High-Protein Glazed Meatloaf
High-Protein Glazed Meatloaf
One loaf, a shiny glaze, 8 slices – 75 minutes, Sunday supper
This is a classic glazed loaf, not mini patties. Lean beef, a little celery and onion (the green flecks in the photo), and almond flour instead of breadcrumbs. The glaze goes on late so it turns mahogany and sticky, like the plate in the photo. No sugar ketchup. Seventy-five minutes.
Eight slices. Rest it before you cut or it crumbles.
Why you’ll love this loaf
- 32g protein per slice – dinner that holds you
- Only 3g net carbs – no breadcrumbs
- About 75 minutes, one loaf pan
- Shiny glaze, green flecks, clean slices, like the photo
- Leftovers make the best sandwich (lettuce wrap)
- One loaf feeds the table
Health notes
- High protein: About 2 lb lean beef across 8 slices.
- Low carb: Almond flour and sugar-free glaze.
- Eight slices: Macros are per slice, not the whole loaf.
- No sugar ketchup. Use a no-sugar brand or mix your own.
Key element – mix just until it holds, glaze in the last 15 minutes
Overworked meat turns dense. Mix until it just sticks together. Bake most of the way, then brush the glaze so it sets shiny, like the photo. Glaze from the start and it burns before the center is done.
Ingredients
Loaf (8 slices)
- 2 lb (900g) lean ground beef (93%)
- 2 large eggs
- 1/2 cup almond flour
- 1/2 cup finely diced onion
- 1/3 cup finely diced celery
- 2 garlic cloves, minced
- 2 Tbsp sugar-free ketchup
- 1 Tbsp Worcestershire (check label) or coconut aminos
- 1 tsp salt + 1/2 tsp black pepper
- 1 tsp Italian seasoning or dried parsley
Glaze
- 1/3 cup sugar-free ketchup
- 1 Tbsp apple cider vinegar
- 1 tsp mustard
- 1/2 tsp smoked paprika
- 1/2 tsp monk fruit or allulose, optional, for shine
Swaps
- Beef + turkey: 1 lb each. A little leaner, still high protein.
- Pork rind crumbs: Use 1/2 cup instead of almond flour.
- No celery: Use green bell pepper for the flecks in the photo.
- Free-form: Shape on a sheet instead of a loaf pan. Bake 5 minutes less.
Instructions
| 1 | Heat and mix. Heat oven to 350 F (175 C). Line a loaf pan or a sheet with parchment. Mix beef, eggs, almond flour, onion, celery, garlic, 2 Tbsp ketchup, Worcestershire, salt, pepper, and seasoning until just combined. |
| 2 | Shape. Pack into a loaf, about 9×5, or press into the pan. Do not smash it tight or it bakes dense. |
| 3 | Bake. Bake 45 minutes. Stir ketchup, vinegar, mustard, paprika, and sweetener for the glaze. |
| 4 | Glaze. Brush the top and sides thick. Bake 12 to 15 minutes more, until 160 F in the center and the glaze is mahogany, like the photo. |
| 5 | Rest and slice. Rest 10 minutes. Cut into 8 slices. The glaze should stay shiny and the slices should stand, like the plate in the photo. |
Pro tips
- Wet hands shape the loaf without it sticking.
- A sheet pan lets the sides brown. A loaf pan is taller, like the photo.
- 160 F in the center is done. Past that, it dries out.
- Rest 10 minutes or the first slice crumbles.
- The glaze is the shine. Do not skip the last brush.
Nutrition
| Nutrient | Per slice (1 of 8) |
|---|---|
| Calories | 280 |
| Protein | 32g |
| Net carbohydrates | 3g |
| Total carbohydrates | 4g |
| Fiber | 1g |
| Total fat | 15g |
| Sodium | 480mg |
Estimates with 93% beef, almond flour, and sugar-free ketchup. Sweet ketchup will raise carbs.
Variations
BBQ
Swap the glaze ketchup for sugar-free BBQ sauce.
Cheddar stuffed
Press a 1/2 cup cheddar down the center before you shape the loaf.
Turkey
Use 2 lb turkey. Add 1 Tbsp oil so it does not dry out.
Mini loaves
Shape 8 small loaves and bake 25 to 30 minutes. Glaze at minute 18.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat 12 minutes at 325 F |
| Freezer | Up to 2 months | Freeze slices; thaw overnight |
| Meal prep | 8 boxes | One slice plus veg per box |
FAQ
Test your knowledge
5 quick questions about this loaf
1. Protein per slice?
2. Net carbs per slice?
3. How many slices in a loaf?
4. When do you brush the glaze?
5. Why not overmix the beef?
