Mini Gluten-Free Meatloaves

After such success with my mini frittatas, I started thinking of what else I could make in my muffin tins.  Meat loaf.  Who doesn’t love a good meat loaf?! And when they are packed with veggies and in miniature form (aka forced portion control), they are even better.

First, I gathered all the veggies I would need – three carrots, two zucchini, one red onion and three cloves of garlic.

I stuck them all into my Kitchen Aid and really pulverized them.  I know it looks kind of nasty, but oh well!


Put them into a big bowl and add in 2 pounds of ground beef, 1 pound of sausage….

Two eggs… these ones are from our hens out back.

About 1/2 cup of ketchup….

And 1/3 cup of gluten-free flour; I love my Cup4Cup.  And 2 teaspoons of salt and 1 teaspoon of pepper.

Next, you mix it all together.  And there’s really only one way to do it – with your hands!

Next, scoop the mixture into your muffin tins – don’t forget to use cooking spray or olive oil or something on the muffin tin before you drop the meat mixture in – and top with a little more ketchup.

And stick in the oven at 350* for 45 minutes.

So freaking good.  These freeze really well, too… which makes them great for quick weeknight meals. Enjoy!

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