A low-carb, keto meatloaf recipe made into muffins that cook up in half the time. The perfect size for meal prep, these tender meatloaf muffins are comfort food made healthy. They’re also gluten-free, dairy-free, and totally delicious!  

Mini meatloaf muffins topped with ketchup with green beans + mashed cauliflower + green beans on a white plate this recipe

What Makes This Recipe Great?

Did you all grow up loving meatloaf as I did? The only thing better than meatloaf? Mini meatloaf muffins! They bake so much faster than a whole loaf and have the most juicy, tender texture. They’re already portioned out to the perfect serving size. And they’re so dang cute!

This keto meatloaf recipe has everything you love about your momma’s famous meatloaf dish, but tastier and healthier! No bread crumbs, no sugary ketchup, no added junk. Just simple, clean ingredients yielding a meatloaf so delicious, you’ll never go back!

All you need is a large mixing bowl, a muffin tin, and your oven! Let’s make meatloaf!

Watch The Recipe Video (0:58 minutes)

Ingredient Notes

Mini meatloaf muffins topped with ketchup with green beans + mashed cauliflower + green beans on a white plate
  • ground beef: I use 85% lean ground beef for this keto meatloaf recipe (I get my beef from ButcherBox, which I highly recommend!).
  • ketchup: The real key to this meatloaf is the True Made Foods ketchup that I use to flavor the meatloaf and as the topping. It is hands down, without a doubt, shout it from the rooftops, my favorite clean-eating ketchup. Trust me, I’ve tried them all. You can always use sugar-free ketchup of your choice.
  • almond flour: This is the swap out for breadcrumbs. 
  • onions
  • fresh garlic: I use grated or minced garlic, but garlic powder will work as a substitute in a pinch. 
  • eggs
  • fresh parsley: Using lots of fresh parsley gives it a fresh and bright flavor.
  • salt and pepper

How to Make the Best Keto Meatloaf Recipe

  1. Preheat your oven to 350ºF. Get out your muffin pan.
  2. Heat a large skillet over medium heat. Add the olive oil, onion, garlic, + pinch of salt. Cook for 5-7 minutes until the onion is soft.
  3. In a large bowl, add the ground beef, cooked onion mixture, almond flour, 1/2 cup of the True Made Foods Ketchup, parsley, eggs, salt, and pepper. Stir to combine. (I like using a potato masher to mix up my meat!).
  4. Fill each muffin pan with 6 tablespoons of the meatloaf. I love using this large cookie scoop. 2 scoops with the cookie scoop fills the muffin pan. Flatten down with your hands to completely fill the muffin pan.
  5. Top the meatloaf muffins with the remaining 1/2 cup True Made Foods Ketchup.
  6. Bake for 25 minutes. Allow to cool for 5 minutes before removing from the muffin pan.
  7. Serve warm. I love mine with roasted green beans and mashed cauliflower!
knife cutting in mini meatloaf muffins topped with ketchup with green beans + mashed cauliflower + green beans on a white plate

Expert Tips

  • Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator or 6 months in the freezer. HEATING: If frozen, thaw overnight. Then either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.
  • Big Meatloaf: You can also use this keto meatloaf recipe to make a full-sized meatloaf in a loaf pan. Same recipe. Just add all the meat and bake at 350ºF for 35-45 minutes. Rest for 5-10 minutes, then slice and serve. 
  • Meat: I love using 85% ground beef. Great fat macros for keto! You could use leaner beef or even substitute ground turkey or ground pork.
  • Nut Free: If you’re nut-free, you can substitute pork panko for almond flour. You can crush pork rinds to make your own or buy it at the store (or Amazon!).  
  • Egg Free: I’ve never tried it, but you *should* be able to use a flax egg or chia egg in place of the egg to keep this egg free. You’ll need 2 tablespoon flax seed meal or chia seeds soaked in 5 tablespoons water for 5 minutes.
  • Ketchup: True Made Foods is the best whole30 + keto-friendly ketchup because it has 0 added sugar and nothing artificial. All of the ingredients are plants and spices. It is sweetened naturally with apples and vegetables. Most importantly, it tastes EXACTLY like ketchup! My kids have no idea.
  • Cheese: My version is dairy-free. However, you can sprinkle parmesan cheese on top when serving if desired. 

Serving Tips

Storage Tips

  • Store leftovers in an airtight container in the fridge for up to 5 days. 
  • This keto meatloaf recipe also freezes well! Store in a freezer-safe container for up to 6 months.
  • You can thaw it in the fridge overnight or reheat it straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. 
Mini meatloaf muffins topped with ketchup with green beans + mashed cauliflower + green beans in a meal prep container

Recipe FAQs

What can you use instead of bread in meatloaf?

For this keto meatloaf recipe, I use almond flour. But you can also use pork panko, which is crushed pork rinds that help keep the meatloaf together. 

Can you have panko on keto?

Regular panko is high in carbs and not recommended for keto. However, you can have pork panko!

What do you put in meatloaf to keep it from falling apart?

This is where the egg and breadcrumb substitute comes in handy. They work together as a binder the keep the meatloaf from falling apart. 

More Keto Recipes

Keto Instant Pot Carnitas

Keto Beef Stroganoff

Keto Sausage Stuffed Portobello Mushrooms

Easy Keto Taco Salad

Easy Keto Salmon Patties with Lemon Garlic Aioli

Thai Coconut Keto Chicken Curry Recipe

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Quick & Easy Keto Mini Meatloaf Muffins Recipe

Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
A low-carb, keto meatloaf recipe made into muffins that cook up in half the time. The perfect size for meal prep, these tender meatloaf muffins are comfort food made healthy. They’re also gluten-free, dairy-free, and totally delicious!  
5 from 68 ratings
Print Recipe Pin Recipe Leave a Review

Ingredients 
 

  • 2 pounds ground beef, I use 85% lean (I get my beef from ButcherBox, which I highly recommend!)
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves of garlic, grated or finely minced
  • 1 cup almond flour
  • 1 cup True Made Foods Ketchup, divided
  • 1 bunch of parsley, finely chopped
  • 2 eggs
  • 2 teaspoons kosher salt
  • 2 teaspoons pepper

Instructions 

  • Preheat your oven to 350ºF. Get out your muffin pan.
  • Heat a large skillet over medium heat. Add the olive oil, onion, garlic + pinch of salt. Cook for 5-7 minutes until the onion is soft.
  • True Made Foods Ketchup, parsley, eggs, salt + pepper. Stir to combine. (I like using a potato masher to mix up my meat!).
  • Fill each muffin pan with 6 tablespoons of the meatloaf. I love using this large cookie scoop. 2 scoops with the cookie scoop fills the muffin pan. Flatten down with your hands to completely fill the muffin pan.
  • Top the meatloaf muffins with the remaining 1/2 cup True Made Foods Ketchup.
  • Bake for 25 minutes. Allow to cool for 5 minutes before removing from the muffin pan.
  • Serve warm. I love mine with roasted green beans and mashed cauliflower!
  • Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
  • As always, lots of tips, FAQs and substitution info in the Recipe Notes!

Notes

Expert Tips

    • Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator or 6 months in the freezer. HEATING: If frozen, thaw overnight. Then either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.
    • Big Meatloaf: You can also use this keto meatloaf recipe to make a full-sized meatloaf in a loaf pan. Same recipe. Just add all the meat and bake at 350ºF for 35-45 minutes. Rest for 5-10 minutes, then slice and serve. 
    • Meat: I love using 85% ground beef. Great fat macros for keto! You could use leaner beef or even substitute ground turkey or ground pork.
    • Nut Free: If you’re nut-free, you can substitute pork panko for almond flour. You can crush pork rinds to make your own or buy it at the store (or Amazon!).  
    • Egg Free: I’ve never tried it, but you *should* be able to use a flax egg or chia egg in place of the egg to keep this egg free. You’ll need 2 tablespoon flax seed meal or chia seeds soaked in 5 tablespoons water for 5 minutes.
    • Ketchup: True Made Foods is the best whole30 + keto-friendly ketchup because it has 0 added sugar and nothing artificial. All of the ingredients are plants and spices. It is sweetened naturally with apples and vegetables. Most importantly, it tastes EXACTLY like ketchup! My kids have no idea.
    • Cheese: My version is dairy-free. However, you can sprinkle parmesan cheese on top when serving if desired. 
    • Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It is for 2 meatloaf muffins. It does not include sides. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.

Serving Tips

Storage Tips

    • Store leftovers in an airtight container in the fridge for up to 5 days. 
    • This keto meatloaf recipe also freezes well! Store in a freezer-safe container for up to 6 months.
    • You can thaw it in the fridge overnight or reheat it straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. 
Cuisine: American
Course: Main Course
Author: Natalie
Calories: 475, Total Carbs: 14.5g, Protein: 30g, Fat: 27.2g, Fiber: 1.5g, Net Carbs: 13g
Did you make this recipe?Please Leave a comment and give this recipe a rating!

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