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 🙂
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American



Raspberry-Lemon Scones ~ Gluten-Free

Raspberry-Lemon Scones ~ Gluten-Free

These delicious Scones are so easy to make and only require about 10 ingredients (including the usual staples – baking soda, baking powder, etc.) that we usually have in our kitchens. Plus, you can substitute whatever berries you have on hand 😉 A huge “Thank You” to Chris Scheuer of “thecafesucrefarine” for sharing the original version of this recipe – I made a few small changes to make it Gluten-Free and allergy-friendly for my family. 🙂

The Scones:

  • 1 Cup Heavy Cream
  • 8 Tbsp Unsalted Butter (melted)
  • 2 Cups All-Purpose Gluten Free Flour (I used Bob’s Red Mill GF “1 to 1 Baking Flour”)
  • 6 Tbsp Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Large Lemon (Zest (reserving the Juice for the glaze))
  • 1/2 Cup Fresh Raspberries, broken in half (or any other fresh berries that you have on-hand)

The Lemon Glaze:

  • 2 Cups Powdered Sugar
  • 3 Tbsp Half & Half (or whole milk)
  • Lemon Juice from 1 large lemon (from the Lemon used in the scone mix above)

Making the Scone Dough:

  1. Line a baking sheet with parchment paper or a silicone baking pad; set aside.
  2. Pour the 1 Cup of Heavy Cream in a freezer-proof container and freeze for 10-15 minutes.
  3. Next, melt the butter in a microwave-proof container (I do this in 30 second increments until butter is fully melted); set aside to cool a little while you prepare the rest of the dough.
  4. In a Large mixing bowl, whisk the GF Flour, Baking Powder and Soda, Sugar, Lemon Zest and Salt until thoroughly mixed.
  5. Once the Heavy Cream has been in the freezer for 10-15 minutes, combine it with the melted Butter and stir with a fork until clumps appear (looks kind of like curdled milk).
  6. Pour this Cream/Butter mix into the Flour mixture and stir with a rubber spatula until ingredients are well-combined.
  7. Gently fold the halved-raspberries into the Scone dough until the berries are evenly distributed.
  8. Dump the dough onto the prepared baking sheet and form/pat it into a circle (about 12″-14″ in diameter); place in refrigerator for 15-45 minutes.
  9. Meanwhile, place oven rack in the middle position of your oven and Preheat oven to 400 degrees.
  10. Once the dough has been refrigerated for at least 15 minutes, remove from the freezer and cut into 6 or 8 “pie pieces” (triangles) – this works best with a really sharp knife that has been sprayed with a non-stick cooking oil; separate and place the triangles evenly on the sheet, leaving at least 2″ between each one.
  11. Bake for approximately 18-20 minutes (remember, all ovens heat and cook at different rates, so keep an eye on your scones) or until they are golden brown around the edges.
  12. Remove from oven and transfer to a cooling rack to cool completely before icing.

Making the Lemon Glaze:

  1. In a medium bowl, combine the Powdered Sugar, Half & Half and Lemon Juice; whisk until smooth and pourable (add more Powdered Sugar for a thicker consistency or add more Half & Half for a thinner consistency).
  2. Enjoy!
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