Name: Low-Carb Beef & Pork Meatloaf
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 pound ground beef (preferably 80/20); 1 pound ground pork; 2 large eggs (beaten); 1/2 cup finely crushed pork rinds or 1/3 cup almond flour; 1/3 cup grated Parmesan (optional); 1/2 small onion (minced very fine, or 1 teaspoon onion powder); 2 cloves garlic (minced, or 1 teaspoon garlic powder); 2 tablespoons tomato paste; 2 tablespoons heavy cream or unsweetened almond milk; 1 teaspoon Worcestershire sauce; 1 tablespoon Dijon mustard; 1 teaspoon kosher salt (plus more to taste); 1/2 teaspoon black pepper; 1 teaspoon dried Italian seasoning; For the glaze: 1/3 cup sugar-free ketchup

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low carb meatloaf can be a letdown if it turns out dry or bland, and I’ve tasted a few of those. I wanted something juicy, bold, and easy enough for a weeknight. That’s how this recipe came together in my kitchen, after a lot of trial and error and a few family taste tests. It’s the comfort food I turn to when I want a cozy dinner without the carb hangover. This one keeps the carbs low and the flavor high, and it’s a breeze to meal prep.

Introduction & Family Favorite

Here’s the story. I grew up loving classic meatloaf with mashed potatoes and a sugary glaze. Going low carb meant rethinking that tradition without losing the soul of the dish. I ended up with a Low-Carb Beef & Pork Meatloaf that tastes like the Sunday dinners I remember, just lighter and more balanced. My family asks for it all the time, especially on nights when we want something simple and satisfying.

It also checks the boxes for easy, budget friendly, and leftover friendly. That trifecta is why it shows up in my rotation of dinners that actually get made, not just pinned for later. If you’re building your weeknight roster, add this to your list along with other favorites in my easy low carb weeknight dinners. Honestly, this meatloaf is the one I trust when I need dinner to “just work.”

You’ll find the method straightforward, the ingredients simple, and the results consistent. That’s my kind of home cooking.

Why Breadcrumbs Aren’t Needed

Breadcrumbs are traditional, but not essential for a tender meatloaf. The moisture and texture come from a smart mix of protein, fat, and a gentle binder. In this version, the fat from the pork blends with the beef to keep every slice juicy, and the binder holds everything together without drying it out.

Other low carb dinners use the same idea: pick the right protein, season it well, then balance moisture and texture. If you’ve tried my low carb ground beef stir fry, you know how much flavor you can get from simple, clean ingredients. We’re doing the same here, just in loaf form. No breadcrumbs needed, and you won’t miss them.

Ingredients List

Measure everything before you start, and you’ll be mixing and shaping in minutes. Here’s what you’ll need for one standard loaf pan or a freeform loaf on a sheet pan:

1 pound ground beef, preferably 80/20 for moisture
1 pound ground pork
2 large eggs, beaten
1/2 cup finely crushed pork rinds or 1/3 cup almond flour as the binder
1/3 cup grated Parmesan (optional, but adds depth)
1/2 small onion, minced very fine, or 1 teaspoon onion powder for lower carbs
2 cloves garlic, minced, or 1 teaspoon garlic powder
2 tablespoons tomato paste
2 tablespoons heavy cream or unsweetened almond milk for moisture
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning or a mix of oregano and basil
For the glaze: 1/3 cup sugar free ketchup, 1 teaspoon apple cider vinegar, 1 teaspoon Dijon, and a pinch of your favorite sweetener if you like it sweeter

Pro tip: If your mixture feels too wet, add a tablespoon more crushed pork rinds. If it feels dry, splash in a bit more cream. The mix should feel soft and cohesive, not sticky or stiff.

For me, these simple ingredients are the backbone of a reliable Low-Carb Beef & Pork Meatloaf. It’s easy to tweak based on what you have on hand, and it still turns out great.

Best Ground Meat Blend

Beef brings the classic flavor, and pork adds the magic that keeps your loaf from drying out. The blend is important, and the fat content matters. Too lean, and it gets crumbly. Too fatty, and it can turn greasy. The sweet spot is a balanced mix with enough fat to carry flavor and moisture.

Ideal Fat Ratio

I like 1 pound of 80/20 ground beef with 1 pound of ground pork. This combo gives you a juicy texture without pooling grease. If you only have lean beef, add a drizzle of olive oil or an extra tablespoon of cream to help. Either way, the goal is a tender slice that holds together and tastes rich.

When I first tested this Low-Carb Beef & Pork Meatloaf, the beef and pork blend was the difference between “pretty good” and “wow, make that again.” It’s worth the extra step if you usually buy just one type of ground meat.

Binder Alternatives (Almond Flour, Pork Rinds)

Bread crumbs dials up carbs you don’t need. Almond flour and crushed pork rinds are the two best low carb swaps. They both keep moisture in the loaf while giving it structure. Pork rinds create a classic meatloaf texture and are totally grain free. Almond flour gives a softer bite and a mild nuttiness.

How Much Binder To Use

Start with 1/2 cup crushed pork rinds or 1/3 cup almond flour for 2 pounds of meat. If your meat is very lean, you can add another tablespoon or two after mixing to fine tune. If you use Parmesan, it also acts like a binder and adds saltiness, so adjust your salt a touch.

I’ve also tried a combo of half almond flour and half pork rinds, which is a nice middle ground if you want structure without a lot of crunch. The beauty here is flexibility, while keeping it low carb and delicious.

Glaze Recipe (Sugar-Free Ketchup)

A good glaze gives you that glossy top and classic taste, minus the sugar spikes. Stir together sugar free ketchup, a splash of apple cider vinegar, Dijon, and a pinch of sweetener if you like a sweeter finish. I keep mine tangy with just a hint of sweet. Brush half on the loaf at the 30 minute mark, then the rest right before the final 10 to 15 minutes of baking.

Tip: Some sugar free ketchups are sweeter than others. Taste and adjust the vinegar or sweetener. The balance should be bright, savory, and just a little sticky. A simple glaze transforms the Low-Carb Beef & Pork Meatloaf into a total comfort dish.

Shaping & Baking Instructions

You can use a loaf pan, but I prefer shaping it by hand on a parchment lined sheet pan. Freeforming helps the edges brown and keeps grease from pooling. Here’s the quick path to dinner:

Preheat oven to 350°F.
Combine all meatloaf ingredients in a large bowl. Mix gently with your hands until just combined. Don’t overmix.
Shape into a loaf about 8 inches long and 4 inches wide. Smooth the top so it cooks evenly.
Bake for 30 minutes. Pull out, brush with half the glaze, and return to the oven.
Bake another 20 to 30 minutes, or until the internal temperature hits 160°F.
Brush with remaining glaze and rest for 10 minutes before slicing. Resting helps the juices redistribute.

That’s it. A juicy Low-Carb Beef & Pork Meatloaf with a shiny, tangy glaze that slices like a dream. Serve it hot with a simple green salad or roasted veggies.

How to Tell When Done

The most reliable way is a quick read thermometer. Aim for the center of the loaf, and look for 160°F. If you don’t have a thermometer, watch for edges that are browned, a top that looks set and glossy, and juices that run clear when you insert a knife into the middle.

Internal Temp vs Visual Cues

Internal temp wins every time, especially for a meatloaf that mixes pork and beef. Visual cues are helpful, but they can be misleading if your oven runs hot or if the glaze darkens quickly. Keep an eye on it after the 45 minute mark. If the glaze starts to brown too fast, tent with foil loosely to prevent over-browning while the center finishes cooking.

Leftover Ideas

Leftovers are a gift. The flavors deepen by day two, and there are so many ways to spin them into new meals. I like to pan sear thick slices in a little butter for breakfast and top with a fried egg. Or chop the meatloaf into bite-size pieces and toss with sautéed cabbage and a spoonful of sugar free ketchup for a quick skillet dinner. If you’re craving comfort, it’s ridiculously good over garlicky sautéed spinach with Parmesan.

You can also warm slices and serve them over my creamy cabbage Alfredo for a cozy, noodle-like bowl without pasta. If you need a lettuce wrap idea, roll slices up with pickles and mustard for a diner style vibe that still fits your goals. Try the creamy side that I mentioned here: creamy cabbage Alfredo pasta swap. It pairs perfectly with the savory glaze and makes dinner feel special without extra work.

Storage & Freezing

Store leftovers in an airtight container for up to 4 days in the fridge. For the best texture, reheat slices in a skillet over medium heat with a little butter or olive oil rather than the microwave. If you do microwave, cover the slice with a damp paper towel to keep it from drying out.

To freeze, wrap individual slices tightly and place them in a freezer bag. They’ll keep for 2 to 3 months. Label with the date so you don’t forget what’s in there. If you’re into batch cooking, make two loaves at once and freeze one unglazed. Glaze after reheating so it stays shiny and fresh tasting.

Thawing and Reheating

Thaw in the fridge overnight, then reheat in a 300°F oven for 10 to 15 minutes, or pan sear gently until warmed through. If you like easy comfort food all week, add this to your meal prep along with my slow cooker unstuffed cabbage rolls. Having both on hand makes busy weeks much less stressful.

Keeping a couple slices ready means lunch or a quick dinner is never far away, and the Low-Carb Beef & Pork Meatloaf holds up beautifully even after freezing.

Nutrition Information

Nutrition will vary based on the glaze and binder you choose. Using pork rinds as the binder keeps carbs the lowest. With almond flour, the carb count nudges up slightly but still stays very manageable.

Per slice, based on 8 slices per loaf, you’re looking at roughly: 320 to 360 calories, 22 to 26 grams of fat, 24 to 28 grams of protein, 3 to 5 grams total carbs, and 1 to 2 grams fiber depending on ingredients. Net carbs generally land around 2 to 4 grams per slice. If you use a lot of onion or a sweeter ketchup, carbs will be on the higher end.

Use this as a guide and adjust based on your exact products. When in doubt, plug your ingredients into a tracker for precise numbers.

Ready to Make It Tonight?

If you’ve been hunting for a meatloaf that hits all the cozy notes and still fits your goals, this is it. The beef and pork blend keeps it juicy, the sugar free glaze gives you that nostalgic finish, and the simple binder options make it easy to tweak. I’m always happy to share what works in my kitchen, and this one is a true weeknight hero.

If you want to explore more takes, I also like checking out ideas from other low carb cooks. This take on a classic is helpful for comparisons: Low Carb Meatloaf | That Low Carb Life. And for extra juicy inspiration, this version has great tips too: Keto Meatloaf (Extra juicy and tender!) – The Big Man’s World ®. Give my Low-Carb Beef & Pork Meatloaf a try, make it your own, and let me know how it goes. I hope it becomes a regular at your table just like it is at mine.