High-Protein Mini Meatloaves (THM S, Low Carb, Family-Friendly)

High-Protein Mini Meatloaves (THM S, Low Carb, Family-Friendly)

If you’re looking for a simple, high-protein dinner that fits perfectly into your Trim Healthy Mama lifestyle, these mini meatloaves are a must-make. They’re juicy, flavorful, easy to portion, and topped with a tangy low-carb glaze that takes them to the next level.

These are perfect for meal prep, busy weeknights, or even serving guests without feeling like you’re “dieting.”

Why You’ll Love These Mini Meatloaves

• THM S-friendly and low carb

• High in protein for muscle support and satiety

• Easy to portion for meal prep

• Kid-friendly and freezer-friendly

• Made with simple, budget-friendly ingredients

Ingredients

Meatloaves

• 1 lb lean ground beef

• 1 lb breakfast sausage

• 1/4 cup oat flour

• 1/2 cup almond flour

• 1/2–3/4 cup milk (just enough to help mixture come together)

• 2 large eggs

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper, to taste

• 1 teaspoon smoked paprika

Low-Carb Glaze

• 3 tablespoons brown Swerve

• 2 teaspoons Worcestershire sauce

• 1 teaspoon water

• 2 tablespoons sugar-free ketchup

• 1 tablespoon mustard

Instructions

1. Preheat oven to 350°F.

2. In a large mixing bowl, combine ground beef, sausage, oat flour, almond flour, eggs, milk, and seasonings.

3. Mix until just combined. Do not overmix.

4. Shape into 7 evenly sized mini meatloaves and place on a baking sheet or in a baking dish.

5. In a small bowl, mix together glaze ingredients. Taste and adjust sweetness or tang if needed.

6. Brush glaze over each meatloaf, reserving about 2 tablespoons for later.

7. Bake for 30–40 minutes, or until cooked through.

8. About 5 minutes before they are done, brush with remaining glaze.

9. Remove from oven and let rest slightly before serving.

Are these mini meatloaves THM-friendly?

Yes, these are THM S (satisfying) due to the healthy fats and low-carb ingredients. Keep sides S-friendly (like non-starchy veggies).

Can I make these ahead of time?

Absolutely. You can:

• Prep and refrigerate before baking

• Bake and store in the fridge up to 4 days

• Freeze cooked meatloaves for quick meals

What can I use instead of oat flour?

If you want to keep carbs even lower, you can replace oat flour with additional almond flour or a small amount of coconut flour.

How do I know when meatloaf is done?

Internal temperature should reach 160∘F160∘F. The juices should run clear, and the centers should no longer be pink.

Serving Ideas (THM S Friendly)

• Roasted broccoli or green beans

• Cauliflower mash

• Side salad with healthy fats

• Zucchini noodles with butter and herbs

Meal Prep Tips

These mini meatloaves are ideal for batch cooking:

• Store in airtight containers for grab-and-go lunches

• Pair with pre-portioned veggies for complete meals

• Double the recipe and freeze half for later

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  Print Pin

  Low Carb- THM S Mini Meatloaves

  Course Main Course

  Cuisine American

  Keyword high protein recipe, low carb, thm s, thm s dinner,, Trim Healthy Mama Dinner

  Servings 7

  Author Jennifer Overstreet

  Ingredients

  • 1 Lb Ground Beef or Turkey
  • 1 Lb Breakfast Sausage, can get lean
  • 2 M-L Eggs
  • 1/4 C Oat Flour
  • 1/2 C Almond Flour
  • 1/2-3/4 C Milk
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • 1 t Salt
  • 1/2 t Pepper
  • 1 t Smoked Paprika
  • 3 T Brown Swerve
  • 2 T Sugar-free Ketchup
  • 2 t Worcestershire Sauce
  • 1 t Mustard
  • 1 T Water

  Instructions

  • In a bowl mix together the meat, eggs, salt, pepper, garlic and onion powder, smoked paprika, almond flour, oat flour, eggs and 1/2 cup of milk. Add the rest of the milk if needed.
    
  • Shape into meatloaves. I made 7.
    
  • Mix the glaze ingredients. brush on the meatloaves. I reserved some to brush on later.
    
  • Brush on the meatloaves. I reserved some to brush on later.
    
  • Bake at 350 for about 30-35 minutes.
    
  • If you reserved some, brush it on the tops and bake a few more minutes.
    
  • Serve as desired. I added broccolini to the sheet pan after about 10-15 minutes. I served it with mashed veggies as well.