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meatloaves on a plate with broccoli, marinara and a fork
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Italian Gluten-Free Mini Meatloaves

These Italian gluten-free mini meatloaves taste like meatballs in muffin form! Ready in 35 minutes, high-protein, and great for meal prep. Makes 24 mini meatloaves (2 per serving).
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 servings
Calories 310kcal
Author Amee

Ingredients

  • 3 lbs ground beef 90% lean
  • 1 1/2 cups cooked Jasmine rice (or cooked quinoa)
  • 1/4 cup extra virgin olive oil
  • 1 cup shredded Parmesan cheese
  • 2 eggs
  • 1 garlic clove minced
  • 1 tsp freshly ground black pepper
  • 1 tsp sea salt
  • 2 tsp Italian seasoning blend I use McCormick's
  • 1 tbsp finely chopped fresh sweet basil
  • dash of paprika for topping

Instructions

  • Grease 24 muffin tins with olive oil spray and preheat the oven to 350 degrees F.
  • 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.
  • Fill muffin tins with meat mixture. I use a jumbo (¼ cup) cookie scoop for this.
  • Sprinkle with paprika and bake for 25-30 minutes or until tops are lightly browned. Serve with a side of marinara sauce for dipping, if desired.

Nutrition

Calories: 310kcal | Carbohydrates: 6g | Protein: 27g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 413mg | Potassium: 397mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 120IU | Vitamin C: 0.1mg | Calcium: 125mg | Iron: 3mg