Keto Meatloaf Muffins

Keto Meatloaf Muffins

Juicy, low carb mini meatloaves with a sweet-savory glaze. They bake fast, portion easily, and are perfect for meal prep and family dinners.

Ingredients

  • 900 g ground beef 85–90% lean
  • 2 large eggs beaten
  • 1/2 cups blanched almond flour
  • 1/3 cups grated Parmesan cheese
  • 1/2 cups yellow onion finely chopped
  • 1 tbsp garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1/2 tbsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp olive oil for greasing pan

Glaze

  • 1/4 cups sugar-free ketchup

Optional

  • 1/2 cups shredded cheddar cheese for topping or filling

Instructions

  1. Preheat the oven to 400°F (204°C). Lightly grease a 12-cup metal muffin pan with olive oil.
  2. In a large bowl, combine ground beef, eggs, almond flour, Parmesan, onion, garlic, Worcestershire, tomato paste, Italian seasoning, smoked paprika, parsley, salt, and pepper.
  3. Mix gently with a fork or your hands just until evenly combined. Do not overwork the meat.
  4. Divide the mixture into 12 equal portions and lightly press each into the muffin cups. If using cheddar, press a small pinch into the center of each portion and seal.
  5. Top each muffin with about 1 teaspoon of sugar-free ketchup, spreading to coat the surface.
  6. Bake for 18 to 22 minutes, until the edges are browned and the centers reach 160°F (71°C).
  7. Rest in the pan for 5 minutes to set juices, then run a thin knife around edges and lift out.
  8. Garnish with extra parsley and serve hot. Add more ketchup if desired.

Notes

  • Finely chop onion so the muffins hold together and cook evenly.
  • Use a cookie scoop for even portions so they bake at the same rate.
  • Letting the muffins rest helps them release cleanly and stay juicy.

Recipe from ketoglowlife.com · ketoglowlife.com