Gluten Free Italian Meatloaf Muffins
Christine Pittman
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!
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Entree & Main Dishes
Servings 4 servings
Calories 441 kcal
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
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.
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
Keyword asparagus, dinner recipes, easy dinners, gluten free, meatloaf, spinach