Low Carb Mini Meatloaf Recipes

THE BEST MINI KETO MEATLOAF RECIPE

Steps:

• Blend the ground meat with the chopped bacon, dried onion, garlic, salt, and pepper, and egg. Mix well.
• Add the chopped tomato and mushrooms to the meat mixture, folding it in carefully so you don't moosh up all the tomato.
• Divide the meat mixture into 6 large balls, and flatten each one a wee bit. Pop them into your casserole dishes or a muffin tin.
• Bake at 350-F for about 20 minutes. Remove them from the oven and top with the sauce then continue cooking another 10-20 minutes or until the internal temperature reaches 165-F.

LOW CARB MEATLOAF - EASY KETO MEATLOAF RECIPE!

Steps:

• Preheat oven to 350°F (180°C).
• In a large mixing bowl, blend all ingredients.
• Press the meatloaf mixture into a loaf pan, or 8x8 square pan.
• If desired, brush the top with sugar-free ketchup half way through baking.
• Bake 1 hour.
• Let cool for ten minutes. Serve hot.
• Store leftovers in an airtight container in the refrigerator.

LOW-CARB KETO MEATLOAF

Steps:

• Lightly spray a 5x9 inch loaf pan with oil or line with foil.
• Combine all ingredients in large bowl and mix until blended.
• Pat into loaf shape and place in pan.
• Bake at 350 degrees F until meat thermometer registers 165 degrees F (about 1 hr to 1 hr 15 min).
• When meat is done, juices will be clear. Drain any fat and let sit about 10 minutes before slicing. If desired, brush top with ketchup and place under broiler for about 5 minutes.

LOW CARB MINI MEATLOAF

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
• Add the beef, pork rinds, egg, cheddar, milk, salt, pepper, and garlic powder to a large mixing bowl and stir together until well combined.
• Use your hands to form 9 small meatloaves and place in the prepared baking dish.
• Whisk together the ketchup and Italian dressing in a small bowl. Spoon evenly over the meatloaves.
• Bake for 20 minutes or until cooked through.

LOW CARB MEATLOAF

Steps:

• Preheat oven to 375 degrees.
• Mince the green pepper, onion, and garlic.
• Add to a large bowl with the ground beef, eggs, almond flour, cheddar, Parmesan cheese, Worcestershire sauce, salt, and pepper. Use your hands to combine.
• Shape mixture into a loaf, about 7x4 inches, and place in a 9x13 baking dish.
• Cut the bacon slices in half and drape over the meatloaf.
• Bake for 25 minutes.
• Whisk together the ketchup and Italian dressing. Spoon half of the mixture over the meatloaf.
• Increase heat to 425 and bake an additional 10 minutes and then spread the remaining sauce over the meatloaf.
• Continue baking for 10-15 minutes or until the internal temperature reaches 160 degrees.
• Let rest 5 minutes before slicing and serving.

LOW CARB MEATLOAF MUFFINS

Steps:

• Preheat oven to 375°F and spray muffin tin with non-stick cooking spray.
• In a large bowl, thoroughly combine all ingredients together with your hands, except for the shredded cheese.
• Divide beef mixture into 12 equal-sized portions and place into prepared muffin tins. Place in pre-heated oven for 20-25 minutes, or until the meat is cooked through.
• Remove from oven and carefully drain excess moisture off the top of each muffin by gently tipping the tray over a large bowl to be discarded. Absorb excess liquid off top of muffin tin with a paper towel and top each muffin with shredded cheese.
• Return to oven for 5 minutes, or until cheese is melted and starts to turn golden brown. Remove from oven and let cool for several minutes before removing muffins from tin. Serve immediately or freeze for later use.

EASY KETO MINI MEATLOAF

Steps:

• Place the ground pork rinds into a mixing bowl and add in one egg.
• Stir to coat the pork rinds evenly, and then leave to sit for 5 minutes.
• Once the pork crumbles are nice and soft (rehydrated) they're ready to use. The pork rind mixture should be nice and thick, not watery.
• Now mix the parsley and garlic into the pork rinds. I like to add my seasoning now so that they evenly distribute into the mini meatloaves.
• Add the ground beef or the ground meat of your preference. (Ground chicken, ground pork, ground turkey, or even ground sausage.)
• Mix well with your hands -- kneading away, or you use a stand mixer if you have a kneading attachment.
• I love to make my meatloaf ahead of time and let the flavors meld together in the refrigerator for a minimum of a couple hours -- or up to 24 hours.
• Pull the chilled meat mixture out of the fridge and form your individual patties by hand, or using the ultimate burger press.
• Cooking instructions will vary depending on the size of your meatloaf. Or if you want to make one large meatloaf. Expect a longer cooking time and double-check that the meatloaf is done using a meat thermometer.
• The meatloaf is done when it reaches a temperature of 155°-160°F.
• To cook my 8 oz. mini meatloaf I used my air fryer and baked them at 350 degrees for 20 minutes. The air fryer browned the cheese nicely. The design of the doughnut patties also kept these individual meatloaves nice and juicy.

EASY MINI MEATLOAF (WHOLE30, LOW CARB, PALEO)

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Prepare a 12-slot muffin tin with parchment liners, or lightly grease it with avocado oil spray.
• Add the ground beef, almond flour, ketchup, mustard, minced garlic, and all the spices to a large bowl. Mix everything together until well combined.
• In a small measuring glass, add the warm water, cream of tartar, and baking soda and mix it until it bubbles. Pour the water over the meat mixture and mix everything together to combine.
• Scoop the batter evenly into the prepared muffin tin, filling each liner to the top with the mixture. Flatten each meatloaf with the back of a spoon to make sure the meat is spread evenly in each liner.
• Bake for 15-18 minutes, or until the meat is cooked through in the center. Let the meatloaves sit for 5 minutes prior to eating.
• Enjoy with ketchup or your favorite dipping sauce!

LOW CARB KETO VEGGIE-PACKED MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Heat fat of choice in medium sauté pan over medium heat. Add onions stirring occasionally until translucent, but not brown, about 7-8 minutes.
• Add garlic and allow to cook for about 1-2 minutes until fragrant.
• Add grated carrots, zucchini, thyme, and sea salt. Stir occasionally just until vegetables are soft, about 2-3 minutes. Remove from heat and set aside.
• In a large mixing bowl, add ground beef, egg, sour cream, cheese and slightly cooled vegetables. Use a fork or clean hands to mix well.
• Place meat mixture into a loaf pan, a shallow 7x11 pan or shape into a rectangle loaf on a parchment paper lined sheet pan.
• Spread ketchup over the top of the meatloaf mixture.
• Bake the meatloaf for 1 to 1 1/2 hours, or until the internal temperature is 160 degrees F and the meat is cooked through. [Note: A 7x11 shallow pan will cook in about 1 hour, a loaf pan will take closer to 1 1/2 hours.]
• Let the meatloaf rest for at least 10 minutes before serving.

WHOLE30 + KETO MINI MEATLOAF MUFFINS

Steps:

• 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.
• 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 + 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 meatloafs 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 my 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!

MINI MEATLOAF RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, mix together milk and bread until a paste is formed.
• In a small bowl, mix together the ketchup and mustard.
• Then in the bowl, with the milk and bread paste, add the ground beef, Worcestershire sauce, onion powder, garlic powder, salt, pepper, parmesan cheese, shredded cheddar cheese, egg, and half of the ketchup mustard mixture. Mix all of the ingredients until everything is evenly distributed throughout the meat. Form into four loaves and place onto a sheet pan coated with cooking spray. Spread the remaining ketchup and mustard mixture evenly onto the top of the meatloaves.
• In another medium bowl, mix together the potatoes with 1 tablespoon of olive oil, salt, and pepper. Place onto the sheet pan next to the meatloaf.
• In the same medium bowl as the potatoes, mix together broccoli florets and 1 tablespoon of olive oil. Place on the sheet pan next to the potatoes.
• Cook for 40 minutes or until meatloaves are cooked completely and veggies are roasted.
• Serve immediately or store in glass meal prep containers for dinner throughout the week.

ATKINS LOW CARB MEATLOAF RECIPE - (4.1/5)

Steps:

• In a large bowl mix all but the topping ingredients thoroughly. In a large bowl mix all of the remaining ingredients. Place the meat in a greased loaf pan, or shape in 6 mini loaves and place in a foil lined 9x13" baking pan. Brush or spread on the topping. Bake at 375º 45 to 60 minutes for a single large loaf or about 30-35 minutes for the mini loaves or until the internal temperature reads 140-145º.

MINI MEATLOAF RECIPE, BBQ-STYLE

Steps:

• Preheat oven to 375F and coat four mini loaf pans or a muffin tin with non stick spray. Set aside.
• Add egg and all seasonings to a large bowl. Whisk well to combine.
• Add ground meat. Using your hands, massage egg mixture into meat. Mix until evenly distributed.
• Divide meat mixture into loaf pans or muffin pan. Brush the tops of each with BBQ sauce, place on a baking sheet, and bake for 25-30 minutes until firm and cooked through. Remove from oven and garnish with fresh parsley if desired.

LOW CARB MEATLOAF RECIPE

Steps:

• Preheat oven to 400°F. Line a small pan with foil and spray with cooking spray.
• Cook onion and garlic in olive oil until tender. Cool completely.
• Combine all meatloaf ingredients in a bowl and mix well.
• Form into a 3"x8" loaf and place on prepared pan.
• Bake 30 minutes uncovered. Top with topping and bake an additional 30-40 minutes or until loaf reaches 160°F.
• Rest for 5-10 minutes prior to serving.

MINI MEATLOAF - LOW CARB

Steps:

• Preheat the oven to 350°F Spray a baking dish with cooking spray. (Make sure it has sides so the grease doesn't drip into your oven).
• Cut the 4 oz of cheese into 4 equal parts, longways. Mix together the ingredients for the sauce. Set both aside for later.
• Using your hands, mix the remaining ingredients together in a large bowl. Divide the mixture into 4 equal parts.
• Take the divided amount & shape it around 1 chunk of cheese, making it into a loaf shape.
• Place into the baking dish then repeat with the other 3. Brush the sauce over all 4 meatloaves.
• Bake in the oven for 35-40 minutes then drain off any excess grease. Serve immediately or let cool then freeze in individual containers for later use.