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Keto Meatloaf Muffins

A twist on your classic meatloaf recipe, these meatloaf muffins are perfect for keto meal prep if you can get them to last long in your house!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 15 muffins
Calories 375 kcal

Ingredients

  • 2 tbsp extra virgin olive oil
  • lbs ground beef
  • ¼ cup yellow onions chopped finely
  • 1 large celery stalk chopped finely
  • 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 chopped finely
  • ½ tsp smoked paprika
  • ¾ cup Colby Jack cheese shredded
  • Non-stick cooking spray
  • Sea salt and black pepper to taste

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 the prepared muffin tin openings. Place in pre-heated oven for 20-25 minutes, or until the meat is cooked through.

  4. Remove from oven and carefully drain any 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.

  5. Broil on high for 2 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!

Recipe Notes