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Veggie-Loaded Mini Meatloafs
Meatloaf is a classic american dish that is perfect on a ketogenic diet.
  • CourseDinner
  • CuisineAmerican
Servings Prep Time
12loaves 15minutes
Cook Time
Servings Prep Time
12loaves 15minutes
Cook Time
  • 2pounds grass fed angus ground beef 85% lean(or pork)
  • 1.5teaspoons Himalayan sea salt
  • 1teaspoon Black Pepper
  • 2large eggs
  • 1medium onionpeeled and finely chopped
  • 2cups mushroomsfinely chopped
  • 1/2 cup carrotsfinely chopped OR grated
  • 2cups spinachloosely packed
  • 1teaspoon dry thyme
  • 3cloves garlicpeeled and minced
  • 1.5tablespoons Dijon Mustard
  1. Preheat your oven to 350 degrees F.
  2. In a large bowl combine allllllll of the ingredients. Using freshly washed hands, mix the ingredients until everything is blended together evenly.
  3. Portion out the meat mixture evenly between a 12-hole muffin tin.  
  4. Bake for 25-30 minutes or until meat is cooked.
  5. Enjoy warm with a side of dark green veggies covered in healthy fats.
  6. Freeze leftovers or store in fridge for up to 5 days.
Recipe Notes
Nutrition Facts
Veggie-Loaded Mini Meatloafs
Amount Per Serving
Calories 180 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.05g
Cholesterol 54mg 18%
Sodium 324mg 14%
Potassium 199mg 6%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 16g 32%
Vitamin A 43%
Vitamin C 5%
Calcium 2%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.