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I’m a total sucker for a good meatloaf recipe, but sometimes I just don’t have the time to spend staring at an oven, willing it to hurry up already.
Weeknights are busy, man.
Those nights are the nights that I go for the mini meatloaf. I mean, yes, you could totally call these meatballs, but I think they’re a bit different. I mean, first of all, don’t roll them into balls. Shape them like miniature meatloaf! Second, these get topped with a tangy meatloaf sauce which everyone knows is the best part of meatloaf anyway. And third, I’m the boss and what I say goes.
Got it?
So, I love love love meatloaf with a tangy sauce on top. I don’t like Italian meatloaf with a boring tomato sauce up top. I want something slightly sweet, slightly sour, all the way delicious. The easiest ever sauce is also one of the best and just so happens to be low carb!
All you’ll need for the sauce is ketchup (reduced sugar is best if you’re doing the low carb thang) and some bottled Italian dressing. My dad used to mix those two things together for a little homemade bbq sauce action when we were kids and I still love the combination. It’s delightful.
I used crushed pork rinds as the binder in this recipe. I was a little skeptical, but I’d heard a lot of good things about pork rinds in meatloaf, so I went for it. My friends, I do not think I’ll go back to my old way of using almond flour for low carb meatloaf. I hate to say it, but this is just BETTER. The result is more moist and there is nothing about this meatloaf that tastes low carb. It’s one that everyone in the family will eat without a second thought.
This recipe works perfectly with my low carb cauliflower potato salad and mad dog salad! Not related to this meatloaf recipe, but another current low carb favorite of my is this egg salad. It’s full of cheddar and bacon. 🙂
So, go forth and make some mini meatloaves. They’re quick, healthy, and seriously tasty. Did I mention their is only 1 carb per little meatloaf? I estimate you’ll eat two or three of these little guys, but that’s still a happy number of carbs for a keto diet!
Low Carb Mini Meatloaf
Ingredients
- 1 pound ground beef
- 1 cup crushed pork rinds
- 1 large egg
- 1/2 cup grated cheddar
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons sugar free ketchup
- 1 tablespoon bottled Italian salad dressing
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- Add the beef, pork rinds, egg, cheddar, milk, salt, pepper, and garlic powder to a large mixing bowl and stir together until well combined.
- Use your hands to form 9 small meatloaves and place in the prepared baking dish.
- Whisk together the ketchup and Italian dressing in a small bowl. Spoon evenly over the meatloaves.
- Bake for 20 minutes or until cooked through.
Tips & Notes:
Nutrition Information:
Please note that I am not a registered dietitian and can not guarantee that these nutrition facts are accurate. They were calculated using a nutrition database and your mileage may vary.
Heather says
I doubled it for my family and they FOUGHT OVER THE LEFTOVERS….next time I will triple it.
Karly says
So glad to hear it was a success, Heather!
Marlene Bageant says
Don’t like pork rinds what could be used in place of them?
Karly says
I’ve used almond flour as a binder in low carb meatloaf before.
Elizabeth says
Parmesan is used often to replace the breadcrumb filler. Try that.
Afton says
Silly question, but do you really need to use whole milk? I hate to buy it for such a small amount needed. I can’t wait to try your sauce!
Karly says
You can use any kind of milk, though I think the lower fat varieties have a bit more carbs, so if you’re keto you might watch that.
Janet says
Try reconstituting a couple of creamer packets from a restaurant – they are actually non-dairy.
Elizabeth says
Just use 1/2 & 1/2 or heavy cream. That’s what I’ll be using.
Susan says
I thought you had a recipe for mini meatloaf to bake in muffins tins can’t find it please send to me
Karly says
No, I’m afraid that’s not me. Sorry!
Janet says
Outstanding flavor! Perfect recipe when cooking for one. I used ground Turkey instead of beef. It was a little looser than I like. Next time I’ll use 2 eggs for the binder and use the small loaf pan. Doesn’t taste like d-I-e-t food at all! 😉
W.C. Gardner says
As soon as I make these tasty morels at my house the are quickly gobled-up and more are requested. Thank-you for this recipe.
Shadi HasanzadeNemati says
This girl here is drooling over your recipe! And I’m traveling now I can’t wait to get back to my kitchen and make this ASAP. Because this is the BEST MEATLOAF EVER!! <3
Caitlin says
What a great idea! These are so cute, and perfect for when I’m short on time… love the use of pork rinds over bread crumbs, so innovative!
Tracy | Baking Mischief says
I love the idea of using pork rinds as a binder! I never would have thought of that, and they look sooooo good. Pinned!
Dawn @ Words Of Deliciousness says
I totally love meatloaf too. I like these mini meatloaves, they are on the table so much faster than a regular size meatloaf. I will have to try the pork rinds in my meatloaf, I have not heard of that one before.
Kate says
Pork rinds as a binder is genius – I’ve never heard of that before! Thanks for the tip – definitely trying this one!
Kris says
Anything with egg or red meat will have cholesterol…animal fats are saturated fats.
pam says
Not for a Keto Diet
Olivia - Primavera Kitchen says
I love making mini meatloaf! Yours looks so good!
Kelsie | the itsy-bitsy kitchen says
Everything mini is automatically just better, isn’t it? Even before you add pork rinds :). This is one seriously awesome recipe, my friend! Meatloaf is my dad’s all time favorite dinner so I’m going to have to make this for him next time he visits. Have a great day, Karly!
Anne@ASaladForAllSeasons says
Karly, if I can have a whole little something all to myself, I’m happy! LOVE these mini meatloaves. They look pretty juicy and moist. And I’m looking forward to trying your sauce on many things! Looks sooooooo good! 🙂
Kelli @ Hungry Hobby says
Love making mini meatloaves! The pork rines seem interesting, I bet they add a delicious salty flavor! I learned something recently – bread crumbs are not a binder in meatloaf they were added to make the meatloaf go further. One of my students told me that!