The trick to staying on a KETO diet is keeping around food that you can eat on the go. Since all the food on a Keto diet should be fresh and not processed, making food freezable and ahead of time is a sure fire way have the meals you need for the weeknight dinner.
This KETO freezer meal mini meatloaf recipe makes 7 - 8 mini loaves and can easily be frozen after cooked for future dinners or lunches. Using pork rinds processed in the food processor works just like breadcrumbs but with no extra carbs. I prefer the Pink Himolian flavor because it adds salt to the meatloaf and doesn't add any other taste.
Since they are mini loaves, making the onions finely chopped gives the dish a more balanced flavor. No one wants to eat large chops of onions.
You can make many variations of this recipe. Start by adding sliced black olives. Or add your favorite shredded cheese. Sticking with the keto diet recipe plan, you can pretty much add what you want to this meatloaf recipe. Below is my variation of this recipe. Read on to find out how to make this super easy recipe.
KETO Freezer Meal Mini Meatloaf Recipe Ingredients:
3 LB ground beef (organic) - high fat
½ yellow onion (finely chopped)
1 bag 2.5 oz Pork Rinds Pink Himolian flavor
2 tablespoon Basil (dried)
3 tablespoon Parsley (dried)
1 tablespoon granulated garlic
3 tablespoon Romano Cheese
Salt and Pepper (if you want more)
KETO Freezer Meal Mini Meatloaf Recipe Instructions:
Preheat oven 400 degrees.
Chop ½ yellow onion (finely chopped). Set aside.
In a food processor, Add 1 bag 2.5 oz Pork Rinds Pink Himolian flavor. Pulse until breadcrumb size.
Mix all the ingredients above together and form into mini loaves to make 7 or 8 meatloaves. This image shows just the seasonings added to the meat.
Place on a lined parchment paper cookie sheet.
Bake for 40 minutes.
Let sit for 15 minutes then enjoy.
Here is the final dish. I had one the other day and it was great with a side salad. Just by defrosting it in the fridge in the morning, my dinner was super fast at nighttime.