Grain Free Cheese Filled Mini Meatloaf

grain free cheese filled mini meatloaf, primal and low crab with paleo option /
   I have been experimenting with my family meatloaf recipe. Have been trying to make it grain free and low carb. Finally I have made a version that is just as good as the old recipe. This one is primal, low carb and grain free, but could be paleo if you omit the cheese. It could be made in a regular loaf pan, but it is easier to have more precise portions, if made in a muffin pan. The kids think it is cuter that way too.      After mixing the meat loaf, I divide the meat in half, and make the first layer. Then top that layer with cheese. Layer other half of meat mixture on top of cheese, and spread tomato glaze on top. Last, I sprinkle the glaze with sweetener of choice.   Grain free Cheese filled mini Meatloaf,
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5.0 from 1 reviews
Grain Free Cheese Filled Mini Meatloaf
Prep time
Cook time
Total time
A melted, cheese center in a grain free, low carb, primal meatloaf.
Recipe type: grain free, low carb, primal and paleo options.
Cuisine: meatloaf
Serves: 6
  • 1 lb ground beef.
  • ½ cup or 4 ounces tomato sauce or puree (make sure tomatoes are the only ingredients)
  • 1 egg, beaten.
  • 2 tbsp golden flax meal (golden flax meal tastes better), where to buy golden flax
  • ½ tsp paprika.
  • 1 tsp garlic powder.
  • ¼ tsp ground celery seed* optional.
  • ¼ tsp sea salt.
  • 1 ½ tbsp. gluten free Worcestershire sauce * optional.
  • ⅓ cup cheese, grated *optional.
  • 1- 12 muffin, regular size, muffin pan or loaf pan.
  • ⅓ cup tomato sauce or puree (make sure tomatoes are the only ingredients).
  • 1 tsp apple cider vinegar
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ⅛ tsp sea salt
  • ⅛ tsp allspice.
  • 3 tsp coconut sugar for (paleo), or 3 tsp Swerve (erythitol granular) for low carb.
  1. Preheat oven to 400 F, and lightly oil a 12 muffin, medium size, muffin pan.
  2. In a large bowl, combine: ground beef, egg, flax meal, Worcestershire sauce, ½ cup tomato sauce, paprika, sea salt, celery seed, and garlic powder.
  3. Mix meat until well incorporated, and divide in half.
  4. Using half of meat mixture, place one or two spoonful’s of mixture into each muffin indentation and press down in pan (should fill to just slightly under half full).
  5. Place 2 tsp of cheese on top of each meat layer.
  6. Using other half of meat mixture, place one or two spoonful’s of mixture on top of cheese layer, and press down into muffin pan.
  7. In a small bowl, combine: tomato sauce, apple cider vinegar, garlic powder, onion powder, and allspice (don’t add the sweetener).
  8. Spread 2 tsp.’s tomato glaze on top of each meat muffin.
  9. Sprinkle ¼ tsp of sweetener on top of the tomato glaze on each muffin.
  10. Bake for 20 minutes or more, until top is browned.
  11. Cool and serve.
NUTRITIONAL DATA FOR LOW CARB VERSION (using Swerve): Serving Size: 2 mini loaves, Cal:192, FAT: 12 g, Carbs: 5.3 g / Net Carbs: 4.3 g, Fiber: 1 g, Protein: 17 g, sugar: 3 g. NUTRITIONAL DATA FOR COCONUT SUGAR VERSION: Serving Size: 2 mini loaves Cal: 200, Fat: 12 g, Carbs: 7 g / Net Carbs: 6 g, Fiber: 1 g, Protein: 17 g, Sugar: 5 g. This recipe makes 12 mini loaves, and 6 servings of 2 loaves.


  1. Kathy says

    Love the idea of individual hunks (muffin size) meatloafs. If I wanted to make this in a regular loaf pan, would there be any modifications? i.e., temperature x amount of time to cook? Thanks, sounds very good can’t wait to make this.

    • says

      Hi Kathy, yes I do make this in a whole loaf pan sometimes. I believe I baked at 400F for 25 to 35 minutes. Just check it at 25 to see if it is done.

  2. Jill says

    I’m wondering if you forgot to mention that the tomato sauce needs to get mixed into the ground beef along with the egg, flax, etc.

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