Look at these cute little ramekins! They can elevate the humblest of meals to dinner party status! Gluten Free Meatloaf Ramekins are fun to make and perfectly portioned for kids, small plates and small appetites.
You can vary the veggies in this meatloaf to suit your taste. I used onion, zucchini and bell pepper. Unlike my other meatloaf recipes, this one contains no oats. So, if you can’t have oats or are avoiding them for the time being, this one is for you!
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Servings: 4 ramekins
- 1 tbsp. olive oil
- 1/2 cup minced vegetables
- Italian seasoning
- 1 egg
- 1/2 lb. lean ground beef
- 2 tbsp. ketchup
- 2 tbsp. potato flakes
- 3 tbsp. gluten free breadcrumbs
- cooking spray
- ketchup for topping
Heat olive oil in a small skillet and sauté the veggies until they have released their liquid and reduced to about 1/3 cup. Season to taste.
Transfer to a bowl to cool (so you don’t cook the egg).
When cooled, whisk in the ketchup followed by the egg and more seasoning.
Next add the beef, working it in with your hands. Gradually add the potato flakes and breadcrumbs and combine well.
Mist the ramekins with cooking spray and place them in a square baking dish. This will make them easier to handle when going in and out of the oven.
Divide the meatloaf mixture between the 4 ramekins. Top with ketchup and smooth the tops with a fork.
Bake at 375º for 20 minutes or until the internal temperature reaches 150º (check with a thermometer).
Serve with ketchup or your favorite BBQ sauce (my favorite is Stubbs Smokey Mesquite).