Low-Carb Mini Meatloaves

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped or grated
• 1 medium red bell pepper, finely chopped
• 1 pound 95% lean grass-fed ground beef
• 1 small zucchini, grated and patted dry with a paper towel
• 1/2 cup (45g) almond flour
• 1 large egg
• 1 tablespoon balsamic vinegar
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 cup (237ml) low-sodium jarred marinara sauce, divided
• 1/2 cup (28g) grated part-skim mozzarella cheese

Directions

Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment or foil. Heat the oil in a small saute pan over medium heat. Add the onion and bell pepper and cook, stirring occasionally until tender, 5 minutes. Scrape mixture into a large bowl and set aside to cool for 10 minutes.

Add the ground beef, zucchini, almond flour, egg, vinegar, Italian seasoning, garlic powder, salt and pepper. Stir with a wooden spoon or clean hands until well-blended. Divide the mixture into 4 portions. Form each portion into a small meatloaf about 4 1/2 inches (11cm) long on the prepared baking sheet. Press down the length of the meatloaf with the side of your hand to create a 1/2-inch (1.27cm) deep divet in the center, so it cooks evenly and catches the sauce and cheese. Spread the top of each meatloaf with 1/4 cup (59ml) of the marinara and sprinkle with the cheese.

Bake for 30 minutes or until an instant-read thermometer registers 155ºF (68ºC) when inserted in the center of the meatloaf.

Serves: 4 | Serving Size: 1 mini meatloaf

Nutrition (per serving): Calories: 299; Total Fat: 16g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Cholesterol: 121mg; Sodium: 546mg; Carbohydrate: 11g; Dietary Fiber: 2g; Sugar: 5g; Protein: 30g