In a large bowl, mix together ground beef, egg, almond flour, half and half, tomato paste, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. You will get a loose mixture.
Form into four individual patties. Place a grill rack on to a sheet pan or in a square baking dish. Place the meatloaves on top of this so that the grease can drip down into the baking sheet. If you don’t have fancy contraptions like grill racks that fit into baking pans, don’t worry about it.
Bake at 350F for 20 minutes.
Meanwhile, make the glaze: Mix together tomato paste, water, Stevia, and Dijon mustard and set aside.
Remove the meatloaves from the oven and turn on the broiler. Move the oven rack about 6 inches away from the broiling element.
Cover the tops of the meatloaves with the glaze. Broil for 5-6 minutes until a thermometer inserted into the meatloaves registers 145F and the glaze has browned a little. Serve hot.
You can double this recipe as easily as you can halve it.
You could also scoop the meatloaf mixture into muffin tins and bake them as individual, portable meatloaves.
I decided to make this recipe in the form of patties instead of a traditional loaf in order to make the recipe faster. While there's something quite elegant about a whole meatloaf, there's something quite efficient about four individual meatloaves that not only cook faster but also are a good serving size.
As with any meatloaf, try not to overwork the meat as it tends to make the meatloaves a little dry.
Some people like to sneak veggies into their meatloaf. I like to do that as well. You can use shredded vegetables, but it's possible that depending on the moisture content in the vegetables you may need to add more almond flour to your meatloaf.