Keto Cranberry Mustard Glazed Meatloaf Minis
A juicy, festive low-carb meatloaf mini glazed with a sweet-tangy sugar-free cranberry mustard topping. Perfect for holidays, weekly meal prep, or cozy winter dinners.
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.