Mini Meatloaf Muffins

A close-up of a muffin tin filled with baked cheesy ground beef cups topped with melted shredded cheese.

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These mini meatloaf muffins are a great low carb, keto snack or small plates dinner. Made with ground beef and shredded cheese, among other ingredients, this dish is sure to become one of your fast favorites.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch, Snack

Cuisine: American

Servings: muffins

Calories: 213kcal

Author: Leah Ingram

Equipment

1 Muffin tin

Ingredients

2 tablespoons extra virgin olive oil
1 1/2 pounds ground beef
1 celery stalk finely chopped
3 eggs
2 tablespoons coconut flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon tomato paste
2 teaspoons Italian seasoning
1 teaspoon fresh rosemary leaves finely chopped or 1/4 teaspoon dried rosemary
1/2 teaspoon paprika
salt and black pepper to taste
3/4 cup Colby Jack cheese shredded

Instructions

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. It will be very wet.
Divide beef mixture into 12 equal-sized portions and place into prepared muffin tins.
Place in preheated oven for 25 minutes or until the meat is cooked through. There is a chance that the moisture from the meat will spill over and drip into your oven so put another sheet pan on the rack underneath to catch those drippings to avoid smoking.
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. Remove the second sheet pan from the oven and discard into the sink.
Top each muffin with shredded cheese. It will melt in a few minutes from the meat's residual heat from baking.
Let cool for several minutes before removing muffins from tin. Serve immediately or freeze for later use. Enjoy!

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