A lighter version of traditional meatloaf, this time made as muffins with smoked paprika, carrots, herbs and no onion or garlic or ketchup. This recipe is also low in carbohydrates and a perfect meal solution for a keto-friendly diet.
Why make this recipe
- Good for energy (low carbohydrates, full of protein)
- Great as a snack
- Eat hot or cold
- Make now and freeze for later
- Use the basic recipe to vary flavours and make something different every time
Ingredients & Substitution
I’ve used minced beef meat, but lamb or other minced meats are fine too. Using quality meat will help with the flavour and also the consistency of your meatloaf muffins. If you use low quality or low in fat mince meat (which has a high water content) you’ll end up with a pool of water at the bottom of your muffin tin cavities.
I’ve used carrots to add another dimension flavour to the meatloaf and also to lighten the meat ratio. Because I’m not using any garlic or onions, I felt like the mixture needed another vegetable instead.
Make sure that you cut your carrots quite finely and cook them before you mix them with the rest of the meat.
I’ve used my sourdough bread for this recipe, but you can use any bread crumbs you have. To make homemade breadcrumbs, leave the bread to dry (in the oven or just on a plate on top of the radiator or somewhere warm) and then crumble the bread with your fingers or bash it with a rolling pin through a plastic bag.
I wanted this recipe to be suitable for low FODMAP diet and easily to digest, so I stayed clear of onions, garlic, mustard and ketchup and instead I focused on adding flavour with different herbs. I can tolerate small amounts of horseradish, which is why I’ve added some (you can leave it out or use a ketchup or mustard instead)
My top tips on making this recipe successfully first time round
Get all the ingredients ready first and start with softening the carrots with butter, smoked paprika powder and herbs. The carrots don’t have to be completely cooked, but it’s best if they are soft and partly done before you mix them with the mincemeat.
It doesn’t matter that much in what order you add your ingredients in, just mix everything together until it’s well incorporated.
I’ve used 12 hole standard muffin tin and lined it with greaseproof paper. You don’t need to do this (the muffins won’t really stick to the tin), but I like to have something to help me to lift the hot muffins out of the tin.
I had enough meatloaf mixture to fill the tin to roughly to the top of each cavity.
Bake the meatloaf muffins on 180 C (350F) for about 25 minutes. I was expected them to take much longer, but they are surprisingly quick to make.
Serve straightway or cool down and freeze for later.
What can you serve these meatloaf muffins with?
More savoury snack recipes
Smoked Paprika & Sage Meatloaf Muffins
- 12 hole muffin tin or 6 mini loaf tins
- 500 grams minced beef or approx 1 pound
- 3 small carrots chopped very finelly (about 150 grams)
- 2 large eggs
- 1 cup white sourdough bread crumbs or any other bread or rolls
- 2 teaspoon vegetable oil
- 1 teaspoon smoked paprika powder
- 1 teaspoon dried oregano
- 2 tablespoons fresh sage chopped to small pieces
- 2 tablespoons fresh parsley chopped small
- 1/4 teaspoon smoked seasalt or normal salt
- 1-2 tablespoons horseradish or mustard or ketchup
- good pinch of freshly ground black pepper
- Preheat oven to 180 C or 350° F.
- Prepare 12 muffin hole tin with muffin cases or line them with roughly cut greaseproof paper squares (the weight of the meat will push them down and mould them to place)
- Heat the vegetable oil in a frying pan over medium-high heat.
- Add the chopped carrots, dried oregano, fresh sage and the powdered smoked paprika. Cook (sauté) for 2 minutes and leave to cool down in the frying pan.
- Take out the meat and combine it with the bread crumbs, sauted carrot mixture, horseradish sauce, pepper, salt, eggs and fresh parsley.
- Spoon the meatloaf mixture into 12 muffin cups and divide them evenly. They will be quite overfilled if you have a standard muffin tin.
- Bake at 180C or 350° for 25 minutes .