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Sep
07
2010

Easy Meatloaf Muffins: Gluten-Free, Dairy-Free, Easily Egg-Free

Gluten-Free, Dairy-Free, Egg-Free Meatloaf Muffins

Here is my disclaimer up front: I am not a big meatloaf fan.  I will eat it (because really, there is not much I will not eat). But it is not something I crave, nor enthusiastically enjoy.

My husband, on the other hand, seems to have fond detailed childhood memories of this well-known comfort food.  So…I make it for him.

As we started out as the newly co-habitating couple umpteen years ago, I attempted his childhood favorite on a number of occasions.  It would receive mixed reviews and never any resounding accolades.  After many efforts (none of which I was particularly proud of), I asked him to explain why there was not the same clamor for my meatloaf that he gave to his mother’s version.  His response came without hesitation (almost too quick, really)…”You never put celery in yours.”  Celery? That is it? Oye!

After all of these years, he failed to mention this small, simple, yet obviously, quite important detail.  Celery, apparently, is what makes or breaks a good meatloaf.  Who knew?  Apparently not me, since I am far from a meatloaf connoisseur.

So, I decided to adapt my meatloaf attempts to his likings.  Then, I took it a step farther, and tried to adapt them to mine.

One reason that I do not particularly enjoy this culinary creation is because staring at a big log of ground beef held together with breadcrumbs, some milk, and some eggs, just does not have the eye-candy appeal that I like my food to have.  And for those of you that understand the analogy that is floating around the internet these days about beautiful culinary images being referred to as food porn, I will just insert here, that no where in my mind can I wrap my head around the idea of a meatloaf image being considered as such.  I am sending my apologies immediately to anyone who thinks otherwise.  I am just sharing my thoughts on this. That is all.

That being said, I wanted to find a way to keep the meatloaf theme for my husband, and eliminate a couple of reasons that I dislike the dish.  Thus, one day I just decided to use my muffin tin as my cooking medium and stuffed each opening with my meatloaf mixture.  A plus of this was that it only took about 25 minutes to bake versus the typical 50 minutes to 1 hour bake time required of the usual loaf-like state.   The resulting “muffins” turned out pretty good, but I felt like it was missing something. My inherent sweet tooth, calling out in neglect, thought so as well.

So, the next time I made it, I added a little touch of my own.  In the bottom of each muffin tin, I placed a small spoonful of ketchup and a sprinkling of brown sugar, then after stuffing the tins with meat, I topped each one off with a tiny dollop of barbeque sauce.  The result was absolutely perfect.  Even for me.

And the best thing about this recipe is how quick and easy  it is (perfect for our busy school nights) and how simple it is to adapt to our dietary restrictions.

For the breadcrumbs, I use Glutino brand gluten–free pretzels, crushed into fine crumbs.  These give the meatloaf such a buttery flavor.

For the milk, I use plain Hemp milk.

For the eggs, well..I use eggs.  But…I have made this without eggs many times by just mixing and heating together (until HOT) 2 Tablespoons of organic ketchup with 1 Tablespoon water,  then (once that mixture is HOT) adding in 1 Tablespoon Flax Meal.  I let it sit for about 5 minutes, or more, until it becomes gel-like.  This concoction acts as a good binder.  However, on a certain occasion where I accidentally forgot to add an egg (or egg-substitute) all together, I found the meatloaf muffins to be just fine as well.  Because they are cooked in a compact tin, they do not have a chance to fall apart, thus this egg binder may not be inherently necessary after all.

For someone who does not jump up and down for the smell of meatloaf, I sure seemed to have a lot to say about it.  I better get on to the recipe before I lose you all together!

Gluten-Free and Dairy-Free Meatloaf Muffins

Meatloaf Muffins with a Brown Sugar Glaze

Meatloaf Muffins With Brown Sugar Glaze:

Gluten-Free, Dairy-Free (Easily Egg-Free)

Ingredients:

  • 1/4 Cup: brown sugar
  • 1/3 Cup: organic ketchup (such as Annie’s)
  • 1 1/2 lb: ground beef (organic, grass-fed, preferably)
  • 3: cloves garlic, minced
  • 1/2 Cup: milk (For Dairy-Free version: use any Non-Dairy Plain flavored milk alternative)
  • 1: egg (For Egg-Free version: mix together (until HOT) 2 Tablespoons of organic ketchup with 1 Tablespoons water,  then (once mixture is HOT) add 1 Tablespoon Flax Meal.  Let sit for 5 minutes or more until becomes gel-like; or just omit egg all together).
  • 1/4 Cup: celery, finely chopped
  • 1/2 Cup: onion, finely chopped
  • 1 1/2 tsp: salt
  •  1/4 tsp: ground black pepper, or to taste
  • 1 Cup: gluten free cracker crumbs, (such as Glutino crackers or Pretzels crushed into crumbs-the Glutino Pretzels give a really buttery flavor to this)
  • 1-2 Tablespoons: Gluten Free Barbeque Sauce (or Organic Ketchup)

Directions:

1.  Preheat oven to 350 degrees F (175 degrees C).

2.  Press a small amount of the brown sugar in the bottom of each tin of the pan (divinding equally between the tins) and spread the ketchup over the sugar in each.  1 1/2 pounds of meat should make about 9 muffins

3.  In a bowl, mix thoroughly all remaining ingredients, except for the last 1-2 Tablespoons of GF Barbeque Sauce (or additional Ketchup).

4.  Press meat mixture on top of the ketchup and sugar, filling each muffin cup to the top.  Then with a spoon make a little well in the top of each meat-filled muffin tin and place a small dollop of the Barbeque Sauce (or additional ketchup) in each little well.

5.  Bake in preheated oven for 25-30 minutes or until juices are clear.  Serve with brown rice and a salad.

Do you have a favorite way to make meatloaf?  Better yet, do you even like meatloaf? I would love to hear your ideas and opinions.

This post is linked to Gluten Free Homemaker’s Gluten Free Wednesdays.

71 Comments
  1. On September 7, 2010 Nancy @ TSP said

    This is a cool idea! I like meatloaf although I don’t really like to make it. It’s that “big log of ground beef” thing that turns me off. When we make meatloaf we surround it with cut potatoes sprinkled with salt, pepper, and grated cheese. Sinful and yummy.

    • On September 7, 2010 Cook It Allergy Free said

      Nancy, I am so glad that I am not alone in the “big log of ground beef” thing…. I love your idea of potatoes and grated cheese around it. It absolutely does sound sinful!

  2. On September 7, 2010 Trishia said

    We love ketchup on the bottom our our meatloaf muffins too! My personal fave is topping it with picante sauce. Gonna have to try celery in it next time…yum!

    • On September 7, 2010 Cook It Allergy Free said

      Hey Trishia! Yay! Glad you like the ketchup version as well! I love using Annie’s Organic Ketchup whenever I use ketchup in/on anything. No HFCS in it. My son is addicted to it and would eat it on everything if I let him. Needless to say, this is one of his favorite meals.
      And the celery is actually pretty good in it. I was pleasantly surprised.

  3. On September 8, 2010 Linda said

    I used to make meat muffins when my kids were younger. I like that it bakes more quickly, but find clean up to be a bit harder. I have never put celery in mine and will have to give that a try. Great idea.

    • On September 8, 2010 Cook It Allergy Free said

      Linda, you are so right on the clean-up part of it. One big loaf pan is definitely easier than scrubbing each of those little tins. ;)

  4. On September 8, 2010 Lexie said

    Thanks! I needed an idea for dinner tonight. :)

  5. On September 8, 2010 angie said

    these look delicious I have made meatloaf muffins before but yours sound great and I believe I will try them soon

  6. On September 8, 2010 Maggie said

    Hey Kim – I don’t normally comment on blog posts about meat dishes, simply because I don’t like meat so I don’t have much to say! But I couldn’t resist your post! You’re just too darn cute, you totally let us into your head and I loved it :) I will pass your recipe on to my mom – I know she and my dad would love it!

    • On September 8, 2010 Cook It Allergy Free said

      Maggie, I feel honored to receive a comment for a meat post from you! ;) I am not a huge meat fan either, let alone meat loaf. I even had a hard time writing this post up, but my hubby told me I should blog about this, and it is rare that he even ever suggests things for my blog, so I thought I better listen! ;)
      Anyway, I’m so glad you liked the post!

  7. On September 8, 2010 gluten free easily said

    That is such a beautiful dish, Kim! Even before going gluten free, I rarely ate others’ meat loaf, but I’d eat your meat loaf muffins. :-) Frankly, most meat loaves are not too appealing to me. However, your muffins have that ketchup/brown sugar thing I like. My meat loaf topping is a brown sugar/ketchup/dry mustard thing. I like the idea of the crushed pretzels in yours, too. While I don’t use the microwave much any more, meat loaf is one thing I still make in the microwave because it takes so much less time, and has the added bonus of no heat in the kitchen in the summer time. Oh, and I’ve never heard of adding celery to meat loaf before. Hmmm. Sometimes, I’ve added other veggies like zucchini, but then the meat loaf takes longer to cook it seems because of the extra moisture. Anyway, thanks for sharing the meat loaf muffins you don’t love. ;-)

    xo,
    Shirley

    • On September 8, 2010 Cook It Allergy Free said

      Woohoo, Shirley! I would make these for you anytime. One of these days I will get you out to AZ and I will whip up all kinds of fun for you!
      Dry mustard sounds like a great addition. I am going to have to try that next time.
      I have never made meatloaf in the microwave before. Does it turn out moist?
      And I have to say that I am so glad that I am not the only one who had not heard of adding celery to meatloaf. I actually felt like I was missing out on some well-known secret. Glad to know i was not alone.
      xoxo
      kim
      ps Just read that you are presenting at the Gluten and Allergy Free Expo? I think we are going to be there too with a booth! Another chance to see you! ;)

  8. On September 8, 2010 Heidi @adventuresofaglutenfreemom.com said

    Great idea Kim, and thanks for the belly laugh, I really needed one after today! :-D

    I can honestly say that I have never had a true meat “loaf.” My mom always made it in an 8 x 8 pan, so it was more like a meat “slab,” which is equally unappealing, LOL!

    My mom also used oats instead of bread crumbs and tomato sauce instead of a sweet ketchup…so technically, I don’t supposed I’ve ever had the read deal to begin with!

    xo,
    Heidi

    • On September 8, 2010 Cook It Allergy Free said

      LOL! Heidi, glad I was good for a laugh today!
      Honestly, you are right in that meat “loaf” or meat “slab” are both equally unappealing! hehe
      I have heard a lot of people use oats before. I have tried them myself, but I do like the way the pretzels flavor it up~
      Hugs! I hope tomorrow goes better than today for you!
      xoxo
      k

      • On September 8, 2010 Heidi @adventuresofaglutenfreemom.com said

        I had to get Luke’s blood draw today…I really can’t think of a worse thing to go through, LOL! When he was 14 months old, it took 6 nurses to constrain him while they tried to get the needle in (apparently, he was “dehydrated” so his veins were too small to inject the needle. I don’t doubt it either, he cried himself to the point of dehydration)!

        Glad today’s draw is over, now just to wait for the results, wine anyone? :0)

        xo,
        Heidi

        • On September 8, 2010 Cook It Allergy Free said

          Oh, Heidi! I can so commiserate with you on that! Conner has had bloodwork done so many times and we have all learned by trial-and-error that being dehydrated is NOT a good thing on the day of blood draws.
          Now, Conner reminds ME that he needs to drink a lot of water on the day before and the day of. Poor kid, he knows he does not want to be stuck ten times!
          How is Luke doing? I just hope everything turns out okay and the results come back just fine! I will send a lot of positive energy your way! And, I will toast to that virtual wine party with you!

          xoxo
          k

          • On September 8, 2010 Heidi @adventuresofaglutenfreemom.com said

            Yes, water is sooo helpful! Luke did much better today, it only took 3 of us to hold him still! It probably helped that I promised lots of DF chocolate when it was over, LOL!

            They did another full RAST panel as well as the ELISA test for casein. While I hope the casein comes back negative, part of me doesn’t, because I will only agonize over the positive anti-casein antibodies from his Enterolab test…

            What would you do in that situation (positive stool antibodies but negative ELISA test)? I plan to keep him dairy-free no matter what, but there would be so many more options for him if casein isn’t off limits. Oh, I already know the answer (thanks to reading so much!), I am just hoping someone I trust will say something other than what I’m thinking, LOL!

            Cheers! ;-)

    • On September 9, 2010 Cook It Allergy Free said

      Heidi, well if he had the positive antibody test, I would keep him away from the casein. The ELISA Tests have a high chance for error, for sure. My naturopath told me to use that one more as a guide. I am sure you were hoping I would say the opposite! ;) he he! But this is just my two cents. I hate these horrible conundrums of what to do! Don’t you wish that someone would have told us that parenting decisions would be so difficult?
      xo
      k

  9. On September 8, 2010 glutenfreeforgood said

    What a great idea. I’ve never been a big meat loaf fan, but I could go for one of these little muffins of yours. My boys always liked meat loaf. Must be a “guy” thing. When I did make it, I added green chile and other assorted southwest stylings, which was actually pretty good. I like your version though. I’ll give it a try next time I have all my boys around. Love the photos, Kim. You’re good at this blogging thing. =)
    Melissa
    xo

    • On September 8, 2010 Cook It Allergy Free said

      Melissa, now you are talking! Green chile sounds great! I love southwest flavors.
      It is so good to hear that I am not alone in not being a big meatloaf fan! And here I thought it was a dish that everyone loved!
      I so appreciate your sweet words about my pics and blog! Thank you so much!!! ;)
      xo
      kim

  10. On September 8, 2010 gluten free easily said

    Kim–Yes, the microwave meat loaf comes out very moist and delicious. :-)

    We actually have tentative plans to come to the Phoenix area early next year. Some friends are moving there (they’re having a house built–not yet started) and we told them we’d drive one of their cars out and hang around in the area for several days (other friends there, too) and then go to the Grand Canyon and then fly home. I’ll keep you posted. ;-)

    OMG, that is awesome that we’ll get to meet up again in April at the Expo. I need to write up an official announcement for my blog. Maybe I’ll catch up next week when hubby is gone …

    xo,
    Shirley

    • On September 8, 2010 Cook It Allergy Free said

      Shirley! I cannot believe that I just read that you may be coming this way!!!! If that is the case, you had better keep me posted! I would cook for you ANYTIME!! Maybe our hubbies could swap scuba stories while we play in the kitchen….

      And how wonderful about the Expo as well! I had no idea that you were doing a demonstration! I cannot wait! And, I also am so excited that I will finally meet Amy as well!
      I will definitely look forward to your announcement on the blog!

      xo
      k

  11. On September 9, 2010 Tia said

    Unlike most people commenting here, I actually like the “log of ground beef”! You’re right – it’s not exactly pretty, but it’s easier to keep lean meats moist. I definitely want to try your recipe, but I wanted to mention a tip of my own – potato flakes. I substitute dairy-free mashed potato flakes (I use Idahoan brand) for the bread crumbs. It really gives the meatloaf a nice texture. Plus, I use ground turkey and mix in a little gluten-free beef broth to give it a more beefy flavor. My family has actually come to prefer my gluten-free, dairy-free, turkey meatloaf to my old beef meatloaf with breadcrumbs! Give it a try and see what you think. :)

    • On September 9, 2010 Cook It Allergy Free said

      Tia, I love your idea of using potato flakes and beef broth with the ground-turkey. I will have to give that version a try for sure! I was hoping I would not offend anyone by saying I did not like the “loaf” versions, hehe! But I do like your ideas for sure!
      Thanks so much for sharing these with us! ;)

  12. On September 11, 2010 Carol, Simply...Glut said

    Personally I love meatloaf. It was my hubby that never liked it but I just kept working on him and eventually he lost all of his own opinions and started liking what I like – just kidding. I layer slices of bacon on top just to amp up the meat and fat quoation! I love that you make little muffins, such a great idea and eveyone gets the crispy part.

    Tia – Love that idea of potato flakes! Will have to try that next time.

    • On September 12, 2010 Cook It Allergy Free said

      Carol, I also will put bacon on top as well, sometimes! I love it that way but was afraid of making it too sinful for my readers! ;)
      And yes, this way, everyone gets the crispy part (my favorite part).

  13. On September 11, 2010 cursedthing said

    wow, these look great. I’ve never heard of celery in meatloaf before. We have some really good local grass fed beef that we get, and I haven’t tried making meatloaves with it yet. Guess i know what I’m making for dinner tonight!
    Thanks for the recipe!

    • On September 12, 2010 Cook It Allergy Free said

      Thanks so much, cursedthing! I am so glad that I am just not the only one who was not hip to the celery-in-meatloaf thing!
      And “yay” for local grass fed beef! We have a great source here as well!

  14. On September 22, 2010 Lexie said

    Lexie’s Kitchen reporting in! These little babies were GREAT! Husband walked in the door, took a whiff of the baking mini meatloafs and exclaimed “MEAT!” (Indiana boy, can you tell). What I liked about them was the balance of meat and breadcrumbs. I just can’t stand meatloaf, or meatballs for that matter, that have the texture of soggy bread crumbs instead of baked meat. Does that make sense? Anyway, I followed the recipe as you posted, but omitted the egg. The mini meatloaf muffins held together just fine. And my favorite part—the dollop of ketchup on top. A nice little embellishment to a seriously delicious and easy dish.

    • On September 23, 2010 Cook It Allergy Free said

      Yay!! Lexie, I just breathed a huge sigh of relief! Thank you so much for taking the time to let me know that you liked them! I do admit that they smell really really good while they are baking. The only bummer is that I never like cleaning my muffin pan afterwards (hehe)!
      So appreciate you trying them! Hope your kiddos liked them! And I am really really glad that you thought that they worked fine without the eggs too!

      Hugs!
      xo

  15. On September 26, 2010 Brandy said

    Thank you! My 3yr old son loved these. He even ate 1 for lunch the next day and 1 for dinner a day later…this kid never likes leftovers! I didn’t expect that. The muffin shape made them really easy to handle with thongs. I thought the BBQ on top ketchup/sugar on bottom was so good!

    • On September 26, 2010 Cook It Allergy Free said

      Hi Brandy!
      I am so so happy that these turned out for you and that your 3 year old loved them! it always makes me so happy to get reviews from my readers (and good reviews at that)! Thanks for taking the time to let me know how they turned out! ;)

  16. On October 1, 2010 gluten free easily said

    Belated, but wanted to mention that Zoe used parchment paper instead of cupcake liners recently for muffins. That might work for easy cleanup for these. Foil cupcake liners could work, too. Of course, I always feel bad about using such products unnecessarily, too. Sometimes it’s hard to be green and have easy clean up, too. ;-)

    Hugs,
    Shirley

    • On October 1, 2010 Cook It Allergy Free said

      I like that idea, Shirley! I remember Zoe’s post with the parchment paper. The muffins looked so crafty and Martha Stewart-ish!! I just may try that next time, even though I, too, hate to use those products unnecessarily. Thanks for that reminder!!

      xo
      Kim

  17. On November 4, 2010 Carolyn Hernandez said

    I made this recipe last night and everyone loved it. I left the milk and the egg out all together and it turned out delicious! This is definately taking over as the standby meatloaf recipe. I usually addspinach to mine so I will try that next time, but I will agree with your husband that the celery makes it…who would have thought?!?!?

    • On November 9, 2010 Cook It Allergy Free said

      Carolyn! Yay! I am so glad that your family like the meatloaf muffins! It always makes me so so happy to get feedback from you guys once you have made my recipes. Thanks so much for sharing your results with me! Ooh! And spinach sounds perfect in these. That would be a great addition. And you are right….who would have thought that celery helps to make these good. LOL

  18. On April 25, 2011 Jenny Deramo said

    I am going to have to try these! I think we’ll have it for dinner tonight with loaded mashed potatoes and steamed broccoli. Yum!

  19. On September 18, 2011 Robin said

    Kim,
    This was so awesome. I didn’t have any celery on hand so I skipped it. This was a quick and easy Sunday night dinner after a day at the pool. My kids devoured their “muffins”! Thanks for a great recipe. We will make this again for sure and next time I’ll try the celery.

  20. On October 13, 2011 cws2830 said

    This recipe sounds so yummy! For Halloween, we make taco meat in muffin tins and top them with sour cream, salsa and a sliced black olive to look like monster eyeballs. I have been craving meatloaf lately though, so I wanted to find a good recipe that my kids can eat with their allergies, and maybe use this year instead of the taco ones. My husband is not a fan of meatloaf, and I think it is the same reason as yours, a big hunk of ground up meat does not sound appealing. And neither him or my daughter like anything with chunks in them (I have to puree salsa, spaghetti sauce, etc.), so I am just going to make mine with celery salt and minced onions. Thanks for the great recipe!

    • On October 13, 2011 Kim-Cook It Allergy Free said

      Ooh! Well, you will have to report back and let me know how you liked them! I love your taco meat in muffin tin idea for Halloween too!! ;) I will try that this year!

  21. On January 24, 2012 JoLynn said

    Hi! I just found this recipe after a Google search. :) I am allergic to beef {crazy, huh?} so I am wondering if I could use ground turkey. Do you know if it would work as well?

    Thanks!

    • On January 24, 2012 Kim-Cook It Allergy Free said

      Hi JoLynn. I make this with ground chicken and turkey all of the time, so it should work just fine for you. We like it both ways!! :)
      Thanks!
      Kim

  22. On March 7, 2012 Donna said

    I was just diagnosed last week with Celiac, and my kids have egg and dairy allergies (among others)…so this sounds perfect for tonight! Thank you..dinner might seem “normal” tonight!

    • On March 7, 2012 Kim-Cook It Allergy Free said

      Hi Donna! I hope you enjoy the meatloaf muffins! Let me know if you have any questions as you are navigating your new Celiac Diagnosis. Although it may seem overwhelming at first, you will find that this can really be a wonderful way to eat! And looking forward to hearing if your family thought it was a “normal” dinner! :)
      Kim

  23. On April 20, 2012 Karla Allen said

    I am allergic to gluten, beef, pork, and lactose. I made this exact recipe but used ground turkey meat in place of the beef. IIt was sooo delicious! Thank you for sharing this recipe – it is my new favorite. I like that it is cupcakes as welll:)

    • On April 20, 2012 Kim-Cook It Allergy Free said

      Karia, that is wonderful wonderful news!! Thanks so much for coming back and reporting what you thought of them! So glad they turned out for you and that you enjoyed them so much!!

      Hope you have a wonderful weekend!!
      Kim

  24. On May 22, 2012 GC said

    So glad to find this – Meatloaf is something I haven’t had success with since my kids have been diagnosed with food allergies – this one looks good & I think they’ll like having their own little servings. Making this one tonight! =)

  25. On June 24, 2012 Harley said

    Just a quick question… The recipe calls for 1/4 cup brown sugar and it says to put a little bit of brown sugar in the bottom of the muffin pan. Is the 1/4 cup of brown sugar used in the meatloaf mixture or in the bottom of the pan? Might be a stupid question but I’ve never made meatloaf muffins and my husband loves meatloaf so I don’t want to ruin the meal for him.

    • On June 24, 2012 Kim-Cook It Allergy Free said

      Hi Harley! I actually mean to divide the 1/4 cup of brown sugar between each of the muffin tins. That part is pretty forgiving, so you can add as little or as much as you want in each of the tins, depending on how you sweet you like it. Hope you and your husband enjoy these! And definitely not a stupid question. I think I was not very clear there.

  26. On July 10, 2012 Tara said

    Sorry I am so late to this blog! I just came across the link on Pinterest. I cannot WAIT to try this recipe tonight! Thanks so much as we are (almost) an allergen free home. Most of what I cook is allergy free because of my daughter. Keep it coming!

    • On July 11, 2012 Kim-Cook It Allergy Free said

      Hi Tara!! I hope you enjoyed the meatloaf muffins! Welcome to Cook It Allergy Free! :)

      • On July 17, 2012 Tara said

        I DID enjoy these “muffins”!! My daughter devoured them. Thank you so much, from the bottom of my heart. Please keep doing what you do. You have one fan who appreciates it!

  27. On August 17, 2012 Kim said

    Hello,
    I tried this recipe last night and it was delicious!
    I am gluten intolerant, and allergy to milk, casein and eggs so this is perfect and SO delicious.
    I used green pepper in place of the celery because I didn’t have celery at home. Thank you so much for sharing this recipe, I have not ever found a meatloaf that I really liked before. I am going to try freezing these to see how they do. I think this will be perfect during the week when time is short.
    Thanks again!
    Kim

    • On August 17, 2012 Kim-Cook It Allergy Free said

      Hi Kim!! That is great news! I am so so thrilled that you enjoyed them. I love starting my day out with comments like these. ;) And these actually do freeze really well. I make a double batch a lot of times and then just freeze the extras for quick dinners or meatloaf sandwiches for those busy nights! Thank you so much for taking the time to come back and tell me what you thought of the recipe! ;)
      Kim

      • On August 17, 2012 Kim said

        wonderful, I am so excited. These will be a staple in my freezer from now on. I am like you and I have never been a fan of meatloaf before but for some reason I was craving it yesterday and I thought there has to be a good recipe out there somewhere and I found yours first off and I thought it sounded so interesting. (you had me at the brown sugar and ketchup at the bottom of the tin) I am going to try them with celery next time. I am so excited! it is hard to find delicious “safe” food that is easy and fairly inexpensive to make. So, I thank you very much! Have a wonderful day and I am looking forward to seeing all of your recipes, yesterday was my first day :) thank you for all of the time you take to put this all together for us it is very appreciated.

        • On August 17, 2012 Kim-Cook It Allergy Free said

          Have fun looking around the site, Kim, and let me know if you ever have any questions about anything! ;)
          Kim

  28. On December 9, 2012 Jen said

    This was delicious! I used ground turkey and doubled the recipe using half glutino crackers and half gluten free oats. My picky kids were asking for seconds in no time flat!

    • On December 10, 2012 Kim-Cook It Allergy Free said

      Woohoo! That is great news, Jen! So glad the family liked them. I love getting notes like these. Thanks so much for coming back and sharing what you did and what everyone thought of it! :)
      Kim

  29. On January 25, 2013 Molly said

    Made these tonite in a DeMarle mini muffin pan. Added red pepper and used gluten free bread crumbs and soy milk for a lactose and gluten free version. So good- thanks for the recipe!

    • On January 28, 2013 Kim-Cook It Allergy Free said

      Hi Molly! THank you so much for coming back and sharing how well these meatloaf muffins worked out for you! That is great news! I love getting updates like this! ;) Hope you had a wonderful weekend!
      Kim

  30. On June 11, 2013 Laura Lee Pier said

    I am so grateful for this recipe, even though I had to alter it further to meet my dietary considerations. I do not like beef, so I make with lamb burger. I have to avoid nightshades as well, so I substituted the ketchup (in the silicon baking cups) with cherry preserves. Because I lack the deep flavers of the ketchup and barbeque sauce I added mint, herbs de provence, and a touch of cumin to the mix. I found with experience that if is best to work the lamb burger with all the ingredients, adding the crumbs last. It set better this way. I make this one day, and then eat one, and freeze the muffins in the silicon cups, in a covered Tupperware container. I can take out my day’s serving, and warm it through in the oven. So easy and convenient. What a brilliant idea, and wonderful flavor. Thanks. Laura Lee Pier

  31. On September 6, 2014 Reagin said

    My mother made delicious meatloaf, She use to cut up celery, onions,and green peppers in hers, when the meatloaf was almost done she would pour tomato sauce over it and put it back into the oven to finish cooking. when I made it for my family I made her meatloaf but I made brown gravy most of the time, I’ve developed allergies over the years ,so I was looking for something to as to omit the eggs and milk and gluten, I love the idea of putting the beef in my muffin pan, I have the large muffin tins so I can freeze the left overs and use them as needed. LOL what’s so ironic is i’m mixing up ground beef right now, thanks again…

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