The Best Keto Meatloaf Muffins Ever!
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 favorite 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
- everyone loves it!
Here are a couple more ground beef recipes you might like:
This keto meatloaf muffins recipe makes 12 large muffins—two are plenty! They are very filling, and a serving of two muffins has 227 calories and only 1.5g of net carbs! The flavor is incredible. They are moist and juicy, and if you use fresh rosemary, you’ll just love them.
I had these with a simple salad with ranch dressing for dinner, and I was very satisfied.
How are these different from regular 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 up even more than your favorite meatball recipe.
Keto Meatloaf Muffins 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
How to Make Meatloaf Muffins Recipe
This recipe for meatloaf muffins is so easy to make. That’s one of the best things about them, to be honest. I hate spending forever in the kitchen prepping.
- 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 preheated 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 the top of the muffin tin with a paper towel and top each muffin with shredded cheese.
- Broil for 4-5 minutes or until the cheese is melted and starts to turn golden brown. Remove from oven and let cool for several minutes before removing the muffins from the tin. Serve immediately or freeze for later use.
PinTips and Suggestions For Meatloaf Muffins
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 and holding quite a bit!
If you’re not a fan, you can use almond flour or lupin flour, which I’ve been loving lately in my keto recipes. If you use silicone cups like I do, you can omit the cooking spray step in your muffin pan. Nothing sticks in these bad boys, and that will help you cut down on calories.
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. Mini meatloaf muffins, if you will!
When I use my silicone cupcake cups instead of my large muffin pan, I get about 22 smaller meatloaf muffins. This is great for portion control and meal prep! I make large batches and store them in freezer bags in my freezer.
When you’re ready to eat a few, just warm them in a microwave.
What to Serve With Meatloaf Muffins
Serve them for dinner with this delicious keto mashed cauliflower recipe!
Or you can serve them with a side of keto onion rings. Yum!
If you prefer to serve greens with your dinner, like I do, try this awesome salad.
Here are a few more side dishes you might want to serve your meatloaf muffins with:
- Steamed Broccoli With Hollandaise Sauce
- Parmesan Green Beans
- Apple Butternut Squash Casserole
- Roasted Golden Beet and Goat Cheese Salad
- Apple Cauliflower Mash With Brussel Sprouts
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Keto Meatloaf Muffins
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
- Preheat oven to 375°F and spray muffin tin with non-stick cooking spray.Non-stick cooking spray
- In a large bowl, thoroughly combine all ingredients together with your hands, except for the shredded cheese.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
- 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.
- 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.¾ cup Colby Jack cheese shredded
- 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
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