Keto Mini Meatloafs

These Keto Mini Meatloafs are tender, juicy, and perfectly portioned—an easy low-carb dinner packed with flavor and ready in under 30 minutes.

Course Dinner

Cuisine American

Keyword keto, low-carb, Meatloaf

Prep Time 10

Cook Time 20

Total Time 30

Servings mini meatloafs

Calories 260kcal

Equipment

Muffin Tin

Ingredients

Main

1 lb ground beef 85% lean
1/2 cup crushed pork rinds used as keto breadcrumbs
1/3 cup grated parmesan cheese
1 large egg
1/4 cup sugar-free ketchup divided
1/4 cup onion finely diced
2 garlic cloves minced
1 tsp Worcestershire sauce sugar-free
1/2 tsp salt
1/2 tsp black pepper

Instructions

Preheat your oven to 375°F and lightly grease a muffin tin with oil or cooking spray. This helps the mini meatloafs release easily after baking.
In a large bowl, combine the ground beef, crushed pork rinds, parmesan cheese, egg, diced onion, minced garlic, Worcestershire sauce, salt, and pepper. Add half of the sugar-free ketchup (about 2 tablespoons). Mix gently with your hands or a fork until everything is evenly distributed, being careful not to overwork the meat to keep the texture tender.
Divide the mixture into 6 equal portions and press each portion into a muffin tin cup, shaping the tops slightly rounded. This helps the mini meatloafs cook evenly and maintain their shape.
Spoon the remaining 2 tablespoons of sugar-free ketchup over the tops of the meatloafs, spreading it with the back of a spoon to form a thin glaze that caramelizes as it bakes.
Bake for 18–20 minutes, or until the centers reach 160°F and the tops look slightly caramelized. Remove the pan from the oven and let the meatloafs rest for 5 minutes before removing them to help them firm up and hold their shape.

Notes

Serve with cauliflower mash or sautéed green beans for a complete keto dinner. Add chopped bacon, jalapeños, or shredded cheese to the meat mixture for extra flavor variations.

Nutrition