Gluten Free Italian Meatloaf Muffins With Roasted Veggies & Pecans
Featured In WTFCF Season 2, Episode 01: Tomatoes From The Ceiling. These gluten free delights are the perfect portion size and packed full of flavor. Your muffin tin isn’t just for muffin’s anymore.
Equipment
- 8 lightly-coated muffin cups
Ingredients
Meatloaf Muffins
- 4 cups spinach leaves, chopped
- 1 can (14½ ounce) low-sodium cannellini beans, drained and divided in half
- 2 tablespoons Italian dressing
- 1 pound ground beef, extra lean
- ½ cup tomato sauce
- 1 Red Sun Farms® tomato, cut into 8 slices
Roasted Veggies & Pecans
- 1 pound asparagus, tough ends removed
- 2 medium Red Sun Farms® bell peppers, seeded and sliced
- 1 tablespoon olive oil
- 1 clove garlic, sliced
- ¼ cup pecans
Instructions
Meatloaf
- Preheat oven to 450°F.
- Bring 4 cups of water to boil in a medium saucepan.
- Add 4 cups spinach to a large bowl and top with boiling water. Let sit for 2 minutes and drain well.
- To the spinach add half of the beans and mash with fork.
- Add remaining beans, 2 tablespoons Italian dressing, and 1 pound ground beef. Mix well.
- Scoop meat mixture into 8 lightly coated muffin cups.
- Top each cup with 1 tablespoon tomato sauce and 1 slice of tomato.
- Place muffins pan on baking sheet. Bake for 25 to 30 minutes or until internal temperature reach 165ºF.
Roasted Nutty Veggies
- Preheat oven to 450°F.
- Combine in baking dish, add 1 pound asparagus, 2 sliced and seeded bell peppers, and 1 tablespoon olive oil. Bake for 10 minutes and remove from oven.
- Add to baking dish 1 clove sliced garlic and ¼ cup pecans. Combine gently. Return to oven. Continue to bake for 8 to 11 minutes or until tender and crisp.
Enjoy!
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