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)
Jump to RecipeIngredients
- 1 ½ 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 ½ 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
- ½ tsp Seasoned Salt such as "Season All" or "Lawry's"
- ½ tsp Ground Black Pepper
- ½ tsp Red Pepper Flakes optional, if you would like a bit of heat
- ¼ + ¾ Cup Ketchup more, if needed
- Shredded Parmesan Cheese optional
Instructions
- Preheat oven to 350 degrees.
- Generously spray 18-20 standard muffin cups (2 - 12-cup muffin pans) with cooking spray; set aside.
- In a small bowl, mix the Whole Oats and Milk together; set aside for about 5 minutes.
- In a large bowl, thoroughly mix the ground Meat, the Oat mixture, Parsley, Seasoned Salt, Pepper and 1/4 Cup Ketchup.
- Scoop a 1/4-cup portion of the Meat mixture into the prepared muffin cups and evenly flatten/smooth the tops.
- Next, squirt about 1/2 teaspoon of Ketchup onto the tops of each "meatloaf" and smooth the Ketchup evenly to thoroughly coat the tops.
- 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."
- Bake for an additional 30 minutes or until edges start to crisp and/or sizzle.
- 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.
- Excellent served with a fresh Salad and fruit! Yummy 🙂