Mini Chicken “Meatloaf” Cups (Gluten-Free)

This recipe has quickly become a family favorite in our home! It can be made with any ground meat of your choice, or a combination of ground meats. I love the simplicity and versatility of this recipe and the fact that it only requires a few ingredients. You can also sneak in some finely chopped vegetables of your choice for those picky eaters. Also makes a wonderful afternoon snack! I hope you and your family enjoy it as much as we do 🙂

A huge “Thank You” to “The Pioneer Woman” (aka: “Ree Drummond”) for sharing the original version of this recipe. I have made some changes in order to make this dish GF and allergy-friendly for our family.

Mini Chicken “Meatloaf” Cups (Gluten-Free)

  • 1 1/2 Cups Gluten-Free Whole Oats (I use Bob’s Red Mill GF Whole Oats)
  • 1 Cup Whole Milk (or Unflavored Oat Milk for a dairy-free version)
  • 2 1/2 lbs Ground Chicken (or ground Turkey, Pork, Beef or combination of ground meats of your choice)
  • 2 tsp Dried Minced Parsley (or 3 Tablespoons Freshly Minced Parsley)
  • 1/2 tsp Seasoned Salt (such as “Season All” or “Lawry’s”)
  • 1/2 tsp Ground Black Pepper ( )
  • 1/2 tsp Red Pepper Flakes (optional, if you would like a bit of heat)
  • 1/4 + 3/4 Cup Ketchup (more, if needed)
  • Shredded Parmesan Cheese (optional)
  1. Preheat oven to 350 degrees.
  2. Generously spray 18-20 standard muffin cups (2 – 12-cup muffin pans) with cooking spray; set aside.
  3. In a small bowl, mix the Whole Oats and Milk together; set aside for about 5 minutes.
  4. In a large bowl, thoroughly mix the ground Meat, the Oat mixture, Parsley, Seasoned Salt, Pepper and 1/4 Cup Ketchup.
  5. Scoop a 1/4-cup portion of the Meat mixture into the prepared muffin cups and evenly flatten/smooth the tops.
  6. Next, squirt about 1/2 teaspoon of Ketchup onto the tops of each “meatloaf” and smooth the Ketchup evenly to thoroughly coat the tops.
  7. Bake for 25 minutes, then carefully remove the muffin pans from the oven and squirt another 1/2 teaspoon onto the tops of the “meatloaves,” spreading evenly with the back of the spoon to thoroughly coat each “meatloaf.”
  8. Bake for an additional 30 minutes or until edges start to crisp and/or sizzle.
  9. Remove from the oven and add any additional Ketchup to the tops; you may also lightly sprinkle the tops with shredded Parmesan Cheese, if desired; let sit in the pan for about 5 minutes before serving.
  10. Excellent served with a fresh Salad and fruit! Yummy 🙂
Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Snacks
American



“Instant Pot” Beef Pot Roast

“Instant Pot” Beef Pot Roast

This recipe takes me right back to my childhood! I LOVED Pot Roast…and still do, but I don’t care for the taste of the pre-packaged Pot Roast seasoning mixes, nor do I like the LOOOONG wait while cooking in my slow cooker. Enter the Instant Pot! I hate to admit that a small Kitchen appliance could intimidate me, but the Instant Pot did. However, thanks to Tiffany @ lecremedelacrumb, I put my big girl pants on and broke out last year’s Christmas gift…the Instant Pot! Her recipe for “Instant Pot” Pot Roast is out of this world AND it’s ready in a little over 1 hour (depending on the size of your roast). I am ready to conquer many more recipes using my Instant Pot (my family also thanks you, Tiffany!)
I hope those of you who are afraid of your Instant Pots will try this recipe and see exactly what I mean 🙂

The Roast:

  • 3-5 lb Beef Chuck Roast
  • 1-2 Tbsp Canola Oil
  • 1 tsp Salt
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Paprika
  • 1 lb Baby Yukon Potatoes (or Baby Red Potatoes, Idaho (cut into bit-size pieces))
  • 4 Large Carrots (cut into bite-size pieces or Baby Carrots)
  • 1 Large Vidalia Onion (or Red, Yellow; cut into large chunks)
  • 4 Cups Beef Broth (Regular or Reduced Sodium; a 32 oz (2 lb) box)
  • 2 Tbsp Worcestershire sauce

The Slurry to make Gravy:

  • 1/4 Cup Water
  • 2 Tbsp GF Corn Starch
  1. In a small bowl, combine the spices (salt, onion and garlic powders, black pepper and paprika) and rub all over the Chuck Roast; set aside.
  2. Set your Instant Pot to “Saute” and drizzle in the Canola Oil; let heat for about 30 seconds, then place the Roast into the Instant Pot – do not disturb for 3-4 minutes until that side is browned; using tongs and a long meat fork, turn the Roast onto the next side and let “saute” for 3-4 minutes without disturbing; repeat this process until all sides are browned/seared.
  3. Once all sides of Roast are browned (to seal in the juices), turn the Instant Pot to “Pressure Cook” on “high” for 60-80 minutes (60 minutes for a 3 lb. Roast; 70 minutes for 4 lbs and 80 minutes for 5 lbs).
  4. Add the Onion, Beef Broth and Worcestershire Sauce to the Instant Pot and place lid on top, turning to the “locked” position.
  5. When the pressure cooking time is finished for the Roast, allow the Instant Pot to do a natural release for 10 minutes (it will start counting up in minutes – do not disturb the pot and allow it to de-pressurize); after the 10 minutes, press the vent down (or turn to the release position, depending on your make of Instant Pot) and allow all of the steam to release until the float valve drops down, indicating that the pot is de-pressurized and it’s safe to remove the lid.
  6. Next, add the Baby Potatoes and Carrots and, once again, set to “pressure cook” for 10 minutes.
    *Note: if you put the potatoes and carrots in at the beginning of the cooking process (along with the Roast and onions), they will be VERY mushy.
  7. Once the 10 minutes are up, press or turn the vent to the release position to allow steam to release again.
  8. Once the Instant Pot has de-pressurized and the float valve has dropped, remove the lid and carefully transfer the Roast, Potatoes, Carrots and Onions to a serving platter; shred the roast with two forks; set aside.
  9. Using a slotted spoon or handheld strainer, remove any bits from the broth in the Instant Pot; turn setting to the “Soup/Stew” position and let broth come to a boil.
  10. Meanwhile, make a “slurry” out of mixing the Water and Corn Starch thoroughly together in a small bowl.
  11. Once the broth in the Instant Pot is boiling, add the “slurry” and whisk until the liquid thickens to form a gravy; add salt, pepper and onion powder, if needed.
  12. Drizzle desired amount of the gravy over the shredded Pot Roast and Veggies; Garnish with fresh Thyme or Parsley.
    Yummy! 🙂

Notes: if using a frozen Roast, skip the searing step and just rub the spices over the Roast and add 20-30 minutes to the initial “Pressure-cooking” time. Proceed with the remaining steps.

Dinner, Lunch, Main Dish
American



Easy Homemade Beef & Chicken Chili (No Beans; Gluten-Free & Keto Friendly)

Easy Homemade Beef & Chicken Chili (No Beans; Gluten-Free & Keto Friendly)

There is nothing better than a huge pot of Homemade Chili simmering on the stove! I make this Beef & Chicken Chili just about every other weekend throughout the Fall and Winter seasons. It’s so easy to make and the mix of chili spices is delectable! And, it’s Gluten-Free and Keto Friendly! Enjoy 🙂

  • 2 lbs Lean Ground Beef
  • 2 lbs Lean Ground Chicken
  • 1 Large Onion, diced (I use Vidalia)
  • 1 Tablespoon Olive Oil
  • 5 Tablespoons Chili Powder
  • 4 Tablespoons Ground Cumin
  • 2 Tablespoons Garlic Powder
  • 2 teaspoons Salt
  • 1 teaspoon Ground Pepper
  • 1/2 teaspoon Cayenne Pepper (Increase by 1/8 teaspoon at a time of you want a spicier chili)
  • 1 12 oz. Canned Tomato Paste
  • 1 Cup Beef or Chicken Broth (I usually use Beef Broth)
  • 1 Large Fresh Tomato, diced (Or canned (Otional))
  • Shredded Cheddar Cheese (Topping)
  • Sour Cream (Topping)
  • Green Onions (Topping)

The Meats

  1. Gather Ingredients
  2. In a large pot, heat the oil over medium to medium-high heat for about 2-3 minutes. Add the chopped onions and cook until translucent, about 5 minutes.
  3. Add the ground meats to the pot and cook until browned (about 8-10 minutes). Lower temperature to medium-low.

The Spices

  1. In a medium sized bowl, add all of the spices and blend well.
  2. Next, add the blended spices to the meat mixture. Mix well.

The Broth and Tomato

  1. Add the tomato paste, diced tomato and broth to the pot. Mix well.
  2. Cook for 20-30 minutes, stirring occasionally.
  3. Serve with shredded cheddar cheese, sour cream, onions, etc.
Lunch, Main Dish
Mexican