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4.70 from 13 votes

Keto Meatloaf with Blueberries

Keto Meatloaf with Blueberries is a twist on a classic comfort food that tastes amazing. Gluten free and made without breadcrumbs it's low carb, paleo and Whole30 safe!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 8
Calories: 204kcal



  • BBQ sauce for serving


  • Preheat your oven to 350F.
  • Puree the blueberries in a food processor or blender until they are smooth.
  • Add all the ingredients to a large bowl and mix well with a spoon to combine the ingredients well.
  • Line a bread pan with parchment paper and transfer the ingredients from the bowl to the pan and spread evenly with a spoon or knife.
  • Bake the meatloaf for 50-55 minutes, until cooked through. Let the loaf cool for a few minutes and drain off any excess liquid.
  • If you are using bbq sauce, spread it on top of the meatloaf before cutting it into pieces.
  • Serve and enjoy!


  1. This meatloaf stores well in the fridge and makes great leftovers.
  2. Feel free to sub the green onion for chopped white onion.
  3. If you add BBQ sauce when you serve this meatloaf make sure you account for those extra carbohydrates in your carbohydrate counts.


Calories: 204kcal | Carbohydrates: 4g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 385mg | Potassium: 454mg | Fiber: 1g | Sugar: 2g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 4mg