Gluten Free Meatloaf “Cupcakes”

24 Feb

My kids were totally grossed out the first time I told them we were having meatloaf cupcakes for supper!  OLYMPUS DIGITAL CAMERABetter yet, meatloaf cupcakes with ketchup frosting!  But once they smelled them baking, and especially after eating them, Big A and Little C had a new favorite supper dish!  I love that even though I can no longer eat gluten products, I can still enjoy some of my old favorites, but this meatloaf is seriously the BEST meatloaf EVER!

  • 1 cup gluten free puffed rice cereal crushed
  • 1/2 cup warm water
  • 1lb ground beef
  • 2 tablespoons dried parsley flakes
  • 1envelope dry onion soup mix
  • 1 egg
  • 4 tablespoons ketchup (2 will get mixed in and the other 2 will get spread on top)

Preheat your oven to 350, spray a 6 muffin tin with nonstick spray.

Pour crushed rice cereal in a mixing bowl, add warm water and let sit until cereal is softened.  Add ground beef, parsley, egg, onion soup mix and 2 tablespoons of ketchup and mix well.  I used my hands, it’s the best way to get it mixed really well.

Pack each muffin hole with the meat mixture, fill right to the top.  Bake for 20 minutes, remove from oven and spread on the remaining 2 tablespoons of ketchup, then bake for an additional 20 minutes.

If you aren’t a fan of ketchup, substitute 4 tablespoons of cream of mushroom soup.  I like to serve it with mashed potatoes and a veggie.  You could easily make up a double or triple batch of these and freeze several of them for another night!

 

 

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One Response to “Gluten Free Meatloaf “Cupcakes””

  1. Jennifer April 12, 2013 at 1:01 am #

    I like that they are portioned out and I bet they would be easy to freeze and reheat later. Thanks for sharing this recipe!

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