Ingredients

1.

Hamburger or ground beef, 90% lean
970 g
2.

Coarse Kosher Salt by Morton
2 tsp
3.

Garlic
1 clove
4.

Fried Pork Rinds
1-½ ounce
5.

Raw Egg
1 large
6.

White Onion
½ medium - 2 1/2" diameter
7.

Tomato Ketchup
¼ cup
8.

Brown Sugar Replacement by Swerve
2 tablespoon
9.

Dijon Mustard
2 teaspoon
10.

Cauliflower, Raw
12 ounce
11.

Butter
3 tablespoon
12.

Coarse Kosher Salt by Morton
2 tsp
13.

Chives
1 tablespoon

Instructions

1.
Preheat an oven to 350 F. Crush the pork rinds in a zip bag until very fine, using a rolling pin.
2.
Dice the white onion into a small dice. Combine the ground beef in a large mixing bowl with the crushed pork rinds, kosher salt, and an egg.
3.
Add the diced white onion and mix the ground beef together with all the ingredients. Do not overmix this mixture to ensure the meatloaves remain tender. Mix thoroughly with a wooden spoon or spatula until all the egg is incorporated.
4.
Use a 2.8 - 3 oz cookie scoop to portion the meatloaves into a cupcake pan. Spray the cupcake pan with nonstick cooking spray. You don’t need to use cupcake liners unless you want easier cleanup (they become greasy after baking). Press the meatloaf mixture into the cookie scoop and level it off. Release the cookie scoop to place the portioned meat into the cupcake pan. Repeat with the remaining meat until you have formed 10 meatloaves. If you don’t have a cookie scoop, you can roll the meat into 10 equal balls.
5.
To prepare the ketchup topping: combine the ketchup, brown sugar sweetener, and Dijon mustard together.
6.
Spread a good layer of this ketchup mixture on top of each mini meatloaf. Place the meatloaves into the oven to bake for 35-40 minutes.
7.
In the meantime, prepare a medium-sized pot of boiling water. Add the cauliflower florets and cook them until they are fork-tender. They should start to smash with a little resistance when you smash one in between your fingers.
8.
Drain the cauliflower with a slotted spoon and drip off as much of the water as possible. Place the cauliflower into a medium-sized mixing bowl. Add ¼ tsp kosher salt and the butter. Blend the cauliflower into a puree using a stick blender. If you do not have a stick blender, you can use a small smoothie blender or small food processor to accomplish the same thing.
9.
Remove the meatloaves from the oven. Allow them to cool slightly and then use a small spatula to remove them from the cupcake pan. Use a 1 oz cookie scoop to scoop the cauliflower puree onto each meatloaf. Garnish with chopped chives (optional). Serve hot!