Sunday, May 13, 2012

Gluten Free Individual Mini Meatloaf's

My kids love meatloaf. Last time I made it for them, I made a 2lb loaf. Randy and I had a dinner date. I came home and they had devoured the entire thing! So tonight I made individual servings. There were the 4 of us for dinner, and that hardly ever happens! I don't eat meatloaf so I planned to still make 4 so my husband could take the extra one in his lunch tomorrow. Let me tell you. I had to guard and protect that 4th mini meatloaf! I finally packed it up and let them know it was his and his only! I am trying to help them learn about portion control. That is why I love to make things in individual servings. It helps keep them from over-eating, just because it is there to eat. If you are even more health conscious you can use ground turkey rather than sirloin. 
Gluten Free Individual Mini Meatloaf's
Makes 4 mini meatloaf's
1/4 cup Parmesan cheese
1/8 cup gluten free bread crumbs or corn tortilla chip crumbs
1/2 tsp Italian seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder 
1/4 onion, finely chopped 
2 whole cloves garlic 
1 lb ground sirloin 
3/4 teaspoon kosher salt 
1 egg yolk
For the glaze: 
1/4 cup ketchup 
1/2 teaspoon ground cumin 
Dash Worcestershire sauce 
1/2 tablespoon honey  or agave nectar
Heat oven to 325 degrees F. 
In a food processor bowl, combine all meatloaf ingredients except sirloin, salt, and yolk. Season the meat mixture with the salt and egg. Combine thoroughly. 
Pack this mixture into 4 circles and create a slight indent in the top of the shapes to hold the sauce. Place 4 circles into a baking dish. 
 Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey to make the glaze. 
Top individual meatloaf's with glaze. 
Place in preheated 350 degree oven. Bake for 30 minutes.
Serve!


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