Gluten-Free Mini Meatloaves

Name: Gluten-Free Mini Meatloaves
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 3 lb 93% Lean Ground Beef (3 lbs ground beef 90% lean); 1 ½ cup Quinoa (1 1/2 cups cooked quinoa can sub with cooked rice); ¼ cup Extra Virgin Olive Oil (1/4 cup extra virgin olive oil); 1 cup Parmesan Cheese (1 cup shredded Parmesan cheese); 2 pieces Egg (2 eggs); 1 piece Garlic Clove (1 garlic clove minced); 1 tsp Black Pepper (1 tsp freshly ground black pepper); 1 tsp Sea Salt (1 tsp sea salt); 2 tsp Italian Seasoning (2 tsp Italian seasoning blend I use McCormick’s); 1 tbsp Basil (1 tbsp finely chopped fresh sweet basil); 0 pieces Paprika (dash of paprika for topping)

Gluten-Free Mini Meatloaves - Main Course (American)

35 minAmerican

Servings12

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Gluten Free

Steps

1Grease 24 muffin tins with olive oil spray and preheat the oven to 350 degrees F.
2Mix all ingredients together in a large bowl, using your hands.
3Don't be afraid to get messy!
4You want everything to be well mixed.
5Fill muffin tins with meat mixture and brush the tops with a little olive oil.
6Sprinkle with paprika and bake for 25-30 minutes or until tops are lightly browned.