These individually portioned meatloaves are made in a muffin tin for a fun and easy spin on a classic meatloaf. You'll love this entree for busy weeknights or use for meal prep!
1½poundslean ground beef, I use 93% or 95% lean ground beef.
½cupalmond flour
3tablespoonsketchup
2teaspoonsworcestershire sauce
2large eggs
1¼teaspoonsalt
2teaspoonsdried parsley
2teaspoonsdried thyme
1teaspoononion powder
½teaspoonblack pepper
Ketchup Topping
½cupketchup
Optional: Additional chopped parsley for garnish when serving.
Instructions
Preheat the oven to 375 degrees.
Add oil to a skillet on the stovetop at medium to medium-high heat. Once hot, add diced onion to the skillet. Sauté until onion is tender. Then stir in garlic. Sauté until garlic is a light golden brown, about one minute.
In a large bowl, combine the ground beef, onion, minced garlic, almond flour, 3 tablespoons of ketchup, worcestershire sauce, eggs, salt, parsley, thyme, onion powder, and pepper. Use clean hands or a spatula to mix everything together until well combined.
Lightly spray a 12-cup muffin pan with your favorite nonstick spray or oil (I use a spray avocado oil).
Add the meat mixture into the sprayed muffin cups. Use your hands or a spatula to pack the meat into each cup.
Bake for 20 minutes.
Remove from the oven. Use a spoon or paper towel to remove any grease that has pooled at the top of the mini meatloaves. Spoon the remaining ½ cup ketchup over the tops of the muffins. Place back in the oven and bake for another 5 minutes.
When finished cooking let the meatloaves rest for a few minutes (they'll soak up some of the liquid in the bottom of the muffin cup during this time). Top with chopped parsley (optional) before serving.