Unlike most meatloaf recipes, this hearty veggie-packed entree doesn’t contain any wheat, eggs or dairy. Be sure to check the ingredients on your brand of Italian salad dressing to make sure it doesn’t contain any allergens that could affect your family. Make extra batch and freeze for an easy allergen-friendly dinner on busy nights!

Gluten Free Italian Meatloaf Muffins

Christine Pittman
Unlike most meatloaf recipes, this hearty veggie-packed entree doesn’t contain any wheat, eggs or dairy. 
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Entree & Main Dishes
Servings 4 servings
Calories 391 kcal

Ingredients
  

Gluten Free Italian Meatloaf Muffins

  • 4 cups baby spinach chopped
  • 1 can 14.5 oz. low-sodium cannellini beans, drained
  • 2 tablespoons Italian Vinaigrette
  • 1 pound extra-lean ground beef
  • 1/2 cup tomato sauce
  • 1 small tomato cut into 4 slices

Roasted Veggies & Pecans

  • 1 pound asparagus tough ends removed
  • 2 bell peppers seeded, sliced
  • 1 tablespoon olive oil
  • 1 clove garlic sliced
  • 1/4 cup pecans

Instructions
 

Gluten Free Italian Meatloaf Muffins

  • Bring 4 cups water to boil in medium saucepan.
  • Add spinach to large bowl and top with boiling water. Let sit 2 minutes, drain well. Add half of beans and mash with fork into spinach. Add remaining beans, dressing and beef. Mix well.
  • Scoop meat mixture into 8 lightly-coated muffin cups. Top with 1 Tbsp. tomato sauce and slice of tomato.
  • Place muffin tin on baking sheet and bake 25-30 minutes, or until internal temperature reach 165ºF.

Roasted Nutty Veggies

  • Combine asparagus, peppers and olive oil in baking dish.
  • Bake 10 minutes, remove from oven and add garlic and pecans Return to oven and bake 8-11 minutes, or until tender and crisp.

Nutrition

Calories: 391kcalCarbohydrates: 31gProtein: 37gFat: 15.5gSodium: 353mgFiber: 5g
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