There’s something so comforting about pulling a loaf pan of meatloaf out of the oven. It’s the kind of meal that feels old-fashioned in the best way—like something your mom or grandmother might have made, but with a lighter twist. I started making this chicken version when I wanted all the coziness of meatloaf but without feeling weighed down afterward. It quickly became a weeknight regular in my kitchen.

The best part? Even without breadcrumbs, it slices beautifully and still has that juicy bite. I’ve served it to friends who weren’t even doing low-carb, and they went back for seconds without asking what was “different.” That’s a win in my book.

Ingredients That Really Make This Work

Ground Chicken – I like using ground chicken because it feels lighter than beef but still has plenty of protein to keep me full. If I buy it from the store, I always give it a quick stir with a fork before mixing—sometimes it’s packed too tightly in the tray and needs loosening for a better texture.
Almond Flour – This is my go-to binder. It gives structure without drying things out. If I don’t have it, I’ve even used crushed pork rinds with great results.
Onion & Spices – Don’t skip the onion—it adds a natural sweetness that balances the tangy ketchup topping. I sometimes grate mine so it melts right into the meat instead of leaving chunks.
Sugar-Free Ketchup & Worcestershire Sauce – These two together bring that nostalgic meatloaf flavor. I usually mix a little smoked paprika into the ketchup before spreading it on top—it tastes like a touch of BBQ without needing another sauce.

Step-by-Step: How I Make It

Prep the Pan
I always line my loaf pan with parchment paper. Not only does it help the meatloaf release cleanly, but cleanup is a breeze.
Mix Everything Together
Instead of just dumping everything in a bowl, I like to whisk the eggs and spices first, then add the chicken and almond flour. This way the seasoning spreads more evenly. I use my hands—gloves on if I’m in a rush—to really bring the mixture together without overmixing.
Shape & Bake
If I’m cooking for guests, I sometimes shape it into a free-form loaf on a baking sheet instead of using a pan. It gets more of that browned crust on the edges, which everyone loves.
Add the Topping & Finish
After the first bake, I spread the ketchup layer on top. I keep it pretty thick—half the fun is having that sticky, tangy glaze on every slice. Then back into the oven it goes until it’s cooked through.

Once it’s out, I force myself to wait 10 minutes before slicing. That rest makes such a difference—the juices settle and the slices hold together instead of crumbling.

Tips I’ve Learned Along the Way

If your ground chicken looks a little watery, pat it dry with paper towels before mixing—this keeps the loaf from being too soft.
A small splash of chicken broth in the mix helps if your meat is very lean, giving extra moisture.
Don’t be afraid to add finely chopped veggies like zucchini or mushrooms. They disappear into the loaf and sneak in more nutrition.
Leftovers make incredible sandwiches the next day. I’ve even pan-fried slices until golden and served them with eggs for breakfast.

Make-Ahead Ideas

I often mix the loaf in the morning, press it into the pan, and stash it in the fridge until dinner. It’s such a relief knowing I just need to pop it in the oven later.

For busy weeks, I’ll double the recipe, freeze one raw loaf (tightly wrapped), and bake it another night. Defrosting it overnight in the fridge works best. Having a homemade “frozen dinner” ready to go feels like a gift to my future self.

Serving Suggestions

This meatloaf loves simple sides. I usually pair it with roasted green beans or mashed cauliflower for a full low-carb plate. On Sundays, I’ve served it with cheesy broccoli and a side salad, and nobody left hungry.

If you’re not strictly keto, it’s also great with sweet potato fries or a small serving of rice. The neutral chicken flavor really goes with almost anything.

Storing Leftovers

Once cooled, I slice the loaf and store the pieces in airtight containers in the fridge. They last about 4 days and reheat beautifully in the microwave or oven. For longer storage, I wrap individual slices and freeze them—easy to pull out for quick lunches.

Common Questions

Can I use turkey instead of chicken?
Yes! I’ve swapped in turkey many times. Just avoid the super lean kind or it may dry out.

Do I really need the almond flour?
It helps with texture, but if you don’t have any, you can skip it or try a grain-free alternative. Just expect the loaf to be a bit softer.

What if my meatloaf is falling apart?
That usually means it wasn’t rested long enough before slicing, or there was too much liquid in the mix. Next time, try letting it cool a bit more and pat the ground meat dry before mixing.

Keto Ground Chicken Meatloaf

Yield: 4

Prep Time: 1 hour

Additional Time: 35 minutes

Total Time: 1 hour 35 minutes

This Keto Ground Chicken Meatloaf is comfort food made lighter! It’s juicy, flavorful, and topped with tangy sugar-free ketchup for that classic meatloaf taste—without the carbs. Instead of breadcrumbs, this recipe uses almond flour for the perfect texture, making it keto, low-carb, and gluten-free.

Ingredients

Nonstick cooking spray
1 lb ground chicken
½ cup almond flour
½ medium onion, minced
1 egg, beaten
¼ cup fresh flat-leaf parsley, chopped
1 tablespoon Worcestershire sauce (omit for strict Keto/Whole30)
½ teaspoon garlic powder
1 teaspoon sea salt
¼ teaspoon black pepper
½ cup sugar-free ketchup

Instructions

Prep the oven & pan – Preheat oven to 400°F (200°C). Lightly coat a loaf pan with cooking spray.
Mix the loaf – In a large bowl, combine ground chicken, almond flour, onion, egg, parsley, Worcestershire (if using), garlic powder, salt, and pepper. Mix well with your hands or a spatula until just combined.
Shape & bake – Transfer the mixture to the loaf pan, pressing it evenly into the corners. Bake for 30 minutes.
Top with ketchup – Remove the meatloaf from the oven and spread sugar-free ketchup over the top. Return to bake another 35 minutes, or until the internal temperature reaches 165°F (74°C).
Rest & serve – Let the meatloaf cool in the pan for about 10 minutes before slicing with a serrated knife. Serve warm.

Notes

For neat slices, use a serrated knife instead of a chef’s knife.
Swap ground turkey for chicken if preferred.
Assemble the loaf ahead of time and refrigerate for up to 2 days before baking.
Freeze uncooked meatloaf for up to 3 months—thaw overnight before baking.
Reheat leftovers in the oven or air fryer at 350°F for about 10 minutes.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 341Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 168mgSodium: 960mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 32g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Final Thoughts

This keto chicken meatloaf has become one of those recipes I turn to when I need something hearty but not heavy. It’s simple enough for a weeknight but comforting enough to serve on a Sunday dinner table. I love that it proves you don’t need breadcrumbs or sugar to make a dish that feels classic and satisfying.

If you give it a try, I have a feeling it might become a regular in your kitchen too.

Try other Keto recipes: