Go Back
+ servings

Italian-Style Mini Meatloaves

These Italian-Style Paleo Mini Meatloaf Muffins make for a convenient and hearty make ahead meal prep, or a delicious dinner idea! They are gluten-free, low carb and just what you should be running to the kitchen to cook up right now.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Gluten-free, Paleo, whole30
Servings: 6
Author: Lexi


  • 1 teaspoon extra-virgin olive oil
  • 1 onion finely chopped
  • 1/2 cup baby bella mushrooms finely chopped
  • 1 clove garlic minced
  • 1 pound grass-fed ground beef
  • 1 large egg
  • 1/4 cup carrot grated
  • 1/2 cup marinara sauce divided
  • 2 tablespoons blanched almond flour
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Himalayan sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon red pepper flakes more to taste
  • 1 tablespoon fresh basil roughly chopped, for garnish
  • Parmesan cheese for garnish (optional)


  • Preheat oven to 350°F and set aside a 6 cup muffin tin.
  • Heat oil in a small skillet. Sauté onion, mushrooms, and garlic until translucent, let cool slightly.
  • In one large bowl combine slightly cooled onion mixture, beef, egg, carrot, 1/4 cup marinara sauce, almond flour, and spices and mix well until completely combined.
  • Divide the meatloaf mixture into 6 muffin tins. Bake for 20-25 minutes or until fully cooked through.
  • Let cool for 3 minutes and serve with the remaining tomato sauce and garnish with fresh parmesan and fresh basil.


Calories: 191kcal | Carbohydrates: 4.7g | Protein: 18g | Fat: 10.9g | Saturated Fat: 3.6g | Cholesterol: 79mg | Sodium: 137mg | Fiber: 1.1g | Sugar: 2g