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



Jobil’s Turkey Meatloaf

Jobil’s Turkey Meatloaf

When I was younger, I used to LOVE Wednesdays! The reason being, it meant that it was MEATLOAF NIGHT and I LOVED my Mother’s Meatloaf. My mother was named Jobil, after her mother, Josephine (Jo), and father, William (Bill)…thus, Jobil :). This recipe was one that she knew by heart and passed it on to me when I got married. I have tweaked it just a little by using Ground Turkey instead of Ground Beef, as my mother did back in the day when we didn’t have Ground Turkey readily available. I think my mother would approve! It’s simply delicious and the leftovers the next day are even better. I hope you enjoy Jobil’s Turkey Meatloaf :).

  • 2/3 Cup Vegetable Juice Cocktail (I used V8 Reduced Sodium)
  • 4 teaspoons Worcestershire sauce
  • 2 Large Eggs
  • 1 1/2 teaspoons Garlic Pepper
  • 1/2 teaspoon Garlic Powder
  • 1 1/2 Cups Bead Crumbs (Italian Style)
  • 1/2 Cup Parmesan cheese (Grated)
  • 1 Medium Onion, chopped (About 1 Cup)
  • 2 pounds Ground Turkey (Or Ground Beef or Ground Chicken)
  • 1/2 teaspoon Salt (Optional)
  1. Preheat Oven to 350 degrees.
  2. Gather the Ingredients.
  3. In a large bowl, combine the Vegetable Juice, Worcestershire Sauce, eggs and seasonings. Blend well using a whisk.
  4. Add the seasoned Bread Crumbs, Parmesan Cheese and Chopped Onions. Mix well with a sturdy spoon.
  5. Lastly, add the Ground Turkey and continue mixing until well blended.
  6. Press into an 8″ x 4″ loaf pan, leaving about an inch at the top.
  7. Bake for 60 minutes or until inside temperature measures 165-170 degrees.
  8. Remove from oven and let stand in pan for at least 15 minutes before slicing.
  9. Serve with your favorite vegetable and whatever side floats your boat…personally, Mashed Potatoes are the Perfect match for this yummy, tender dish 🙂

This meatloaf gets better and better as it sits. I always make two loaves, so we can have the 2nd loaf for leftovers.

Main Dish