Award-winning Sausage Keto Meatloaf

  • Published
  • 2 mins read

This keto meatloaf is delicious and made with both sausage and ground beef and has next to no carbs! It’s satisfying when served warm. It is also gluten-free.


1 lb ground beef (it shouldn’t be very lean – 80/20 would be ok)
1 lb ground (bulk) sausage (I used pork, but turkey or chicken will work)
2 eggs
1/2 cup almond flour
1/2 cup dry parmesan cheese
1/2 cup pork rind crust (I break my pork rind chips by hand, but you can buy a commercially prepared jar of “crumbs”)
1/4 cup “No Sugar Added” KetcupSugar-free bacon (2 strips, raw, you don’t have to pre-cook them)
Optional: Add 1/2 TEA salt if you don’t have high blood pressure. A dash of pepper is fine too if want it.
Raw Keto Meatloaf

Directions to make the keto meatloaf

Preheat oven to 375 degrees. In a large mixing bowl combine all the ingredients (except the bacon strips) in any order. With gloved hands, mash the meat mixture together so everything is uniformly mixed.

I use a cookie sheet with sides so that it will be juicier. If you use a metal loaf pan, it will be drier, so try using the cookie sheet this time and for easy clean-up, put some parchment paper down.

Shape the meat into a meatloaf, and put the bacon strips on top. Bake at 375 for 20 minutes, and then reduce the temperature to 350 degrees. Continue cooking at 350 for approximately 40 minutes until browned on top. The internal temperature of the middle needs to reach 160 degrees.

The edges of the keto meatloaf may go a little higher but that’s just fine. These handy digital thermometers are my favorite kitchen tool!

If you follow the keto diet, you may like this recipe too! Keto Soft White Bread