Mini Meatloafs (Gluten Free)

This is an easy recipe that I adapted from  Our family really enjoyed it and the prep and cooking time were very minimal.  I have often made meatloaf in regular sized loaf pans.  While it is good that way, it takes a long time to cook all the way through.  The added bonus of this recipe is that my kids loved having their own little serving, popped right out of the muffin tin.  How could you not love a cute little meatloaf muffin?? 🙂

Mini Meatloafs (Gluten Free) : makes 12 small meatloaf “muffins”


2 lbs lean ground beef (it is important that it be very lean because otherwise you will end up with a lot of fat in each muffin tin).

3/4 cup milk

2 eggs

1 cup shredded cheese

3/4 cup oats (you can use quick cooking or old fashioned. I used old fashioned.  If GF, make sure your oats are certified GF)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp season salt

1/2 tsp black pepper

A few dashes of hot sauce (optional)


2/3 cup ketchup

2 TBSP brown sugar

1 1/4 tsp prepared mustard


Preheat oven to 350.

Combine all the  ingredients and mix well.  I use my hands because I think it is easier to get it combined really well.

Spray the inside of each muffin tin well.    Form meatloaf mixture into balls and place one in each muffin tin.  Mix the ketchup, brown sugar, and mustard together and smear a little on top of each meatloaf muffin.  Also, if you like cheese, you could sprinkle a little on top at this point.  Bake about 30 minutes until cooked through.

I found this is a food that does not photograph well. . . but don’t let that fool you. It is YUMMY!


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