Ingredients
1 ½ lbs ground beef (80/20 works best)
½ cup finely chopped onion
½ cup chopped bell pepper (optional)
1 egg
½ cup grated Parmesan cheese (or crushed pork rinds for texture)
¼ cup unsweetened ketchup (or low-carb version)
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
For the Glaze
¼ cup sugar-free ketchup
1 tbsp apple cider vinegar
1 tbsp brown-style sweetener (monk fruit or allulose)
Dash of smoked paprika (optional)
Instructions
Preheat Oven
Set oven to 375°F (190°C). Grease a brownie pan or muffin tin.
Mix the Meatloaf Base
In a large bowl, combine beef, onion, bell pepper, egg, Parmesan (or pork rinds), ketchup, Worcestershire, and seasonings.
Mix gently — just until combined (don’t overwork or it gets dense).
Form and Fill
Divide mixture evenly into your pan compartments. Press lightly into shape without packing too tightly.
Add the Glaze
In a small bowl, mix glaze ingredients. Brush over the tops of each mini meatloaf.
Bake
Bake uncovered for 25–30 minutes, or until the tops are browned and the internal temp reaches 160°F (71°C).
Rest and Serve
Let rest 5 minutes before serving. The glaze will thicken slightly as it cools.
Optional Add-Ons
Mix in shredded cheddar or mozzarella for a cheesy version.
Add chopped bacon or mushrooms for extra flavor.
Serve with cauliflower mash or roasted green beans for a full keto meal.