Miniature Gluten Free Meatloaf
Tender gluten free meatloaf with a simple sweet glaze, made into single serving portions so you can make ahead and freeze!
Yield: 10 mini meatloaves
Ingredients
For the meatloaf mixture
- 2 (100 g (weighed out of shell)) eggs lightly beaten
- ¾ cup (6 fluid ounces) milk
- 1 ½ teaspoons Worcestershire sauce
- 1 cup (110 g) quick-cooking oats
- ¼ cup chopped fresh parsley or 2 tablespoons dried parsley
- ¾ teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon mustard powder
- 2 teaspoons dried onion flakes
- ½ teaspoon garlic powder
- 4 ounces grated sharp cheddar cheese
- 2 pounds ground beef (at least 90% lean)
For the glaze
- ⅔ cup (180 g) gluten free tomato ketchup
- ¼ cup (55 g) packed light brown sugar
- 1 ½ teaspoons Dijon mustard
Instructions
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set it aside.
For the meatloaf.
- In a large bowl, place the eggs, milk, and Worcestershire sauce, and whisk to combine.
- Add the oats, parsley, salt, cumin, mustard powder, onion flakes, and garlic powder, and mix to combine well.
- Add the grated cheddar and ground beef, and mix gently to combine.
- Do not overwork the beef, or the meatloaves will be tough.
- Divide the mixture into 10 equal pieces.
- With clean, moistened hands, shape each piece gently into an oval and place about 2 inches apart from one another on the prepared baking sheet.
- Place the baking sheet in the preheated oven and bake for 20 minutes.
For the glaze.
- While the meatloaves are baking, place all of the glaze ingredients in a small bowl, and mix to combine well.
Finishing the meatloaves.
- After 20 minutes of baking, remove the baking sheet from the oven and brush the tops of the meatloaves generously with the ketchup glaze using a pastry brush or spoon.
- Return the baking sheet to the oven and continue to bake until the meatloaves are browned on the outside and cooked to an internal temperature of 160°F (about another 20 minutes).
- Remove from the oven and serve immediately.
Notes
Originally published on the blog in 2015. In 2018, recipe mostly unchanged, video and most photos new.