Keto Sheet Pan Meatloaf

I made meatloaf in a loaf pan for years before I tried spreading it flat on a baking sheet. The difference is surface area. A loaf pan gives you maybe four edges. Spread the meat across the whole pan and you get crispy, caramelized edges on every single piece, and the whole thing cooks in about 20 minutes instead of an hour. Once I tried it, I never went back.

The base is a 50/50 blend of ground beef and ground pork. The pork keeps things moist and adds a richness that beef alone doesn’t have. For the binder, I use ground pork rinds instead of breadcrumbs, which keeps this low carb without sacrificing texture. They absorb moisture differently than breadcrumbs (more structure, less mush) and you genuinely cannot tell the difference in the finished product. The heavy cream is what holds everything together and keeps the meat juicy, even if you use leaner beef. I’ve had readers make this with 93/7 ground beef and still get a moist, tender result because the cream compensates for the lower fat content.

The glaze is simple: sugar-free ketchup, tomato sauce, apple cider vinegar, monk fruit, and chili powder. I brush it on before baking and then finish under the broiler for 3-4 minutes so it caramelizes. One of my readers swapped the ketchup for Rao’s marinara and got a darker, almost crispy edge at the corners. I tested it after reading that, and the lower sugar content in the marinara caramelizes differently, gets darker without burning. Worth trying if you want a more savory finish.

One thing I want to address because it comes up a lot: fat will pool on the pan around the 20-minute mark. This is normal with a beef and pork blend on a flat surface. I tilt the pan slightly and spoon it off. Takes 30 seconds and keeps the bottom from getting soggy. If you use a leaner grind you’ll see less of this, but I prefer the flavor of the fattier blend.

I designed this recipe with leftovers in mind. The full batch makes enough for dinner plus 3-4 next-day sandwiches, and the leftover slices are almost better than the original dinner. For meal prep, I slice the whole batch after it cools, wrap individual portions tightly, and freeze for up to 3 months. To reheat, pan-fry slices in butter until the edges crisp up again.

If you like this keto meatloaf concept and want to switch things up, try my BBQ cheeseburger meatloaf (stuffed with cheddar and bacon), the Traeger meatloaf for a smoky version, or my pizza meatloaf if your kids run the kitchen. For other ground beef dinners, keto baked ziti and skillet meatballs are in regular rotation at my house.

Press the meat to an even half-inch thickness across the whole pan. Thinner spots overcook while thick areas stay underdone, so take 30 seconds to level it out. Use a standard half-sheet (18×13 inches), which is just your normal cookie sheet.

After the broiler, let the meatloaf rest for about 10 minutes before slicing. Tent it loosely with foil. The meat firms up enough to cut clean squares instead of crumbling, and the juices stay put instead of running across the board. I cut right on the pan when I’m serving a crowd. For weeknight dinners, I slice half and wrap the rest for tomorrow. If you’re looking for other dinners that come together on one pan, my keto shepherd’s pie and Philly cheesesteak casserole use the same approach.