I wanted to make this Low Carb Italian Meatloaf Recipe one that everyone in the family love. Keto or not this is a recipe that will be a great keto dinner you can put on rotation and everyone will be happy. With very little fiddling around this dinner is not too time consuming.
Why This Recipe Stands Out
Unlike many meatloaf recipes, this one is packed with Italian flavours, cooked in marinara, and finished with a luscious, cheesy top layer. The texture is moist, thanks to the combination of meats, and the sauce takes it over the top! This Italian meatloaf recipe is gluten free and has no fillers like bread and no bread crumbs. We like our meatloaf “meaty” and this recipe is such a hit at home!
The Ingredients
I often get asked for “mince” or keto ground beef recipes to keep the keto budget down. Good thing for me is I am more of a fan of ground beef and ground pork fan than any cuts. I love how versatile it is and how much flavour can easily be added with spices.
Everything you need to make our very delicious Italian keto meatloaf recipe is available from the local supermarket. Check your pantry first to see what keto pantry staples you have first. The recipe uses many spices that are found in most households.
The Ingredients
How To Make Keto Meatloaf
Step 1 – Sauté onion and garlic until softened.
Step 2 – Mix meatloaf ingredients in a bowl.
Step 3 – Shape into a loaf and bake.
Step 4 – Simmer marinara sauce until thickened.
Step 5 – Transfer meatloaf to the sauce, top with cheese and butter.
Step 6 – Bake uncovered until cheese is golden.
Step 7 – Let rest, then slice and serve with fresh herbs.
Pro Tips
Use a Meat Thermometer – Cook to an internal temp of 70°C (160°F) for perfect doneness.
Let it Rest – Always let your meatloaf sit for at least 10-15 minutes before slicing.
Don’t Overmix – Mix until just combined to avoid a dense meatloaf.
Double the Sauce – Make extra marinara; it freezes well for later use.
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Cooking Methods
Meatloaf Muffins – Divide into muffin tins and bake for 15-20 minutes for individual portions.
Oven-Baked (Classic) – As per the recipe, baked to perfection with a bubbly marinara topping.
Air Fryer – Shape into smaller loaves and cook at 180°C (350°F) for 15-20 minutes, then add cheese and air fry for another 5 minutes.
Slow Cooker – Place meatloaf in the slow cooker, top with marinara, and cook on low for 6 hours.
What to Serve with It
Appetizer-Style: Cut into cubes and serve with toothpicks and extra marinara for dipping.
Classic: Steamed greens, air fryer green beans and almonds, delicious air fryer potato wedges, roasted veggies, grilled zucchini and yellow squash, or mashed cauliflower or mashed potato (for those of you who still love carbs).
Low-Carb Italian Feast: Serve over zucchini noodles or spaghetti squash. Include some low carb focaccia to dip in the leftover juices and mop up that tomato sauce.
Casual & Fun: Slice and serve in keto-friendly rolls for a meatball sub vibe.
Variations
- Spicy Arrabbiata Style – Add chilli flakes to the marinara and mix in some spicy Italian sausage.
- Mediterranean Style – Add chopped olives, sun-dried tomatoes (or sun dried tomato pesto), and crumbled feta to the mix.
- Herb-Loaded – Swap the dried oregano for fresh basil and parsley for deliciously fresh herby love.
- Cheesy Center – Stuff the meatloaf with a gooey mozzarella or provolone centre.
- Pesto Infused – Swirl in a few tablespoons of good basil pesto into the marinara sauce for extra depth.
Frequently Asked Questions
More Recipes to Try
Here are just a few more keto ground beef recipes that you might love. Many of these happen to be our most popular dinner recipes.
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Keto Italian Meatloaf Recipe
Equipment
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Ingredients
- 2 tablespoons olive oil
- 1/2 small onion finely chopped
- 2 garlic cloves finely chopped
- 2 eggs
- 3 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons fennel seeds
- Salt and pepper to taste
- 500 g (1 lb) ground beef
- 500 g (1 lb) ground pork
- 1/2 cup almond meal or golden flax meal
- 1/2 cup parmesan grated
MARINARA SAUCE
- 1 tablespoon olive oil
- 1 teaspoon crushed garlic
- 2 cups passata or tinned tomatoes
- 1 teaspoon Italian Seasoning
- 1 cup red wine or beef stock/broth
- 3 tbsp tomato paste
- Salt and pepper to taste
- 1/3 cup butter cubed
- 1/2 cup shredded mozzarella
- 1/4 cup (cup) freshly chopped parsley or fresh basil leaves
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 180°C (350°F).
- Heat the olive oil in a small saucepan over medium heat. Add the onion, garlic and cook, stirring, until softened, 5-7 minutes. Allow to cool.
- In a large bowl add all the meatloaf ingredients, including the cool onion/garlic, and season well. Using your hands mix until all ingredients are combined.
- Shape the loaf on a large baking tray roughly around 25 cm x 10 cm. Bake for 30 minutes.
- To make the Marinara sauce; heat the oil in a large cast iron skillet. Add the garlic and cook stirring until fragrant. Add the passata, Italian Seasoning, red wine, tomato paste and season to taste. Simmer for 7-10 minutes to reduce slightly.
- Gently slide the meatloaf into the marinara sauce. Baste the top of the meatloaf with some of the marinara and sprinkle with cheese. Add the cubes of butter to the sauce around the meatloaf. Cover with lid or foil and return to the oven for a further 20-30 minutes, remove the lid for the last 10 minutes to brown the cheese.
- Leave meatloaf to rest 10-15 minutes before slicing. Serve with fresh parsley.
THERMAL METHOD
- Preheat the oven to 180°C (350°F).
- Add the olive oil, onion, garlic to the meer; mix 3 sec/speed 7. Scrape down the sides of the bowl; cook 5 min/100°C/speed 1. Allow to cool for 5 minutes.
- Add the remaining meatloaf ingredients and season well. Mix 30 sec/reverse/speed 2. Mix further by hand if needed. Follow from Step 4 above.
Notes
Your Own Notes
Nutrition
16 responses to “Low Carb Italian Meatloaf Recipe”
Absolutely the most flavoursome meatloaf ever! Our family loved it!
Hello – we are new to low carb cooking, but this website has been great. This recipe was delicious – so many good flavours, lovely mouthfeel and great texture from the mushrooms. For the pasta I used apple cider vinegar as per your other post for pasta, and had to mill the psyllium husks in a coffee grinder to get a powder, but the pasta turned out great and was pretty easy. Thanks for your effort with this website and providing such a great variety of recipes. โบ๏ธI just love this recipeโฆ. Itโs so easy & delicious
So happy that you love it Ros. Thanks for taking the time to leave a review and let us know too x
This couldn’t be any tastier or easier. Do it and don’t miss putting a bit of chilli into the meatloaf to enhance other flavours. Will serve with buttery cabbage and mushrooms done in the AF tonight for dinner. Thanks Megan you are the flavour queen.Haha! Thanks Tracy!
Our family of 5 loved this. My 14yo son cooked this and I assisted. Very easyWoohoo! I love hearing that the kids are cooking for the family x
I usually make tge Pete Evans or Eomens Weekly versions…my husband rates yours as better… he actually said…exceptional!Good to hear. It seems your husband has exceptional taste too! Hahaha!
The sauce is amazing. I added extra garlic, 3/4 cup fine grated parmesan cheese, parsley, and lots of black pepper. To the meatloaf I put sliced provolone then the sauce e then grated 5 cheese Italian on top.
I love this recipe. I double it as my family will eat all of it in a sitting and ask for more. I altered the recipe a bit and used ground Italian sausage instead of ground pork and left out the fennel seeds
Amazing flavoursome meatloaf i’ve ever made being italian its a huge compliment.Family loved it.
The second time i made it i put boiled eggs in the middle of the meatloaf and looked pretty as a serving presentation.
all your recipes are amazing..Thank you Megan
Make sure to double the recipe – as you will want seconds and left overs if permitted
What an easy meal to make Megan. Iโm going to have mine with some keto veggies on the side ๐I am so happy you gave it a go and enjoyed the recipe Lynda.
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