Mini Meatloaf

Free of gluten, dairy, egg, soy, corn*

Mini Meatloaf

Recipe adapted from melskitchencafe.com and tessadomesticdiva.blogspot.com

Ingredients

  • 1/2 cups brown rice
  • 1 carrots
  • 1 large zucchini, grated
  • 1 pounds ground beef
  • 1 onion, diced
  • 1 cups Old-Fashioned Oats
  • 1/4 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoons thyme, dried
  • 1+1/2 teaspoons mustard, dry
  • 1 teaspoons kosher salt
  • 1 teaspoons garlic powder
  • 1/2 teaspoons black pepper
  • 1/2 cups ketchup
  • 1/4 cups brown sugar
  • 4 teaspoons apple cider vinegar
  • 2 teaspoons hot sauce

Instructions

Steam brown rice ahead of time, according to package directions (or use leftover rice).
Dice/Shred carrots & zucchini (cabbage, sweet potatoes or other vegetables are good too).
Mix together vegetables, rice, ground beef, oats (or bread crumbs of choice), and remaining ingredients, except glaze amounts listed below. (Note: If eggs are allowed, add 1 egg at this step.)
Form about 8 mini meatloaves and place on greased baking dish or cookie sheet.

Make glaze by mixing together:
1/2 cup ketchup
1/4 cup brown sugar
4 tsp apple cider vinegar
1/2 tsp dried mustard
2 tsp hot sauce (optional)

Spread glaze on top of meatloaves.
Bake in a 400 degree oven for 30-40 minutes, until crispy and cooked through.
Serve over mashed potatoes...yum!

*Non-certified gluten-free oats may contain traces of wheat.

PrintFriendly and PDF