Name: Keto Meatloaf Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: Non-stick cooking spray; 2 Tbsp extra virgin olive oil; 1½ lbs. ground beef; 1 large celery stalk finely chopped; 3 large eggs; 2 Tbsp coconut flour; ½ tsp garlic powder; ½ tsp onion powder; 1 Tbsp tomato paste; 2 tsp Italian seasoning; 1 tsp fresh rosemary leaves finely chopped; ½ tsp smoked paprika; salt and black pepper to taste; ¾ cup Colby Jack cheese shredded

These keto meatloaf muffins are the best thing since sliced bread and I’m happy to share this delicious ground beef recipe with you.

Ground beef is a huge part of my life. It’s quick and easy to cook up and goes well with cheese! I have a million keto ground beef recipes up my sleeve and this one is a favourite because it ticks quite a few boxes:

it’s delicious
it’s portable so it makes a great keto lunch or to-go meal
it can be frozen so make a large batch and save some for later
my kiddo loves it!

This keto meatloaf muffin recipe makes 12 large muffins. Two muffins are plenty! They are very filling and a serving of two muffins come in at 227 calories and only 1.5g of net carbs! The flavour is incredible. They are moist and juicy and if you use fresh rosemary you’ll just love these.

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I had these with a simple salad with ranch dressing for dinner and I was very satisfied. How are these different from keto meatballs? Well I had the same thought but the addition of the tomato paste, the extra fat in the form of the olive oil and the rosemary did it for me. These aren’t things I’d put in my everyday meatballs and the taste was discernible. There’s definitely a difference and you’ll whip these u even more than your favourite meatball recipe.

Keto Meatloaf Muffin Recipe

You’ll need these ingredients to make this recipe:

Non-stick cooking spray
2 Tbsp extra virgin olive oil
1½ lbs. ground beef
1 large celery stalk finely chopped
3 large eggs
2 Tbsp coconut flour
½ tsp garlic powder
½ tsp onion powder
1 Tbsp tomato paste
2 tsp Italian seasoning
1 tbsp fresh rosemary leaves finely chopped
½ tsp smoked paprika
salt and black pepper to taste
¾ cup Colby Jack cheese shredded

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I used the coconut flour to help keep these together along with the eggs. As you can see, just a little coconut flour goes a long way as coconut flour is great at absorbing liquid an hand hold quite a bit!

If you’re not a fan, you can use almond flour or lupin flour which is something I’ve been loving lately in my keto recipes. You can omit the cooking spray step in your muffin pan if you use silicone cups like I do. Nothing sticks in these bad boys an that will help you to cut down on calories.

These are really easy to make. Once you have all your ingredients gathered, chop your rosemary and celery and throw all ingredients except the cheese into a large bowl. Go in with your hands, it’s the absolute best way to get everything incorporated. Wear food grade gloves if you’re a little icky on texture.

Once all mixed together, portion these off in your prepared muffin cups and pop them into a preheated oven for 20 minutes.

When they’re done, you may notice some liquid settling on the top from the ground beef releasing its oils. that’s completely fine. Just use a paper towel to dab the tops a bit or pour off if excessive. Then top with cheese and broil for 4 minutes until the cheese is brown and melted.

Now, you’ve got a hit on your hands!

How to Store and Reheat Meatloaf Muffins

I like to make these in smaller portions too. I get about 22 smaller muffins when I use my silicone cupcake cups instead of my large muffin pan. This is great for portion control and meal prep! I make large batches and pop them in my freezer stored in freezer bags. Just warm them in a microwave when you’re ready to eat a few.

Serve them for dinner with my delicious keto mashed cauliflower recipe!

Keto Meatloaf Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A delicious low carb way to enjoy traditional meatloaf in a quick and easy recipe.

Ingredients

Non-stick cooking spray
2 Tbsp extra virgin olive oil
1½ lbs. ground beef
1 large celery stalk finely chopped
3 large eggs
2 Tbsp coconut flour
½ tsp garlic powder
½ tsp onion powder
1 Tbsp tomato paste
2 tsp Italian seasoning
1 tsp fresh rosemary leaves finely chopped
½ tsp smoked paprika
salt and black pepper to taste
¾ cup Colby Jack cheese shredded

Instructions

1. Preheat oven to 375°F and spray muffin tin with non-stick cooking spray.

2. In a large bowl, thoroughly combine all ingredients together with your hands, except for the shredded cheese.

3. Divide beef mixture into 12 equal-sized portions and place into prepared muffin tins. Place in preheated oven for 20-25 minutes, or until the meat is cooked through.

4. 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 the top of the muffin tin with a paper towel and top each muffin with shredded cheese.

5. Broil for 4-5 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.

Nutrition Information:

Yield: 12 Serving Size: 2 muffins
Amount Per Serving: Calories: 227Carbohydrates: 4.9gNet Carbohydrates: 1.5g

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