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, ½ 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 teaspoon 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 teaspoon’s tomato glaze on top of each meat muffin.
Sprinkle ¼ teaspoon 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.