Meatloaf Muffins Recipe
Gluten Free Recipe
Individual serving size Meatloaf Muffins! Flavored with pepper, parsley, minced onion, garlic powder, Worcestershire sauce, brown sugar and ketchup.
1/2 cup warm water
1 gluten-free beef bouillon cube
1 cup gluten-free cornflake crumbs
1 pound ground round
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dried parsley
2 tablespoons dried minced onion
1/4 teaspoon garlic powder
1 teaspoon gluten-free Worcestershire sauce
2 tablespoons brown sugar
1/4 cup gluten-free ketchup
Preheat oven to 350-degrees.
Pour water over bouillon in a large bowl; let them soak for two minutes. Add cornflake crumbs, beef, spices, egg and Worcestershire sauce to bowl. With your hands, blend mixture well.
Spray muffin tins with gluten-free nonstick spray. Divide meat mix into six portions; pack into muffin tins. Bake for 20 minutes.
In a small bowl, stir together brown sugar and ketchup.
Remove tins from oven and spoon ketchup mixture evenly over the top of the muffins. Return pan to the oven and bake for 20 minutes more.
Diabetic Adjustment: Use two egg whites in place of the whole egg. Omit topping of brown sugar and ketchup.
Recipe makes 6 servings
Calories: 224; Total Fat: 14g; Saturated Fat: 5.5g; Cholesterol: 97mg; Sodium: 682; Carbohydrates: 9.4g; Fiber: 3g; Sugar: 5.5; Protein: 19g
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