Savory, juicy mini meatloaves with melty cheddar and crisp bacon, brightened by tangy pickles and a touch of mustard; tender centers with browned edges, served as two hearty cups per person.
Mini Cheeseburger Meatloaves — All the Fixings in One Bite
A low‑carb, weeknight‑ready twist on the cheeseburger: individual meatloaf cups with melty cheddar, crisp bacon, and a bright hit of mustard and pickle.
Sometimes you want a cheeseburger without the bun, the fuss, or flipping patties for everyone. These meatloaf cups turn that craving into an easy, hands‑off bake: two hearty cups per person that come out with deeply browned edges and tender, juicy centers. They’re just the right size for dinner, leftovers, or a party platter where everybody can grab one (or three).
The trick is in the ingredients and a gentle touch. Use 80/20 ground beef for flavor and moisture, almond flour instead of breadcrumbs to keep things low‑carb, and a little Dijon plus Worcestershire for that burger‑like tang. Fold in half the cheddar and most of the crumbled bacon so each cup is studded with melty cheese and smoky bites, reserving a sprinkle of both for the top. Lightly greasing the muffin wells with butter and brushing the tops before baking gives you those irresistible browned edges.
Serve them with tangy pickles and a drizzle—or dollop—of mustard for the familiar cheeseburger lift. They reheat beautifully and make smart meal prep: cool, refrigerate, or freeze extras for quick dinners. A final tip: mix just until combined to keep the texture soft, and enjoy the familiar flavors of a cheeseburger without the bun or the work.
Ingredients
How to Make Cheeseburger Meatloaf Cups
- Preheat the oven to 375°F (190°C). Lightly grease eight wells of a 12-cup muffin tin with half the butter (reserve the rest for brushing).
- Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes; transfer to a paper towel, drain, and crumble once cool.
- Finely chop the onion and mince the garlic. In a large bowl combine the ground beef, eggs, almond flour, chopped onion, garlic, Worcestershire, Dijon, salt, and black pepper; mix gently until just combined (avoid overworking).
- Fold in half of the cheddar (about 1/2 cup) and the crumbled bacon, reserving a little bacon and cheddar for topping.
- Divide the mixture evenly among the eight prepared muffin wells, pressing each portion into the bottom and up the sides to form a shallow cup (about 2–3 tablespoons of meat per well).
- Bake on the middle rack for 18–20 minutes, or until the meat is mostly cooked and the edges are browned; check that centers reach about 155°F (68°C).
- Remove the tray, brush the tops with the remaining butter, sprinkle the reserved cheddar and bacon pieces onto each cup, then return to the oven for another 3–5 minutes until the cheese is melted and internal temperature reaches 160°F (71°C).
- Let the meatloaf cups rest in the tin 5 minutes, then transfer to a serving plate. Top each cup with a drizzle of sugar-free ketchup, two pickle slices, and a sprinkle of chopped chives. Serve two cups per person (or one large cup) with extra pickles or lettuce if desired.
Recipe Card
Cheeseburger Meatloaf Cups
Savory, juicy mini meatloaves with melty cheddar and crisp bacon, brightened by tangy pickles and a touch of mustard; tender centers with browned edges, served as two hearty cups per person.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease eight wells of a 12-cup muffin tin with half the butter (reserve the rest for brushing).
- Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes; transfer to a paper towel, drain, and crumble once cool.
- Finely chop the onion and mince the garlic. In a large bowl combine the ground beef, eggs, almond flour, chopped onion, garlic, Worcestershire, Dijon, salt, and black pepper; mix gently until just combined (avoid overworking).
- Fold in half of the cheddar (about 1/2 cup) and the crumbled bacon, reserving a little bacon and cheddar for topping.
- Divide the mixture evenly among the eight prepared muffin wells, pressing each portion into the bottom and up the sides to form a shallow cup (about 2–3 tablespoons of meat per well).
- Bake on the middle rack for 18–20 minutes, or until the meat is mostly cooked and the edges are browned; check that centers reach about 155°F (68°C).
- Remove the tray, brush the tops with the remaining butter, sprinkle the reserved cheddar and bacon pieces onto each cup, then return to the oven for another 3–5 minutes until the cheese is melted and internal temperature reaches 160°F (71°C).
- Let the meatloaf cups rest in the tin 5 minutes, then transfer to a serving plate. Top each cup with a drizzle of sugar-free ketchup, two pickle slices, and a sprinkle of chopped chives. Serve two cups per person (or one large cup) with extra pickles or lettuce if desired.
Nutrition
- Carbohydrates
- 5
- Saturated Fat
- 23
- Sodium
- 1130
- Fiber
- 1.3
- Unsaturated Fat
- 33.5
- Protein
- 44
- Fat
- 57
- Cholesterol
- 248
- Trans Fat
- 0.5
- Calories
- 721
- Sugar
- 1.5