Hearty and delicious Mini Meat Loaves – gluten and egg free!




This is a meal that I made up when I was nursing and looking for interesting foods that were cheap and didn’t contain ingredients that triggered Z’s reflux. I used to hate meatloaf, because I find it really gross the way the fat has no place to drain. Regular meat loaf is essentially a big ball of meat – sitting in it’s own fat… ick. However, this recipe eliminates that disgusting problems – because you aren’t making it in a loaf pan, the fat drains away from the mini-meat loaves.

This recipe doesn’t use eggs, so you must make your meatloaf into little balls for it to stick together. I love this meal, and will NEVER go back to making regular meatloaf again. It is moist and delicious, and is the ultimate comfort food.

1 lb hamburger (ground turkey works well, too)
1 small diced onion
¾ to 1 cup certified GF oatmeal
1 tsp salt
½ pepper
tablespoon of powdered garlic or 1 clove fresh garlic
tablespoon Italian seasoning
½ teaspoon red pepper (optional)
¼ red pepper flakes (optional)

Mix all ingredients together in a large bowl. After it is thoroughly mixed, divide up the meat so that it makes 4- 6 balls (about the size of tennis balls). Cover with aluminum foil and bake at 375 degrees for an hour to an hour and a half (check the center of one to be sure they are done). Remove the aluminum foil in the last 15 minutes to let the mini loafs brown on top.

Make loaves smaller for a shorter baking time. Also, I never really measure when I cook, so these are just an approximation. Adjust spices and ingredients to suit your own tastes!

Variations: pour tomato sauce on the top in the last 15 minutes.
If you don’t like oatmeal, or if you have an allergy to oatmeal, I hear that instant mashed potato flakes work well (although I have never tried it!).

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