We were visiting friends in New Jersey last month and had the most delicious balsamic glazed meatloaf ever at their house. As soon as I tasted this masterpiece I knew I had to create a low carb version of it to share with you guys.
Since it also lends itself well to meatballs, this keto balsamic glazed meatloaf recipe is going to have to count for today’s Meatball Monday recipe too. Win. Win.
Interestingly, the friend who made us the fantastic meatloaf that inspired this recipe expressed that she was nervous about cooking for me, which made me kind of sad.
On behalf of food bloggers everywhere I can assure you unabashedly and wholeheartedly that WE LOVE IT WHEN YOU COOK FOR US.
So. Much.
I don’t care what it is – if someone else is cooking it for me I’m all over it. Extra bonus points if you don’t expect me to do the dishes afterwards. Seriously, I could weep with gratitude – and so could the Hungry dudes.
You see, some people are under the mistaken impression that we food bloggers eat meals that look like the photos you see on our blogs all the time, and it intimidates them because they think if they cook for us everything has to be perfect.
NOT. TRUE.
Let me set you straight, at least as it relates to my house. A lot of the recipes you see here were made at about 10 am in the morning. Then I plate them and photograph them which can take only a few minutes, or up to an hour or two depending on the dish and how elaborate the set up is. After that I’ll usually eat some of whatever it is for lunch.
The rest of the family might get it for dinner that night – or a day or two later if I have other stuff in the fridge from earlier that week that needs to get eaten first. Sometimes dinner is a smorgasborg of 3 to 5 recipes I’ve made that day (or week), which may or may not complement each other flavor-wise AT ALL.
In a normal week, most of my meals are eaten cold out of a plastic container – or maybe microwaved if I have an extra few minutes. Mr. Hungry recently complained mentioned that I never cook anymore.
NONSENSE.
I cook all the time. He just rarely gets to eat it hot and fresh like when I used to make dinner every night like a normal person.
My fellow bloggers can chime in any time here and back me up – unless they do manage to get a hot fresh dinner on the table every night, in which case you can move along quietly because Mr. Hungry still thinks all food bloggers live like this and I don’t need you disabusing him of that notion.
I’m working on developing a schedule that allows me to cook multiple recipes a day to post here, while also getting hot and healthy meals on the dinner table for the Hungry dudes at night.
If I ever figure it out and publish my findings, I’ll probably get filthy rich from all the other starving blogger families who will buy said book in desperation to start eating hot meals on time again. Then I’ll hire someone to cook all the family meals (and do all the cleaning) and that will be Uh.Ma.Zing.
In the meantime, the Hungry dudes are going to have to keep eating leftovers on a regular basis – and hope that our friends will take pity on them and start inviting us over for dinner more often…
If you have hungry food blogger friends to invite over (like me, definitely me,) consider making them (me again) this balsamic glazed meatloaf.
Both sweet and savory, this keto balsamic glazed meatloaf recipe is super tender thanks to the abundance of minced veggies inside. It’s comforting and homey, but feels fancier than your average low carb meatloaf due to the tangy balsamic glaze.
This keto balsamic glazed meatloaf recipe also makes delicious low carb meatballs, which are the perfect party appetizer if you make them cocktail sized. You can even keep these balsamic glazed keto meatballs hot in a crockpot and just leave a dish full of toothpicks or skewers nearby for your guests to fish them out with.
Be sure to make a double batch for a big crowd though because they will go fast!
Whatever form you serve this keto balsamic glazed meatloaf recipe in, it’s bound to be a hit with your family and your grateful guests (hint hint) alike!
Keto Balsamic Glazed Meatloaf Recipe Video ??
Keto Balsamic Glazed Meatloaf
- Total Time: 1 hour
- Yield: 12 servings of 1 slice or 4 meatballs 1x
Description
This keto balsamic glazed meatloaf recipe that is super comforting and easy to make, but fancy enough for company! This can also be made into keto meatballs which would be perfect for your next party appetizer!
Ingredients
For the meatloaf (or meatballs):
- 3 lbs. ground beef (80/20)
- 1 cup white mushrooms, minced
- 2 cloves garlic, minced
- 1/2 cup onion, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 2 Tbsp fresh parsley, finely chopped
- 1/3 cup grated Parmesan cheese
- 1/2 cup almond flour
- 3 eggs
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 tsp balsamic vinegar
For the glaze:
- 2 cups balsamic vinegar (no sugar added)
- 2 Tbsp low sugar or sugar free ketchup
- 1 Tbsp granulated sugar substitute (Swerve, Splenda, Ideal, etc.)
Instructions
- Combine all of the meatloaf ingredients in a medium bowl and mix thoroughly.
If making meatballs:
- Form the meat mix into 48 cocktail sized meatballs (approximately 1 inch).
- Place the meatballs on parchment paper or a greased cookie sheet and bake for 8-10 minutes at 375 degrees (F) or until cooked through.
- Add the meatballs to the glaze and toss gently to coat. Serve hot.
If making meatloaf:
- Press the meat mixture into two 8-9″ loaf pans and bake at 375 degrees for 30 minutes.
- Remove from the oven and pour off most of the liquid from the two pans.
- Pour 1/4 cup of glaze over each of the meatloaves and return to the oven.
- Bake for another 20 minutes.
- Cool for at least 10 minutes before slicing and serving with the remaining glaze.
For the glaze:
- Combine the balsamic vinegar, ketchup, and sugar free sweetener in a small saucepan.
- Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes or until reduced by at least half and slightly thickened and shiny.
- The glaze is ready when it’s thick enough to coat the back of a spoon.
- Refrigerate any extra glaze for future use.
Notes
Approximate nutrition information:
Per 4 meatballs w/ glaze: 264 calories, 17g fat, 6g net carbs, 24g protein
additional 1 Tbsp glaze for serving: 21 calories, 0g fat, 4g net carbs, 0g protein
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1.5 inch slice
- Calories: 278
- Fat: 17g
- Carbohydrates: 3g net
- Protein: 24g
Keywords: keto, low carb, gluten free, Atkins, meatloaf, dinner, beef
If you’re looking for some perfect side dishes to go along with this low carb meatloaf recipe, try my Bacon and Smoked Gouda Cauliflower Puree or Celeriac, Bacon and Parmesan Rosti!
Then follow it up with some of my epic Caramel Nut Brownies or Low Carb Lemon Bars for dessert!
Sandy Jensen says
Only comment is that sometimes the recipe refers to “meatloaf” and other times to “meatballs.” Very delicious; my family likes this better than the usual high-carb kind!!!!
★★★★★
Mellissa Sevigny says
This same meat mix can be made to make meatballs or the meatloaf depending on how you want to serve it.
Suanne Honey says
Question: Daughter is low carb, hates ketchup-topped meatloaf and thus hates meatloaf. I want to try this. She loves hot and likes balsamic. She like ground beef and meatballs. Any suggeestions for the toppoing other than ketchup. I thought of garlic hot chili sauce.. coupled with balasamic? any ideas to change the ketchup. Love you, Melissa. Love your creativity and low carb ideas.
Mellissa Sevigny says
Because the ketchup is blended as part of the glaze you really can’t even tell that it’s ketchup when the glaze goes on, but if she’s really sensitive to it you can just replace it with a tablespoon of sweetener and yes maybe a spicy garlic chili sauce if she likes heat. Let us know how it turns out!
Jen Krall says
Mellissa…
First time commenting, LONGtime follower!! Tonight I made this version of meatloaf. Came out perfectly & delicious. I had to comment on this particular recipe as it caused my non-keto, carb loving boyfriend, to say…..”Hummmm this is great!! Same chef as that Jalapeño Popper meatloaf we had last week??” I chuckle… & gleefully respond “Yup!!!”😊 To which he followed up with… “Cool! Can hardly wait for next weeks Meatloaf night!!” 😳😁 Thank you for creating low carb Keto friendly recipes that have made it not a Diet but a scrumptious healthy way to live! I’ve lost 201 lbs in 20 months. Please know that your hard work has made my long rough road a pleasant ride! 👍🏻😎
★★★★★
Mellissa Sevigny says
Loved reading this Jen, thanks so much! 😘
Ellen Tresidder says
Made exactly as written, but found the meatloaf had very little flavor. Basaltic glaze was good, but the meatloaf needed a lot of it to be at all interesting.
★★★
Vickie S says
In your video you indicate one loaf pan only but the recipe calls for 2 loaf pans. Which is it? Thanks
Mellissa Sevigny says
It’s two, the people that made my video cut it in half so they didn’t waste food.
Serenity M. Simpson says
Hi! Thank you for this recipe! I love balsamic glaze with anything, and when I saw this, I had to try it. I paired it with your easy cheesy zucchini gratin. It just felt like it would make the perfect winter comfort food, and it was! With so many recipes to try, I often do not repeat a recipe, but this is going to be my go-to dish. So simple, yet so delicious! I’m never disappointed when I try your recipes and I always get the right results. Looking forward to trying your next recipe!
★★★★★
Allison Moyer says
Made this for the first time and it was a big hit! I used two pounds of ground beef and one pound of ground pork sausage. Thank you for the recipe!
★★★★★
Tracey says
Can I use green bell peppers instead?
Calvin says
Basalmic vinegar makes everything taste a bit better! haven’t tried it on meatloaf, but I love dipping bread and salad dressing
Peter says
Deeeeelicious!!
I think the protein is a little high for me, but cutting the slices in half fit my macros perfectly. Thank you for this recipe.
★★★★★
Brittany says
Can you substitute coconut flour for the almond flour?
Mellissa Sevigny says
You can, just use half the amount!
Immado keto says
Even my picky kids didn’t complain about the veggies in this delicious keto meatloaf!
★★★★★
Shulamith Lebowitz says
How important ore necessary is the chesse, since I don’t use chesse with meat?
Erynn says
Aaaaaaah!!!!! This looks amazing, and I’m always looking for easy low carb ground beef recipes. I have all of this on hand EXCEPT the mushrooms. What can I substitute? More pepper or onion? Nothing else has that consistency. Should I send hubs out for mushrooms?
Mellissa Sevigny says
It’s best with the mushrooms Erynn but if you don’t have them you can just omit them – I wouldn’t add more pepper or onions because it will affect the balance of flavor! Enjoy!
Carol says
What modifications do I need to make only one meatloaf?
Mellissa Sevigny says
Depends on the size of your pan.
Bev says
This looks great, but can I substitute the almond flour for coconut flour?
★★★★★
Mellissa Sevigny says
You can, but use a tablespoon less!
KalynsKitchen says
There is no way to be a food blogger and also make “normal” meals, I am convinced of it. I’d love to eat this cold out of the fridge though!
Mellissa Sevigny says
Thanks for weighing in on this burning issue Kalyn! And on my side of course – ha ha! :) I could eat this meatloaf cold out of the fridge EVERY DAY and never get sick of it!
shannon @ a periodic table says
HAHAHAHAHAHAHA A-GREE.
because amen, sister: mr. table thinks i don’t cook either, because everything i do is made at the golden photography hours and that’s usually before noon…even if it’s dinner. I eat salads for breakfast sometimes, simply b/c i photographed it and don’t want it to go to waste. when i was doing that lamb feature? Lamb legs for lunch…why not. At some point, fresh and glorious dinners at nighttime seem like a waste of a good post…that’s so terrible.
MR. HUNGRY: YOU ARE NOT ALONE. MR. TABLE IS IN YOUR BOAT AS WELL. I make some super quick enchiladas the other night and mr. table freaked out b/c i had actually just taken them out of the oven…and it was nighttime.
I would totally make him this meatloaf too…maybe even at an appropriate time.
Mellissa Sevigny says
Thanks for having my back girl! I would totally eat those Feast lamb legs for lunch (or breakfast.. or midnight snack) btw. I know what you mean about a great dinner seeming like a waste of a good post – it kills me to make a great meal and know that it would be perfect for the blog but that I’d have to make it ALL OVER AGAIN just to get the pictures. So many great potential recipes never made it here for that reason – I just never got around to making them again and taking the photos. Maybe someday. Meanwhile, cold leftovers are my jam…
Patti Hill says
Hi Mellissa, I love all your stuff and am forever telling people about your blog when they ask about my weight loss. My friends started on your 12 week plan two weeks ago and husband has lost 14 pounds and wife has lost 7. So amazing. You are the best. I’m going to hit it again too. Would like to lose 14 more. Keep ’em coming. I’ll be visiting my daughter in north NJ in May and we will invite you to dinner!
Mellissa Sevigny says
I’m holding you to that dinner invitation Patti! ;) So cool that your friends are doing the plan together and losing weight! I hope that you have excellent results losing those last few stubborn pounds as well! Thanks for spreading the word about IBIH! xo
Leeann says
Thank you so much for this recipe. I printed it out and will try it in the next two weeks. It sounds unbelievable! :)
I need to see if I can find a no sugar added balsamic vinegar.. is it hard to find?
Thanks!
Mellissa Sevigny says
It’s not hard to find Leeann, you just have to read the ingredients list to make sure they haven’t snuck any extra sugar in there to boost the flavor. Usually it’s the really cheap brands that do it, but you don’t have to pay a fortune to get sugar free either. It will show sugar grams (usually 2) in the nutrition info but that’s ok because it’s naturally occurring and part of my nutrition calculation. Any more than 2g per serving will be more than the one I used and will cause the total net carbs to go up per serving of the recipe. Hope that helps!