As a child, meatloaf was on the bottom of my least favorite food list. My memories consist of dried out, crumbly meat that I was somehow going to have to choke down. Now this is probably now where close to what it actually was, considering my mom is a great cook. It must have been burned in my brain from someone else…
As an adult, I have grown to love this simple but tasty meal. I remember the first time I made it for my kids. I waited in anticipation of groaning and moaning, but to my surprise, they genuinely enjoyed it! Mini meatloaf is a regular in our home because it is one of the rare meals everyone at the table likes and eats completely.
In my family, there is one major requirement…barbecue sauce on top! NO ketchup. Little do they know I sneak ketchup inside the meat, but that’s between the two of us.
I’ve noticed more gluten free bread crumb options popping up at the grocery store. In my opinion, nothing beats making your own! If you need to make your own, take 1-2 slices of gluten free bread and pulse it a few times in a food processor.
I rarely make a full pan of meatloaf since using this recipe. It’s hard to beat the convenience of a 25 minute bake!
This meatloaf is also dairy free, so long as you use dairy free bread crumbs.
Enjoy!
30-Minute Mini Meatloaf Gluten Free
Ingredients
- ½ Tbs olive oil
- 1 cup finely chopped onion
- ½ cup finely chopped carrot
- 2 garlic cloves minced
- 1 ½ lbs. lean ground beef
- 1 teaspoon oregano
- ½ cup ketchup
- ½ cup gluten free bread crumbs
- 2 eggs
- 2 Tbs prepared mustard
- 1 teaspoon gluten free Worcestershire sauce
- ½ teaspoon ground black pepper
- ¾ cup gluten free BBQ sauce for topping
- Cooking spray
Instructions
- Preheat oven to 350 degrees F. Lightly coat with cooking spray a standard muffin tin, 12 muffins total.
- Heat a skillet over medium-high heat. Once hot, place ½ Tbs olive oil in pan. Add onion and carrots and saute until onion is translucent, approximately 5-6 minutes. Add garlic and stir for 1 minute. Remove from heat.
- Place onion and carrot mixture in a medium bowl. Add remaining ingredients through black pepper. Using your hands, thoroughly combine mixture.
- Evenly shape 12 balls of meat and place in prepared muffin tin. The meat mixture should come about ¾ of the way up the tin.
- Place 1 Tbs of BBQ sauce on each piece of meat, spreading to coat evenly.
- Place in oven and bake for 25 minutes. Remove from oven and rest for 5 minutes before removing from pan and serving.
Recipe adapted from www.myrecipes.com
Leave a Reply