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Gluten-Free Meat Loaf Muffins

Chop the onion, carrot and celery in a food processor to a fine mince for easier preparation. You want to end up with about 3 cups of vegetables.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6


  • 2 teaspoons olive oil
  • 1 medium onion finely chopped
  • 2-3 carrots peeled, trimmed, finely chopped
  • 2 celery stalks trimmed, finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1 pound ground turkey or lean ground grass-fed beef
  • 1 cup gluten-free rolled oats ground finely in a food processor
  • 1 tablespoon Dijon mustard
  • 1 egg beaten
  • 1/4 cup + 1/2 cup barbecue sauce choose one that has no additives or preservatives
  • 1/2 cup minced parsley


  1. Preheat oven to 375 degrees.
  2. Heat oil in a skillet on medium heat. Add chopped onion, carrots, celery, garlic, oregano, thyme and basil. Saute until vegetables are soft, about 5-6 minutes. Cool.
  3. Combine cooked vegetables, salt, pepper, ground meat, ground oats, mustard, beaten egg, 1/4 cup barbecue sauce and parsley in a bowl. Mix well.
  4. Lightly oil muffin tin. Divide meatloaf mixture among 12 muffin cups. Spoon a little barbecue sauce on top of each meatloaf muffin. Bake for 25-30 minutes or until cooked through. Remove from pan. Brush a little extra barbecue sauce on top, if desired.

Recipe Notes

Adapted from Cooking Light

Nutrition Facts
Gluten-Free Meat Loaf Muffins
Amount Per Serving (2 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.