Mini Cheeseburger Meatloaves + Tangy Dipping Sauce

*FTC Disclaimer: This ketchup was sent to me free for my consideration.  This is a sponsored post.  As always, all opinions are my own.*

I am so excited to be bringing this post to you today and to let you know about the new sugar-free, gluten-free ketchup from one of my favorite low carb brands, G Hughes Sugar Free.  I have included their BBQ sauce in many of the grocery hauls I’ve posted to my Instagram account for years, and included it in my recipe for BBQ chicken wings earlier this year.  They recently launched their brand new ketchup and I thought what better way to use it than to make some meatloaf, cheeseburger style!  These would be perfect for summer parties as a low carb-friendly option for guests.  As a special 2-in-1 recipe today, I also wanted to show you how to whip up a quick and easy tangy dipping sauce that would be perfect on the meatloaves or with my crispy zucchini fries as a side dish.

I began by pre-heating the oven to 400°F and gathering the ingredients shown above.

First I evenly minced the yellow onion.

Next I added about 7 or 8 pork rinds to my food processor and ground them until they became a breadcrumb consistency.

In a large mixing bowl I combined the yellow onion and pork rinds with the ground beef, egg, ketchup, salt, pepper, and garlic powder.  I used my hands to make sure the ingredients were evenly distributed throughout the beef.  If you find your mixture is not holding together, add another egg.

I sprayed a large 6 cup muffin tin lightly with non-stick spray and pressed the beef into each of the cups.  I baked them for 22 minutes until cooked through.

While the meatloaves were baking, I sliced the cheese into thin slices.  I topped each meatloaf with the cheddar jack and returned them to the oven for 3 minutes so the cheese could melt.  I like to garnish each meatloaf with ketchup, mustard, and a slice of pickle, but you could also add some bacon or grilled onions or any other of your favorite cheeseburger toppings!  The G Hughes sugar-free ketchup tastes just as good, if not better, than traditional ketchup you’d find at the store.  I love that there’s an option available to us low carbers that tastes great and keeps us on track!

To make the tangy dipping sauce, I combined mayo, ketchup, horseradish mustard, salt, and pepper into a small dish and stirred until combined.  Be sure to refrigerate for at least an hour before serving.  This is great on the meatloaves themselves, too, as it adds a nice kick from the horseradish and tang from the ketchup.

Thank you so much to G Hughes Sugar Free for providing the ketchup for this recipe, and for making delicious products that are perfect for people who follow a low carb diet.  I hope the brand continues to expand into other sauces in the future; I am still waiting for the perfect sugar-free Asian and enchilada sauces to hit the market (hint hint, G Hughes).  Look for the ketchup and BBQ sauces at your local grocery store, and be sure to check out their Instagram (@ghughessugarfree) and Facebook page (G Hughes Sugar Free) for more information!

Mini Cheeseburger Meatloaves + Tangy Dipping Sauce

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6 meatloaves

Serving Size: 2 meatloaves

Mini Cheeseburger Meatloaves + Tangy Dipping Sauce


    For the cheeseburger meatloaves
  • 1lb 80/20 ground beef
  • 1/4c minced yellow onion
  • 1 egg
  • 2tblsp G Hughes Sugar Free Ketchup
  • 1/2c pork rinds, ground
  • 1/2tsp garlic powder
  • 3oz cheddar jack cheese
  • To Taste
  • Salt
  • Pepper
  • For the tangy dipping sauce
  • 1/3c mayonnaise
  • 2tblsp G Hughes Sugar Free Ketchup
  • 1tblsp horseradish mustard
  • To Taste
  • Salt
  • Pepper


  1. Pre-heat the oven to 400°F.
  2. Finely mince the yellow onion.
  3. Grind 7 or 8 pork rinds in a food processor until they reach a breadcrumb consistency.
  4. In a large bowl mixture together the ground beef, onion, pork rinds, ketchup, egg, garlic powder, salt, and pepper until thoroughly combined.
  5. Spray a large muffin tin with non-stick spray and press the meat into each cup.
  6. Bake for 25 minutes until cooked through.
  7. Cut the cheddar jack cheese into thin slices.
  8. Top each meatloaf with cheese and bake an additional 3 minutes until melted.
  9. For the tangy dipping sauce, mix together the mayo, ketchup, horseradish mustard, salt, and pepper until combined; refrigerate one hour before serving.

Nutrtional Information

Per serving:

Mini Cheeseburger Meatloaves: 573 calories, 1g total carb, 1g net carb, 39g fat, 49g protein

Tangy Dipping sauce: 57 calories, 1g total carb, 1g net carb, 6g fat, 0g protein (Note 1: Amounts listed above in the ingredients list makes 8 servings, this is for 1 serving)

(Note 2: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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  1. Nellie

    I really appreciate all you do. Thank you. You have a great blog. All the food you make is stuff that is easy to make and cost effective for a person on a budget. That makes it easier to stay low carb. You are awesome. :0)

    • So happy to hear this, Nellie! Those are always my goals when creating recipes for this blog. I like making good food that won’t require you to spend a full day in the kitchen, or have to purchase obscure ingredients for a one-time use. Thanks for stopping by!

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