This is a simple remake of the classic meatloaf. Replacing the breadcrumbs with almond flour helps keep this recipe moist and flavorful while keeping it low carb.
Bake uncovered at 400° for about 30 to 50 minutes. Smaller loaves will take closer to 30 minutes and 1 larger loaf will take about 50 minutes.
You can add ketchup if desired. To make sure you've added the right amount, you can cook a very small amount of the mixture in a frying pan and adjust any seasonings as needed.
I make this recipe into 2 different loaves. We eat 1 for dinner and the other for leftovers the next day. The extra loaf could also be frozen for a later meal. Just thaw in the fridge and reheat in the oven when you need a quick dinner with no prepwork!