Meatloaf

January 4, 2012

This meatloaf is allergen-friendly – gluten free, egg free, and dairy free. Making it in a muffin tin allows for convenient single serving portions that are easy to freeze for reheating later.

Meatloaf
1 lb. ground beef or turkey
1/2 cup rolled oats (not instant)
1/3 cup Follow Your Heart Vegenaise (vegetarian mayonnaise, available at natural foods stores)
1/3 cup ketchup
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup ketchup for topping

meatloaf ingredients
meatloaf ingr in bowl
Preheat oven to 350°F. Place all ingredients in a mixing bowl and mix just until combined. Do not overmix of the texture will be tough. If needed, use a fork to break up the meat to help form a smooth mixture.
Spray a muffin tin with nonstick cooking spray. Use a large scoop (about a 1/3 cup) to portion the mixture into the muffin tins, filling to the top. Top each meatloaf with about 1-1/2 tablespoons ketchup. Bake for 20 minutes, until internal temperature reads 165°F. Cool in the pan for 5-10 minutes before serving. Serves 4-6.

scooping meatloaf
meatloaf single
baked meatloaf
meatloaf singles

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