Ingredients

• 1 tablespoon olive or avocado oil
• ½ cup white or yellow onion (diced small)
• 2 teaspoons garlic (minced)
• 1½ pounds lean ground beef (I use ITW)
• ½ cup almond flour
• 3 tablespoons Primal Kitchen Ketchup
• 2 large eggs
• 1¼ teaspoon salt
• 2 teaspoons dried parsley
• 2 teaspoons dried thyme
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ½ cup Primal Kitchen Ketchup

Directions

• 1. Preheat the oven to 375 degrees.
• 2. Add oil to a skillet on the stovetop at medium to medium-high heat. Once hot, add diced onion to the skillet. Sauté until onion is tender. Then stir in garlic. Sauté until garlic is a light golden brown, about one minute.
• 3. In a large bowl, combine the ground beef, onion, minced garlic, almond flour, 3 tablespoons of ketchup, eggs, salt, parsley, thyme, onion powder, and pepper. Use clean hands or a spatula to mix everything together until well combined.
• 4. Lightly spray a 12-cup muffin pan with your favorite nonstick spray or oil (I use a spray avocado oil).
• 5. Add the meat mixture into the sprayed muffin cups. Use your hands or a spatula to pack the meat into each cup.
• 6. Bake for 20 minutes.
• 7. Remove from the oven. Use a spoon or paper towel to remove any grease that has pooled at the top of the mini meatloaves. Spoon the remaining ½ cup ketchup over the tops of the muffins. Place back in the oven and bake for another 5 minutes.
• 8. When finished cooking let the meatloaves rest for a few minutes (they'll soak up some of the liquid in the bottom of the muffin cup during this time). Top with chopped parsley (optional) before serving.

Nutrition

Photos