Mini Meatloaf Recipe

A simple mini meatloaf recipe made with almond flour! These little meatloaf cupcakes are moist, flavorful, and packed with protein. Because they’re individually portioned, they cook up in less than 20 minutes. Best of all, they’re great for meal prep and store well in the freezer!

Meatloaf has been one of the most popular dishes in America for almost a century. In the 1930s, it gained popularity because it was cheap, easy, and could feed a crowd. But, it’s also easy to screw up. Sometimes it ends up a little dry, bland, or crumbly and mushy. This is where my mini meatloaf recipe comes in to take the cake. Or, cupcakes.

When I need a quick and easy meal at home, I make these mini meatloaves. Much like my zucchini ground beef casserole, these meatloaves cook up with plenty of spices and liquid ingredients to keep the meat flavorful and moist. You mix it up in one bowl, clean up is easy, and they bake in less than 20 minutes!

Because there are only a few ingredients, the quality of meat you choose will make a big difference in overall flavor. I typically use a 90% lean grass fed ground beef, which gives each mini meatloaf 15 grams of protein! This recipe is also completely gluten free and paleo, so it fits a variety of needs.

Why You’ll Love This Mini Meatloaf Recipe

• This easy recipe makes delicious and moist mini meatloaves! They bake up in under 20 minutes.
• They have the perfect combination of savory flavors—the meatloaves are super tasty and kid-friendly!
• You can easily double or triple the recipe! These are great freezer meals and perfect for meal prep.
• The ingredients are very simple and straightforward.
• This recipe is Whole30, gluten free, and paleo.

Ingredient Notes

• Ground beef – Use a 90% lean grass fed beef for the best taste and texture! Keep in mind, 90% lean has a higher percentage of protein in comparison to 80% lean.
• Almond flour – Use a blanched almond flour for the best texture and flavor.
• Unsweetened ketchup – I like to use Primal Kitchen’s ketchup, which has no sugar added.
• Dijon mustard – Typically found in the condiments aisle. I like to use an organic dijon mustard with apple cider vinegar for the best flavor.
• Cream of tartar – While the cream of tartar is an extra step—don’t skip it! It helps to tenderize the meat and make it moist and flavorful. This can be found in a spice jar in the spice aisle.

See recipe card for full information on ingredients and quantities.

Substitutions

Almond Flour: You can swap the almond flour for any other nut flour, oat flour, or a gluten free flour blend.

Italian seasoning: Use a combination of dried oregano, basil, or thyme instead! 1 tablespoon of spice = 3 teaspoons.

Garlic cloves: Want to make it easy? Use 1/2 teaspoon garlic powder instead.

How to Make This Mini Meatloaf Recipe

1. Preheat: Preheat the oven to 375°F. Prepare a 12-slot muffin tin with parchment liners.
2. Mix: In a medium bowl, mix together the ground beef, almond flour, ketchup, mustard, garlic, Italian seasoning, onion powder, sea salt, and black pepper until well incorporated.
3. Whisk: In a small bowl, whisk the warm water, cream of tartar, and baking soda until it’s combined and starts to bubble. Pour the water over the meat mixture and mix everything together to combine. 
4. Transfer: Scoop the meatloaf mixture evenly into the prepared muffin tin, filling each liner to the top. Flatten each meatloaf with the back of a spoon to make sure the meat is spread evenly in each liner.
5. Bake: Bake for 15-18 minutes, or until the meat is cooked through in the center. Let the meatloaves sit for 5 minutes prior to eating. Enjoy with ketchup or your favorite dipping sauce!

FAQs

Cooking Tips

• Use muffin liners. This is a great way to make mini meatloaves and there won’t be any sticking!
• Spread the mixture evenly. Make sure to fill each muffin slot entirely with the meatloaf mixture and pack it in with the back of a spoon. If the meat mixture goes above the parchment liner, it’s OK! The meat will not expand when baking.
• When mixing in the water mixture, massage the meat well with your hands. If it helps, use gloves when doing this.
• No fresh garlic? Use 1/2 tsp garlic powder instead.

Storage and Freezing

Storing: Unlike regular meatloaf, these mini meatloaves store well in the fridge and taste great as leftovers! Store them in an airtight container in the refrigerator for up to 4 days.

Freezing: For longer storage or meal prep, throw them in the freezer! Let the meatloaves cool completely, then transfer them to an airtight container or freezer-safe storage bag. They’ll last in the freezer up to 3 months. If you want to remove them individually for meal prep, use a small piece of parchment paper to separate each meatloaf to prevent sticking.

More High Protein Dinners

• Healthy Sloppy Joes
• Paleo Chicken Tenders
• Paleo Turkey Burgers
• Egg Roll in A Bowl with Ground Turkey
• Grilled Chicken Skewers

What did you think about this easy mini meatloaf recipe? Let me know what you think below!