Name: Best Keto Meatloaf Minis with Low Carb Ketchup Recipe
Ingredients: Ground Beef (80/20 blend): 2 lbs. The fat content in 80/20 ground beef is crucial for keeping the meatloaf moist and flavorful, which is especially important in keto cooking. The fat also contributes to satiety, keeping you feeling full and satisfied for longer. You can use leaner ground beef if preferred, but consider adding a tablespoon or two of olive oil or avocado oil to maintain moisture.; Ground Pork: 1 lb. Adding ground pork enhances the flavor profile and adds another layer of moisture and tenderness to the meatloaf. The combination of beef and pork creates a richer, more complex taste than beef alone. If you don’t have ground pork, you can substitute with additional ground beef or ground turkey, although the flavor will be slightly different.; Almond Flour: ¾ cup. Almond flour acts as our keto-friendly binder, replacing traditional breadcrumbs. It absorbs excess moisture and helps hold the meatloaf minis together without adding unnecessary carbs. It also adds a subtle nutty flavor that complements the savory meatloaf. Make sure to use finely ground almond flour for the best texture.; Grated Parmesan Cheese: ½ cup. Parmesan cheese not only adds a salty, savory umami flavor but also contributes to the texture of the meatloaf. It melts beautifully during baking, creating a slightly crispy exterior and a cheesy interior. Freshly grated parmesan is always preferred for the best flavor, but pre-grated will also work in a pinch.; Large Eggs: 2. Eggs are another essential binder in meatloaf, providing structure and moisture. They help emulsify the ingredients and create a cohesive mixture. Use large eggs for the recipe as specified.; Onion, finely diced: 1 medium. Onion is a foundational flavor base for meatloaf. Sautéing the onion before adding it to the mixture mellows its sharpness and brings out its sweetness, adding depth of flavor to the final dish. Yellow or white onions work best for meatloaf.; Garlic, minced: 3 cloves. Garlic is another aromatic ingredient that adds a pungent and savory note to the meatloaf. Freshly minced garlic is always preferred for the most intense flavor. If using garlic powder, use about 1 teaspoon.; Italian Seasoning: 2 tablespoons. Italian seasoning is a blend of herbs like oregano, basil, rosemary, and thyme, which provides a classic meatloaf flavor profile. It adds warmth and complexity to the dish. You can also use a combination of individual dried herbs if you don’t have Italian seasoning blend.; Worcestershire Sauce: 2 tablespoons. Worcestershire sauce adds a savory, umami-rich depth of flavor that is essential for a well-rounded meatloaf. Its tangy and slightly sweet notes complement the other ingredients beautifully. Make sure to use a keto-friendly Worcestershire sauce, as some brands may contain added sugars.; Salt: 1 ½ teaspoons (or to taste). Salt is crucial for enhancing the flavors of all the ingredients and bringing out the best in the meatloaf. Start with the recommended amount and adjust to your taste.; Black Pepper: 1 teaspoon (or to taste). Black pepper adds a touch of spice and complements the savory flavors of the meatloaf. Freshly ground black pepper is always preferred for the best aroma and flavor.; Tomato Paste: 6 oz can. Tomato paste is the base of our low-carb ketchup, providing concentrated tomato flavor and richness. Choose a high-quality tomato paste for the best taste.; Apple Cider Vinegar: ¼ cup. Apple cider vinegar adds the essential tanginess and acidity that is characteristic of ketchup. It balances the sweetness and tomato flavor. You can also use white vinegar or red wine vinegar if you don’t have apple cider vinegar.; Water: ¼ cup. Water helps to thin out the ketchup and create the desired consistency.; Swerve Granular Sweetener (or Erythritol): ¼ cup (adjust to taste). Swerve or erythritol are keto-friendly sweeteners that replace sugar in traditional ketchup. They provide sweetness without spiking blood sugar levels. Adjust the amount to your preferred level of sweetness.; Onion Powder: 1 teaspoon. Onion powder enhances the savory flavor of the ketchup and adds a subtle oniony note.; Garlic Powder: 1 teaspoon. Garlic powder complements the onion powder and adds another layer of savory flavor to the ketchup.; Smoked Paprika: ½ teaspoon. Smoked paprika adds a hint of smoky flavor and depth to the ketchup, making it more complex and interesting. Regular paprika can be used if you don’t have smoked paprika.; Salt: ½ teaspoon (or to taste). Salt is essential for balancing the flavors of the ketchup and bringing out the sweetness and tanginess.; Black Pepper: ¼ teaspoon (or to taste). Black pepper adds a touch of spice and complements the savory and sweet flavors of the ketchup.

Ingredients

For the Keto Meatloaf Minis:

Ground Beef (80/20 blend): 2 lbs. The fat content in 80/20 ground beef is crucial for keeping the meatloaf moist and flavorful, which is especially important in keto cooking. The fat also contributes to satiety, keeping you feeling full and satisfied for longer. You can use leaner ground beef if preferred, but consider adding a tablespoon or two of olive oil or avocado oil to maintain moisture.

Ground Pork: 1 lb. Adding ground pork enhances the flavor profile and adds another layer of moisture and tenderness to the meatloaf. The combination of beef and pork creates a richer, more complex taste than beef alone. If you don’t have ground pork, you can substitute with additional ground beef or ground turkey, although the flavor will be slightly different.

Almond Flour: ¾ cup. Almond flour acts as our keto-friendly binder, replacing traditional breadcrumbs. It absorbs excess moisture and helps hold the meatloaf minis together without adding unnecessary carbs. It also adds a subtle nutty flavor that complements the savory meatloaf. Make sure to use finely ground almond flour for the best texture.

Grated Parmesan Cheese: ½ cup. Parmesan cheese not only adds a salty, savory umami flavor but also contributes to the texture of the meatloaf. It melts beautifully during baking, creating a slightly crispy exterior and a cheesy interior. Freshly grated parmesan is always preferred for the best flavor, but pre-grated will also work in a pinch.

Large Eggs: 2. Eggs are another essential binder in meatloaf, providing structure and moisture. They help emulsify the ingredients and create a cohesive mixture. Use large eggs for the recipe as specified.

Onion, finely diced: 1 medium. Onion is a foundational flavor base for meatloaf. Sautéing the onion before adding it to the mixture mellows its sharpness and brings out its sweetness, adding depth of flavor to the final dish. Yellow or white onions work best for meatloaf.

Garlic, minced: 3 cloves. Garlic is another aromatic ingredient that adds a pungent and savory note to the meatloaf. Freshly minced garlic is always preferred for the most intense flavor. If using garlic powder, use about 1 teaspoon.

Italian Seasoning: 2 tablespoons. Italian seasoning is a blend of herbs like oregano, basil, rosemary, and thyme, which provides a classic meatloaf flavor profile. It adds warmth and complexity to the dish. You can also use a combination of individual dried herbs if you don’t have Italian seasoning blend.

Worcestershire Sauce: 2 tablespoons. Worcestershire sauce adds a savory, umami-rich depth of flavor that is essential for a well-rounded meatloaf. Its tangy and slightly sweet notes complement the other ingredients beautifully. Make sure to use a keto-friendly Worcestershire sauce, as some brands may contain added sugars.

Salt: 1 ½ teaspoons (or to taste). Salt is crucial for enhancing the flavors of all the ingredients and bringing out the best in the meatloaf. Start with the recommended amount and adjust to your taste.

Black Pepper: 1 teaspoon (or to taste). Black pepper adds a touch of spice and complements the savory flavors of the meatloaf. Freshly ground black pepper is always preferred for the best aroma and flavor.

For the Low Carb Ketchup:

Tomato Paste: 6 oz can. Tomato paste is the base of our low-carb ketchup, providing concentrated tomato flavor and richness. Choose a high-quality tomato paste for the best taste.

Apple Cider Vinegar: ¼ cup. Apple cider vinegar adds the essential tanginess and acidity that is characteristic of ketchup. It balances the sweetness and tomato flavor. You can also use white vinegar or red wine vinegar if you don’t have apple cider vinegar.

Water: ¼ cup. Water helps to thin out the ketchup and create the desired consistency.

Swerve Granular Sweetener (or Erythritol): ¼ cup (adjust to taste). Swerve or erythritol are keto-friendly sweeteners that replace sugar in traditional ketchup. They provide sweetness without spiking blood sugar levels. Adjust the amount to your preferred level of sweetness.

Onion Powder: 1 teaspoon. Onion powder enhances the savory flavor of the ketchup and adds a subtle oniony note.

Garlic Powder: 1 teaspoon. Garlic powder complements the onion powder and adds another layer of savory flavor to the ketchup.

Smoked Paprika: ½ teaspoon. Smoked paprika adds a hint of smoky flavor and depth to the ketchup, making it more complex and interesting. Regular paprika can be used if you don’t have smoked paprika.

Salt: ½ teaspoon (or to taste). Salt is essential for balancing the flavors of the ketchup and bringing out the sweetness and tanginess.

Black Pepper: ¼ teaspoon (or to taste). Black pepper adds a touch of spice and complements the savory and sweet flavors of the ketchup.

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Instructions

Making the Low Carb Ketchup:

Combine Ingredients: In a small saucepan, whisk together the tomato paste, apple cider vinegar, water, Swerve (or erythritol), onion powder, garlic powder, smoked paprika, salt, and black pepper.

Simmer and Thicken: Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let it simmer gently, uncovered, for about 15-20 minutes, stirring occasionally. This simmering process allows the flavors to meld together and the ketchup to thicken slightly. If you prefer a thicker ketchup, simmer for a bit longer.

Taste and Adjust: After simmering, taste the ketchup and adjust the sweetener, salt, or spices as needed to your preference. You may want to add a touch more sweetener if you prefer a sweeter ketchup, or more salt if you want a saltier flavor.

Cool and Store: Remove the saucepan from the heat and let the ketchup cool completely. As it cools, it will thicken further. Once cooled, transfer the ketchup to an airtight container and store it in the refrigerator. The ketchup will keep in the refrigerator for about 1-2 weeks.

Making the Keto Meatloaf Minis:

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or line it with silicone muffin liners. This will prevent the meatloaf minis from sticking and make them easier to remove.

Sauté Onion and Garlic: Heat a tablespoon of olive oil or avocado oil in a skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Remove from heat and let cool slightly.

Combine Meatloaf Ingredients: In a large mixing bowl, combine the ground beef, ground pork, almond flour, grated parmesan cheese, eggs, sautéed onion and garlic mixture, Italian seasoning, Worcestershire sauce, salt, and black pepper.

Mix Gently: Gently mix all the ingredients together with your hands or a spoon until just combined. Be careful not to overmix the meatloaf mixture, as overmixing can result in tough meatloaf. You want to mix it just enough until everything is evenly distributed.

Portion into Muffin Tin: Divide the meatloaf mixture evenly among the prepared muffin cups, filling each cup almost to the top. Use your hands or a spoon to gently press the mixture into the cups and create a slightly rounded top.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the meatloaf minis are cooked through and the internal temperature reaches 160°F (71°C). You can use a meat thermometer to check the internal temperature. The tops should be nicely browned and slightly firm to the touch.

Rest and Serve: Once cooked, remove the muffin tin from the oven and let the meatloaf minis rest in the tin for about 5-10 minutes before removing them. This resting period allows the juices to redistribute, resulting in more moist and flavorful meatloaf minis. Carefully remove the meatloaf minis from the muffin tin and serve warm with the homemade low-carb ketchup.

Nutrition

Serving Size: one normal portion
Calories: 280-320
Fat: 20-25g
Carbohydrates: 3-4g
Fiber: 1-2g
Protein: 20-25g