Keto Cheesy Mini Meatloaf

This was one of the most successful made up recipes that I have ever made! I took some inspiration from my friend, Michele, who made something akin to this with ground chicken. These are mini fat/protein bombs with only 2 net carbs each. They’re very tender and definitely satisfying. I was full after only eating one.

There are two options with the barbecue/ketchup sauces. One you can buy in the store (see photo), and the other is my amazing sweet BBQ sauce.

I cheated a bit when I was forming these and used a spam musubi mold. Ironically, I have never used it for musubi. This recipe made seven perfectly formed mini meatloaves when the mold was pressed to about 2/3 full.


  • 1 egg, beaten
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/4 cup keto “breadcrumbs” (chicharrones in the food processor)–optional
  • 1/2 tsp Italian seasoning
  • 1/2 cup chopped onion
  • 1 tsp salt
  • 1 lb ground beef (I used 73% but you could go leaner)
  • 3 splashes of Worcestershire sauce
  • Keto BBQ sauce of choice (see above)

Preheat the oven to 350 degrees.

In a mixer, mix the egg and sour cream until smooth. Add all remaining ingredients except for the BBQ sauce until well combined (probably about 30 seconds on medium speed). This can also be done by hand.

Shape into seven loaves and place on a baking sheet with a baking mat or grease the baking sheet. Spoon about 1 Tbsp sauce over top of each meatloaf and spread around the sides using the back of the spoon.

Bake for 25-35 minutes or until no longer pink and a meat thermometer reads 160.


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