Keto “Cracker Barrel–Style” Meatloaf

Keto “Cracker Barrel–Style” Meatloaf
 Ingredients
For the meatloaf:
1 kg (2 lbs) ground beef (80/20 for best flavor)
1 small onion, finely diced
2 cloves garlic, minced
2 large eggs
¾ cup almond flour (low-carb binder)
½ cup grated Parmesan cheese
⅓ cup unsweetened almond milk (or heavy cream)
2 tablespoons sugar-free ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried parsley
½ teaspoon smoked paprika
For the keto glaze:
⅓ cup sugar-free ketchup
1 tablespoon yellow mustard
1–2 teaspoons keto-friendly sweetener (like erythritol)
1 teaspoon apple cider vinegar
 Instructions

1. Preheat
   Preheat oven to 180°C (350°F).
   Lightly grease a loaf pan or line a baking sheet.
2. Mix the Meatloaf
   In a large bowl, combine:
   Ground beef
   Onion and garlic
   Eggs
   Almond flour
   Parmesan
   Almond milk
   Ketchup & Worcestershire sauce
   All seasonings
   Mix gently until just combined (don’t overmix or it gets dense).
3. Shape & Bake
   Form into a loaf shape and place in pan or on baking sheet.
   Bake for 30 minutes.
4. Make the Glaze
   Mix all glaze ingredients in a small bowl.
5. Glaze & Finish
   Remove meatloaf, spread glaze over the top.
   Return to oven and bake another 20–25 minutes, until cooked through (internal temp ~70°C / 160°F).
6. Rest & Serve
   Let rest for 10 minutes before slicing—this keeps it juicy.
    Serve With (Keto Sides)
   Cauliflower mash 
   Buttered green beans
   Zucchini noodles or sautéed spinach
    Tips for Best Results
   Use fatty beef for a juicy texture
   Grate onion finely so it blends into the meat
   Add a bit of cream cheese inside for an extra moist center 
   If it releases fat while baking, just drain before glazing