These cute Greek Gluten Free Meatloaf Muffins will quickly become your family’s go-to meal for crazy weeknights. They’re easy to put together and can be made ahead as freezer meals to pull out throughout the week.
These days, I’m all about finding healthy easy recipes that can be made ahead, frozen as freezer meals, and then reheated throughout the week. After a full day of work, and the gym, I just don’t always have time to make dinner from scratch. Sound familiar? I’m sure it does.
Meatloaf has always been a staple in my house. My mom used to make them when we were kids, so I still get cravings today. I prefer making mine into meatloaf muffins (like these Tex-Mex babies here) instead of a traditional full loaf because I like getting a little more caramelization action all around the edges of the muffin pans. More caramelization = more flavour = more smiles at the table.
These Greek Gluten Free Meatloaf Muffins are definitely not traditional, but let’s be honest, meatloaf screams 1950s. It was begging for a trendy little upgrade and the flavours of the Greek islands work perfectly.
How to Make Greek Gluten Free Meatloaf Muffins
We start with good meat. I use a grass fed extra lean ground beef but you can easily substitute lamb, turkey, pork or chicken. I then add just a touch of gluten free oats as my binder, and lots of Greek flavour including oregano, spinach, tomatoes, lemon, mint, parsley and feta cheese. OMG. That feta really does these babies wonders.
On top, I skip the sugary ketchup topping and make my own with tomato sauce, lemon zest and good quality honey. I then finish the whole thing off with a little extra feta cheese and weeeee- get in my mouth. I usually recommend two Greek gluten free meatloaf muffins per person, but let’s be honest – it’s really hard to not keep popping them back.
How to Freeze Greek Gluten Free Meatloaf Muffins
This recipe freezes incredibly well so I suggest making a double batch and keeping them ready to go for crazy week nights. I love that my freezer has this awesome Spacewise removable basket that is just big enough for me to lay a baking tray flat inside. I line my baking tray with plastic wrap, sit all of the meatloaf muffins on top (sauce side up) and freeze them there until solid. Then I wrap each of them in tin foil, pop them into freezer bags, and put them in my chest freezer. These freezers have these amazing Arcticlock thick walls that prevent ice crystal formation and would keep my food frozen for over 2 days in the event of a power outage. I couldn’t bare to see those Greek Gluten Free Meatloaf Muffins ever to to waste!! Then when it’s time to eat, I just pop them (still wrapped up in foil) into the oven at 350 F until they’re warmed through.
Have you tried my Greek gluten free meatloaf muffins?
What flavours would you like to see made into gluten free meatloaf muffins?
Leave me a comment below with your favourite combinations!
- 1 lb grass-fed extra lean ground beef
- 1 clove garlic finely minced
- 2 Tbsp onion finely minced
- 1 Tbsp plus 1 tsp oregano
- 1/4 cup gluten free oats
- 1/4 cup frozen spinach finely minced
- 2 Tbsp tomato sauce
- 2 Tbsp mint finely minced
- 2 Tbsp parsley finely minced
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 egg
- 1/4 cup feta cheese finely crumbled
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/4 cup tomato sauce
- 1 Tbsp honey
- 1 tsp lemon zest
- Parsley chopped
- Mint chopped
- Lemon zest
- Feta cheese crumbled
Preheat your oven to 350 F. Grease 8 muffin tin holes.
In a bowl, mix together all of the meatloaf ingredients until combined, being careful not to overwork.
Divide the mixture into 8 balls and press into the prepared muffin tin holes.
In a small bowl, mix together the glaze ingredients. Smear a spoonful of the sauce onto each muffin and bake for 25 minutes, or until the meatloaf muffins reach an internal temperature of 160 F.
Garnish with extra parsley, mint, lemon zest and feta cheese, if desired.