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mini quinoa meatloaves in a cupcake pan
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Gluten-Free Mini Meatloaves

Gluten-free mini meatloaves make a nutritious main dish made with lean ground beef, quinoa (or rice), olive oil, egg, Parmesan cheese, herbs, and spices.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 servings
Calories 311kcal
Author Amee

Ingredients

  • 3 lbs ground beef 90% lean
  • 1 ½ cups cooked quinoa can sub with cooked rice
  • ¼ cup extra virgin olive oil
  • 1 cup shredded Parmesan cheese
  • 2 eggs
  • 1 garlic clove minced
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • 2 teaspoon Italian seasoning blend I use McCormick's
  • 1 tablespoon 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.
  • Mix all ingredients together in a large bowl, using your hands.
  • Don't be afraid to get messy!
  • You want everything to be well mixed.
  • Fill muffin tins with meat mixture and brush the tops with a little olive oil.
  • Sprinkle with paprika and bake for 25-30 minutes or until tops are lightly browned.

Nutrition

Calories: 311kcal | Carbohydrates: 6g | Protein: 28g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 414mg | Potassium: 425mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 3mg