Ingredients
2 pounds ground beef (80–90% lean)
2 large eggs
1 cup finely grated Parmesan cheese
1/2 cup unsweetened ketchup or low-sugar ketchup, divided
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt and 1 teaspoon black pepper (to taste)
Directions
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it to make cleanup easier.
In a large mixing bowl, combine the ground beef, eggs, grated Parmesan, 1/4 cup of the ketchup, Worcestershire sauce, salt, and pepper.
Use clean hands or a sturdy spoon to gently mix until everything is just combined. Try not to overmix, or the meatloaf can become dense.
Transfer the mixture to the prepared loaf pan and press it in evenly, smoothing the top with your hands or the back of a spoon.
Spread the remaining 1/4 cup ketchup evenly over the top of the meatloaf to create a simple low-sugar glaze.
Bake for 55–65 minutes, or until the internal temperature reaches 160°F (71°C) and the top is nicely set and slightly browned.
Remove from the oven and let the meatloaf rest in the pan for 10 minutes. This helps it firm up so it slices cleanly and stays juicy.
Slice and serve warm. Store leftovers in an airtight container in the fridge for up to 4 days, or portion and freeze for easy future meals.
Variations & Tips
To sneak in extra veggies without adding carbs, mix in 1/2–3/4 cup very finely chopped mushrooms, spinach, or bell pepper (they’ll help keep the meatloaf extra moist). If you prefer a different protein, you can swap half of the ground beef for ground turkey or pork, just keep the total amount at 2 pounds. For a slightly spicier version, add a pinch of red pepper flakes or a teaspoon of your favorite hot sauce to the mixture. If you’re strict low carb or keto, double-check that your ketchup and Worcestershire sauce are low in added sugars, or use a sugar-free ketchup. For meal prep, bake the meatloaf on Sunday, then slice it and pack it with roasted veggies in individual containers—meatloaf reheats really well in the microwave or oven. You can also form the mixture into muffin-tin “mini loaves” and bake for 20–25 minutes for faster cook time and built-in portion control.