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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
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Tags , , , , , ,
Servings 4 Prep Time 10minutes
Cook Time 25minutes
Servings 4 Prep Time 10minutes
Cook Time 25minutes
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
  • 4 cups baby spinach, chopped
  • 1 can (14.5 oz.) low-sodium cannellini beans,, drained
  • 2 tablespoons Marzetti Simply Dressed® Tuscan Italian Vinaigrette
  • 1 pound extra lean ground beef
  • 1/2 cup tomato sauce
  • 1 small tomato, cut into 4 slices
Roasted Veggies & Pecans
Ingredients
  • 1 pound asparagus, tough ends removed
  • 2 bell peppers, seeded, sliced
  • 1 tablespoon olive oil
  • 1 clove garlic, sliced
  • 1/4 cup pecans
Directions
Gluten Free Italian Meatloaf Muffins
  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.
Roasted Nutty Veggies
  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
Tags , , , , , ,
Servings 4 Prep Time 10minutes
Cook Time 25minutes
Servings 4 Prep Time 10minutes
Cook Time 25minutes
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
  • 4 cups baby spinach, chopped
  • 1 can (14.5 oz.) low-sodium cannellini beans,, drained
  • 2 tablespoons Marzetti Simply Dressed® Tuscan Italian Vinaigrette
  • 1 pound extra lean ground beef
  • 1/2 cup tomato sauce
  • 1 small tomato, cut into 4 slices
Roasted Veggies & Pecans
Ingredients
  • 1 pound asparagus, tough ends removed
  • 2 bell peppers, seeded, sliced
  • 1 tablespoon olive oil
  • 1 clove garlic, sliced
  • 1/4 cup pecans
Directions
Gluten Free Italian Meatloaf Muffins
  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.
Roasted Nutty Veggies
  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

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