Meatloaf! Actually … Keto Meatloaf Muffins. These grain-free mini meatloaves are great for dinner or for lunches. They freeze well and are small enough not to overwhelm little ones, but they are still hearty enough to fill big eaters.
Truth be told, meatloaf has been a long-standing favourite at our house. What’s not to love – inexpensive ground beef mixed with rolled oats and egg and plenty of yummy barbecue sauce?
But I wanted to fix two problems.
- My doctor said to drastically lower my carb intake. How much? “You don’t need to eat carbs on purpose. At all. You’ll get enough even if you’re not purposely eating them.” Seems my love of all things carb-y is leading me down the path towards diabetes. Ground beef stuffed with as many cheap carbs as I can fit … well, that just doesn’t cut it.
- My boys will eat half the meatloaf while my little girls stare at the slice in horror. Okay, meatloaf isn’t the prettiest food around and it’s certainly not appealing to a picky five year old. I had to find a way to get my fussy little princess to at least try some. Meatloaf muffins are far more attractive.
This meatloaf recipe doesn’t stretch the meat quite as much as my usual method, but it’s still delicious. I double this for my crew, and heap on mashed potatoes and vegetables for my growing monkeys.
As a note – the chopped onion helps to remedy the dryness of plain ground beef. A bit of liquid will rise from the onion during cooking. Just drain that off before adding the cheese.
I make these in two batches, with regular cheese on one and an alternative non-dairy “cheese” on the other batch for my food-sensitive son.Print
Non-stick cooking spray
2 Tablespoons olive oil
1 1/2 pounds ground beef (80%)
1/4 cup yellow onion, finely chopped
1 large celery stalk, finely chopped
3 large eggs
2 Tablespoons coconut flour*
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 Tablespoon tomato paste
2 teaspoons Italian seasoning
1 Tablespoon fresh rosemary leaves, finely chopped
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
1/4 cup Colby Jack cheese, shredded
- 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 the prepared muffin tin openings. 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 your sink. Wipe excess liquid off top of muffin tin and top each muffin with the 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. Enjoy!