These low carb mini meatloaf muffins are perfect for dinner, leftovers for lunch the next day, or even a quick up-and-go snack to take with you.
This recipe is super-easy and ready in less than 30 minutes!
This recipe yields 12 mini meatloaves at only 1g net carb per meatloaf muffin.
Low Carb Mini Meatloaf Muffin Recipe
- 2 Tbsp olive oil extra virgin
- 1.5 lbs ground beef
- 1/4 cup yellow onion, finely chopped
- 1 large celery stalk finely chopped
- 3 large eggs
- 2 Tbsp coconut flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 Tbsp tomato paste
- 2 tsp Italian seasoning
- 1 Tbsp fresh rosemary leaves, finely chopped
- 1/2 tsp smoked paprika
- 3/4 cup colby jack cheese shredded
- Sea salt and black pepper to taste
Preheat oven to 375°F.
Prepare a muffin pan and spray with cooking oil. If you don’t have cooking oil, use tiny amounts of butter.
In a large bowl, mix and combine all the ingredients together with your hands, except for the shredded cheese.
Divide mixture evenly 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 the top of muffin tin and top each muffin with the shredded cheese.
Return to oven for about 5 minutes, or until cheese is melted and starts to turn golden brown.
Remove from oven and let cool for 5-10 minutes before removing muffins from tin. Serve immediately or freeze for later use. Enjoy!