This Keto Meatloaf Muffins Recipe is kid-friendly, easy to make in advance and a great recipe to use when doing food prep for the week. I like to make a double batch and freeze the leftovers so they can easily be taken out for dinner or packed in hubby’s lunch. The kids love these meatloaf muffins with a side of instant pot mashed potatoes, and the best part is dinner is ready in under 30 minutes with minimal effort.
Keto Meatloaf Muffins Recipe
Keto Meatloaf Muffins Ingredients:
- Non-stick cooking spray
- 2 T. extra virgin olive oil
- 1½ lbs. ground beef (80%)
- ¼ c. yellow onion, finely chopped
- 1 large celery stalk, finely chopped
- 3 large eggs
- 2 T. coconut flour
- ½ t. garlic powder
- ½ t. onion powder
- 1 T. tomato paste
- 2 t. Italian seasoning
- 1 T. fresh rosemary leaves, finely chopped
- ½ t. smoked paprika
- Sea salt and black pepper, to taste
- ¾ c. Colby Jack cheese, shredded
You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):
- Kitchenaid Stand Mixer – I don’t like touching raw meat so my stand mixer is a must for this recipe, plus it evenly combines all the ingredients.
- Muffin pan – my favorite is Wilton because the quality is great and everything cooks evenly, I’ve used inexpensive muffin tins and have had horrible luck with them.
NOTE: Ground beef can be a bit dry and flavorless on its own. For this recipe, a small amount of finely chopped onion is added to remedy this. As a result, some excess moisture will rise to the top of these 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 of the recipe.
Keto Meatloaf Muffins Directions:
- Preheat oven to 375°F and spray muffin tin with non-stick cooking spray.
- In a large bowl or using a stand mixer, thoroughly combine all ingredients together, except for the shredded cheese.
- Divide beef mixture into 12 equal-sized portions and place into prepared muffin tin openings. Place in preheated 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 your sink. Wipe excess liquid off the top of the muffin tin 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. Enjoy!
This recipe is easy to adapt to your taste preferences by replacing the spices with your favorites. If you find the muffins are too big for the kids make some in a mini muffin tin, it makes the muffins fun and kid-friendly sized. I hope these keto meatloaf muffins help make food prep days easier and provide you with a delicious meal!
Nutritional Information* from HappyForks.com recipe analyzer:
Carbs/Serving (2 Muffins):
- Total Carbs: 3.26g
- Fiber: 1.1g
- Net Carbs: 2.16g
Calorie Breakdown:
- Protein: 34%
- Fat: 63%
- Carbohydrates: 3%
* Nutritional information for this recipe is an approximation because coconut and other low carb flours are not included in the HappyForks.com ingredient database.
Nutritional information is is provided for entertainment and is not to be construed as medical advice.
Keto Meatloaf Muffins
Ingredients
- Non-stick cooking spray
- 2 T. extra virgin olive oil
- 1½ lbs. ground beef 80%
- ¼ c. yellow onion finely chopped
- 1 large celery stalk finely chopped
- 3 large eggs
- 2 T. coconut flour
- ½ t. garlic powder
- ½ t. onion powder
- 1 T. tomato paste
- 2 t. Italian seasoning
- 1 T. fresh rosemary leaves finely chopped
- ½ t. smoked paprika
- Sea salt and black pepper to taste
- ¾ c. Colby Jack cheese shredded
Instructions
- Preheat oven to 375°F and spray muffin tin with non-stick cooking spray.
- In a large bowl or using a stand mixer, thoroughly combine all ingredients together, except for the shredded cheese.
- Divide beef mixture into 12 equal-sized portions and place into prepared muffin tin openings. Place in preheated 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 your sink. Wipe excess liquid off the top of the muffin tin 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. Enjoy!