Gluten Free Italian Meatloaf Muffins
These hearty veggie-packed gluten free meatloaf muffins are ready in under 45 minutes and a great way to sneak in some extra veggies to the dinner table!
Ingredients
Gluten Free Italian Meatloaf Muffins
- 4 cups baby spinach chopped
- 14.5 oz low-sodium cannellini beans, drained 1 can
- 2 tablespoons Italian Vinaigrette
- 1 pound extra-lean ground beef
- 1/2 cup tomato sauce
- 1 small tomato cut into 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: 441kcalCarbohydrates: 35gProtein: 37gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 70mgSodium: 255mgPotassium: 1574mgFiber: 11gSugar: 7gVitamin A: 5926IUVitamin C: 98mgCalcium: 159mgIron: 10mg
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