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Freezer Friendly Healthy Gluten Free Southwestern Meatloaf Muffins

I like this Mexican version because I use high fibre oats, and I reduce down the ketchup because I’ve got lots of flavour from the salsa, chipotle in adobo, corn and pepper.
Course Dinner
Cuisine Southwestern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 310kcal


  • 1 tsp cooking oil
  • 1/2 cup frozen corn
  • 1/4 cup red bell pepper finely diced
  • 1/4 cup onion finely diced
  • 1 whole egg beaten
  • 1/2 cup Old Fashioned Gluten Free Oats
  • 1/2 cup plus 2 tbsp mild salsa
  • 1 chipotle in adobo sauce finely minced, with sauce
  • 1/4 cup ketchup divided
  • 1 lb extra lean ground beef
  • 1 pinch salt and pepper pinch of each
  • 1/4 cup old cheddar finely grated


  • Preheat oven to 350 F.
  • Heat the oil in small nonstick skillet over medium high heat. Add the corn, bell pepper and onion and sauté until translucent, about 5 minutes. Set aside to cool.
  • In a large bowl, combine the egg whites, oats, salsa, chipotle, 2 tbsp of ketchup, the beef, the cooked vegetables and a large pinch each of salt and pepper. Mix until well combined.
  • Using an ice cream scoop, divide the mixture into 12 lightly greased muffin tins. Top with the remaining 2 tbsp of ketchup using a brush and sprinkle with the cheese.
  • Bake for 25 minutes or until an instant read thermometer reads 160 F.
  • To freeze, remove them from the muffin tin by running a knife around the tin. Transfer to a tray lined with wax paper and cover with plastic wrap- refrigerate until cool. Place in the freezer for 1-2 hours or until frozen. Then you can transfer to a freezer bag that you label with the date.
  • When ready to eat, you can re-bake the muffins from frozen for 10-11 min at 425 F or pop in the microwave for a 1-2 min.


Calories: 310kcal