12 Simple Gluten-Free Meatloaf Muffins for Family Dinners

These gluten-free meatloaf muffins make family dinner simple, with individual portions that are easy to serve and save for later. You’ll find practical recipe ideas with familiar ingredients and plenty of ways to keep dinner feeling fresh. Pick a favorite to pair with mashed potatoes, roasted vegetables, or a simple salad.

Helpful Tips Before You Start

A few simple steps can help your gluten-free meatloaf muffins cook evenly and hold together.

Check Your Binder

Use certified gluten-free oats, breadcrumbs, or another binder that suits your recipe. If using gluten-free breadcrumbs, give them a moment to absorb moisture before filling the muffin cups.

Avoid Overmixing

Mix the meat and other ingredients just until combined. Overmixing can make the muffins dense.

Grease the Pan Well

Lightly grease each muffin cup, even if the pan is nonstick. This helps the muffins release cleanly after baking.

Check for Doneness

Muffin-size meatloaves cook faster than a full loaf, but timing varies. Check the center with a food thermometer and cook ground beef or pork to 160°F (71°C), or ground poultry to 165°F (74°C).

Classic Italian Meatloaf Muffins with Marinara and Parmesan

These individual meatloaf muffins bring Italian-inspired flavor to an easy family dinner. Ground beef, Italian seasoning, garlic, and Parmesan make the tender centers savory, while marinara adds a tangy topping.

They bake in a muffin pan, so they’re easy to portion and serve on busy weeknights. Pair them with a simple salad or roasted vegetables for a satisfying meal.

Classic Italian Meatloaf Muffins with Marinara and Parmesan

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound lean ground beef
• 1 large egg
• 1/2 cup plain gluten-free breadcrumbs
• 1/4 cup finely grated Parmesan cheese, plus 2 tablespoons for topping
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/2 cup marinara sauce, divided

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a large mixing bowl, combine the ground beef, egg, gluten-free breadcrumbs, 1/4 cup Parmesan, onion, garlic, Italian seasoning, salt, black pepper, and 1/4 cup marinara. Mix gently with your hands or a fork just until combined.
• Divide the mixture evenly among the 8 greased muffin cups. Press it in lightly without packing it tightly.
• Spoon the remaining 1/4 cup marinara over the tops, then sprinkle with the remaining 2 tablespoons Parmesan.
• Bake until the muffins are cooked through and no longer pink in the center, about 20 to 25 minutes. Let them rest in the pan for 5 minutes before carefully removing and serving.

merknader

Use a gluten-free marinara and breadcrumbs, and check their labels to confirm they meet your needs. For tender muffins, mix the beef just until the ingredients come together, then let them rest briefly after baking so they hold their shape when lifted from the pan.

Course: Main Course
Cuisine: Italian
Equipment: Standard Muffin Pan, Large Mixing Bowl, Measuring Cups, Measuring Spoons

BBQ Meatloaf Muffins with Sweet Potato Mash

These individual BBQ meatloaf muffins pair tender, savory beef with a tangy glaze. Sweet potato mash makes each portion feel like a complete family dinner, with a naturally sweet, creamy contrast to the smoky barbecue flavor.

They’re a handy choice for busy weeknights since the meatloaf cooks in a muffin tin. Serve the mash alongside or spoon it over each muffin for a cozy, easy-to-portion meal.

BBQ Meatloaf Muffins with Sweet Potato Mash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound lean ground beef
• 1 large egg
• ½ cup certified gluten-free rolled oats
• ¼ cup finely diced yellow onion
• ¼ cup gluten-free barbecue sauce, divided
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1½ pounds sweet potatoes, peeled and cut into chunks
• 2 tablespoons unsalted butter
• ¼ cup milk
• ¼ teaspoon salt, for the mash

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease eight cups of a standard muffin tin.
• Add the sweet potatoes to a saucepan and cover them with water. Bring to a boil, then simmer until the chunks are tender when pierced with a fork, about 15 to 20 minutes.
• While the potatoes cook, combine the ground beef, egg, oats, diced onion, 2 tablespoons of the barbecue sauce, garlic powder, smoked paprika, salt, and black pepper in a bowl. Mix gently until just combined.
• Divide the beef mixture among the eight prepared muffin cups. Press it in lightly, leaving the tops rounded rather than packing the mixture tightly.
• Bake for 15 minutes. Spoon the remaining 2 tablespoons of barbecue sauce over the muffins, then bake for another 8 to 12 minutes, until cooked through.
• Drain the sweet potatoes well. Mash them with the butter, milk, and ¼ teaspoon salt until creamy. Serve the mash with the BBQ meatloaf muffins.

merknader

For a smooth mash, let the drained sweet potatoes steam in the warm saucepan for a minute before adding the butter and milk. Check that the barbecue sauce and oats are labeled gluten-free, and spoon the glaze onto the muffins only after the first 15 minutes of baking so it stays on top.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Saucepan, Mixing Bowl, Potato Masher

Turkey Meatloaf Muffins with Spinach and Feta

These turkey meatloaf muffins bring together tender ground turkey, leafy spinach, and tangy feta in easy individual portions. They’re a family-friendly way to add a little variety to gluten-free meatloaf night.

Serve them for a weeknight dinner, or pack the leftovers for lunch. The spinach keeps the muffins moist, while feta adds a salty, savory bite in each serving.

Turkey Meatloaf Muffins with Spinach and Feta

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 cup finely chopped fresh spinach
• 1/2 cup crumbled feta cheese
• 1/3 cup certified gluten-free rolled oats
• 1 large egg
• 1/4 cup finely chopped yellow onion
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan with the olive oil.
• In a large mixing bowl, combine the ground turkey, chopped spinach, feta, oats, egg, onion, dried oregano, garlic powder, salt, and black pepper.
• Mix gently until the ingredients are evenly distributed. Avoid overmixing, which can make the muffins dense.
• Divide the mixture among the 8 greased muffin cups, pressing it in lightly and shaping the tops.
• Bake until the muffins are cooked through and the centers reach 165°F, about 25 to 30 minutes. Let them rest in the pan for 5 minutes before removing.

merknader

Chop the spinach finely so it blends evenly into the turkey mixture, and use certified gluten-free oats to keep the recipe gluten-free. For a make-ahead dinner, mix the ingredients and fill the muffin cups shortly before baking so the oats do not soften too much.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Mixing Bowl, Measuring Cups and Spoons, Instant-Read Thermometer

Taco Meatloaf Muffins with Black Beans and Corn

These taco-inspired meatloaf muffins bring together seasoned ground beef, black beans, and sweet corn in handy individual portions. They bake in a muffin tin, so they’re easy to serve on busy family dinner nights.

The muffins are savory and tender, with a mild kick from the taco seasoning and a little sweetness from the corn. Serve them warm with a simple salad or rice for a filling gluten-free meal.

Taco Meatloaf Muffins with Black Beans and Corn

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• ½ cup certified gluten-free quick oats
• ½ cup salsa
• 2 tablespoons gluten-free taco seasoning
• ½ cup black beans, rinsed and drained
• ½ cup corn kernels, drained if canned
• ½ cup shredded cheddar cheese

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
• In a large bowl, whisk the egg with the salsa and taco seasoning. Stir in the oats, black beans, corn, and half of the shredded cheddar.
• Add the ground beef. Mix gently with clean hands or a fork just until everything is combined. Avoid packing the mixture tightly, which can make the muffins dense.
• Divide the mixture among the 8 prepared muffin cups, filling each cup evenly. Sprinkle the remaining cheddar over the tops.
• Bake until the muffins are cooked through and the centers reach 160°F. Let them rest in the pan for 5 minutes, then loosen the edges and transfer the muffins to plates.

merknader

Rinsing and draining the black beans well helps keep the mixture from becoming too wet. For a milder flavor, choose a mild salsa and taco seasoning, and check that both are labeled gluten-free. Leftover muffins can be refrigerated and reheated until hot.

Course: Main Course
Cuisine: Mexican
Equipment: Standard Muffin Tin, Large Mixing Bowl, Measuring Cups, Measuring Spoons

Teriyaki Meatloaf Muffins with Pineapple Rice

These individual meatloaf muffins bring sweet-savory teriyaki flavor to a family dinner, with pineapple rice to make the meal feel complete. Baking the meatloaf in a muffin tin gives each serving tender edges and a glossy glaze.

The rice is cooked with pineapple for a gentle sweetness that pairs well with the savory meat. This easy-to-serve meal works for busy weeknights and is simple to portion for the whole family.

Teriyaki Meatloaf Muffins with Pineapple Rice

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• ½ cup gluten-free panko breadcrumbs
• ¼ cup finely chopped green onions, divided
• ¼ cup gluten-free teriyaki sauce, divided
• 1 cup uncooked jasmine rice
• 1¾ cups water
• 1 cup canned pineapple chunks, drained and divided
• 1 tablespoon neutral cooking oil
• ¼ teaspoon salt

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin with the cooking oil, using a brush or paper towel to coat the cups.
• In a mixing bowl, combine the ground beef, egg, gluten-free panko, salt, half of the green onions, and 2 tablespoons of the teriyaki sauce. Mix gently until combined, taking care not to pack the mixture too tightly.
• Divide the meat mixture among the 8 prepared muffin cups. Press it in lightly, leaving the tops slightly rounded. Brush the remaining 2 tablespoons of teriyaki sauce over the tops.
• Bake for 20 to 25 minutes, until the meatloaf muffins are cooked through. Let them rest in the tin for 5 minutes before removing.
• While the muffins bake, rinse the rice under cool water until the water runs mostly clear. Add it to a saucepan with the water and salt. Bring to a boil, then cover and reduce the heat to low. Cook according to the rice package directions, until tender and the water is absorbed.
• Fold the drained pineapple chunks into the cooked rice. Cover the saucepan and let it stand for 5 minutes, then fluff the rice gently with a fork.
• Serve the meatloaf muffins with the pineapple rice. Sprinkle the remaining green onions over the rice and muffins.

merknader

For a more pronounced pineapple flavor, reserve a few chunks to serve on top of the rice. Check that both the breadcrumbs and teriyaki sauce are labeled gluten-free, since brands can vary.

Course: Main Course
Cuisine: Asian
Equipment: Muffin Tin, Mixing Bowl, Saucepan, Measuring Cups and Spoons

Greek Meatloaf Muffins with Quinoa and Cucumber Salad

These Greek-inspired meatloaf muffins bring ground meat, feta, oregano, and lemon together in individual portions. Quinoa makes them hearty, while a cool cucumber salad adds a crisp, fresh contrast.

They work well for a family dinner when you want a filling meal that is naturally gluten-free. Bake the quinoa into the muffins, then serve them with the cucumber salad for an easy plate with savory, bright flavors.

Greek Meatloaf Muffins with Quinoa and Cucumber Salad

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 cup cooked quinoa, cooled
• 1 large egg
• 1/3 cup crumbled feta
• 1/4 cup finely diced red onion
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium cucumber, diced
• 1 cup halved cherry tomatoes
• 2 tablespoons chopped fresh parsley
• 1 tablespoon olive oil
• 1 tablespoon lemon juice

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, combine the ground turkey, cooked quinoa, egg, feta, red onion, oregano, garlic powder, salt, and black pepper. Mix gently until the ingredients are evenly combined.
• Divide the mixture among the prepared muffin cups, pressing it in lightly. Bake for 22 to 25 minutes, until the muffins are cooked through.
• While the muffins bake, combine the cucumber, cherry tomatoes, parsley, olive oil, and lemon juice in a bowl. Toss gently and set aside.
• Let the muffins rest in the pan for a few minutes, then serve them warm with the cucumber salad.

merknader

Use fully cooled quinoa so the meat mixture is easier to shape, and avoid packing it too firmly into the muffin cups for a tender texture. If the salad sits while the muffins bake, give it another gentle toss before serving so the lemon and olive oil coat the vegetables evenly.

Course: Main Course
Cuisine: Mediterranean
Equipment: Muffin Pan, Large Mixing Bowl, Mixing Bowl

Mushroom and Lentil Meatloaf Muffins with Garlic Mashed Potatoes

These savory muffins combine earthy mushrooms and lentils with the familiar, comforting flavors of meatloaf. Baking them in a muffin tin makes portions easy to serve and helps them cook evenly.

Pair them with creamy garlic mashed potatoes for a cozy family dinner. The muffins are tender inside, with lightly browned edges, while the potatoes make a smooth, hearty side.

Mushroom and Lentil Meatloaf Muffins with Garlic Mashed Potatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound lean ground beef
• 1 cup cooked brown lentils, drained
• 1 cup finely chopped cremini mushrooms
• 1 small yellow onion, finely chopped
• 1 large egg
• ½ cup certified gluten-free rolled oats
• 2 tablespoons ketchup, divided
• 1 teaspoon dried thyme
• ¾ teaspoon salt, divided
• ½ teaspoon black pepper
• 1½ pounds russet potatoes, peeled and cut into chunks
• 2 garlic cloves, peeled
• ¼ cup milk
• 2 tablespoons butter

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
• Place the potatoes and garlic cloves in a saucepan and cover with water. Bring to a boil, then simmer for 15 to 20 minutes, until the potatoes are fork-tender.
• While the potatoes cook, combine the ground beef, lentils, mushrooms, onion, egg, oats, 1 tablespoon of the ketchup, thyme, ½ teaspoon of the salt, and the black pepper in a large bowl. Mix gently until evenly combined.
• Divide the mixture among the prepared muffin cups, pressing it in lightly. Spoon the remaining ketchup over the tops. Bake for 25 to 30 minutes, until the muffins are cooked through.
• Drain the potatoes and garlic well. Return them to the saucepan and mash with the milk, butter, and remaining ¼ teaspoon of salt until smooth.
• Let the muffins rest in the tin for 5 minutes, then loosen the edges and lift them out. Serve with the garlic mashed potatoes.

merknader

Finely chop the mushrooms and onion so they blend evenly into the muffins and do not make the mixture difficult to shape. For the smoothest potatoes, drain them thoroughly before mashing, and add the milk gradually if you prefer a firmer texture.

Course: Main Course
Cuisine: American
Equipment: Standard Muffin Tin, Saucepan, Large Mixing Bowl, Potato Masher

Buffalo Chicken Meatloaf Muffins with Celery Slaw

These buffalo chicken meatloaf muffins bring the tangy heat of buffalo sauce to a tender, individual-size dinner. Baking them in a muffin tin makes serving easy and helps them cook evenly.

Cool, crunchy celery slaw balances the savory chicken and spicy glaze. Serve these muffins for a casual family dinner, game-day meal, or an easy make-ahead lunch.

Buffalo Chicken Meatloaf Muffins with Celery Slaw

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1 large egg
• ½ cup certified gluten-free quick oats
• ¼ cup finely diced celery
• 2 tablespoons finely chopped green onion
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup gluten-free buffalo sauce, divided
• 2 cups thinly sliced celery
• 1 cup shredded carrots
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin tin.
• In a large mixing bowl, combine the ground chicken, egg, oats, diced celery, green onion, garlic powder, salt, black pepper, and 2 tablespoons of the buffalo sauce. Mix gently until just combined.
• Divide the chicken mixture among the 8 prepared muffin cups. Press it lightly into each cup without packing it too firmly.
• Bake for 18 minutes. Carefully spoon the remaining buffalo sauce over the tops, then bake for 5 to 8 minutes more, until the muffins reach 165°F in the center.
• While the muffins bake, whisk the mayonnaise and apple cider vinegar in a medium bowl. Add the sliced celery and shredded carrots, then toss to coat.
• Let the muffins rest in the tin for 5 minutes. Serve them warm with the celery slaw.

merknader

For a milder dinner, use less buffalo sauce in the chicken mixture and save the rest for the tops. Slice the celery thinly so it softens slightly in the slaw dressing while staying crisp, and check the chicken muffins with an instant-read thermometer to avoid overbaking.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Mixing Bowl, Whisk, Instant-Read Thermometer

Cajun Meatloaf Muffins with Dirty Rice

These individual Cajun meatloaf muffins bring bold seasoning and a tender texture to the dinner table. They bake in a muffin tin, so portions are easy to serve and cook more quickly than a full-size meatloaf.

Dirty rice made with ground beef, vegetables, and Cajun spices rounds out the meal. This gluten-free dinner works well for busy weeknights, and the mild heat is easy to adjust with the amount of cayenne.

Cajun Meatloaf Muffins with Dirty Rice

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef, divided
• 1 cup uncooked long-grain white rice
• 1 1/2 cups gluten-free beef broth, divided
• 1/2 cup finely diced yellow onion, divided
• 1/2 cup finely diced green bell pepper, divided
• 1/2 cup finely diced celery, divided
• 1 large egg
• 1/3 cup gluten-free plain breadcrumbs
• 2 tablespoons tomato paste
• 2 teaspoons Cajun seasoning, divided
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons chopped fresh parsley, divided
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease a 12-cup muffin tin. Rinse the rice under cold water and set it aside to drain.
• Heat the olive oil in a medium saucepan over medium heat. Add half of the onion, bell pepper, and celery. Cook for 4 to 5 minutes, stirring occasionally, until softened.
• Add the rinsed rice, smoked paprika, cayenne, 1 teaspoon of the Cajun seasoning, and 1/4 teaspoon of the salt. Stir to coat the rice, then add 1 cup of the beef broth. Bring to a boil, cover, and reduce the heat to low. Cook according to the rice package directions, until tender and the liquid is absorbed.
• While the rice cooks, put the remaining ground beef in a large mixing bowl. Add the egg, breadcrumbs, tomato paste, remaining onion, bell pepper, and celery, 1 teaspoon Cajun seasoning, the remaining 1/4 teaspoon salt, and the black pepper. Mix gently until combined.
• Divide the beef mixture among 8 muffin cups, pressing it in lightly. Bake for 20 to 25 minutes, until the centers reach 160°F.
• When the rice is cooked, fluff it with a fork. Stir in the remaining 1/2 cup beef broth and half of the parsley. Simmer uncovered for 2 to 3 minutes, stirring gently, until the rice is moist but not soupy.
• Let the meatloaf muffins rest in the pan for 5 minutes. Serve them with the dirty rice and sprinkle the remaining parsley over the rice.

merknader

For milder muffins, use Cajun seasoning without cayenne, or reduce the listed cayenne in the rice. Keep the beef mixture loosely packed in the muffin cups so the centers stay tender, and check that the muffins reach 160°F before serving.

Course: Main Course
Cuisine: American
Equipment: 12-Cup Muffin Tin, Medium Saucepan, Large Mixing Bowl, Meat Thermometer

Apple and Sage Pork Meatloaf Muffins with Roasted Vegetables

These pork meatloaf muffins pair sweet apple with earthy sage for a family-friendly dinner with a cozy, savory flavor. Baking them in a muffin tin makes individual portions that are easy to serve on busy weeknights.

Roasted carrots and potatoes cook alongside the muffins, so the meal comes together on one sheet pan. The muffins stay tender, while the vegetables turn soft inside with lightly browned edges.

Apple and Sage Pork Meatloaf Muffins with Roasted Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground pork
• 1 medium apple, peeled and grated
• 1 large egg
• ½ cup certified gluten-free quick oats
• ¼ cup finely diced yellow onion
• 1 tablespoon chopped fresh sage
• 1 teaspoon Dijon mustard
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 2 medium carrots, cut into ½-inch pieces
• 12 ounces baby potatoes, halved
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed sheet pan with parchment paper. Lightly grease 8 cups of a standard muffin tin.
• In a large bowl, combine the ground pork, grated apple, egg, gluten-free oats, diced onion, sage, Dijon mustard, salt, and pepper. Mix gently until just combined.
• Divide the pork mixture among the 8 prepared muffin cups. Press it in lightly, leaving the tops slightly rounded rather than packing the mixture tightly.
• Place the carrots and potatoes on the prepared sheet pan. Toss them with the olive oil, then spread them into an even layer. Roast for 15 minutes.
• After the vegetables have roasted for 15 minutes, place the muffin tin on the oven rack beside the sheet pan. Bake both for 20 to 25 minutes, until the pork muffins reach 160°F in the center and the vegetables are tender.
• Let the muffins rest in the tin for 5 minutes before lifting them out. Serve with the roasted carrots and potatoes.

merknader

Grate the apple finely so it blends into the pork mixture and helps keep the muffins moist. If the potatoes are larger than bite-size, cut them into smaller pieces so they finish roasting alongside the carrots.

Course: Main Course
Cuisine: American
Equipment: Oven, Muffin Tin, Rimmed Sheet Pan, Mixing Bowl, Food Thermometer

Pesto Chicken Meatloaf Muffins with Zucchini Noodles

These chicken meatloaf muffins are flavored with basil pesto, Parmesan, and garlic for a savory, herby bite. Baking them in a muffin tin makes them easy to portion for a family dinner.

Serve them over zucchini noodles for a fresh, light pairing. The noodles cook quickly in a skillet, while the muffins stay tender and moist inside.

Pesto Chicken Meatloaf Muffins with Zucchini Noodles

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1 large egg
• ⅓ cup certified gluten-free breadcrumbs
• ¼ cup prepared basil pesto
• ¼ cup finely grated Parmesan cheese
• 1 small zucchini, grated and squeezed dry
• 1 garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 medium zucchini, spiralized into noodles
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
• In a large bowl, combine the ground chicken, egg, breadcrumbs, pesto, Parmesan, grated zucchini, garlic, salt, and black pepper. Mix gently until evenly combined.
• Divide the mixture among the 8 prepared muffin cups. Press it in lightly without packing it tightly.
• Bake for 20 to 25 minutes, until the muffins are cooked through and the centers reach 165°F. Let them rest in the tin for 5 minutes.
• While the muffins rest, heat the olive oil in a large skillet over medium heat. Add the spiralized zucchini and cook for 2 to 3 minutes, tossing gently, just until warmed and slightly tender.
• Divide the zucchini noodles among four plates and serve with two chicken muffins per person.

merknader

Squeeze the grated zucchini thoroughly before mixing it into the chicken so the muffins hold together without becoming watery. Keep the spiralized noodles’ skillet time brief, since they soften quickly and can release extra liquid if overcooked.

Course: Main Course
Cuisine: Italian
Equipment: Muffin Tin, Mixing Bowl, Large Skillet, Box Grater, Spiralizer

Moroccan-Spiced Lamb Meatloaf Muffins with Couscous-Style Cauliflower Rice

These lamb meatloaf muffins bring warm Moroccan-inspired spices to a gluten-free family dinner. Baking them in a muffin tin gives everyone an easy-to-serve portion with tender centers and lightly browned edges.

Serve them over cauliflower rice, which makes a light, grain-free stand-in for couscous. Lemon, parsley, and dried apricots add fresh and sweet notes that balance the savory lamb.

Moroccan-Spiced Lamb Meatloaf Muffins with Couscous-Style Cauliflower Rice

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Rett Main Course

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground lamb
• 1 large egg
• 1/3 cup finely diced yellow onion
• 1/3 cup finely chopped dried apricots
• 1/3 cup certified gluten-free rolled oats
• 2 tablespoons chopped fresh parsley, divided
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 large head cauliflower, cut into florets
• 1 tablespoon lemon juice
• 2 tablespoons water

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease eight cups of a standard muffin tin with a little of the olive oil.
• In a large bowl, combine the lamb, egg, onion, dried apricots, oats, 1 tablespoon of the parsley, cumin, coriander, cinnamon, paprika, salt, and black pepper. Mix gently until combined, taking care not to pack the mixture too firmly.
• Divide the lamb mixture among the eight greased muffin cups. Bake for 20 to 25 minutes, until the muffins are browned and cooked through. Let them rest in the tin for 5 minutes before removing.
• While the muffins bake, pulse the cauliflower florets in a food processor in batches until they resemble couscous. Avoid processing them into a puree.
• Heat the remaining olive oil in a large skillet over medium heat. Add the cauliflower and water. Cover and cook for 5 to 7 minutes, stirring once or twice, until tender but not mushy.
• Remove the skillet from the heat. Stir the lemon juice and remaining parsley into the cauliflower rice. Serve the lamb muffins over the cauliflower rice.

merknader

For tender muffins, mix the lamb just until the ingredients come together. If you want to prepare ahead, shape the mixture and refrigerate it in the muffin tin before baking. Pulse the cauliflower in small batches so it cooks evenly and keeps its couscous-like texture.

Course: Main Course
Cuisine: Moroccan
Equipment: Muffin Tin, Large Mixing Bowl, Food Processor, Large Skillet