Low Carb Mini Meatloaf in Muffin Tins

I LOVE this meatloaf and I bet you will too.  It got me excited about meatloaf again!  This recipe makes 12 mini meatloafs in individual portions.  Extras can be frozen until needed.  Low-carbers and non-low carbers alike will love this recipe. 

Unlike traditional meatloaf, this recipe contains no added bread or breadcrumbs or milk.  Instead, I added parmesan, spinach and a small amount bacon to keep it moist and add amazing layers of flavor.

These are great served over salad or with cauliflower mash

Makes approximately 12 mini meatloafs. 

Each meatloaf has about one gram of net carbs.

2 lbs. of ground meat (I use the meatloaf/meatball mix of beef, pork and veal)
1/4 cup of low carb ketchup + extra for dotting the top of the loafs (I use Heinz)
2 tablespoons of low sodium soy sauce
1 tablespoon of dried parsley
1/2 teaspoon of pepper
1 teaspoon of garlic powder
1 egg
1/2 cup of parmesan cheese 
2 pieces of raw bacon, minced
1/2 cup of frozen chopped spinach, thawed, drained and squeezed dry (measured after squeezing all the water out)

(1) Preheat your oven to 375 degrees
(2) Grease a regular sized muffin tin
(3) Mix well all of your ingredients
(4) Fill each muffin tin space with your meatloaf mix
(5) Make a small indentation with your thumb on the top of each meatloaf and fill the indentation with a little squirt of low carb ketchup (approx. a 1/2 teaspoon)
(6) Bake at 375 degrees for 30 minutes 

Remove the fully cooked meatloaf to a plate to drain and then serve.

To reheat from frozen:
Cook on defrost in your microwave approximately 1 minute or until warm or thaw in your fridge and then reheat.

Before Cooking

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