Preheat your oven to 180°C (350°F) and lightly grease a muffin tin using a small amount of oil or butter, making sure to coat each cup evenly so the meatloaf muffins release easily after baking without sticking or breaking.

In a large mixing bowl, add the ground beef, almond flour, egg, finely chopped onion, minced garlic, sugar-free ketchup, and all the seasonings, then use your hands or a spatula to gently mix everything together until just combined, being careful not to overmix as this can make the meatloaf dense and tough instead of juicy.

Take small portions of the meat mixture and press them into each muffin cup, forming an even base layer while using your thumb or the back of a spoon to create a slight indentation in the center where the cheese filling will go.

Place a cube of cheddar cheese into the center of each muffin, making sure it sits neatly in the indentation and does not touch the sides, which helps prevent the cheese from leaking out during baking.

Add another small portion of the meat mixture on top of the cheese and gently press it down to completely seal the edges, ensuring the cheese is fully enclosed inside for that perfect gooey center once baked.

Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops are slightly golden and the meat is fully cooked through, with no pink remaining in the center.

Remove the muffin tin from the oven and allow the meatloaf muffins to rest for about 5 minutes, which helps them firm up slightly and makes them easier to remove without falling apart.

Carefully lift each muffin out using a spoon or gently loosen the edges if needed, then serve warm to enjoy the melted cheddar center, or let them cool completely and store in an airtight container in the refrigerator for later use.