Description
These juicy, mozzarella-stuffed mini meatloaves are low-carb, keto-friendly, and bursting with savory flavor — ready in under 30 minutes and perfect for meal prep or weeknight dinners.
Ingredients
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1½ lbs ground beef (80/20)
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1 small onion, finely diced
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2 cloves garlic, minced
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1 tbsp olive oil
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2 eggs
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½ cup almond flour
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2 tbsp tomato paste or sugar-free ketchup
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1 tsp Italian seasoning
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1 tsp salt
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½ tsp black pepper
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6–8 mozzarella cubes (about 1″ each)
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Optional: extra ketchup or tomato paste for glaze
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet or grease a muffin tin.
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Sauté onion and garlic in olive oil until soft; cool slightly.
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In a bowl, mix ground beef, eggs, almond flour, tomato paste, seasonings, and onion-garlic mix.
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Divide into 6–8 portions. Flatten each, stuff with mozzarella, and shape into mini loaves.
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Place on baking sheet. Brush with ketchup if using. Bake 22–25 minutes, or until internal temp reaches 160°F.
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Let rest 5 minutes before serving.
Notes
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Use ground turkey or pork for variations.
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Add herbs or chopped veggies for extra flavor.
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Freeze baked loaves for quick meals later.