Tag: small plates

Gluten Free Meatloaf Ramekins

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

Ingredients:

Preparation:

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).

Notes ♪♫ Love ramekins?  Check out my Shepherd’s Pie Ramekins and Ramekin Stuffing cups!

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Veal Appetizer Meatballs

Tiny veal meatballs are the perfect party food, great for small plates or an appetizer before the main course.  Unlike their larger cousins, these tender little meatballs are just the right size to pop into your mouth!  You can make up a quick sauce for dipping, or use a good gluten free jar sauce (I won’t tell!).

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The Lazy Gastronome

Ingredients:

Sauce:

  • 1 can (28 oz.) tomato sauce
  • 1 tbsp. olive oil
  • 1 garlic clove, minced
  • 1/4 cup onion, diced
  • 1 tbsp. tomato paste
  • 1/2 tsp. each Italian seasoning, basil, oregano, marjoram, sugar

Meatballs:

Preparation:

First we’ll make an easy marinara sauce.  In a heavy covered skillet or Dutch Oven, cook the garlic and onion in a little olive oil.  When the onions are translucent, push them to the sides of the pan and add the tomato paste in the center.  Let it toast for a minute before stirring it into the onions.

Add the tomato sauce along with the Italian seasoning, basil, oregano, marjoram and sugar.  Stir well, then cover and simmer for 30 minutes.

Next we’ll make the meatballs.  Combine the beaten egg and Italian seasoning.  In another bowl combine the bread crumbs and potato flakes.

Add the veal into the egg mixture and work it in with your hands.

Sprinkle the breadcrumb mixture over the veal and use your hands to thoroughly combine.

Line a baking sheet with foil and mist with cooking spray.  Divide the veal into 12 portions and form small meatballs.  Arrange them on the baking sheet, leaving space in between.

Broil on high for 4-5 minutes per side, turning once.

After broiling, let the meatballs rest for 15 minutes at room temperature to set.  You can also make them a day ahead and refrigerate.

Before serving, add the meatballs to the sauce for 10-15 minutes to warm through.

Enjoy them as an appetizer with extra sauce for dipping.  Or, for a small plate idea, serve 3 little meatballs over 3 gluten free ravioli.

Notes ♪♫ I hope you enjoyed this post!  For more meatball recipes check out my traditional, dinner sized Italian meatballs and my Thanksgiving inspired Turkey meatballs.

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