Keto Meatloaf Muffins

7 steps

• Preheat the oven to 350F. Spray a 12-cup muffin pan with vegetable oil.
• Add olive oil to a skillet and heat to medium. Add onions, mushrooms, and sweet peppers and saute for about 6-7 minutes or until onions are lightly browned.
• Mince the garlic. Add the garlic, tomato paste, mustard powder, Worcestershire sauce, rosemary, black pepper, and salt to a small bowl and mix.
• Add half of the tomato paste mixture, all of the sauteed vegetables, ground beef, egg, thyme, and garlic powder to a large bowl, and mix well.
• Fill each muffin cup about 3/4 full with meat mixture, then bake for 10 minutes.
• Add the remaining tomato paste mixture and water to a small saucepan. Bring to a boil, turn the heat down, and then simmer for about 8 minutes (or until the muffins are removed from the oven).
• Remove pan from the oven, top each muffin with tomato paste mixture, and then return the pan to the oven to bake for another 10-15 minutes. Muffins are done when the internal temperature reaches 160F. Remove from the oven and serve.

This recipe makes 12 meatloaf muffins. Each serving is 2 muffins.

Tip:
Finely dice all of the vegetables if you prefer a very fine meatloaf texture.