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Keto Sheet Pan Italian Meatloaf is a flavorful, flat meatloaf topped with sauce and cheese.

Keto Sheet Pan Italian Meatloaf

There’s the saying: “Necessity is the mother of invention.” That holds true for this delicious Keto Sheet Pan Italian Meatloaf.

My husband Jack is still eating lower-carb meals these days, and we had plans to make meatloaf for dinner. But, after a busy day, we didn’t have time to make a traditional meatloaf in a loaf pan. So, Jack had the idea of making this Keto Sheet Pan Italian Meatloaf!

Keto Sheet Pan Italian Meatloaf

This flat meatloaf – or ‘sheet loaf’ – bakes up in half the time as a traditional meatloaf meatloaf. And, topped with pizza sauce and melty mozzarella cheese, it takes almost like pizza. (I wanted to call this a ‘meat-za’ to be clever, but Jack vetoed that idea…) 😉

Keto Sheet Pan Italian Meatloaf

With only 4.2 net carbs per slice, this Keto Sheet Pan Italian Meatloaf definitely fits into a low-carb diet. But it’s so good – anyone who loves Italian-inspired flavors will love this easy dinner entree.

Keto Sheet Pan Italian Meatloaf

How do I serve this Keto Sheet Pan Italian Meatloaf?

You can eat it just like any other slice of meatloaf, or make a meatloaf sandwich on our Rosemary Sea Salt Keto Bread.

You may enjoy these other keto recipes:

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Keto Sheet Pan Italian Meatloaf

Keto Sheet Pan Italian Meatloaf

  • Author: A Family Feast
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Category: entrees
  • Method: baked
  • Cuisine: Italian


½ batch 90-Second Keto bread, but follow the directions below in Step 1

1 tablespoon extra-virgin olive oil

½ cup onion, finely diced

½ cup green bell pepper, finely diced

1 tablespoon fresh garlic, minced fine

2 pounds 80/20 ground beef

1 pound Italian mild sausage, out of casing

3 eggs, beaten

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon dry oregano

1 teaspoon dry basil

¼ cup freshly grated Parmesan cheese

2 cups of our  Easy No-Cook Pizza Sauce (made without sugar), or your favorite pizza sauce

3 cups shredded mozzarella cheese


Follow steps to make a half batch of our 90 second keto bread but pour the batter into a glass pie plate sprayed first with pan spray. Microwave for 2-3 minutes until no longer liquid. This step can be done a day in advance and refrigerated until needed.

Preheat oven to 375 degrees F.

In a small saute pan over medium heat, add olive oil, onion, peppers and garlic and saute for four minutes. Remove from heat to cool.

In a large bowl, mix ground beef, sausage meat, eggs, salt, pepper, oregano, basil, grated Parmesan cheese and the cooled onion and pepper mixture. Crumble the 90 second keto bread into crumbs with your hands and work that into the mixture.

Spray a 17 ½ X 12 1/2-inch sheet pan with pan spray and press the meat mixture into the pan.

Spread the pizza sauce over the top leaving the outside edge exposed.

Bake for 10 minutes and using a turkey baster, remove the fat that will pool up on the edges. Bake for five more minutes and again remove more fat. Don’t try and tilt the pan to drain the fat as the sauce may slide off.

Turn oven from bake to broil.

Cover the sauce with the shredded mozzarella and broil until browned and bubbly. Ours took three minutes, your broiler may be different and take longer.

Remove the last bit of fat, cut into 12 portions (4X3) and serve.

Keywords: Keto Sheet Pan Italian Meatloaf, sheetloaf, meatza


Keto Sheet Pan Italian Meatloaf

Keto Sheet Pan Italian Meatloaf

Keto Sheet Pan Italian Meatloaf

Keto Sheet Pan Italian Meatloaf

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  • Meet The Author: Martha

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  • Kristen wrote:

    Suggestions on subbing pork rinds for the bread crumbs? Or just kind of eyeball it?

    • Martha wrote:

      Hi Kristen – We’ve never tried it. The pork rinds won’t absorb the moisture in the same way as the bread so you might need to make some other adjustments.

  • Lenore wrote:

    Can all beef be used or maybe ground beef and ground lamb? We don’t eat sausage. It sounds good. I’d like to try this. Thanks for sharing.

    • Martha wrote:

      Sure Lenore – You can make meatloaf out of any ground meats. You might want to adjust the seasonings since sausage is more flavorful than lamb/all beef. And you’ll want to recalculate the nutritional information if you are trying to keep this a keto recipe.

  • charlie wrote:

    it looks great cant wait to try it ..but can someone tell the nutritional info for Keto Sheet Pan Italian Meatloaf…

    Thank you 🙂

    • Martha wrote:

      Hi Charlie – The information you seek is at the bottom of the recipe card.

  • Christie H Pancake wrote:

    Hi there. Would this freeze well? We would have a lot of leftovers since my kids refuse to eat meatloaf.

    • Jack wrote:

      This should freeze very well actually. You should easily be able to thaw and reheat in the oven or microwave.

  • Chris wrote:

    I’ve made this dish for yrs as meatsa pizza, I use ground pork as I done eat red meat.

    • Martha wrote:

      Sounds delicious Chris!

  • Alice M wrote:

    I want to try this recipe but have a question….it does not say anywhere to brown/cook the ground beef and sausage before mixing this. However, this 3 pounds of meat is only being cooked for 15 minutes (10+5) before adding cheese. Is this correct? Thanks!

    • Jack wrote:

      Correct. Because it is pressed flat into a sheet tray, it cooks really fast (like cooking a burger). If after 15 minutes you think it needs more time before adding the cheese, just cook it longer. In our oven, which is accurate because I have it calibrated, it only took 15 minutes. Ovens vary so always check.

      Hope this helps,

  • Margaret A Peterson wrote:

    That would be IN half the time. Not ON half the time. Recipe is great though!

    • Martha wrote:

      Oops – thanks for the head’s up on the typo! (Glad you liked the recipe!)

  • Eva Cornell wrote:

    Good ideas any soul food resipes recipes?

  • Mitch B wrote:

    Hi Guys
    Very novel idea. Not meaning to change this up too much from the original intent, but how could I substitute Italian bread crumbs for the Keto bread. What quantity would I need?

    • Martha wrote:

      Hi Mitch – This is just a guess without testing the recipe with the Italian bread crumbs…with the two pounds of meat and three eggs plus other ingredients, Jack and I are guessing it would be two to two and a half cups. I’d suggest starting with less and add more until you get a consistency that seems right. Hope that helps!

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