Gluten Free Recipe -
Gluten free Meatloaf Muffins is one of our family favorites and it's spiffy enough to serve company on special occasions. As usual, it's a fun & delicious recipe that can be refrigerated or frozen for easy meals after your initial serving. Also, it's easy to make beforehand, set aside in the fridge while enjoying company and then cook for 'hot from the oven' serving, mmm!
And without further adieu, our recipe goes something like this...
2 pounds of ground chuck (or Ground Turkey, Jennie-O)
2 small packages of mushrooms, diced fine (10-15oz total)
4 stalks of celery, diced fine
1 cup Carrots, grated (diced fine is ok, but grating adds a fancy touch)
1 bag (6oz) Lundberg Sesame & Seaweed chips (GF) - crushed to crumbs
1/2 cup pine nuts
12 oz bag of spinach, chopped fine
Mrs. Dash seasoning
1 can (12oz) tomato paste
Grapeseed oil (or Olive Oil)
Preheat your oven to 350. In a large mixing bowl, thoroughly mix all ingredients except the oil and ketchup - including meat, eggs, tomato paste, mushrooms, veggies, pine nuts and seasonings. Helpful hint: open the bag of chips and then with a rolling pin roll the chips (inside the bag) until you have the desired crumb consistency. We use fresh spinach, but you can use frozen, just be sure to thaw completely and squeeze the extra moisture from the spinach before chopping.
Now, with your mix complete, use a paper towel to wipe all the wells in your muffin tins with Grapeseed oil to keep your muffins from sticking. We like Grapeseed oil because of its healthy benefits and good cooking properties at higher temps. Extra Virgin Olive Oil will work fine too. Use an ice cream scoop (2 scoops per well) to put your mix into the muffin tins. This should make 24 muffins (2 tins). Top each muffin with a dollop of ketchup and then into the oven for 35 minutes on the lowest rack. Cook until done or 170 degrees.
Serve with fancy long stem green beans and sour cream mashed red skins for a perfect Gluten Free meal. Enjoy!
~ The LifeAfterGluten Crew
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