Serving a crowd? Try our gluten-free Meatloaf Bites.
Kids of all ages love these meatloaf bites. Serve them warm for dinner or pack cooled bites in a cooler for a quick and easy spring picnic.
- Gluten-free nonstick cooking spray
- ½ cup gluten-free breadcrumbs
- ⅓ cup milk
- 2 pounds lean ground beef (or ground turkey or an equal combination of ground beef and pork)
- 1 medium onion, finely diced or grated
- ½ cup ketchup or barbeque sauce, divided
- 2 large eggs, whisked
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Preheat oven to 350° F. Generously grease 18 standard muffin cups.
Combine breadcrumbs and milk in a large bowl. Stir to combine. Allow to sit for five minutes.
Add ground beef, onion, ¼ cup ketchup, eggs, salt, and pepper. Mix well.
Scoop mixture, about ⅓ cup each, into prepared pans. Top each meatloaf with about ½ teaspoon ketchup. Use the back of a spoon to spread ketchup evenly over each meatloaf.
Bake until an instant-read thermometer registers 165° F, about 20 minutes. Allow meatloaf to cool in the pan for 5 minutes. Run a sharp knife around the edge of each meatloaf to loosen. Remove from pan and serve with additional ketchup.
Store leftovers wrapped in the refrigerator for up to three days.
Serve leftovers cold or reheat in the microwave on low heat, or place the meatloaf muffins in a small baking pan. Add one tablespoon water to the pan. Cover the pan tightly with foil. Heat in a preheated 350 degree oven until warm, about 15 minutes.