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Marry Me Mini Meatloaf Muffins: Low-Carb

mini meatloaf muffins on a plate
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These mini meatloaf muffins will make you fall in love with meatloaf again, this time with a special ingredient that provides ultimate flavor and juiciness. The muffin also cooks fast, making it a delicious weeknight meal.

  • Author: Karen
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 12 1x
  • Category: Classic
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale

Meatloaf

  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 cup onion diced – 1/2 large onion
  • 1/2 cup sauerkraut, somewhat drained
  • 1 small carrot, peeled and grated
  • 2 Tablespoons ketchup, sugar-free preferred*
  • 2 Tablespoons Dijon mustard*
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 Tablespoons uncooked quinoa**
  • 1 Tablespoon almond flour**
  • 1 pound grass-fed ground beef, ground turkey, chicken, or ground lamb

Sauce

  • 1/2 cup BBQ sauce (half used in sauce and another half to serve as a garnish)*
  • 1 Tablespoon red curry paste, chili paste, or sambal oelek, optional*

Instructions

  1. Preheat the oven: Place the rack in the middle position and set the oven to 375°F (350°F convection oven).
  2. Combine Ingredients: Combine the following in a large bowl – beaten egg, minced garlic, chopped onion, sauerkraut, grated carrot, ketchup, mustard, quinoa, almond flour, salt, and pepper. Mix ingredients. Add meat and combine well to distribute all the ingredients. Using hands works best. Make-Ahead tip: If you want to prepare the mixture, it can be covered and placed in the refrigerator for 1 day if cooking the meatloaf later.
  3. Press mixture into muffin pan: Using a large cookie scoop, gently press 1/3 cup of the meat mixture into each muffin pan section.
  4. To make the Sauce, combine 1/4 cup barbeque sauce and 1 tablespoon of chili paste, optional. Spread one teaspoon of the mixture over each muffin and smooth to cover.
  5. Bake for 20 minutes. The meat thermometer should read 160º. Remove from the oven and let rest for 10 minutes.
  6. Serve with the remaining BBQ sauce, Honey Ginger Green Beans, and Sour Cream Mashed Potatoes.

Notes

* GF, Paleo, SCD – use compliant condiments – ketchup, mustard, BBQ sauce, chili paste. I use unsweetened ketchup and sugar-free BBQ sauce.

** SCD increase almond flour to 3 Tablespoons and omit quinoa

**not following a low carb or grain-free or gluten-free diet –  use one slice of rye bread, toasted, cut into small cubes, and omit the quinoa and almond flour

Note: The calorie and nutrition panel is based on grass-fed ground beef 90% lean, and sugar-free condiments

Find it online: https://www.suppersanity.com/mini-meatloaf-muffins/

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