Mini Taco Meatloaf Muffins
These adorable Mini Taco Meatloaf Muffins are simply delicious. They serve as the perfect dinner, appetizer or meal prep option. Only 180 calories per muffin and Keto, Paleo, Whole30 and Macro friendly.
Servings: 12 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.
- 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.
- 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.
- 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
Serving: 1Meatloaf Muffin | Calories: 185kcal | Carbohydrates: 5.1g | Protein: 20.7g | Fat: 7.6g | Cholesterol: 122.7mg | Sodium: 123.6mg | Fiber: 2g | Sugar: 1.5g