespoon of Italian seasoning
• 2 tablespoons of parsley, washed and chopped
• 1/2 medium onion, washed and grated
• 4 cloves garlic, minced
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of salt
• 1/2 teaspoon black pepper

Preheat the oven to 375 degrees Fahrenheit.

Line a 9×5-inch loaf pan with parchment paper and set aside.

In a large mixing bowl, combine all the ingredients and mix well.  

Add the meatloaf mixture to the loaf pan and shape it into a loaf. 

Transfer the meatloaf to the oven and bake for 40 minutes.

While the meatloaf is baking,  prepare the ketchup glaze.

After 40 minutes, remove the meatloaf and spread the ketchup glaze on top.

Return the meatloaf to the oven and bake for another 15-20 minutes.

Remove the meatloaf from the oven, let it rest for 10 minutes, and garnish with fresh parsley.

Slice and enjoy!

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Homemade Ketchup Glaze

Most commercially available ketchup is made with high fructose corn syrup. That is why I have included this no-sugar-added homemade ketchup recipe.

To check the ketchup’s flavor, once reduced, remove a spoonful from the saucepan and let it cool on the counter. You’ll want to taste it after it has cooled for accurate adjustment. Taste and adjust if desired, adding salt to taste, more vinegar (one tablespoon at a time) for tang, more maple syrup for sweetness, or more onion powder for more savory notes.

Store in an air-tight container in the fridge for up to 2 weeks or in the freezer for up to 2 months. If freezing, consider using an ice cube tray. This way, it will defrost faster, and you only have to defrost as much as you need.

This ketchup goes well with French fries fried in tallow or can be used as tomato sauce on pizza.

A half batch of this ketchup recipe is enough for one meatloaf.

Nutritional Facts: (Per Serving )Calories 37 Protein 0.5g Fat 0g Total Carbohydrates 8g

Difficulty Level:  2 Meatballs

Prep Time: 5 Minutes

Cook Time: 1 Hour

Servings: 12

• 12 ounces of tomato purée
• 1/3 cup of maple syrup
• 1/4 cup of white vinegar
• 2 tablespoons of apple cider vinegar
• 1/2 teaspoon of onion powder
• 1 teaspoon of garlic powder
• 1 teaspoon of sea salt

Place all ingredients in a medium saucepan, stir until well combined, then turn the heat low. Stir gently until everything comes to a light simmer, then reduce heat to low.

Let simmer for 45 minutes or until slightly reduced and darkened in color, stirring every 10-15 minutes to prevent sticking.

Remove from heat and let cool for 5 minutes and enjoy!