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Keto Meatloaf Minis
Serves 6
These are perfect to serve at a party or get-together or for tonight’s dinner! Each of these Keto Meatloaf Minis are packed with juicy flavor, protein and healthy fats!
Prep Time: 10 minutes
Cooking Time: 18 minutes
Ingredients:
½ yellow onion, peeled & minced
1 large garlic clove, peeled & minced
8 ounces ground beef
1 large egg yolk
1 tablespoon coconut aminos
2 tablespoons sugar-free BBQ sauce
6 ounces canned tomato paste divided in half
1 teaspoon sea salt
½ teaspoon black pepper + more for a garnish
1 teaspoon dried oregano
1 teaspoon dried rosemary
½ teaspoon dried red chili flakes
2 tablespoons fresh parsley, minced
Garnish:
2 tablespoons fresh parsley, minced
Instructions:
Preheat the oven to 350 F (178 C).
Saute minced yellow onion and garlic in a cast-iron skillet on the stove set to medium heat. Stir often until the onions and garlic are soft, have released any excess water and have begun to brown. Remove from the heat and set aside.
Add the ground beef, half of the tomato paste, and remaining ingredients to a bowl and gently toss together until well-combined. Fold in the sauteed onions and garlic.
Fill a 6-cup muffin tin with the ground beef mixture and pat it down so that it is firmly filling each cup. Spread the remaining tomato paste on the top of each meatloaf muffin and sprinkle additional black pepper on top.
Bake in the oven for 15-18 minutes or until the beef has cooked through and is no longer pink.
Remove from the oven and garnish with minced parsley.
Serve between 6 as an appetizer, or 2 as a main portion of protein, storing any leftovers in an airtight container in the fridge for up to 3 days. You can also store these in the freezer in an airtight plastic bag for up to 3 months.
Enjoy!
Calories: 123
Carbs: 8
Net Carbs: 6
Protein: 10
Fat: 7
