Veggie-ful Meatloaf Cups
Description
These Veggie‑ful Meatloaf Cups are everything you love about classic meatloaf—just lighter, faster, and packed with nourishing veggies. Made with gluten-free almond flour, lean ground meat, and finely chopped vegetables, these mini meatloaves bake in a muffin tin for perfectly portioned, kid-friendly servings. They’re naturally lower in carbs, freezer-friendly, and ideal for meal prep. Pair them with mashed cauliflower, roasted veggies, or your favorite weeknight sides for a cozy, balanced dinner that reheats beautifully.
Ingredients
Topping (Optional but yummy)
Instructions
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Prep the veggies. Wash and finely dice onion and bell pepper.
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In a large bowl, combine: ground meat, all vegetables, garlic, ketchup or tomato sauce, seasoning, Worcestershire sauce. Mix gently with your hands until just combined (don’t overmix).
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Preheat oven to 375 degrees.
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Grease muffin tins or line with silicone liner.
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Scoop the mixture into 12 cups.
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Make topping: Mix ketchup and mustard to make topping
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Spread a small spoonful of topping over each cup.
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Bake 20–25 minutes, or until internal temperature reaches 165°F and tops are caramelized.
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Let sit for 10-15 minutes before removing. Almond flour takes time to reabsorb moisture so don't skip this step!
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Serve with roasted veggies, mashed potatoes, or a simple salad.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 112kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 2g10%
- Sodium 180mg8%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Nutrition per cup. Using sugar-free ketchup would reduce: Calories to 109, Total Carbs to 3.1gm and Sugar to 1.3gm)
Plate-method planning tip: 2 cups provide 1 serving of protein and 1/2 a serving of vegetables. Can serve with steamed broccoli or a side salad and a small, gluten-free garlic toast or dinner roll.
