Mini Meat Loaves

by Carol Kicinski on April 15, 2013

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Mini Meat Loaves


1 tablespoon olive oil

2 slices of soft gluten-free bread or 1 cup gluten-free bread crumbs

1 ¼ pounds lean ground turkey or beef

1 large egg

1/3 cup plus ¾ cup gluten-free barbecue sauce, divided

1 teaspoon kosher or fine sea salt

½ teaspoon freshly ground black pepper

1 medium onion, peeled


Preheat the oven to 450º. Brush 12 cups of a standard muffin pan with olive oil.

Place the bread in a blender and pulse until it turns into bread crumbs. (Omit this step if using already prepared breadcrumbs.) Pour into a large mixing bowl. Add the turkey or beef, egg, 1/3 cup barbecue sauce, salt, and pepper. With the large holes of a box grater, grate the onion into the mixture. Mix to combine. Do not over mix. Place about 1/3 cup of the meat mixture into each prepared muffin tin and gently press down to fill. Top each with 1 tablespoon of barbecue sauce.

Bake for 20 minutes or until the meat loaves are cooked through. Run a dinner knife around the edges of the muffin tins, remove the meat loaves from the pan, and serve.


Serves 6

Cook’s Note: Top the meat loaves with mashed potatoes and tell the kids they are having cupcakes for dinner. They will come running to the table!

Written by Carol Kicinski

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Categories:    Main Dishes

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