Mini Taco Meatloaf Muffins {Whole30, Keto}
Published Mar 07, 2020 Updated Jul 11, 2023
This post may contain affiliate links. Please read our disclosure policy.
I am taking Taco Tuesday to a whole new level with my Mini Taco Meatloaf Muffins. These are not only cute, but they will definitely bring a party to your mouth. They are Whole30, Keto, Paleo and Macro Friendly.
These Taco Meatloaf Muffins are so versatile and can be served as an appetizer, meal prep and of course, Taco Tuesday. Serve these with your favorite tortilla or plantain chip and salsa and you’ll have a real life fiesta.
What you will need to make these Taco Meatloaf Muffins
- Ground beef: We like buying our beef from Butcher Box.
- Homemade Taco Seasoning (See recipe card)
- Onions
- Almond Flour
- Guacamole
- Salsa: My favorite salsa is the Member’s Mark brand from Sam’s Club. It is also Whole30 compliant which is a bonus.
- Muffin pan
- Topping of choice: Salsa, red onions, jalapenos, shredded lettuce, guacamole, etc.
Tips and FAQS about this dish
- Be sure to keep an eye on these muffins so they don’t overcook and dry out.
- To get a great texture, be sure to add a tbsp of guacamole in the meatloaf mixture before cooking. This may sound weird, but it’s seriously genius.
- Make a big batch of these on Sunday and use for quick grab and go meals through the week.
- Feel free to freeze these in an air tight container for up to 3 months.
In conclusion, if you are looking to change up your boring taco game, be sure to give this recipe a try. They are the perfect meal prep option, appetizer and fun kid and family friendly meal.
Mini Taco Meatloaf Muffins
Ingredients
- 2 lbs lean ground beef 90/10 (32 ounces)
- 1-8 oz can tomato sauce
- 2 tbsp fresh salsa
- 1 large egg
- 1/2 cup + 2 1/2 tbsp almond flour 4.5 oz
- 1/2 cup chopped onions 4 oz
- Fresh guacamole salsa and red onions for topping.
Taco Seasoning
- 1 1/2 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Pre-heat the oven to 350. Coat a 12 cup muffin tin with cooking spray and set aside.
- In a large mixing bowl combine all the ingredients for the meatloaf including the seasoning. Mix together with a spoon or your hands until completely combined.
- Divide the meat mixture evenly into each cup of the muffin tin.Â
- Transfer the muffin tin to the oven and bake for about 25 minutes until the internal temp reaches 160F.
- Remove from the oven once they are finished cooking and allow to cool for about 5 minutes.
- Top each meatloaf muffin with 1 tbsp of guacamole, 1 tsp salsa and red onions.
Notes
- If your meat mixture is still a little wet (depending on the type of salsa you used) You may want to add another tbsp or so of almond flour.Â
- These are perfect for meal prep. Simple store in a air tight container without the toppings. They will also freeze up to 3 months in the fridge.Â
- Macro breakdown per muffin without toppings: 158Calories/3Carbs/1Sugar/20Protein
- Nutritional information below is calculated using 1 tbsp of guacamole as the topping and 1 tsp of salsa per muffin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Shop My Post:
Be sure to pin this recipe to your Pinterest Board
Hello- do you use a mini muffin tim or regular size for these? Sounds delicious and id like to make!!
On the serving size it shows it makes 12. I use a regular muffin tin.
These were so so yummy – rated excellent from 6 yr old to young adults to grandma (that’s me) I served these with Mexican cauliflower rice – sooooooooooo good! Will make these again for sure.
These were amazing! I used ground turkey instead of ground beef and they turned out great. So flavorful!
I made these last night, as part of the keto challenge meal plan, They are amazing! They were so good topped with the guacamole, and left me satisfied. I took some for lunch today even. I will definitely be making these again.
This makes me so happy! Thank you
My husband and I are about to start the keto challenge, too! Thank you for all the clean keto recipes because my body really does well on keto, but the dairy…not so much. We will be tracking macros and on this recipe, the calories say 158 in the macro breakdown in bold, but then at the very bottom, it says 185. Can you confirm which calorie count is correct? Thank you for your help! 🙂
i love this concept! these were delicious – i froze some and have leftovers, so i’ll be curious how they taste re-heated. i needed to cook mine a bit longer than 25m so thank you for mentioning the internal temp 🙂
Yay! I am so happy to hear this. Thank you