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5 from 82 ratings

Quick & Easy Keto Mini Meatloaf Muffins Recipe

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!  
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 475
Author: Natalie

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
US - Metric

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!

Video

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. 

Nutrition

Calories: 475 | Total Carbs: 14.5g | Protein: 30g | Fat: 27.2g | Fiber: 1.5g | Net Carbs: 13g