Best 5 Mini Meatloaf Low Carb Recipes

LOW CARB MINI MEATLOAF

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
• Add the beef, pork rinds, egg, cheddar, milk, salt, pepper, and garlic powder to a large mixing bowl and stir together until well combined.
• Use your hands to form 9 small meatloaves and place in the prepared baking dish.
• Whisk together the ketchup and Italian dressing in a small bowl. Spoon evenly over the meatloaves.
• Bake for 20 minutes or until cooked through.

EASY MINI MEATLOAF (WHOLE30, LOW CARB, PALEO)

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Prepare a 12-slot muffin tin with parchment liners, or lightly grease it with avocado oil spray.
• Add the ground beef, almond flour, ketchup, mustard, minced garlic, and all the spices to a large bowl. Mix everything together until well combined.
• In a small measuring glass, add the warm water, cream of tartar, and baking soda and mix it until it bubbles. Pour the water over the meat mixture and mix everything together to combine.
• Scoop the batter evenly into the prepared muffin tin, filling each liner to the top with the mixture. Flatten each meatloaf with the back of a spoon to make sure the meat is spread evenly in each liner.
• Bake for 15-18 minutes, or until the meat is cooked through in the center. Let the meatloaves sit for 5 minutes prior to eating.
• Enjoy with ketchup or your favorite dipping sauce!

ATKINS LOW CARB MEATLOAF RECIPE - (4.1/5)

Steps:

• In a large bowl mix all but the topping ingredients thoroughly. In a large bowl mix all of the remaining ingredients. Place the meat in a greased loaf pan, or shape in 6 mini loaves and place in a foil lined 9x13" baking pan. Brush or spread on the topping. Bake at 375º 45 to 60 minutes for a single large loaf or about 30-35 minutes for the mini loaves or until the internal temperature reads 140-145º.

EASY KETO MINI MEATLOAF

Steps:

• Place the ground pork rinds into a mixing bowl and add in one egg.
• Stir to coat the pork rinds evenly, and then leave to sit for 5 minutes.
• Once the pork crumbles are nice and soft (rehydrated) they're ready to use. The pork rind mixture should be nice and thick, not watery.
• Now mix the parsley and garlic into the pork rinds. I like to add my seasoning now so that they evenly distribute into the mini meatloaves.
• Add the ground beef or the ground meat of your preference. (Ground chicken, ground pork, ground turkey, or even ground sausage.)
• Mix well with your hands -- kneading away, or you use a stand mixer if you have a kneading attachment.
• I love to make my meatloaf ahead of time and let the flavors meld together in the refrigerator for a minimum of a couple hours -- or up to 24 hours.
• Pull the chilled meat mixture out of the fridge and form your individual patties by hand, or using the ultimate burger press.
• Cooking instructions will vary depending on the size of your meatloaf. Or if you want to make one large meatloaf. Expect a longer cooking time and double-check that the meatloaf is done using a meat thermometer.
• The meatloaf is done when it reaches a temperature of 155°-160°F.
• To cook my 8 oz. mini meatloaf I used my air fryer and baked them at 350 degrees for 20 minutes. The air fryer browned the cheese nicely. The design of the doughnut patties also kept these individual meatloaves nice and juicy.

MINI MEATLOAF - LOW CARB

Steps:

• Preheat the oven to 350°F Spray a baking dish with cooking spray. (Make sure it has sides so the grease doesn't drip into your oven).
• Cut the 4 oz of cheese into 4 equal parts, longways. Mix together the ingredients for the sauce. Set both aside for later.
• Using your hands, mix the remaining ingredients together in a large bowl. Divide the mixture into 4 equal parts.
• Take the divided amount & shape it around 1 chunk of cheese, making it into a loaf shape.
• Place into the baking dish then repeat with the other 3. Brush the sauce over all 4 meatloaves.
• Bake in the oven for 35-40 minutes then drain off any excess grease. Serve immediately or let cool then freeze in individual containers for later use.