Italian Gluten-Free Mini Meatloaves (Meatloaf Muffins)

Ingredients you’ll need

• Lean ground beef– I like to use grass-fed beef here, but any lean ground beef works beautifully here. I don’t recommend less than 93% lean, or they won’t be as moist.
• Rice (or quinoa)– you’ll need pre-cooked rice or precooked quinoa (they both work great here) for this recipe. You can do this the day before to save time or buy microwave steam bags for fast prep. The rice (or quinoa) adds nutrients and replaces the breadcrumbs in traditional meatloaf. Quinoa will give it a slight nutritional boost. I love using Jasmine rice here. Whole-grain rice does work, but it has a chewier texture, and the meatloaves won’t be as tender.
• Olive oil- go with a good quality EVOO for adding moisture and flavor to the mixture.
• Parmesan cheese– freshly grated adds the best flavor, but a bag of shredded parmesan is great for convenience.
• Eggs– for binding the ingredients together.
• Garlic cloves– minced fresh garlic for depth of flavor. You can’t go wrong with garlicky goodness.
• Basil– go with finely chopped fresh basil leaves for the best flavor. Fresh herbs are always best, but you can use dried in a pinch, just adjust the amount since dried is more concentrated.
• Spices– do spice up the loaves, you’ll need salt, black pepper, Italian seasoning, and paprika.

How to make gluten-free mini meatloaves

Step 1. Grease 24 muffin tins with olive oil spray and preheat the oven to 350 degrees F.

Step 2. Combine ground beef and all ingredients in a large mixing bowl, using your hands or a stand mixer fitted with a paddle attachment. I just throw on a pair of food-safe gloves and mix it all together by hand. You want everything to be very well mixed.

Step 3. Fill muffin tins with the meatloaf mixture and brush the tops with a little olive oil, if desired.

Step 4. Sprinkle with paprika, then bake for 25-30 minutes or until tops are lightly browned.

Recipe tips

•  Feel free to baste the tops of the muffins with marinara sauce, BBQ sauce or ketchup if that is your jam. I like to dip mine in marinara when they’re done.
• Make sure to spray the muffin cups well with cooking spray (I use EVOO spray) so they pop out easily

Storing & freezing

To store: Place the cooled mini meatloaves in an airtight container or sealed plastic bag in the refrigerator for 3-4 days, or follow the freezing instructions.

To freeze: Wrap the cooled mini meatloaf muffins in plastic wrap, place them in a freezer bag or freezer-safe container, and freeze for up to 3 months. 

More delicious gluten-free dinner recipes

• Mediterranean Beef Stew
• BBQ Meatloaf Muffins
• Classic Gluten-Free Beef Stew
• Gluten-Free Chicken Divan
• Gluten-Free Chicken Piccata
• Lemon Artichoke Chicken