Gluten Free Kids Choice:
Mini Gluten Free Meatloaves
By Jaime Rose Fronzek
Ingredients *choose organic ingredients where you can
ingredients
500g of lean beef mince
1 cup of gluten-free breadcrumbs (rice crumbs or made from day old gluten-free bread)
1 carrot, grated
1 zucchini, grated
1 small brown onion, finely diced
½ cup frozen peas & corn mix
3 tbsp tomato sauce
1 egg, lightly whisked
Olive oil spray
Method
1. Preheat oven to 210 degrees C. Lightly spray each cup of a 12 hole muffin pan.
2. Combine all ingredients into a large bowl and mix with your hands until well combined (get this kids to do this, it’s lots of fun and really squishy).
3. Divide the mixture between the 12 holes, pressing firmly into the pan and smoothing over the top with the back of a spoon.
4. Bake in the oven for 20 minutes or until tops are golden and the meatloaves are cooked through.
5. Serve with mashed potato, some steamed veges and tomato sauce.
Makes 12.
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