I love these keto meatloaf muffins, or meatloaf cupcakes, for a multitude of reasons. Low carb meatloaf is one of my healthy comfort food go-to’s, especially this time of the year.
12muffins
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Ingredients
Non-stick cooking spray
2tablespoonextra virgin olive oil
1½lbs.ground beef80%
¼cupyellow onionfinely chopped
1large celery stalkfinely chopped
3large eggs
2tablespooncoconut flour*
½teaspoongarlic powder
½teaspoononion powder
1tablespoontomato paste
2teaspoonItalian seasoning
1teaspoondried rosemary leavesfinely chopped
½teaspoonsmoked paprika
salt and black pepperto taste
¾cupColby Jack cheeseshredded
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.
Divide beef mixture into 12 equal-sized portions and place into prepared muffin tins. Place in pre-heated 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 top of muffin tin with a paper towel and top each muffin with shredded cheese.
Return to oven for 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.
Finely chopped onion is added to add flavor in this recipe. Some excess moisture will rise to the top of the meatloaf muffins as they bake. This is normal and easily remedied by carefully draining off the excess moisture before adding the cheese as described in Step 4 below.
Notes
Finely chopped onion is added to add flavor in this recipe. Some excess moisture will rise to the top of the meatloaf muffins as they bake. This is normal and easily remedied by carefully draining off the excess moisture before adding the cheese as described in Step 4 below.