Keto Cranberry Mustard Glazed Meatloaf Minis are tender, flavorful, and brushed with a sweet-tangy low-carb cranberry mustard glaze. This festive keto dinner is easy to make, great for meal prep, and delivers bold holiday flavor in every juicy bite. A perfect seasonal low-carb recipe.
About This Recipe
Keto Cranberry Mustard Glazed Meatloaf Minis offer the perfect blend of cozy comfort food and festive holiday flavor. Instead of a traditional full-sized meatloaf, these minis bake quickly, stay extra juicy, and develop deeper flavor thanks to individual caramelized edges. The combination of ground beef and ground pork gives them the ideal balance of richness and tenderness, while almond flour and Parmesan help bind the mixture without using traditional breadcrumbs. The seasoning profile is simple and familiar—garlic, onion, smoked paprika, and Dijon—but delivers a satisfying depth that complements the cranberry glaze beautifully.
The glaze is what makes this recipe feel seasonal yet still perfectly keto-friendly. A mix of sugar-free cranberry sauce, mustard, and a touch of keto-friendly sweetener creates a glossy, tangy, sweet finish that bakes into the tops of the minis. As the glaze thickens in the oven, it forms a sticky coating that contrasts with the savory meat interior. These flavors make the dish ideal for holiday gatherings, weeknight dinners, or meal-prep lunches during the colder months.
Because the recipe is portioned into mini loaves, it works well for anyone tracking macros—each serving is predictable and easy to pack. They reheat effortlessly and maintain their moisture without becoming dense or dry. Serve them with roasted vegetables, cauliflower mash, or a simple green salad to keep things low-carb. Whether you’re preparing a festive spread or stocking the fridge for the week, these meatloaf minis deliver reliable flavor and convenience. This recipe fits seamlessly into a keto lifestyle while still appealing to family and guests who aren’t eating low-carb.
Why You’ll Love This Recipe
- Holiday-inspired flavor without extra carbs
- Easy portion control
- Quick baking time
- Juicy texture from beef + pork combo
- Sticky sweet-tangy glaze
- Meal-prep friendly
- Family-approved low-carb dinner
- Reheats perfectly
Ingredients
For the Meatloaf Minis
- 1 lb ground beef (85–90%)
- 1 lb ground pork
- 2 large eggs
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup sugar-free ketchup
- 2 tbsp Dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
For the Cranberry Mustard Glaze
- 1/2 cup sugar-free cranberry sauce
- 2 tbsp Dijon mustard
- 1 tbsp sugar-free maple syrup
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 375°F and lightly grease a 12-cup muffin tin.
- In a large bowl, mix ground beef, ground pork, eggs, almond flour, Parmesan, sugar-free ketchup, Dijon mustard, onion powder, garlic powder, smoked paprika, salt, and black pepper until fully combined.
- Divide the mixture evenly into the muffin cups, pressing gently to shape each mini meatloaf.
- In a small bowl, whisk together the cranberry sauce, Dijon mustard, sugar-free maple syrup, and apple cider vinegar.
- Spoon half of the glaze over the tops of the meatloaf minis.
- Bake for 20 minutes, then brush the remaining glaze on top.
- Bake an additional 10–15 minutes until the centers reach 165°F.
- Let rest 5 minutes before serving.
Nutrition (per serving)
- Calories: 255
- Fat: 17g
- Protein: 18g
- Net Carbs: 3g
FAQ
- Q: Can I make these without pork?
A: Yes. Replace the pork with more ground beef or ground turkey. - Q: Can I use store-bought cranberry sauce?
A: Only if it’s sugar-free; regular cranberry sauce is too high in carbs. - Q: Do they freeze well?
A: Yes. Freeze fully cooled minis in an airtight container for up to 3 months. - Q: Can I bake them as one full meatloaf instead?
A: Yes, but increase bake time to 45–55 minutes and glaze twice. - Q: Can I make these spicier?
A: Add crushed red pepper flakes or a teaspoon of hot mustard.
Variations & Substitutions
- Substitute ground turkey for a leaner version
- Add chopped jalapeños for heat
- Swap Dijon for spicy brown mustard
- Use sugar-free BBQ sauce instead of cranberry glaze
- Add shredded cheddar to the meat mixture
- Mix in chopped fresh herbs for stronger holiday flavor
Serving Suggestions
- Cauliflower mash
- Roasted Brussels sprouts
- Green beans with garlic butter
- Holiday salad with vinaigrette
Keto Cranberry Mustard Glazed Meatloaf Minis
Ingredients
For the Meatloaf Minis
- 1 lb ground beef (85–90%)
- 1 lb ground pork
- 2 large eggs
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup sugar-free ketchup
- 2 tbsp Dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
For the Cranberry Mustard Glaze
- 1/2 cup sugar-free cranberry sauce
- 2 tbsp Dijon mustard
- 1 tbsp sugar-free maple syrup
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 375°F and lightly grease a 12-cup muffin tin.
- In a large bowl, mix ground beef, ground pork, eggs, almond flour, Parmesan, sugar-free ketchup, Dijon mustard, onion powder, garlic powder, smoked paprika, salt, and black pepper until fully combined.
- Divide the mixture evenly into the muffin cups, pressing gently to shape each mini meatloaf.
- In a small bowl, whisk together the cranberry sauce, Dijon mustard, sugar-free maple syrup, and apple cider vinegar.
- Spoon half of the glaze over the tops of the meatloaf minis.
- Bake for 20 minutes, then brush the remaining glaze on top.
- Bake an additional 10–15 minutes until the centers reach 165°F.
- Let rest 5 minutes before serving.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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