Meatloaf Cups
ChefRhonda PlataDifficultyBeginnerThis clever use of muffins tins creates individual mini-meatloafs that cook more quickly than regular meatloaf and are easy to pack for a lunch or snack on the go. Crushed pork rinds take the place of breadcrumbs, keeping the finished product from becoming dense or tough.
Servings 12
Net Carbs
- Amount Per Serving
- Calories 289
- % Daily Value *
- Total Fat 26g34%
- Protein 25g
- Total Carbohydrate 6g3%
- Dietary Fiber 1g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400°F (200°C). Grease or line a muffin tray or use a silicone muffin tray.
Place the pork rinds and the cream in a large bowl and let soak for five minutes.
Place tomato sauce and brown sugar alternative in a bowl and stir until brown sugar is dissolved.
Add the garlic, eggs, parsley, and beef to the pork rind mixture. Mix until well combined.
Divide the mixture evenly between the cups of the prepared muffin tray and top each cup with the tomato sauce mixture.
Bake for 22 to 24 minutes or until cooked through. Let stand for five minutes before serving. Enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400°F (200°C). Grease or line a muffin tray or use a silicone muffin tray.
Place the pork rinds and the cream in a large bowl and let soak for five minutes.
Place tomato sauce and brown sugar alternative in a bowl and stir until brown sugar is dissolved.
Add the garlic, eggs, parsley, and beef to the pork rind mixture. Mix until well combined.
Divide the mixture evenly between the cups of the prepared muffin tray and top each cup with the tomato sauce mixture.
Bake for 22 to 24 minutes or until cooked through. Let stand for five minutes before serving. Enjoy!
Notes
