Gluten-Free Italian Meatloaf Muffins

Serves: 4

Unlike most meatloaf recipes, this hearty veggie-packed entree doesn’t contain any wheat, eggs or dairy. Be sure to check the ingredients on your brand of Italian salad dressing to make sure it doesn’t contain any allergens that could affect your family. Make extra batch and freeze for an easy allergen-friendly dinner on busy nights!

Recipe created by Christine Pittman in partnership with Produce for Kids.

Gluten Free Italian Meatloaf Muffins

Ingredients

  1. 4 cups baby spinach, chopped
  2. 1 can (14.5 oz.) low-sodium cannellini beans, drained
  3. 2 tablespoons Marzetti® Simply Dressed® Light Balsamic Vinaigrette
  4. 1 pound extra lean ground beef
  5. 1/2 cup tomato sauce
  6. 1 small tomato, cut into 4 slices

Directions

  1. Preheat oven to 450ºF.
  2. Bring 4 cups water to boil in medium saucepan.
  3. Add spinach to large bowl and top with boiling water. Let sit 2 minutes, drain well. Add half of beans and mash with fork into spinach. Add remaining beans, dressing and beef. Mix well.
  4. Scoop meat mixture into 8 lightly-coated muffin cups. Top with 1 Tbsp. tomato sauce and slice of tomato.
  5. Place muffin tin on baking sheet and bake 25-30 minutes, or until internal temperature reach 165ºF.

Suggested Sides

A glass of 100% juice

Nutritional Value

Roasted Veggies & Pecans

Ingredients

  1. 1 pound asparagus, tough ends removed
  2. 2 mediums bell peppers, seeded, sliced
  3. 1 tablespoon olive oil
  4. 1 clove garlic, sliced
  5. 1/4 cup pecans

Directions

  1. Preheat oven to 450ºF.
  2. Combine asparagus, peppers and olive oil in baking dish.
  3. Bake 10 minutes, remove from oven and add garlic and pecans Return to oven and bake 8-11 minutes, or until tender and crisp.

Suggested Sides

A glass of 100% juice

Nutritional Value

Calories 391

Fat 15.47g

Protein 36.65g

Carbohydrates 31.13g

Fiber 5.39g

Sodium 353mg

Calcium 102mg

Iron 8.92mg

*Nutritional information is for complete meal with suggested sides

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