11 Keto Mini Meatloaf Recipes for Low-Carb Dinner Plates

If you follow a keto diet, planning low-carb dinners often means looking for meals that feel filling without the usual sides.

Mini meatloaves work well because they cook in smaller portions and reheat easily for later.

I collected these recipes to give you straightforward options using basic ingredients most kitchens already have.

They cover a range of flavors so you can match what your family likes or what you have on hand.

The ideas ahead focus on simple steps that fit into regular weeknight routines.

Helpful Tips Before You Start

These tips will help you make mini meatloaves that stay moist and truly low in carbs.

Choose the Right Binder

Almond flour or crushed pork rinds replace breadcrumbs without adding carbs. Start with two tablespoons per pound of meat and adjust as needed.

Use Higher Fat Ground Meat

Ground beef with 80 percent fat or a beef and pork mix keeps the loaves juicy. Lean meat dries out faster in smaller portions.

Bake in a Muffin Tin

A standard muffin pan gives even cooking and built-in portion control. Fill each cup about three quarters full for the right mini size.

Check Your Toppings

Mix tomato paste with a keto sweetener instead of regular ketchup. Many bottled sauces contain hidden sugar that can raise the carb count.

Bacon-Wrapped Cheddar Mini Meatloaves with Garlic Butter Broccoli

These mini meatloaves bring together savory ground beef, sharp cheddar, and a crisp bacon wrap for a filling keto dinner. The garlic butter broccoli adds a simple side that keeps everything low-carb and balanced on the plate.

The meatloaves stay juicy inside while the bacon crisps on the outside. The broccoli picks up rich garlic flavor from the butter without any extra carbs.

Bacon-Wrapped Cheddar Mini Meatloaves with Garlic Butter Broccoli

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 cup shredded cheddar cheese
• 1 large egg
• 2 tablespoons almond flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 slices bacon
• 4 cups broccoli florets
• 3 tablespoons butter
• 2 cloves garlic, minced

fremgangsmåte

 

• Preheat the oven to 375°F. In a mixing bowl, combine the ground beef, cheddar cheese, egg, almond flour, garlic powder, salt, and black pepper. Mix until evenly blended.
• Divide the mixture into four equal portions and shape each into a small loaf.
• Wrap two slices of bacon around each loaf, tucking the ends underneath.
• Place the wrapped loaves on a baking sheet and bake for 25 to 30 minutes until the internal temperature reaches 160°F and the bacon is crisp.
• While the meatloaves bake, bring a pot of water to a boil and cook the broccoli florets for 3 to 4 minutes until bright green and tender. Drain well.
• In a skillet over medium heat, melt the butter and add the minced garlic. Cook for 1 minute, then add the drained broccoli and toss to coat.

merknader

Use thick-cut bacon so it stays in place during baking. If the broccoli finishes early, keep it warm in the covered skillet off the heat to prevent it from overcooking. Leftovers reheat well in a 350°F oven for 10 minutes to restore the bacon crispness.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Skillet

Greek Spinach Feta Mini Meatloaves over Lemon Zucchini Ribbons

These mini meatloaves bring bright Mediterranean flavors to a simple keto dinner. Spinach and feta keep the meat moist and add a savory tang that pairs well with lemony zucchini ribbons. The dish feels fresh enough for warm evenings yet hearty enough for any weeknight.

It works well when you want a low-carb plate that still tastes like a complete meal. The zucchini serves as a light base while the meatloaves deliver protein and familiar Greek notes without extra carbs.

Greek Spinach Feta Mini Meatloaves over Lemon Zucchini Ribbons

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 1/2 cups fresh spinach, chopped
• 3/4 cup crumbled feta cheese
• 1 large egg
• 2 tablespoons almond flour
• 2 teaspoons dried oregano
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 medium zucchinis
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 2 tablespoons fresh dill, chopped

fremgangsmåte

 

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, chopped spinach, 1/2 cup of the feta, egg, almond flour, oregano, 2 cloves of minced garlic, salt, and pepper. Mix until evenly blended.
• Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
• Bake for 25 minutes or until the internal temperature reaches 165°F. Remove from the oven and let rest for 5 minutes.
• While the meatloaves bake, use a vegetable peeler to create long ribbons from the zucchinis. Place the ribbons in a bowl with the remaining clove of minced garlic, lemon zest, lemon juice, and olive oil. Toss gently to coat.
• To serve, divide the zucchini ribbons among four plates. Top each portion with one mini meatloaf and sprinkle with the remaining feta and fresh dill.

merknader

Use a mix of yellow and green zucchini for more color on the plate. If the ribbons release extra water, pat them dry with a towel before tossing with the lemon dressing. Leftovers keep well in the fridge for two days and reheat gently in a covered skillet to avoid drying out the meat.

Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing Bowl, Baking Sheet, Vegetable Peeler, Large Bowl

Spicy Buffalo Chicken Mini Meatloaves with Ranch Cauliflower Mash

These mini meatloaves bring bold buffalo flavor to a simple ground chicken base. They pair well with a creamy cauliflower mash seasoned like ranch dressing for a full low-carb meal that feels satisfying without the usual sides.

The spicy kick from the buffalo sauce balances nicely with the cool, herby mash. This combination works for weeknight dinners when you want something hearty but still keto-friendly.

Spicy Buffalo Chicken Mini Meatloaves with Ranch Cauliflower Mash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground chicken
• 1/4 cup buffalo sauce
• 1 large egg
• 1/4 cup almond flour
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 medium head cauliflower, cut into florets
• 2 tbsp butter
• 1/4 cup sour cream
• 1 tbsp ranch seasoning mix
• 2 tbsp chopped green onions

fremgangsmåte

 

• Preheat the oven to 375°F and lightly grease a mini muffin tin.
• In a mixing bowl, combine the ground chicken, buffalo sauce, egg, almond flour, garlic powder, and salt. Mix until evenly blended.
• Divide the mixture evenly among 8 mini muffin cups, pressing it down gently.
• Bake for 20 to 25 minutes until the internal temperature reaches 165°F.
• While the meatloaves bake, steam the cauliflower florets until very tender, about 10 minutes.
• Drain the cauliflower well, then transfer it to a food processor with the butter, sour cream, and ranch seasoning mix. Pulse until smooth.
• Spoon the mash onto plates and top with the mini meatloaves. Sprinkle with chopped green onions before serving.

merknader

Make the meatloaf mixture a day ahead and keep it covered in the fridge so assembly goes faster at dinnertime. If the mash turns out too thick, add a splash of the reserved steaming water to loosen it. Leftovers reheat well in a covered skillet over low heat with a little extra butter to keep the mash creamy.

Course: Main Course
Cuisine: American
Equipment: Mixing bowl, Mini muffin tin, Food processor, Steamer basket

Italian Sausage and Pepper Mini Meatloaves with Roasted Asparagus

These mini meatloaves pack the bold taste of Italian sausage and peppers into a simple low-carb meal. They suit weeknight dinners when you want something filling that still keeps carbs low.

The sausage adds rich flavor while the peppers bring a mild sweetness to each bite. Roasted asparagus finishes the plate with a light and crisp contrast.

Italian Sausage and Pepper Mini Meatloaves with Roasted Asparagus

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground Italian sausage
• 8 ounces ground beef
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1/2 cup finely diced bell peppers
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• 1/4 cup shredded mozzarella cheese

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine the Italian sausage, ground beef, egg, Parmesan cheese, diced bell peppers, minced garlic, Italian seasoning, salt, and black pepper.
• Mix the ingredients with your hands until just combined, then divide the mixture into four equal portions and shape each into a small loaf.
• Place the mini meatloaves on one side of the prepared baking sheet.
• Toss the trimmed asparagus with olive oil on the other side of the baking sheet and spread it in a single layer.
• Bake for 25 minutes, then sprinkle the mozzarella cheese over the meatloaves and return the pan to the oven for 5 more minutes until the cheese melts and the internal temperature of the meatloaves reaches 160 degrees.
• Remove from the oven and let the meatloaves rest for 5 minutes before serving with the roasted asparagus.

merknader

Form the loaves gently to avoid a dense texture. If your sausage is very mild, add an extra pinch of red pepper flakes to the mix for more heat. Leftovers reheat well in a 350-degree oven for 10 minutes, which keeps the asparagus from turning soggy.

Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Baking Sheet

Teriyaki Sesame Mini Meatloaves with Stir-Fried Bok Choy

These mini meatloaves bring savory sesame and teriyaki notes to a simple keto dinner. The ground beef stays moist with almond flour and egg while the bok choy adds a fresh, crisp side that comes together in one skillet. It works well for busy weeknights when you want something hearty yet low in carbs.

The finished dish tastes nutty from toasted sesame seeds and balanced from garlic and ginger. Each mini loaf gets brushed with a quick coconut aminos glaze for that classic teriyaki flavor without any added sugar.

Teriyaki Sesame Mini Meatloaves with Stir-Fried Bok Choy

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/4 cup almond flour
• 2 tablespoons sesame seeds, divided
• 3 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 4 baby bok choy, halved
• 2 tablespoons avocado oil
• Salt and pepper to taste

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a mixing bowl combine the ground beef, egg, almond flour, 1 tablespoon sesame seeds, 2 tablespoons coconut aminos, sesame oil, half the minced garlic, ginger, salt, and pepper. Mix until evenly blended.
• Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
• Bake for 20 to 25 minutes until the internal temperature reaches 160 degrees.
• While the meatloaves bake, heat the avocado oil in a large skillet over medium heat. Add the remaining garlic and cook for 30 seconds until fragrant.
• Add the bok choy halves cut side down and cook for 3 to 4 minutes until lightly browned. Flip and cook 2 more minutes until just tender.
• Stir in the remaining 1 tablespoon coconut aminos and cook 1 minute more. Sprinkle with the remaining 1 tablespoon sesame seeds before serving.

merknader

Brush any leftover coconut aminos mixture over the meatloaves right after baking for extra shine. If the bok choy heads are large, quarter them so they cook evenly in the skillet. Leftovers reheat well in a covered skillet with a splash of water to keep the meat moist.

Course: Main Course
Cuisine: Asian
Equipment: Mixing Bowl, Baking Sheet, Large Skillet

Jalapeño Popper Mini Meatloaves with Creamy Avocado Slaw

These mini meatloaves pack the bold flavors of jalapeño poppers into a simple keto dinner. Ground beef mixes with cream cheese, fresh peppers, and bacon for a savory bite that stays moist during baking. The creamy avocado slaw adds a cool contrast that rounds out the plate without extra carbs.

This combination works well for weeknight meals when you want something filling yet light. The heat from the peppers balances the richness of the cheese and avocado.

Jalapeño Popper Mini Meatloaves with Creamy Avocado Slaw

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 2 fresh jalapeños, finely diced
• 4 ounces cream cheese, softened
• 1 cup shredded cheddar cheese, divided
• 6 slices bacon, cooked and crumbled
• 1 large egg
• 1/4 cup almond flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 avocados, mashed
• 2 cups shredded green cabbage
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a mixing bowl, combine the ground beef, diced jalapeños, softened cream cheese, half the cheddar cheese, half the crumbled bacon, egg, almond flour, garlic powder, salt, and black pepper. Mix until evenly blended.
• Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
• Bake the meatloaves for 25 minutes. Remove from the oven, sprinkle the remaining cheddar cheese and bacon over the tops, and return to the oven for 5 more minutes until the cheese melts.
• While the meatloaves finish baking, prepare the slaw in a separate bowl by stirring together the mashed avocados, shredded cabbage, mayonnaise, lime juice, and chopped cilantro until well coated.
• Serve each meatloaf with a portion of the avocado slaw on the side.

merknader

Mash the avocados right before mixing the slaw so it stays bright and creamy. For less heat, remove the seeds from the jalapeños before dicing. Leftovers store well in the fridge for two days, and the meatloaves reheat nicely in a 350-degree oven for 10 minutes while the slaw is best made fresh.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Large Bowl

Smoky Chipotle Bacon Mini Meatloaves with Grilled Bell Peppers

These mini meatloaves pack smoky chipotle flavor and plenty of bacon into each serving. The grilled bell peppers on the side bring a fresh, slightly sweet char that balances the richness and keeps the meal low carb.

This dish suits weeknight dinners or meal prep because it comes together with basic steps and reheats well. The meatloaves stay juicy inside while the bacon adds crisp bits throughout, and the peppers finish with a light smoky edge from the grill.

Smoky Chipotle Bacon Mini Meatloaves with Grilled Bell Peppers

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1.5 pounds ground beef
• 6 slices bacon, cooked and crumbled
• 2 chipotle peppers in adobo sauce, finely minced
• 1 large egg
• 1/4 cup almond flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large bell peppers, sliced into strips
• 1 tablespoon olive oil

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine the ground beef, crumbled bacon, minced chipotle peppers, egg, almond flour, smoked paprika, garlic powder, salt, and black pepper. Mix gently with your hands until just combined.
• Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
• Bake for 25 to 28 minutes until the internal temperature reaches 160 degrees.
• While the meatloaves bake, toss the bell pepper strips with olive oil in a bowl. Heat a grill pan or skillet over medium high heat and cook the peppers for 6 to 8 minutes, turning occasionally, until they soften and show grill marks.
• Remove the meatloaves from the oven and let them rest for 5 minutes before serving with the grilled peppers.

merknader

Crumble the bacon finely so it distributes evenly through the meat mixture without creating large pockets. Grill the peppers just until they develop color but still hold their shape. Leftovers keep in an airtight container in the refrigerator for up to three days and reheat best in a 350 degree oven for 10 minutes to maintain texture.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Grill Pan

Mushroom Swiss Mini Meatloaves with Buttery Green Beans

These mini meatloaves bring together earthy mushrooms and melted Swiss cheese inside a savory beef base. The side of buttery green beans rounds out the plate with a simple, fresh contrast that keeps the whole meal low in carbs and satisfying for dinner.

The recipe works well for busy weeknights when you want something that feels comforting without extra sides or fuss. Each portion stays tender with a light crust on the outside while the beans pick up just enough butter to stay glossy and crisp.

Mushroom Swiss Mini Meatloaves with Buttery Green Beans

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 8 ounces mushrooms, finely chopped
• 1 cup shredded Swiss cheese, divided
• 1 large egg
• 1/4 cup almond flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces fresh green beans, trimmed
• 2 tablespoons butter
• 1/2 teaspoon dried thyme

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a mixing bowl, combine the ground beef, mushrooms, half the Swiss cheese, egg, almond flour, garlic powder, salt, and black pepper. Mix just until evenly blended.
• Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet and press the remaining Swiss cheese on top of each one.
• Bake the meatloaves for 25 to 28 minutes until the internal temperature reaches 160 degrees and the cheese on top has melted and browned slightly.
• While the meatloaves bake, melt the butter in a large skillet over medium heat. Add the green beans and thyme, then cook for 6 to 8 minutes, stirring occasionally, until the beans are tender but still bright green.
• Remove the meatloaves from the oven and let them rest for 3 minutes before serving alongside the green beans.

merknader

Press the chopped mushrooms with a paper towel before adding them to the meat mixture to keep the loaves from turning soggy. If you want a stronger mushroom flavor, sauté the mushrooms first until most of their liquid evaporates. Leftovers reheat well in a 350-degree oven for 10 minutes, which keeps the cheese from becoming rubbery.

Course: Main Course
Cuisine: American
Equipment: Mixing bowl, baking sheet, large skillet

Taco Spiced Mini Meatloaves with Cilantro Lime Cabbage Slaw

These mini meatloaves bring bold taco flavors to a simple low-carb dinner. The spiced beef stays juicy while the fresh slaw adds crunch and brightness without any extra carbs. They work well for weeknight meals or when you want something that feels like takeout but fits your keto goals.

The combination gives tender, seasoned meat paired with a tangy cabbage mix that cuts through the richness. It is easy to portion and keeps well for leftovers.

Taco Spiced Mini Meatloaves with Cilantro Lime Cabbage Slaw

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 2 tablespoons taco seasoning
• 1/4 cup almond flour
• 4 cups shredded green cabbage
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 2 tablespoons mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 avocado, sliced

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine the ground beef, egg, taco seasoning, and almond flour. Mix until evenly blended.
• Divide the mixture into eight equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
• Bake for 20 to 25 minutes until the internal temperature reaches 160 degrees.
• While the meatloaves bake, make the slaw. In a medium bowl, toss the shredded cabbage with the chopped cilantro, lime juice, mayonnaise, salt, and black pepper until coated.
• Remove the meatloaves from the oven and let them rest for a few minutes. Serve each portion with a scoop of slaw and slices of avocado on top.

merknader

Make the slaw a few hours ahead so the flavors meld and the cabbage softens slightly. If you prefer a milder taste, reduce the taco seasoning by half and add a pinch more salt to the meat mixture. Leftovers reheat well in a skillet over medium heat to keep the edges crisp.

Course: Main Course
Cuisine: Mexican
Equipment: Large mixing bowl, Baking sheet, Medium bowl

Pizza Pepperoni Mini Meatloaves with Side Caesar Salad

This recipe turns classic pizza flavors into easy mini meatloaves that fit a keto meal plan. Pepperoni and mozzarella keep the meatloaves savory and satisfying, while the side Caesar salad adds crunch without extra carbs. It works well for busy weeknights when you want a full dinner with minimal fuss.

The meatloaves stay moist from the cheese and egg, and the salad keeps its crisp texture when dressed just before serving.

Pizza Pepperoni Mini Meatloaves with Side Caesar Salad

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup diced pepperoni
• 3/4 cup shredded mozzarella cheese, divided
• 1/4 cup low-sugar marinara sauce
• 1 large egg
• 1/4 cup almond flour
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 head romaine lettuce, chopped
• 1/4 cup keto Caesar dressing
• 2 tablespoons grated Parmesan cheese
• Salt and black pepper to taste

fremgangsmåte

 

• Preheat the oven to 375 degrees and lightly grease a muffin tin.
• In a large bowl, combine the ground beef, diced pepperoni, 1/2 cup mozzarella, marinara sauce, egg, almond flour, Italian seasoning, garlic powder, salt, and pepper.
• Divide the mixture evenly among 8 muffin cups and press down gently to shape.
• Sprinkle the remaining 1/4 cup mozzarella over the tops of the meatloaves.
• Bake for 20 to 25 minutes until the internal temperature reaches 160 degrees.
• While the meatloaves bake, place the chopped romaine in a serving bowl and set aside.
• Remove the meatloaves from the oven and let them rest for 5 minutes.
• Toss the romaine with the Caesar dressing and Parmesan just before serving.

merknader

Use full-fat mozzarella so the meatloaves hold together without added binders. If you prepare the salad ahead, keep the dressing separate until serving to avoid soggy leaves. Leftovers reheat well in a 350-degree oven for 8 minutes, which helps the cheese on top stay melty.

Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Muffin Tin, Baking Sheet

Moroccan Harissa Mini Meatloaves with Tahini Roasted Cauliflower

These mini meatloaves bring bold North African flavors to a simple low-carb dinner. Harissa adds gentle heat while warm spices keep the meat tender and juicy. The tahini roasted cauliflower serves as a creamy side that balances the spice without adding carbs.

This recipe works well for weeknight meals or meal prep because everything roasts on one pan. The finished dish offers a mix of spicy, savory meat and nutty, slightly crisp cauliflower.

Moroccan Harissa Mini Meatloaves with Tahini Roasted Cauliflower

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Rett Main Course

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground lamb
• 3 tablespoons harissa paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 large egg
• 1/4 cup almond flour
• 1 medium head cauliflower, cut into florets
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro

fremgangsmåte

 

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• In a large bowl, combine the ground lamb, harissa paste, cumin, smoked paprika, egg, almond flour, and a pinch of salt and pepper. Mix with your hands until evenly blended.
• Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on one side of the baking sheet.
• In the same bowl, toss the cauliflower florets with tahini, olive oil, garlic powder, and additional salt and pepper until well coated. Spread the cauliflower on the other side of the baking sheet.
• Bake for 25 to 30 minutes until the meatloaves reach an internal temperature of 160 degrees F and the cauliflower edges turn golden. Remove from the oven and sprinkle with chopped cilantro before serving.

merknader

Shape the meatloaves slightly smaller than usual so they cook at the same rate as the cauliflower. If you prefer milder heat, reduce the harissa to two tablespoons and add an extra pinch of smoked paprika. Leftovers reheat well in a 350-degree oven for 10 minutes to keep the cauliflower crisp.

Course: Main Course
Cuisine: Moroccan
Equipment: Large Mixing Bowl, Baking Sheet, Oven