Keto Sheet Pan Mini Meatloaves Dinner

3.54 from 15 votes

These meatloaves are made into individual portions meaning they’re easy to serve and easy to freeze, should you need too.

Prep Time 15

Cook Time 30

Servings

Calories 717kcal

Author Jo Harding

1/3 cup tomato puree
1 tablespoon Lakanto brown - Optional
2 teaspoons coconut aminos (can substitute with apple cider vinegar and Dijon mustard)
1 teaspoon water

Preheat the oven to 356F / 180 C / 160 fan.
Grease a large rimmed sheet pan or line with parchment paper.
Prepare the sauce by mixing all the ingredients together in a small bowl.
In a large mixing bowl, add the beef, pork, pork rinds, tbsp of sauce and optional cheese. Mix with your hands to combine.
In a large bowl, mix the eggs, salt and pepper, Italian seasoning, garlic and onion powder using a fork.
Add the egg mix to the meat and mix with your hands to fully combine.
Split the meat into individual pieces and shape into mini meat loaf shapes. (Note: serving size is 2 meat loaves per serving. Therefore, if making a recipe with 4 servings, you would make 8 mini meat loaves. If making a recipe with 2 servings, you would make 4 mini meat loaves.)
Chop the veggies into chunks and place on the baking tray. Toss with olive oil and salt.
Arrange the meat loaves in-between vegetables on the sheet pan.
Spoon the remaining sauce over meat loaves. Bake for 30 minutes or until the meat loaves are cooked through to your liking. Turn the vegetables once during cooking, draining off any bits that come out of the meat after about 20 minutes.
Cut one meat loaf in half to check that it’s fully cooked (the internal temperature if using a meat thermometer should be 175F).
Storage: Fridge in a Tupperware for 3 days or freezer for 3months.

Net Carbs 9g which includes vegetables.

Nutrition Info is above within post if you want to skip the vegetables. Net Carbs will be 4g.