Grain Free Cheese Stuffed Mini Meatloaf-
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 meatloaf, I divide the meat in half and make the first layer. Then top that layer with cheese. Layer another half of meat mixture on top of cheese, and spread tomato glaze on top. Last, I sprinkle the glaze with sweetener of choice.
Cheese Stuffed Meatloaf Minis
- MEATLOAF:
- 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 where to buy golden flax, golden flax meal tastes better
- 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.
- 1/3 cup cheese grated *optional.
- 1- 12 muffin regular size, muffin pan or loaf pan.
- TOMATO GLAZE:
- 1/3 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
- 1/8 tsp sea salt
- 1/8 tsp allspice.
- 3 tsp coconut sugar for or 3 tsp Swerve (erythitol granular) for low carb., paleo
- Preheat oven to 400 F, and lightly oil a 12 muffin, medium size, muffin pan.
- In a large bowl, combine: ground beef, egg, flax meal, Worcestershire sauce, 1/2 cup tomato sauce, paprika, sea salt, celery seed, and garlic powder.
- Mix meat until well incorporated, and divide in half.
- 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).
- Place 2 tsp of cheese on top of each meat layer.
- 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.
- In a small bowl, combine: tomato sauce, apple cider vinegar, garlic powder, onion powder, and allspice (don’t add the sweetener).
- Spread 2 tsp.’s tomato glaze on top of each meat muffin.
- Sprinkle ¼ tsp of sweetener on top of the tomato glaze on each muffin.
- Bake for 20 minutes or more, until top is browned.
- 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.
Joan says
25 February, 2017 at 6:53 pmWhat can I substitute for golden flax meal?
Stacey says
26 February, 2017 at 10:41 amJoan, You can substitute crushed pork rinds for the flax meal.
Paula says
6 March, 2016 at 8:06 amCan these be frozen?
Stacey says
6 March, 2016 at 8:15 amYes Paula, you can freeze these. Here is a link on ways to freeze meatloaf:http://www.foodchannel.com/articles/article/how-do-i-prepare-meatloaf-freeze/
Jody says
15 July, 2015 at 9:46 amHi, do you think I could make this with ground lamb?
Stacey says
17 July, 2015 at 9:47 amHi Jody, Yes I would think you could use ground lamb in this, I have not tried it because my Hubby does not like lamb.
Sarah says
11 March, 2015 at 5:06 pmThis is awesome! I’ve made it with Ground beef and Venison so far. Quick and easy.
Stacey says
14 March, 2015 at 11:39 amSarah, thank you for your kind words. Ground venison sounds like a great idea!
~ Stacey
melissa webb says
6 October, 2014 at 10:30 pmThanks;)
Kathy says
23 August, 2014 at 2:34 pmLove 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.
Stacey says
24 August, 2014 at 1:02 amHi 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.
~Stacey
Jill says
11 June, 2014 at 9:14 pmI’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.
Stacey says
13 June, 2014 at 5:32 pmJill, thank you for bringing that error to my attention! It was supposed to be in there. 🙂
~ Stacey